Pumpkin Sourdough Quick Bread

Pumpkin Sourdough Quick Bread

Fall is in full swing here — the leaves glimmer gold and red, rain drums on the windowpanes, and a heavy mist shrouds our field every morning. My trusty pumpkin-shaped mug is back in rotation, and I thought it was about time I whipped up something pumpkin flavored to go along with it.

The sourdough banana bread I typically make for parties is always a big hit, so I decided to tweak the recipe and make it a little more autumnal. It’s great paired with a hot cup of coffee in the morning and would be amazing slathered with some cream cheese frosting. My husband and I like this bread so much that I’ve already made it three times this month!

Pumpkin Sourdough Quick Bread


  • 1/2 cup shortening
  • 1 cup sugar
  • 1 egg, large
  • 1 cup pumpkin puree
  • 1 cup sourdough starter (can be discard, but I prefer to use starter that’s been fed sometime in the last 24 hours)
  • 1 tsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ground allspice


  1. Cream together shortening, sugar, and egg. Stir in pumpkin puree and starter. Add vanilla.
  2. In a separate bowl, combine flour, baking powder, soda, salt, and the spices. Add to the wet mixture and combine.
  3. Pour into a greased loaf pan and bake at 350 degrees Fahrenheit for one hour, or until a toothpick inserted into the center comes out clean.
  4. Let cool for one hour before cutting.

If you decide to make this recipe, please leave me a comment to let me know how it turns out! Happy baking!