Everyone loves quick bread! This lighter option adds in some sourdough for a really great tasting Pumpkin Sourdough Loaf that is perfect for breakfast.
I love adding fresh whole grains to our diet. Not everyone loves the taste if it is new to them. I don't advocate hiding nutritious ingredients because I'd rather my family learn to love them. Using it in a recipe that is generally well-received, like a sweet quick bread, is a great way to "hide" that flavour.
This isn't a true sourdough that will ferment overnight. This is definitely a "quick bread" which is why I called it a pumpkin loaf. You can also do this technique for a quick Sourdough Banana Loaf or choose to do Sourdough Banana Muffins.
If you prefer savoury breads, you can make a true Pumpkin Sourdough Bread. This is soured overnight and the pumpkin is very mild, making it perfect to pair with those winter soups and stews.
Key Ingredients
Flour - This is a perfect recipe for grinding your own wheat. If you aren't into that, then all-purpose or bread work great. I like to purchase organic unbleached all-purpose flour.
Sourdough Starter - Use active starter here. Even though quick bread doesn't use yeast and we are adding leaveners, we still want a boost here.
Pumpkin - Always use pure pumpkin puree, not "pumpkin pie mix" and you can also roast your own pumpkin!
Fat - Melt butter or if you're in a pinch, no one minds if you reach for the bottle of canola oil. I'm all for using what ya got.
Sugar - When I'm making treats, I don't mind using organic cane sugar. It's not an everyday bread!
How to Make Sourdough Pumpkin Quick Bread
***See recipe card below for precise measurements and instructions.***
Step 1: Whisk eggs into sourdough starter.
Step 2: Whisk pumpkin and oil into bowl.
Step 3: Set wet ingredients aside.
Step 4: Grind or measure your flour. Whisk in remaining dry ingredients.
Step 5: Combine dry into wet.
Step 6: Stir until just combined, don't overdo it.
Step 7: Spread batter in prepared pan.
Step 8: Bake until a toothpick in the center is clean.
Tips and Tricks
- Weigh your berries/flour. Weight is truly more accurate when baking. I don't always put weights in my recipes, but I like it in this one.
- Let the dough hydrate! After combining wet and dry, let the batter autolyze for 20 minutes while the oven heats.
- Lining your pan with parchment ensures you will get the entire loaf out in one piece.
FAQs
Typically hard wheat is used with yeast and soft without. I used hard wheat berries here because I wanted to make sure we had some lift, but I'm confident any type of flour or berries will work here. We have sourdough starter as well as baking powder and soda to help out.
I much prefer to line pans with a sling of parchment, making sure my loaf will come out nicely. I've been burned too many times by nonstick marketed pans! It doesn't matter what safe coating they use, my baked goods would never easily release on their own. You know your pans and if you need paper! Otherwise just grease well and you'll be good.
Store the cooled loaf in an airtight container for 3-5 days, if it lasts that long! If it starts to get a little stale just give it a quick toast and add butter. You can also easily freeze a loaf for later, so go ahead and double this! Once cooled, wrap well and bag and label. Freezing it whole keeps the quality better, but we also will eat an entire loaf in one go. You can always cut in half to freeze for smaller families.
Photos by Dante from Shire by the Sea
More Pumpkin Recipes
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Pumpkin Sourdough Loaf
Ingredients
- ½ cup melted butter or oil
- 2 large eggs
- 1 cup granulated sugar
- 1 cup active sourdough starter
- 1 cup canned pumpkin
- 250 grams hard wheat berries or bread flour
- 1 tablespoon cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
Instructions
- Prepare a loaf pan with oil or parchment sling and oil.
- Melt your butter in a small saucepan and set aside to cool slightly.
- In a bowl, mix your egg, starter, sugar, and cooled butter with a Danish dough whisk.
- Add your pumpkin purée to the mix and whisk together.
- In a separate bowl, mill your flour if you are doing fresh flour or add the bread flour to the bowl.
- Add cinnamon, nutmeg, salt, baking soda, and baking powder and whisk well.
- Mix wet and dry together until no dry spots are left.
- If using fresh flour, let batter rest to hydrate for 20 minutes. While doing this, preheat oven to 400°F.
- Spread into prepared pan.
- Bake for 40-45 minutes, rotating halfway through, until a toothpick inserted in the center of the loaf comes out clean.
- Remove from oven, and let rest for 10 minutes before removing from the pan to a wire rack to cool completely.
Notes
- I prefer hard wheat here, but you could likely use either hard or soft.
- White wheat berries will have a milder flavour. You can likely get away with red here if your family is familiar with consuming fresh grains.
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