Sourdough Pumpkin Bread

Sourdough Pumpkin BreadWhy is it that pumpkins and fall go so well together? Here in Minnesota we have a definite change in seasons, and fall brings with it blazing orange leaves, crisp white frost glittering on grass, and a distinct chill in the air as geese honk their way south. Something about all that makes pumpkins the ultimate fall comfort food. Pumpkin pie, pumpkin muffins, Pumpkin Waffles, and today, I’m excited to share Sourdough Pumpkin Bread.

Sourdough Pumpkin Bread (casein-free, nut-free, sugar-free, yeast-free)
Makes 2 loaves

3 c. sourdough starter
1 c. pumpkin puree
1/2 c. coconut oil, melted
1 egg
2 tsp. powdered stevia
1/4 tsp. baking powder
1 1/2 tsp. baking soda
3/4 tsp. celtic salt
1/2 tsp. cloves
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla

1. Feed your sourdough starter about 8 hours before you want to make this recipe so it will be a happy, bubbly starter by the time you’re ready to bake. When making this recipe I tend to keep my starter a little thicker as the majority of ingredients I’ll be adding are liquids.

To make your starter a tad thicker, just decrease the amount of water you add to the starter when you’re feeding it until it has a ‘plop-able’ consistency. 🙂 If you take a spoonful of starter out and let it plop back into the jar, it should hold its shape for a few seconds and then ease into the rest of the starter again.

Yep – that’s as scientific as I get with starter! LOL

2. Preheat your oven to 325 degrees.

3. Combine sourdough starter, pumpkin puree, coconut oil, and egg. Mix thoroughly. Add stevia, baking powder, baking soda, celtic salt, cloves, cinnamon, and nutmeg.

4. Pour batter into greased bread pans and bake for 40-45 min.

5. Let cool for about 10 min. and then remove from pan and let cool completely.

Enjoy your fall!

About Whole Intentions

Paula Miller is a child of God, wife to Travis, homeschooling mom of five, Christian children's author, lover of coconut oil, and Lilla Rose consultant. She and her family live on a small hobby farm in the Midwest. Several years of family health problems led her to learn about whole foods, candida, food allergies, and healthy alternatives to modern medicine. She chats about whole food, whole living, and whole faith on her blog, Whole Intentions. You can also chat with her on Facebook and Twitter.

Grain Mill Wagon Challenge Experience:

I was really excited about joining this challenge. Firstly, I’d had motor problems with my previous two mills and wondered if the WonderMill would prove to run smoother, quieter, and become a favorite household appliance. It passed with flying colors! I love how easy it is to put together and use. I also liked that it wasn't as tall as my previous grain mills. Finding a place to store it when not in use was quick and easy. I also noted that it was indeed quieter. With five kids at home, any machine that doesn't add to the noise level is much appreciated!

Secondly, I found that this challenge encouraged me to experiment with several of the sourdough recipes I’d been wanting to convert to a 100% starter. Some of them I’d remake over again to tweak just a bit, much to the delight of the family. The One Ingredient Sourdough Pizza Crust and Sourdough Chocolate Fudge Cake were favorites!

Thanks so much to the folks at Grain Mill Wagon for this opportunity!

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17 Responses to Sourdough Pumpkin Bread

  1. Kurt says:

    Wow, I will have to try this recipe. I have a sourdough banana bread recipe that I have modified to turn into a sourdough pumpkin bread recipe, but this one looks even easier, so I’m looking forward to trying it!

  2. So this is correct that it does not use any flour at all?

  3. Theresa says:

    I have a very high cholestrol problem and can not use coconut oil.. What can you recommend instead for your pumpkin bread recipe?

  4. Gala says:

    Hi Theresa,
    We have just made this pumpkin bread but unfortunately it came out too moist in the inside. I cooked it 40 minutes extra but it did not help. What I did different – I put 2 little eggs instead of 1, and I used this recipe to make 1 loaf instead of 2. Do you think that could influence the result?
    Thank you for your advice!

  5. Gala says:

    I am sorry. I was reading the comments of Theresa and accidentally used her name. Sorry for that! Gala

    • Paula Miller says:

      Hi Gala,

      I do think the extra egg and making into one loaf influenced the outcome. You’re adding extra moisture first, and then baking it in one loaf pan which makes the dough take much longer to cook inside since there is double the amount.

      Try it again with just one egg and two loaves and let me know how it turns out. 🙂

  6. Sharon says:

    Are you using 2 9 inch loaf pans or 8 inch?

  7. Laura says:

    Okay, this was a total flop! And I do mean “FLOP!” For anyone else who wants to make this, don’t! It won’t work without flour.

    • Whole Intentions Paula says:

      I’m sorry this didn’t work out for you, Laura. Was your starter thick enough? Toward the top of the post I mention that I keep my starter a bit thicker when I make this because of all the wet ingredients I add. A thin starter won’t work as well.

      I hope you give it a go again. 🙂

  8. Laura says:

    Did you mix up the baking powder and baking soda amounts? My “flat pumpkin bread” might have still been eatable if it hadn’t tasted so strongly of baking soda. It went straight into the trashcan! Ick! And what a waste!!

  9. Reen says:

    I did this as stated and my starter was thick, however it’s still very moist in the middle, but I didn’t think it would hurt anything to eat it as it’s totaly cooked temperature wise, all browned nicely on outside. It tastes really good, so not sure why so moist, didn’t want to cook any longer as it would burn the outside

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