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.
Why This Recipe Works
- 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.
Equipment Needed
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Box grater
- Whisk
- Rubber spatula
- Wire cooling rack
Ingredients List
Sourdough Pumpkin Apple Bread
- 1 1/2 cups all-purpose flour (188 g) — spooned and leveled
- 1 teaspoon baking soda (5 g) — fresh
- 1/2 teaspoon baking powder (2 g) — fresh
- 1 teaspoon ground cinnamon (3 g) — divided
- 1/2 teaspoon ground ginger (1 g) — finely ground
- 1/4 teaspoon ground nutmeg (0.5 g) — finely ground
- 1/2 teaspoon fine salt (3 g) — table salt
- 1/2 cup sourdough starter (120 g) — 100% hydration, unfed or recently fed
- 1/2 cup pumpkin puree (115 g) — plain pumpkin puree, not pumpkin pie filling
- 1/2 cup packed light brown sugar (100 g) — firmly packed
- 1/3 cup neutral oil (80 mL) — such as canola or avocado oil
- 2 large eggs (100 g without shells) — room temperature
- 1 teaspoon vanilla extract (5 mL) — pure or imitation vanilla
- 1 medium apple (about 150 g whole) — peeled, cored, and finely shredded
Optional Topping
- 2 tablespoons turbinado sugar (25 g) — Optional, for sprinkling over the batter before baking
Ingredient Notes and Substitutions
- Sourdough starter: A 100%-hydration starter provides acidity, moisture, and subtle tang. Discard or recently fed starter can both work as long as it is not moldy or otherwise spoiled. A very active starter is not necessary because this recipe relies primarily on baking soda and baking powder for lift.
- Pumpkin puree: Plain pumpkin puree gives the loaf moisture and color. Pumpkin pie filling is not a suitable substitute because it contains added sugar and spices.
- Apple: A firm, sweet-tart apple such as Honeycrisp, Pink Lady, or Granny Smith works well. Applesauce can replace the shredded apple, but it produces a softer, less textured crumb and may require slightly longer baking.
- Neutral oil: Oil keeps the bread moist. Melted unsalted butter can replace it in the same volume, giving the loaf a richer buttery flavor and slightly firmer texture.
- Brown sugar: Brown sugar contributes sweetness, moisture, and a light molasses flavor. Granulated sugar can replace it, but the loaf will be somewhat less moist and less deeply flavored.
Step-by-Step Instructions
Step 1: 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.
Step 2: 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. You want the apple moist but not dripping.
Step 3: 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. This distributes the leaveners and spices evenly.
Step 4: Combine the wet ingredients.
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.
Step 5: Add the apple.
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.
Step 6: Make 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.
Step 7: 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.
Step 8: Bake until fully set.
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.
Step 9: 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.
Step 10: 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. The crumb will firm as it cools.
Storage, Freezing, and Make-Ahead Instructions
- Store completely cooled bread tightly wrapped or in an airtight container at room temperature for up to 3 days . Because the loaf contains fresh apple and pumpkin, refrigerate it in an airtight container for up to 1 week if you need longer storage.
- The cooled loaf can be frozen whole or sliced for up to 3 months . Wrap it tightly in plastic wrap, then place it in a freezer-safe bag or container. Thaw overnight in the refrigerator or thaw individual slices at room temperature.
- The batter is best baked soon after mixing because the baking soda and baking powder begin reacting once combined with the acidic ingredients. Instead, bake the loaf up to 1 day ahead and store it tightly covered.
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. Use a healthy 100%-hydration starter with no signs of spoilage.
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. Very soft apples can release too much moisture and produce a heavier crumb.
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. Make sure the center is fully set before removing the loaf from the oven and let it cool before slicing.
Can I use whole wheat flour?
You can replace up to 1/2 cup (60 g) of the all-purpose flour with whole wheat flour. The loaf will have a slightly denser crumb and nuttier flavor. Using more whole wheat flour may require additional moisture and can make the bread heavier.
Can I add nuts?
Yes. Fold 1/2 cup (60 g) chopped walnuts or pecans into the finished batter. The nuts will add crunch and a toasted flavor that pairs well with pumpkin and apple.
Ingredients
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.
