Sourdough Pumpkin Apple Bread Recipe

Introduction

This Sourdough Pumpkin Apple Bread is a delightful blend of seasonal flavors perfect for cozy mornings or afternoon treats. Combining the natural tang of sourdough with sweet pumpkin and crisp apple creates a moist, flavorful loaf that’s sure to impress.

Ingredients

• 1 cup active sourdough starter
• 1 cup pumpkin puree
• 1 medium apple, peeled and diced
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cloves
• 1 cup all-purpose flour
• ½ cup brown sugar
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 2 eggs
• ¼ cup vegetable oil

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly.
2. Step 2: In a large bowl, mix the sourdough starter, pumpkin puree, eggs, and vegetable oil until smooth.
3. Step 3: In a separate bowl, combine the flour, brown sugar, baking soda, salt, and spices.
4. Step 4: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
5. Step 5: Fold in the diced apple evenly throughout the batter.
6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Use a tart apple like Granny Smith for a nice contrast to the sweet pumpkin and spices.
• For extra moisture, add a handful of chopped nuts or raisins to the batter before baking.
• If your sourdough starter is very bubbly, reduce the baking soda slightly to avoid excessive rise.
• Serve toasted with butter or cream cheese for a delicious breakfast treat.

Storage

Store the pumpkin apple bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze slices for up to 3 months. Reheat slices gently in a toaster or oven before serving for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin?

Yes, canned pumpkin puree works perfectly and maintains the bread’s moist texture.

Do I need to feed my sourdough starter before using it in this recipe?

It’s best to use an active, bubbly starter recently fed for optimal rise and flavor, but an unfed starter can work with a slightly longer baking time.

Sourdough Pumpkin Apple Bread Recipe

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★★★★★

4.8 from 107 reviews

This Sourdough Pumpkin Apple Bread is a moist and flavorful loaf combining the natural tang of sourdough with the sweetness of pumpkin and apple, enhanced by warm spices. Perfect for fall gatherings or a cozy breakfast, this bread uses simple ingredients and a straightforward baking method to create a comforting treat.

• Author: Ria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 8–10 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Wet Ingredients

• 1 cup sourdough starter (active and bubbly)
• 3/4 cup pumpkin puree
• 1 apple, peeled, cored, and finely chopped
• 1/3 cup vegetable oil or melted butter
• 1/4 cup maple syrup or honey
• 2 large eggs

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground ginger

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the bread once the batter is prepared.
2. Prepare Wet Ingredients: In a large mixing bowl, combine the sourdough starter, pumpkin puree, chopped apple, vegetable oil, maple syrup, and eggs. Whisk together until the mixture is smooth and well combined.
3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
4. Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to keep the bread tender.
5. Pour Batter into Pan: Grease a standard 9×5 inch loaf pan or line it with parchment paper. Pour the batter evenly into the pan and smooth the top with a spatula.
6. Bake: Place the pan in the preheated oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
7. Cool and Serve: Remove the bread from the oven and allow it to cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing and serving.

Notes

• If your sourdough starter is very sour or tangy, you might want to reduce the maple syrup slightly to balance the flavors.
• You can swap out the apple for pears or add nuts like walnuts or pecans for additional texture.
• For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.
• Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: sourdough bread, pumpkin bread, apple bread, fall recipes, spiced bread, homemade bread, sourdough baking