Sourdough Pumpkin Bread with Streusel Topping
This sourdough pumpkin bread is deliciously soft and moist and stays that way for days! It’s full of warm spices and comforting pumpkin flavor, with a buttery streusel topping.
This easy sourdough pumpkin bread recipe uses a discard starter. The acid in the discard starter gives baked goods a beautiful, tender texture. There are a couple of baking options for this sourdough recipe: either bake right away or refrigerate the dough overnight and bake the next morning!
I love the addition of the streusel topping on this quick bread; it’s like crispy shortbread, bringing a bit of crunch to the sweet bread. You can also bake this in a muffin pan to make sourdough pumpkin muffins!
Ingredient Run Down
Here’s a rundown of what you need. The printable recipe card is at the bottom of this post.
- All-purpose flour
- Brown sugar and granulated sugar
- Baking soda and baking powder
- Salt
- Olive oil, melted coconut oil, or vegetable oil
- Spices and vanilla extract. You can add spices individually or use pumpkin pie spice.
- Pumpkin purée– Make your own pumpkin puree from fresh pumpkin or use canned pumpkin puree. This is not the same as pumpkin pie filling.
- Large eggs
- Milk
- Sourdough starter discard – unfed sourdough starter works best. One that’s runny and acidic.
- Optional – Chocolate chips if you like a pumpkin-chocolate combo.
Photo Steps
- Preheat the oven to 350°F (180°C). Line a 9×5-inch loaf pan or an 8×5-inch loaf pan with high sides with parchment paper. The 8×5-inch loaf pan makes quite a tall loaf, so the sides of the pan need to be high enough.
- Whisk together the all-purpose flour, baking soda, baking powder, spices, and salt in a medium bowl. Set aside.
- Add oil, eggs, milk, sourdough discard, brown and white sugar, and pumpkin puree in a large mixing bowl. Whisk until well combined.
- Add the dry ingredients to the wet ingredients in the large bowl. Fold until combined.
- The pumpkin sourdough bread can be baked right away or cold-fermented overnight.
Overnight ferment
Cover the bowl tightly and place it in the refrigerator for up to 20 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more tender and moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
Streusel and baking
- In a small bowl, combine melted butter, granulated sugar, salt, and all-purpose flour for the streusel. Use a fork to combine into a coarse crumb, then set it aside.
- Scoop the batter into the prepared loaf pan. Crumble over the streusel topping.
- Bake the loaf for around 60-70 minutes until a cake tester inserted in the center of the loaf comes out clean. If the top is browning too fast, loosely cover with a sheet of aluminum foil.
- Let the loaf cool in the pan for 10 minutes before removing it and letting it cool on a wire rack until room temperature.
Storing
Store the loaf at room temperature, loosely covered with a clean tea towel. If you store it in an airtight container, the streusel tends to get a bit soft.
Related recipes
If you loved this recipe, check these out!
- Discard Sourdough banana bread
- Sourdough Fruit Bread
- Sourdough Lemon Muffins
- Sourdough Blueberry Bread
- Fig and Walnut Sourdough
Sourdough Pumpkin Bread
This sourdough pumpkin bread is deliciously soft and moist. It's full of warm spices and a comforting pumpkin flavor, with a buttery streusel topping.
Ingredients
- 188g (1 1/2 cups*) all-purpose flour
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground ginger
- ¼ tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- ¼ teaspoon baking powder
- 100g (½ cup) granulated sugar
- 100g (½ cup) soft brown sugar
- 105g (½ cup) vegetable oil
- 2 large eggs
- 226g (1 cup) pumpkin puree
- 100g (½ cup) unfed sourdough discard starter
- 60g (¼ cup) whole milk
- 1 teaspoon vanilla extract or paste
Streusel
- 45g (3 Tablespoons) unsalted butter
- 63g (½ cup) all-purpose flour
- 65g (⅓ cup) granulated sugar
- Pinch of salt
Instructions
- Whisk together the all-purpose flour, baking soda, baking powder, spices, and salt in a medium bowl. Set aside.
- Add oil, eggs, milk, sourdough discard, brown and white sugar, and pumpkin puree in a large mixing bowl. Whisk until well combined.
- Add the dry ingredients to the wet ingredients in the large bowl. Fold until combined.
- The pumpkin sourdough bread can be baked right away or cold-fermented overnight.
Overnight ferment
- Cover the bowl tightly and place it in the refrigerator for up to 20 hours. Cold fermenting allows the flour to absorb more moisture from the batter, which can lead to a more tender and moist crumb. Additionally, slow fermentation helps break down the proteins in the flour.
Streusel and baking
- Preheat the oven to 350°F (180°C). Line a 9x5-inch loaf pan or an 8x5-inch loaf pan with high sides with parchment paper. The 8x5-inch loaf pan makes quite a tall loaf, so the sides of the pan need to be high enough.
- In a small bowl, combine melted butter, granulated sugar, salt, and all-purpose flour for the streusel. Use a fork to mix it into a coarse crumb.
- Scoop the batter into the prepared loaf pan. Crumble over the streusel topping.
- Bake the loaf for 60-70 minutes until a cake tester inserted in the center comes out clean. If the top is browning too fast, loosely cover it with aluminum foil.
- Let the loaf cool in the pan for 10 minutes before removing it and letting it cool on a wire rack until room temperature.
Storing
- Store the loaf at room temperature, loosely covered with a clean tea towel. If you store it in an airtight container, the streusel becomes soft.
Notes
*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use grams.
- Preheat the oven to 425°F/220°C. Spray a muffin tin with nonstick or line it with 12 paper liners.
- Divide pumpkin muffin batter evenly over 12 muffin cups. They will be full.
- Generously pile the crumbly streusel mixture on top of each muffin. Gently press it on top of each muffin to keep it in place.
- Bake for 5 minutes at 425°F/220°C, then reduce the temperature to 350°F (180°C) and bake for 20-25 minutes until a cake tester comes out clean.
- Let the muffins cool in the pan for 5 minutes, then move them to a cooling rack.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 346Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 47mgSodium: 398mgCarbohydrates: 49gFiber: 2gSugar: 26gProtein: 5g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
