Sourdough Ginger Pumpkin Bread – Moist, Spiced, and Perfectly Sweet

There’s something magical about the smell of freshly baked pumpkin bread filling the kitchen — warm spices, subtle sweetness, and that comforting autumn aroma. This Sourdough Ginger Pumpkin Bread is one of my favorite seasonal bakes. I started making it one chilly October morning when I had extra sourdough starter and a can of pumpkin purée sitting in my pantry. The result? A soft, flavorful loaf with just the right balance of tang from the sourdough and warmth from ground ginger.

Whether you enjoy it for breakfast, as a snack, or a sweet treat with tea, this easy homemade sourdough pumpkin bread recipe will quickly become a fall tradition in your home.

Ingredients

Dry Ingredients

• 2 cups (250 g) all-purpose flour

• 1 teaspoon baking soda

• ½ teaspoon baking powder

• 1 teaspoon ground ginger

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• ½ teaspoon salt

Wet Ingredients

• 1 cup (240 g) pumpkin purée (not pumpkin pie filling)

• ½ cup (120 ml) sourdough starter (active or discard)

• 2 large eggs

• ½ cup (120 ml) vegetable oil or melted butter

• ¾ cup (150 g) brown sugar

• ¼ cup (50 g) granulated sugar

• 1 teaspoon pure vanilla extract

Optional Add-ins

• ½ cup (80 g) chopped pecans or walnuts

• ½ cup (90 g) chocolate chips or dried cranberries

Step-by-Step Instructions

1. Preheat and Prepare
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper for easy removal.

2. Mix the Dry Ingredients
   In a large bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. Set aside.

3. Combine the Wet Ingredients
   In another bowl, whisk the pumpkin purée, sourdough starter, eggs, oil, both sugars, and vanilla extract until smooth and well-blended.

4. Combine Wet and Dry Mixtures
   Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix — a few small lumps are fine.

5. Add Optional Mix-Ins
   Fold in nuts, chocolate chips, or cranberries if desired.

6. Bake
   Pour the batter into the prepared loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool and Serve
   Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing. Enjoy it warm or at room temperature!

Tips & Variations

1. Use Sourdough Discard – This recipe is a great way to use up your sourdough discard; it adds a gentle tang and extra moisture.

2. Make It Dairy-Free – Replace butter with coconut oil or vegetable oil for a soft, moist texture.

3. Add a Streusel Topping – For extra crunch, sprinkle a simple topping of brown sugar, flour, and butter before baking.

4. Make Muffins Instead – Divide the batter into a muffin pan and bake for 18–20 minutes for quick grab-and-go treats.

5. Adjust the Sweetness – For a less sweet loaf, reduce the sugar by 2–3 tablespoons.

Storing & Reheating

• Room Temperature: Wrap the cooled bread tightly in plastic wrap or foil and store for up to 3 days at room temperature.

• Refrigerator: For longer storage, refrigerate for up to 1 week. Let it come to room temperature before serving.

• Freezer: Wrap slices individually and store in an airtight container for up to 3 months.

• Reheating: Warm a slice in the microwave for 15–20 seconds or toast it lightly in a pan or toaster oven for that fresh-baked texture.

FAQs

1. Can I make this sourdough pumpkin bread ahead of time?
Yes! It actually tastes better the next day as the spices deepen in flavor. Store it in an airtight container overnight.

2. Can I use gluten-free flour?
Absolutely. Substitute a 1:1 gluten-free all-purpose flour blend. The texture will be slightly different but still delicious.

3. What if I don’t have sourdough starter?
You can omit it and add 2 extra tablespoons of flour and 2 tablespoons of milk or water to balance the moisture.

4. Can I make it without eggs?
Yes. Replace each egg with ¼ cup of unsweetened applesauce or mashed banana for a vegan-friendly version.

5. How can I make it more spicy or less sweet?
Add an extra pinch of ginger or reduce sugar slightly to suit your taste.

Nutritional Information (per slice, based on 10 servings)

• Calories: ~230 kcal

• Protein: 4 g

• Carbohydrates: 32 g

• Fat: 10 g

• Fiber: 2 g

• Sugar: 15 g

(Note: Nutritional values are approximate and may vary depending on ingredient brands.)

This Sourdough Ginger Pumpkin Bread is the perfect cozy bake for fall — soft, moist, and packed with seasonal flavor. Whether you enjoy it for breakfast, dessert, or an afternoon snack, it’s a wonderful way to use your sourdough starter and pumpkin purée together.

If you try this recipe, let me know in the comments how it turned out! Share your favorite add-ins, and don’t forget to pin or share this post with friends who love baking. And if you enjoyed this, check out my other cozy seasonal recipes — like Cinnamon Apple Loaf or Soft Pumpkin Muffins.