How long does Sourdough Pumpkin Bread take to ferment?

Sourdough Pumpkin Bread takes approximately 3 hours to ferment at 68-75°F (20-24°C). The exact time may vary depending on temperature and desired flavor intensity.

How difficult is it to make Sourdough Pumpkin Bread?

Sourdough Pumpkin Bread is rated as medium. This recipe is moderately challenging and suitable for those with some fermentation experience. Active prep time is about 20m.

What equipment do I need to make Sourdough Pumpkin Bread?

To make Sourdough Pumpkin Bread, you'll need: OXO Good Grips 11-Pound Stainless Steel Food Scale with Pull-Out Display, Greater Goods High Capacity Kitchen Scale (22lb, Stainless Steel), Baytoot Wide Mouth Sourdough Jar Starter Kit – 33 oz (Grey). Most of these are standard fermentation supplies that can be reused for many recipes.

How many servings does Sourdough Pumpkin Bread make?

This recipe yields approximately 12 servings. You can easily scale the recipe up or down by adjusting the ingredient quantities proportionally.

How should I store Sourdough Pumpkin Bread?

Once fermented to your liking, store Sourdough Pumpkin Bread in the refrigerator to slow down fermentation. Properly stored, it will keep for several weeks to months. Always use clean utensils when serving to prevent contamination.

Sourdough Pumpkin Bread Recipe

Name: Sourdough Pumpkin Bread
Prep time: 20 min
Cook time: 55 min
Total time: 85 min
Yield: 12 servings
Cuisine: International
Ingredients: 1 cup (240g) Active sourdough starter (100% hydration); 1 cup (240g) Pumpkin puree (not pumpkin pie filling); 2 cups (240g) All-purpose flour or bread flour; 3/4 cup (150g) Granulated sugar or coconut sugar; 2 large Eggs, room temperature; 1/2 cup (113g) Melted butter or coconut oil; 1 teaspoon Baking soda; 1 1/2 teaspoons Ground cinnamon; 1/2 teaspoon Ground ginger; 1/4 teaspoon Ground nutmeg; 1/4 teaspoon Ground cloves; 1/2 teaspoon Sea salt; 1 teaspoon Vanilla extract; 1/2 cup (60g) Chopped walnuts or pecans (optional)

Preparing Your Ingredients

Feed your sourdough starter: If you haven't already, feed your starter 4-8 hours before you plan to bake. You want it bubbly and active, having doubled in size. This ensures good rise and that signature tangy flavor.

Preheat your oven: Set to 350°F (175°C). Position the rack in the center of the oven for even baking.

Prepare your loaf pan: Grease a 9x5-inch (23x13cm) loaf pan generously with butter or oil, then dust lightly with flour. This prevents sticking and creates a beautiful crust.

Mixing the Batter

Combine wet ingredients: In a large mixing bowl, whisk together the active sourdough starter, pumpkin puree, eggs, melted butter (cooled slightly), sugar, and vanilla extract until smooth and well combined. The mixture should be glossy and uniform.

Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt. Whisking is important - it distributes the leavening and spices evenly so you don't get pockets of baking soda.

Combine wet and dry: Gently fold the dry ingredients into the wet mixture using a spatula. Mix just until no dry flour remains visible. Don't overmix - a few small lumps are fine. Overmixing develops gluten and creates a tough, dense bread.

Add nuts if using: Fold in the chopped walnuts or pecans gently, distributing them throughout the batter.

Fermentation Period

Let the batter rest: Cover the bowl with a clean kitchen towel and let it sit at room temperature for 2-4 hours. You'll notice the batter becomes slightly puffy and may develop small bubbles on the surface. This fermentation period is where the magic happens - the wild yeast and bacteria begin breaking down the flour, making it more digestible and developing complex flavors. Don't skip this step - it's what makes this sourdough pumpkin bread instead of regular pumpkin bread.

Baking

Transfer to pan: After fermentation, give the batter a gentle stir to deflate slightly, then pour it into your prepared loaf pan. Smooth the top with a spatula.

Bake: Place in the preheated oven and bake for 50-60 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs (not wet batter). The top should be deeply golden brown and spring back when gently pressed.

Check for doneness: If the top is browning too quickly but the center isn't done, tent loosely with aluminum foil for the last 15 minutes of baking.

Cooling and Serving

Cool in pan: Remove from oven and let the bread cool in the pan for 15 minutes. This allows the structure to set so it doesn't fall apart when you remove it.

Turn out and cool completely: Run a knife around the edges, then turn the loaf out onto a cooling rack. Let it cool for at least 30 minutes before slicing. Patience here is rewarded - warm bread is harder to slice cleanly and the flavors continue developing as it cools.

Slice and enjoy: Use a serrated knife for clean slices. This bread is wonderful plain, with butter, or with cream cheese. The sourdough tang beautifully balances the sweetness and spice.

Storage Tips

Store wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. This bread also freezes beautifully for up to 3 months - slice before freezing for easy single servings.