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Sourdough Pumpkin Bread is a lightly spiced bread that is perfect for Fall. Sourdough makes the bread light with a great crumb.


1 loaf

Total time

75 minutes




  • 2 cups all purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¾ tsp salt
  • 1 tsp pumpkin pie spice
  • ⅓ cup vegetable oil
  • ½ cup sugar
  • ¼ cup molasses (I subbed with Maple syrup)
  • 2 tbsp Egg replacer powder whisked in 6tbsp water (or 2 large eggs)
  • 1 cup pumpkin puree
  • ¾ cup Unfed Sourdough Starter
  • 1 tsp vanilla extract
  • ½ cup walnuts (chopped)
  • ½ cup golden raisins


  1. Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  3. In a large mixing bowl, combine oil, sugar, molasses (or maple syrup), egg replacer mixture, pumpkin puree, sourdough starter and vanilla extract. Mix well until combined.
  4. Stir in the dry ingredients to the wet ingredients until evenly combined. Mix in the nuts and raisins.
  5. Pour the batter into the prepared pan and bake for 55~65 minutes until a cake tester inserted in the center comes out clean.
  6. Remove the bread from the oven and cool in the pan for 10~15 minutes before turning it onto a wire cooling rack. Allow the bread to cool completely before slicing.
  7. Store the bread, wrapped tightly in plastic at room temperature for several days. Freeze for longer storage.
  8. View the recipe instructions at Cook's Hideout

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