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    Home » Fall Recipe » Sourdough Pumpkin Bread

    Vegan Pumpkin Bread Recipe with sourdough discard

    Published: Sep 21, 2020 · Modified: Jun 29, 2021 by Pavani · 12 Comments

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    Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall. This is a great quick bread that is slightly sweet and aromatic with the addition of warm autumn spices.

    Plate with slices of raisin & walnut studded sourdough pumpkin bread

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    Here is a spiced and moist pumpkin bread made with sourdough discard. It's perfect for fall when absolutely everything revolves around pumpkin and pumpkin spice.

    This quick bread cannot be easier to make and is perfect recipe to use up your sourdough discard.

    I adapted the recipe from King Arthur flour site. I made the recipe vegan by eliminating the eggs.

    Anyone with sourdough starter will agree with me that we are always looking for recipes to use up that sourdough discard.

    So this bread is just awesome. It gives the bread a very slight tangy flavor and makes the bread light with an amazing crumb.

    Tray with a loaf of quick bread

    Ingredients

    This is quite an easy quick bread recipe to make. Here is what you need:

    Wet Ingredients:

    • Sourdough starter - use unfed, discard starter
    • Oil - I use canola oil, but vegetable or other non-flavored oil will work in the recipe
    • Molasses - gives the bread its characteristic flavor and color
    • Pumpkin puree - canned works best here.
    • Egg replacer - this is my favorite ingredient to make eggless baked treats. Ground flaxseed meal will work beautifully as well.
    • Granulated sugar
    Ingredients needed to make the recipe - refer to recipe card for details

    Dry Ingredients:

    • All purpose flour - I use a combination of 50:50 white whole wheat flour:all purpose flour.
    • Leaveners - baking powder & baking soda
    • Salt
    • Pumpkin pie spice - homemade or store bought
    • Walnuts
    • Raisins

    Instructions

    As I mentioned before, this vegan sourdough pumpkin bread is very easy to make. Here's how to go about it:

    Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.

    Combine all the wet ingredients in a large bowl.

    Side by side photos showing the mixing of wet ingredients

    Combine all the dry ingredients, except for the walnuts and raisins, in a medium size bowl.

    Add the dry ingredients to the wet ingredients and mix until combined. Stir in walnuts and raisins. Pour into the prepared baking pan.

    Bake for 45~60 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 5~10 minutes before turning it onto a wire rack to cool completely.

    Step by step photos showing the mixing of dry ingredients into wet ingredients and baked into bread

    Wait for the bread to cool completely before slicing. Use a serrated knife to slice the bread.

    Storing

    Store the bread in an airtight container at room temperature for up to 3 days. Or freeze for longer storage.

    Taste Test

    There is no tell-tale sign of sourdough in the taste of this pumpkin bread. It is simply moist, slightly spicy and absolutely delicious.

    Walnuts add nice crunch to the bread and golden raisins add nice sweetness. A perfect fall treat with a cup of afternoon tea.

    Tray with the loaf

    Tips

    • Other flours like white whole wheat flour, barley flour, spelt flour can be used along with all purpose flour. I usually use 50:50 ratio.
    • Make sure to use pumpkin puree and NOT pumpkin pie filling.
    • Buy unsulphured molasses and not blackstrap molasses.
    • Use a combination of 50:50 white whole wheat flour:all purpose flour.
    • Substitute walnuts and raisins with other nuts, cranberries. Or simply use chocolate chips instead.
    • Use a serrated knife to slice the bread.

    High Altitude Alterations to make

    Here are the changes to make to bake this recipe at high altitude:

    • Increase the oven temperature to 375°F.
    • Reduce baking powder and baking soda to ¼ teaspoon.
    • Bake for 40~50 minutes.

    Frequently Asked Questions

    How to make pumpkin pie spice at home?

    In a small mixing bowl, combine 3 tablespoons of ground cinnamon, 2 teaspoons each of ground ginger and ground nutmeg along with 1 teaspoon each of ground allspice and ground cloves.

    Can pumpkin bread be frozen?

    Yes, you can. Let the bread cool completely and then wrap in a plastic wrap, place it in a ziploc bag. freeze for up to 3 months. When ready to eat, thaw it in the fridge or simply microwave until thawed and heated through.

    Few more recipes using Sourdough starter

    • Sourdough chocolate bread
    • Basic sourdough bread
    • Sourdough zucchini bread
    • Easy sourdough popovers
    • Sourdough Carrot cake

    More pumpkin recipes to try

    • Pumpkin cake
    • Roasted pumpkin sambar
    • Sweet pumpkin roti
    • Auriya Kadoo
    sourdough pumpkin bread

    Sourdough Pumpkin Bread

    Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall. Sourdough gives the bread a very slight tangy flavor and makes the bread light with an amazing crumb.
    Author: Pavani
    Print Pin Rate
    Prevent your screen from going dark
    Prep Time: 15 mins
    Cook Time: 1 hr
    Total Time: 1 hr 15 mins
    Course: bread, breads
    Cuisine: American
    Servings: 1 9"x5" loaf

    Ingredients

    • 2 cups All Purpose flour
    • ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • ¾ teaspoon salt
    • 1½ teaspoon Pumpkin pie spice (homemade or store bought)
    • ⅓ cup Canola or Vegetable oil
    • ½ cup Sugar
    • ¼ cup Molasses
    • 2 tablespoons Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
    • 1 cup Pumpkin puree
    • ¾ cup Unfed Sourdough Starter
    • 1 teaspoon vanilla extract
    • ½ cup Walnuts, chopped
    • ½ cup Golden Raisins

    Instructions

    • Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
    • In a large mixing bowl, combine oil, sugar, molasses (or maple syrup), egg replacer mixture, pumpkin puree, sourdough starter and vanilla extract. Mix well until combined.
    • In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
    • Stir in the dry ingredients to the wet ingredients until evenly combined. Mix in the nuts and raisins.
    • Pour the batter into the prepared pan and bake for 55~65 minutes until a cake tester inserted in the center comes out clean.
    • Remove the bread from the oven and cool in the pan for 10~15 minutes before turning it onto a wire cooling rack. Allow the bread to cool completely before slicing.
    • Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.

    Notes

    • Other flours like white whole wheat flour, barley flour, spelt flour can be used along with all purpose flour. I usually use 50:50 ratio.
    • Make sure to use pumpkin puree and NOT pumpkin pie filling.
    • Buy unsulphured molasses and not blackstrap molasses.
    • Use a combination of 50:50 white whole wheat flour:all purpose flour.
    • Substitute walnuts and raisins with other nuts, cranberries. Or simply use chocolate chips instead.
    • Use a serrated knife to slice the bread.
    • High Altitude Alterations to make: Here are the changes to make to bake this recipe at high altitude:
      • Increase the oven temperature to 375°F.
      • Reduce baking powder and baking soda to ¼ teaspoon.
      • Bake for 40~50 minutes.
    • To freeze the bread, cool it completely and then wrap in a plastic wrap, place it in a ziploc bag. Freeze for up to 3 months. When ready to eat, thaw it in the fridge or simply microwave until thawed and heated through.
    •  

    Nutrition

    Calories: 200kcal
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Rafeeda - The Big Sweet Tooth

      December 05, 2017 at 12:08 am

      I have almost the whole of KAF site pinned up on my secret boards to try! Hehe... they have such tempting recipes... The bread has a lovely hue of the pumpkin... and no, I don't agree to you on the pictures, they are as good as usual...

      Reply
    2. Kalyani

      December 07, 2017 at 4:28 am

      Yeast itself is still an enigma to me sometimes, sourdough is another lifetime away ! This bread is so inviting. Loved the specks of walnut in there

      Reply
    3. Priya Suresh

      December 07, 2017 at 3:37 pm

      Wow interesting bread, and those slices looks absolutely fabulous. Omg, you always rock with your pictures, seriously i dont agree too. They are just prefect Pavani.

      Reply
    4. Priya Srinivasan

      December 09, 2017 at 2:04 pm

      Lovely bread pavani! I too have a pumpkin cake coming next week! I think most of us who love to bake are in love with KAF recipes!
      Sourdough the term looks so alien to me, but love what u guys come up with that! Hopefully one day I too will try my hands with it!!

      Reply
    5. Chef Mireille

      December 13, 2017 at 11:37 pm

      the sourdough must bring an awesome flavor to this bread

      Reply
    6. Sapana

      December 19, 2017 at 5:40 pm

      I am yet to try the sourdough bread and here you are posting with pumpkin flavour This looks amazing.

      Reply
    7. Padmajha PJ

      January 12, 2018 at 9:13 am

      Sourdough is still in my comfort zone. The bread looks so good Pavani. I am planning to bake something with pumpkin and this bread making me want to make one right away.

      Reply
    8. Ritu Tangri

      January 30, 2018 at 5:19 am

      I have heard so much about sour dough breads, I think now I should give it a try. the bread looks absolutely perfect

      Reply
    9. Desicart

      September 24, 2020 at 12:46 am

      5 stars
      Thank you for sharing that lovely food recipe.

      Reply
    10. Dennis Yannakos

      December 01, 2020 at 8:35 am

      5 stars
      Just imagine the sweet flavor and great smell of pumpkin and bread when they are combined together makes my mouth water so hard 😀
      Thanks for the recipe!
      Kitchen Utensils

      Reply
    11. Rachel

      October 14, 2022 at 12:53 pm

      5 stars
      This came out perfectly! I love the little chew that the sourdough offers. I find most pumpkin breads to be too moist--this is the perfect in between. 🙂

      Reply
      • cookshideout

        October 14, 2022 at 5:51 pm

        Hi Rachel, so happy that you loved the recipe and thank you for taking time to letting me know.
        Regards, Pavani

        Reply

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