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An overhead shot of a baked loaf of sourdough pumpkin bread with crunchy sugary pumpkin seeds on top. There is a slice beside the loaf.
Nico

Cozy Sourdough Pumpkin Bread

Ready in under 1 hour, this sourdough pumpkin bread is the perfect treat to accompany a steaming espresso. Sourdough starter, roasted pumpkin, and a few other simple ingredients are combined to make this delicious treat
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 1 Loaf
Course: Sourdough Discard Recipes
Calories: 255
Ingredients Method Nutrition Video Notes

Ingredients
  

  • 2 cups – all-purpose flour
  • 1 ½ cup – coconut sugar
  • 2 teaspoons – baking powder
  • ½ teaspoon – baking soda
  • a pinch of salt
  • ½ cup – sourdough discard or mature starter
  • 7 tablespoons – butter room temperature
  • 2 eggs
  • 1 teaspoon – vanilla
  • 1 ½ cup – pumpkin puree or butternut squash puree
  • 2 teaspoons – pumpkin pie spice
  • ½ cup – pumpkin seeds for the optional pumpkin seed topping
  • ¼ cup – coconut sugar for the optional pumpkin seed topping
  • ¼ cup – butter melted (for the optional pumpkin seed topping)

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Celsius. Use butter or coconut oil to grease your loaf tin.
  2. Cream together the room temperature butter and coconut sugar using a fork. Add the eggs, sourdough discard or starter, vanilla, and pumpkin (or butternut squash) puree.
  3. In a separate bowl, mix together the flour, baking powder and soda, salt, and pumpkin pie spice.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Add the batter to you loaf tin and bake for 45 minutes. You can check that it is done by dipping a toothpick or sharp knife into the centre – it should come out clean.
  6. Optional Toasted Pumpkin Seed Topping
  7. Combine the pumpkin seeds, coconut sugar, and butter until the seeds are completely coated.
  8. Use a spoon to scoop the topping and spread it across the unbaked pumpkin bread.
  9. Add the batter to you loaf tin and bake for 45 minutes.

Nutrition

Serving: 1gCalories: 255kcalCarbohydrates: 39gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gCholesterol: 47mgSodium: 203mgFiber: 2gSugar: 23g

Video

Notes

This bread will taste best if eaten within 3 days after baking. You can store it in the fridge for up to a week or in the freezer for up to 3 months.

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