loaf of pumpkin bread on a cooling rack

This pumpkin bread is something my family and I look forward to every fall. It fills the house with wonderful smells and tastes so good.

Feel free to substitute the maple sugar with whatever sugar you have on hand – granulated sugar will work just fine. I just love the taste of maple sugar and I appreciate that it is natural and unrefined.

I hope you enjoy this recipe! If you do, please consider leaving a rating and comment below. Also, I would love it if you would share this with friends and family! Enjoy!

loaf of bread on a cooling rack

Sourdough Pumpkin Bread

Laura
Delicious pumpkin bread that is quick and easy to make using sourdough discard.
No ratings yet
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 1 loaf
Calories 298 kcal

Equipment

  • 1 Kitchen Scale
  • 1 9 x 5 inch loaf pan

Ingredients
  

  • 190 g all purpose flour
  • 3 g salt
  • 1 tsp baking soda
  • 1/4 tsp baking powder
  • 2 tsp ground cinnamon
  • 100 g sourdough starter discard or active
  • 200 g maple sugar or granulated sugar
  • 180 g avocado oil or other neutral tasting oil
  • 3 large eggs
  • 1 tsp vanilla extract
  • 375 g pumpkin puree

Instructions
 

  • Preheat your oven to 325℉. Grease a 9 x 5 inch loaf pan and set aside.
  • Add the dry ingredients to a medium size bowl and whisk to combine.
    190 g all purpose flour, 3 g salt, 1 tsp baking soda, 1/4 tsp baking powder, 2 tsp ground cinnamon
  • Add the wet ingredients to a separate large mixing bowl and whisk well to combine.
    100 g sourdough starter, 200 g maple sugar, 180 g avocado oil, 3 large eggs, 1 tsp vanilla extract, 375 g pumpkin puree
  • Add the dry ingredients to the wet ingredients and gently stir with a rubber spatula until no dry flour remains in the bowl.
  • Pour the batter into the prepared loaf pan and bake for 1 hour and 15 minutes. A toothpick inserted in the middle of the loaf should come out clean when it is done. Cool in the pan for 30 minutes before removing to cool completely on a wire rack.

Nutrition

Serving: 101gCalories: 298kcalCarbohydrates: 31.4gProtein: 4.4gFat: 16.8gSaturated Fat: 2.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 11.1gCholesterol: 46.6mgSodium: 231.3mgPotassium: 158.2mgFiber: 2gSugar: 15.4gVitamin A: 261.9IUVitamin C: 1.3mgCalcium: 44mgIron: 1mg
Keyword pumpkin bread, sourdough discard
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I’m Laura

Woman standing in a kitchen wearing a brown sweater.

Here you will find delicious, approachable sourdough and from-scratch recipes from my kitchen to yours.

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