Pumpkin season is right around the corner and this pumpkin cinnamon sourdough bread is the perfect cozy bake for fall. It’s soft, warmly spiced, and full of seasonal flavor.
This recipe combines real pumpkin puree, ground cinnamon, pumpkin spice, and sourdough discard for subtle sweetness and seasonal flavor.
This Pumpkin Cinnamon Sourdough Bread is a simple, no-fuss way to use up your discard while baking something beautiful for the fall season. We hope you enjoy this cozy pumpkin recipe for your next fall gathering.
Why You’ll Love This Fall Recipe
Quick and Easy – This recipe is so easy to put together. Pumpkin bread is an absolute staple during the fall and this is an easy way to add a sourdough twist. I have no doubt this pumpkin recipe will be your go-to recipe for any last-minute fall gatherings.
Flexible – You can completely customize this recipe to fit your preferences. Adding in extra spices like nutmeg and cardamom or adding inclusions like walnuts, pecans, or chocolate chips are sure to take your pumpkin bread up a notch!
Budget Friendly – This recipe is tried and true because it uses up a lot of ingredients you probably already have. No quick trips to the grocery store for this one.
Tips for the Pumpkin Cinnamon Sourdough Bread
- Sticking to the amount of pumpkin puree in the recipe card is crucial. Adding any more puree will increase the hydration of the batter causing the bread to be a soupy mess. If you want more pumpkin flavor, add more pumpkin spice instead.
- I use a stand mixer for most of our recipes, but the pumpkin cinnamon sourdough bread ingredients can absolutely be added to one bowl and whisked up.
- To make sure the bread is baked all the way through, stick a knife in the middle and see if it comes out clean when you pull the knife out. You might have to do this a few times depending on how hot your oven gets.
Tools You May Need
Stand Mixer (optional)
Large bowl – You only need one, but you can use another one to measure out the dry ingredients first if preferred.
Whisk
Silicon spatula
Bread loaf pan
Pumpkin Cinnamon Bread Ingredients
Dry Ingredients
Bread flour – Sub with all-purpose
Baking powder
Baking soda
Pumpkin spice
Cinnamon
Salt
Wet Ingredients
Pumpkin Puree
Butter (melted)
Brown sugar
Sourdough starter
1 Egg
Vanilla extract
Oil – to oil the bread loaf pan. I use coconut or avocado oil.
How to Make Pumpkin Cinnamon Sourdough Bread
Preheat oven to 400 degrees.
Oil your bread loaf pan and set aside.
Melt a stick of butter on the stove. Make sure it’s just melted before adding it to the bowl.
Wait for the butter to cool before adding other ingredients. Tip – to speed up the process I fill a bowl with ice water and put the bottom of the bowl in the water until it’s room temp.
Once the butter is at room temperature, add a cup of pumpkin puree, a cup of brown sugar, 1/2 a cup of starter, 1 teaspoon of vanilla, and 1 egg to your stand mixer or bowl and whisk together.
Once the wet ingredients are well-incorporated, add 1 1/2 cup of flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder and baking soda, 1 tablespoon of pumpkin spice, and 1 teaspoon of cinnamon to the bowl and mix together.
Add the pumpkin cinnamon sourdough bread batter to the oiled bread pan and bake at 400 degrees for 40 minutes.
To check that the bread has baked all the way through, take a toothpick or a knife and stick it in the middle of the loaf. If it comes out clean then it is done baking.
Enjoy!
Storage
This cozy pumpkin cinnamon sourdough bread can be stored in the fridge for up to 5 days and in the freezer for up to 3 months.
How to Make Pumpkin Cinnamon Sourdough Bread
Equipment
- Stand Mixer (optional)
- 1 Large Bowl You only need one, but you can use another one to measure out the dry ingredients first if preferred.
- Whisk
- Silicon spatula
- Bread loaf pan
Ingredients
Dry Ingredients
- 1½ cups (193g) Bread flour Sub with all-purpose
- 1 tsp (10g) Baking powder
- 1 tsp (10g) Baking soda
- 1 tbsp Pumpkin spice
- 1 tsp (10g) Cinnamon
- ½ tsp (5g) Salt
Wet Ingredients
- 1 cup (250g) Pumpkin Puree
- 1 stick (155g) Butter (melted)
- 1 cup (140g) Brown sugar
- ½ cup (100g) Sourdough starter
- 1 Egg
- 1 tsp Vanilla extract
- 1 tbsp Oil – to oil the bread loaf pan. I use coconut or avocado oil.
Instructions
- Preheat oven to 400 degrees.
- Oil your bread loaf pan and set aside.
- Melt a stick of butter on the stove. Make sure it’s just melted before adding it to the bowl.
- Wait for the butter to cool before adding other ingredients. Tip – to speed up the procees I fill a bowl with ice water and put the bottom of the bowl in the water until it’s room temp.
- Once the butter is at room temperature, add a cup of pumpkin puree, a cup of brown sugar, 1/2 a cup of starter, 1 teaspoon of vanilla, and 1 egg to your stand mixer or bowl and whisk together.
- Once the wet ingredients are well-incorporated, add 1 1/2 cup of flour, 1/2 teaspoon of salt, 1 teaspoon of baking powder and baking soda, 1 tablespoon of pumpkin spice, and 1 teaspoon of cinnamon to the bowl and mix together.
- Add the pumpkin cinnamon sourdough bread batter to the oiled bread pan and bake at 400 degrees for 40 minutes.
- To check that the bread has baked all the way through, take a toothpick or a knife and stick it in the middle of the loaf. If it comes out clean then it is done baking.
Notes
- To speed up the process of cooling the butter down, fill a bowl with ice water and put the bottom of the bowl in the water until it’s room temp.
- Sticking to the amount of pumpkin puree in the recipe card is crucial. Adding any more puree will increase the hydration of the batter causing the bread to be a soupy mess. If you want more pumpkin flavor, add more pumpkin spice instead.
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- To make sure the bread is baked all the way through, stick a knife in the middle and see if it comes out clean when you pull the knife out. You might have to do this a few times depending on how hot your oven gets.
If you tried this recipe and loved it please come back and give this recipe 5 stars! Don’t forget to follow us on Instagram @goldenhourgrains.
Want More Sourdough Recipes?
Check these out!
Sourdough Discard Pumpkin Chocolate Chip Muffins
Chocolate Swirl Sourdough Bread
Protein-Packed Sourdough Waffles with Strawberries
Are you local?
If you live in the Lubbock, TX area we would love to bake bread for you! Sign up for reminders for our next bread drop so you don’t miss a chance to pre-order bread from us!
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