A Little Story About My First Pumpkin Loaf
I baked my first pumpkin loaf when I was young. I forgot the sugar. It was not very good. My grandfather still ate two slices. He said it was earthy. I still laugh at that.
This is why we measure carefully. It matters because a good recipe is a trusted friend. It always tells you the truth. What was your first baking mistake? I bet it turned out okay too.
Why This Bread Is So Special
This bread is soft and warm. It smells like autumn in a kitchen. The sourdough starter makes it a little tangy. It is a happy surprise for your tongue.
Using your sourdough discard is important. It gives a home to something you might throw away. This matters. It teaches us to waste less. We can make something beautiful from scraps.
The Two Ways to Make It
You can make this bread two ways. The first way is quick. You mix and bake. It is perfect for a cozy afternoon. The smell will fill your whole house.
The second way takes longer. You let the dough sit overnight. This is called fermenting. It makes the flavor deeper and the bread easier to digest. Which method do you think you would try first?
A Fun Fact About Pumpkin Spice
Pumpkin spice is not actually in pumpkins. It is a mix of spices we put in pumpkin pies. Cinnamon, ginger, nutmeg, and cloves. Fun fact: This spice blend is hundreds of years old.
That warm feeling you get is history. It is the taste of many grandmothers kitchens. It connects us to the past. I love that.
Lets Talk About That Sourdough Starter
Do not worry if your starter is not active. We use the discard here. That is the part you usually remove. It still adds wonderful flavor.
My starters name is Bubbles. She lives in my fridge. I have had her for five years. What would you name a sourdough starter? Share your ideas with me.
The Secret to a Perfect Loaf
The big secret is to not mix too much. Just combine the ingredients until they are friends. Over-mixing makes the bread tough. We want it to be soft and tender.
This matters in baking and in life. Some things are better when you are gentle. Do you find it hard to stop mixing? I sometimes do. We must learn to let things be.
Ingredients:
| Ingredient | Amount | Notes |
|---|---|---|
| Melted butter | 1/2 cup | |
| Dark brown sugar | 1 cup | |
| Sugar | 1/4 cup | |
| Pumpkin puree | 1 1/2 cups | |
| Eggs | 2 large | |
| Sourdough starter discard | 1/2 cup | |
| Vanilla | 1 teaspoon | |
| All-purpose flour | 2 cups | |
| Baking soda | 1 teaspoon | |
| Baking powder | 2 teaspoons | |
| Salt | 1 teaspoon | |
| Pumpkin spice | 2 teaspoons |
Spiced Sourdough Pumpkin Loaf: A Cozy Kitchen Story
Hello, my dear! Come sit with me. I want to share my Spiced Sourdough Pumpkin Loaf recipe. It fills the whole house with a warm, happy smell. It reminds me of crisp autumn leaves and my own grandma’s apron. We are going to make something wonderful together. Let’s begin.
- Step 1: First, let’s get our oven warm and ready. Set it to 350 degrees. Then, take your loaf pan and give it a little butter hug. I still use my old ceramic pan for this. It just feels right.
- Step 2: Now, let’s make the base. Mix your melted butter and both sugars together. Keep mixing for five whole minutes. It will become light and fluffy like a soft cloud. (My hard-learned tip: Set a timer! I once got distracted by a squirrel outside. The sugar wasn’t fluffy enough.)
- Step 3: In a separate bowl, whisk all your dry ingredients. This is the cozy spice mix for our bread. Then, add the wet ingredients to your fluffy sugar cloud. Plop in the pumpkin, eggs, vanilla, and your sourdough starter. Doesn’t that orange color look lovely?
- Step 4: Time to bring it all together. Gently fold the flour mixture into the wet ingredients. Go slowly, a little at a time. Please do not over-mix! We want a tender loaf, not a tough one. What’s your favorite cozy smell in the kitchen? Share below!
- Step 5: Pour your beautiful batter into the prepared pan. Smooth the top with a spoon. Now, into the oven it goes! Bake for about 50 to 60 minutes. You’ll know it’s done when a toothpick poked in the middle comes out clean.
- Step 6: This is the hardest part. You must let the loaf cool in the pan for a full hour. I know, the smell is amazing! But if you cut it too soon, it gets gummy. Patience makes perfect bread.
Cook Time: 50–60 minutes
Total Time: About 2 hours
Yield: 1 lovely loaf
Category: Baking, Bread
Three Fun Twists on Our Pumpkin Loaf
Once you master the basic recipe, you can play! My grandson loves to add his own ideas. It makes baking such a fun adventure. Here are a few simple twists we enjoy.
- Chocolate Chip Surprise: Stir in a big handful of chocolate chips. The melty chocolate with the spice is pure joy.
- Crunchy Nut & Seed: Add some chopped walnuts or pecans. A sprinkle of sunflower seeds on top gives a nice crunch.
- Orange Zest Zing: Grate a little orange zest into the batter. It makes the flavors sing a brighter song.
Which one would you try first? Comment below!
Serving Your Masterpiece
Now, how shall we enjoy our beautiful loaf? A warm slice with a generous spread of butter is my favorite. The butter melts into all the little holes. It’s a simple, perfect treat.
For a special breakfast, toast a slice and add a dollop of whipped cream. For a cozy evening, pair it with a cup of spiced chai tea. If you’re feeling grown-up, a small glass of sweet sherry is a nice match. It’s all about what makes you happy.
Which would you choose tonight?
Keeping Your Pumpkin Loaf Cozy
This loaf stays fresh on the counter for a few days. Just wrap it in a towel. For longer storage, I love to freeze it.
Slice it first and wrap each piece. Then you can pull out one perfect slice anytime. I once forgot a whole loaf in the freezer for months. It was still a lovely surprise on a cold morning.
To reheat, just toast a frozen slice. It makes your kitchen smell wonderful. Batch cooking matters because it saves you time later. You will thank your past self for the easy treat.
Have you ever tried storing it this way? Share below!
Simple Fixes for Common Troubles
Is your bread too dense? You might have over-mixed the batter. I remember when my first loaf was like a brick. I learned to fold gently until just combined.
Is the middle still gooey? Your oven might run cool. Always test with a toothpick before the timer goes off. This matters for a perfect, even bake every time.
Did your bread not rise well? Check that your baking soda is fresh. Old leaveners lose their power. Fixing small issues builds your cooking confidence. It makes the final flavor so much better.
Which of these problems have you run into before?
Your Quick Questions, Answered
Q: Can I make this gluten-free?
A: Yes! Use a good gluten-free flour blend. The texture will be a bit more crumbly.
Q: Can I make it ahead?
A: The long-ferment method is perfect for this. Mix the batter the night before.
Q: What if I don’t have pumpkin spice?
A: Mix cinnamon, ginger, and a pinch of nutmeg. It will taste just as cozy.
Q: Can I double the recipe?
A: Absolutely. Just use two loaf pans. *Fun fact: Sourdough starter is a natural leavener.*
Q: Any optional add-ins?
A: A handful of chocolate chips or walnuts is lovely. Stir them in at the very end.
Which tip will you try first?
From My Kitchen to Yours
I hope you love baking this spiced pumpkin loaf. It is one of my favorite autumn traditions. Sharing recipes is like sharing a warm hug.
I would be so delighted to see your creation. Your kitchen stories bring me so much joy.
Have you tried this recipe? Tag us on Pinterest!
Happy cooking!
—Elowen Thorn.
Spiced Sourdough Pumpkin Loaf
Description
A delicious and moist pumpkin loaf made with sourdough starter discard, perfect for using up your starter and enjoying the warm flavors of pumpkin spice.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons pumpkin spice
Instructions
- Preheat oven to 350 degrees.
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper.
- In a stand mixer or bowl, mix melted butter, brown sugar, and regular sugar for five minutes until light and fluffy.
- Combine dry ingredients (flour, baking soda, baking powder, pumpkin spice, and salt) well in a medium bowl.
- Add eggs, vanilla, pumpkin puree, and sourdough starter to the brown sugar and butter. Mix until well combined.
- Fold in dry ingredients a bit at a time (about 1/3 of the flour mixture) until just incorporated. Be careful not to over-mix.
- Pour into a greased pan.
- Bake for 50-60 minutes. Test bread at 50 minutes with a toothpick or cake tester. If it comes out clean, it is done. If there is still some batter on the toothpick, place it back into the oven to finish baking.
- Allow to cool in the pan for one hour.
Notes
- For a long fermented version: Combine flour, salt, and pumpkin spice. Mix melted butter and brown sugar until fluffy. Add eggs, vanilla, pumpkin puree, and sourdough starter. Fold in dry ingredients. Cover and ferment at room temperature for 6-8 hours, then in the fridge if desired. The next day, preheat oven to 350°F, stir in baking soda and baking powder right before baking, then bake and cool as directed.