Spiced Sourdough Pumpkin Loaf
A naturally leavened pumpkin bread with warm fall spices, a golden hue, and a tender, cake-like crumb — perfect for breakfast or teatime.
At a Glance
Loaf Style: Enriched quick-style loaf
Skill Level: Beginner
Total Time: ~4–6 hours (or overnight ferment option)
Prep Time: ~20 minutes
Yield: One 9x5-inch loaf
Hydration: ~80%
Bake Temp: 350°F / 175°C
Baking Vessel: 9x5-inch loaf tin, greased or lined
Ingredients
150g active sourdough starter (100% hydration)
300g all-purpose flour
250g pumpkin purée (not pie filling)
100g brown sugar or coconut sugar
60g neutral oil (or melted butter)
1 large egg
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
½ tsp ground ginger (optional)
1 tsp baking soda
½ tsp baking powder
½ tsp fine sea salt
Optional: chopped walnuts or pecans, pumpkin seeds for topping
Instructions
Mix the Batter
1. In a large bowl, whisk together sourdough starter, pumpkin purée, brown sugar, egg, oil, and vanilla until smooth.
2. In a separate bowl, whisk together flour, spices, baking soda, baking powder, and salt.
3. Gently fold the dry ingredients into the wet until just combined.
4. If using nuts, fold them in now.
First Rise (Short or Overnight Option)
5. For a quicker version: Let the batter rest at room temp for 1–2 hours to develop structure and mild tang.
6. For a deeper flavor: Cover and refrigerate the batter overnight, then bring to room temp for 30 minutes before baking.
Bake
7. Preheat oven to 350°F / 175°C.
8. Pour batter into prepared loaf tin and smooth the top. Sprinkle with pumpkin seeds if desired.
9. Bake for 50–60 minutes, or until a skewer inserted in the center comes out clean.
10. Let cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Visual Cues
Loaf should be golden-orange with a slightly cracked top.
The crumb should be moist and even, with no dense or wet pockets.
Why This Works
Pumpkin purée brings both moisture and natural sweetness, while the sourdough starter adds depth and subtle tang. The spices balance the earthiness of the pumpkin and make each slice feel like autumn on a plate.
