Slightly sweet and tangy, this easy sourdough pumpkin bread recipe makes for a great brunch. It’s not overly sweet and the sourdough flavor does not take over. Full of spice and fermented goodness, this sourdough pumpkin bread is must have from scratch recipe for the fall!

Fall baking is one of my favorite things! You can’t have too many fall flavored recipes. This easy sourdough pumpkin bread is one of my new favorites.

You mix it up ahead of time, let it ferment in the fridge, then whip it out when you’re ready to bake and enjoy fresh homemade pumpkin bread in no time!

This sourdough recipe is long-fermented in the fridge since it contains eggs. You could leave the eggs for later, but they make up at least half the liquid in the batter so mixing them in later is quite a chore. Just take my word for it and make it all up ahead of time.

Tips

• You can ferment this on the countertop, but you probably should leave out the eggs till after it’s fermented. I don’t recommend doing this though because this recipe doesn’t have a lot of liquid in it other than the eggs so whipping the eggs back into the batter is quite a chore. Nonetheless it can be done.
• Wet the parchment paper before lining your pan to make it easier to work with.
• Fermenting this sourdough pumpkin bread recipe is a great way to make it ahead of time; however, you don’t have to. You can mix it all up and bake it right then, too.

Equipment

Here’s what you’ll need to make this recipe…

• Scale
• Mixing bowl
• Whisk
• Plastic wrap
• Parchment paper
• Loaf pan

Ingredients

Here’s what you need to gather…

• Sourdough Starter
• Flour
• A can of pumpkin puree
• Salt
• Eggs
• Olive oil or butter
• Sugar
• Pumpkin Spice
• Baking Powder