Sourdough Pumpkin Apple Bread combines pumpkin puree, shredded apple, and sourdough starter in a warmly spiced quick bread with a moist, tender crumb. Cinnamon, nutmeg, and ginger complement the fruit, while the sourdough adds a subtle tang that balances the sweetness.
This is a convenient way to use sourdough starter in a loaf that does not require yeast fermentation or a long rise. The batter comes together quickly, and finely shredded apple helps keep the finished bread moist without making it heavy.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Additional Time: 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 loaf
- Servings: 10 slices
- Category: Quick Bread
- Cuisine: American
- Cooking Method: Oven
- Difficulty: Easy
What Makes This Recipe Work
- Pumpkin and apple provide moisture: Both ingredients help create a soft crumb while adding natural fruit flavor.
- Sourdough starter adds gentle tang: The mild acidity balances the sweetness and makes good use of leftover starter.
- Oil keeps the loaf tender: Because oil remains liquid after cooling, the bread stays softer than a butter-based loaf.
- Warm spices reinforce the fruit: Cinnamon, ginger, and nutmeg bring out the pumpkin and apple without overwhelming them.
- Baking soda supports the rise: The acidity from the sourdough and pumpkin helps activate the leavener for a nicely domed loaf.
Tools for This Recipe
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredient Notes
- ■ Sourdough starter: A 100%-hydration starter provides acidity, moisture, and subtle tang.
- ■ Pumpkin puree: Use plain pumpkin puree, not pumpkin pie filling.
- ■ Apple: Firm, sweet-tart apples like Honeycrisp or Granny Smith work well.
- ■ Neutral oil: Can be replaced with melted unsalted butter for a richer flavor.
- ■ Brown sugar: Granulated sugar can replace it, but the loaf will be less moist.
Step-by-Step Method
- Prepare the pan and oven. Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the baked loaf out easily.
- Prepare the apple. Peel and core the apple, then shred it using the large holes of a box grater. Lightly squeeze the shredded apple once or twice to remove excess liquid, but do not press it completely dry.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon of the cinnamon, ginger, nutmeg, and salt.
- Combine the wet ingredients. In a large bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth.
- Add the apple. Fold the shredded apple into the wet mixture until evenly distributed. Do not add excess liquid from the apple.
- Make the batter. Add the dry ingredients to the wet mixture. Fold gently with a rubber spatula just until no dry streaks remain. Do not overmix.
- Fill the pan. Transfer the batter to the prepared loaf pan and smooth the top. If using the optional turbinado sugar, sprinkle it evenly over the surface.
- Bake until fully set. Bake at 350°F (175°C) for 55 to 65 minutes. A toothpick inserted into the center should come out with a few moist crumbs.
- Protect the top if needed. If the top becomes deeply browned before the center is done, loosely cover the loaf with aluminum foil during the final 15 minutes of baking.
- Cool before slicing. Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack. Let it cool for at least another 30 minutes before slicing.
Make-Ahead and Storage Notes
- Store completely cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days.
- Refrigerate in an airtight container for up to 1 week for longer storage.
- The cooled loaf can be frozen whole or sliced for up to 3 months.
FAQ
Can I use sourdough discard for this recipe?
Yes. Unfed sourdough discard works well because this bread does not depend on the starter for its main rise.
What type of apple is best for Sourdough Pumpkin Apple Bread?
Firm apples with a good balance of sweetness and acidity work well. Honeycrisp, Pink Lady, and Granny Smith are good choices.
Why is my pumpkin apple bread gummy in the center?
The most common causes are excess moisture from the apple or pumpkin, underbaking, or slicing the loaf while it is still very hot.
Can I use whole wheat flour?
You can replace up to 1/2 cup of the all-purpose flour with whole wheat flour. The loaf will have a slightly denser crumb.
Can I add nuts?
Yes. Fold chopped walnuts or pecans into the finished batter for added crunch and flavor.
Ingredients
Method
Method
- Heat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper, leaving enough overhang to lift the baked loaf out easily.
- Peel and core the apple, then shred it using the large holes of a box grater. Lightly squeeze the shredded apple once or twice to remove excess liquid, but do not press it completely dry. You want the apple moist but not dripping.
- In a medium bowl, whisk together the flour, baking soda, baking powder, 1/2 teaspoon of the cinnamon, ginger, nutmeg, and salt. This distributes the leaveners and spices evenly.
- In a large bowl, whisk together the sourdough starter, pumpkin puree, brown sugar, oil, eggs, and vanilla until smooth. The mixture should be thick and evenly blended.
- Fold the shredded apple into the wet mixture until evenly distributed. If the apple has released a large amount of juice, do not add that excess liquid to the batter.
- Add the dry ingredients to the wet mixture: Fold gently with a rubber spatula just until no dry streaks remain. The batter should be thick and spoonable. Do not overmix, or the loaf may bake up dense.
- Transfer the batter to the prepared loaf pan and smooth the top. If using the optional turbinado sugar, sprinkle it evenly over the surface.
- Bake at 350°F (175°C) for 55 to 65 minutes. The loaf should be domed and golden brown, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
- If the top becomes deeply browned before the center is done, loosely cover the loaf with aluminum foil during the final 15 minutes of baking.
- Let the bread cool in the pan for 15 minutes, then lift it out using the parchment and transfer it to a wire rack. Let it cool for at least another 30 minutes before slicing. The crumb will firm as it cools.
