Sourdough Pumpkin Spice Bread

If you are looking for the perfect fall recipe that will make your house smell irresistibly delicious, look no further. I have made pumpkin bread for years, and I have spent quite a bit of time perfecting this recipe.

Our favorite way to eat this pumpkin bread is with my cream cheese orange spread. It perfectly compliments the flavor of the pumpkin.

The long fermentation process helps the flour to be more easily digestible, but it can also be made with sourdough discard if you prefer to bake it immediately.



The amazing flavor of butter compliments the pumpkin flavor perfectly and adds the perfect amount of moisture.


I have tried varying amounts of sugar in the quest for the perfect amount. I wanted to use less sugar, but I wanted a bread that we could all enjoy. According to my taste testers, (my family) the amount in the recipe is the perfect amount.

Sourdough Starter

Mix the sourdough starter in with the butter and sugar to easily incorporate it. After mixing, it should look something like this:


My favorite thing to do is buy a pie pumpkin as soon as I can find them in stores, cook it in my instant pot, and use the fresh pumpkin in my recipes. If you do this, make sure the amount of moisture matches that of canned pumpkin. You may need to strain it some. The actual recipe states “canned pumpkin” as the ingredient. If you are using fresh pumpkin, measure 15 oz with a scale or just a little less than 2 cups.


The eggs hold this bread together while adding protein and extra nutrition.


Make sure to use real vanilla and not imitation. Real vanilla gives such a rich, complimentary flavor.


Many types of flour would work well in this recipe. Long fermentation takes this bread to a new level, making it easier for your body to digest.


Salt is so important in sweet dishes to bring out the sweetness. I love to use pink Himalayan salt or sea salt.

Cinnamon, Ginger, Nutmeg, Allspice, Cloves

These spices embody the classic fall flavor and scent. They will make your house smell heavenly while making your bread taste like the quintessential fall experience.

Baking Soda

Add this ingredient last (just before you bake) if you are long fermenting the dough. I like to use a Danish whisk to mix the baking soda without mixing it too much. If you are baking immediately, mix baking soda in with the flour.


1 cup butter (melted)

1 1/2 cups sugar

1/2 cup sourdough starter

4 eggs

1 15 oz can pumpkin

2 tsp vanilla

3 1/2 cups flour

1 tsp salt

1 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/4 tsp allspice

2 tsp baking soda

Using a stand mixer, combine the melted butter and sugar. Making sure the sugar is not too hot to the touch, add the sourdough starter and mix throughly. Add the pumpkin, eggs, and vanilla and mix well.

In a separate bowl, combine the flour, salt, and spices. (if baking immediately, add baking soda now. If long fermenting, wait until after fermentation)

Combine the wet and dry ingredients and mix thoroughly.

Long fermentation: cover bowl and set on the counter for 8-12 hours.* After fermentation time, prepare two standard sized loaf-bread pans by oiling them with either butter or coconut oil. Sprinkle baking soda on the dough and mix in with a Danish whisk or a spatula.

Divide dough evenly between the two loaf pans. Sprinkle cinnamon on top and swirl it in to the top of the bread. Sprinkle a bit of sugar on top.

Bake at 350 degrees for 1 hour.

*If fermenting dough on the counter with eggs is concerning to you, ferment it in the refrigerator. It will take a bit longer in the refrigerator. I leave the dough on the counter and have for done it this way for years with no issue.