Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

​This easy sourdough pumpkin cranberry quick bread recipe will knock your socks off! How so? Well, from the divine aroma of it baking in the oven to the spectacular fireworks it brings to your taste buds, this easy quick pumpkin bread is sure to satisfy any palette! If a big introduction into fall is what you are seeking, then my friend, this simple sourdough bread recipe will do just that!

In need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch 

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I originally came across a version of this pumpkin bread recipe in October of 2008, when a dear friend of the family, Marg, threw Theron and I a surprise pre-wedding celebration dinner. She served this as the dessert and I could not get enough of it! Really, nobody could! Thankfully, she kindly (she’s awesome by the way!) handed the recipe over and I have since converted it into a sourdough sweet bread version.

The original recipe calls for an orange glaze that is drizzled over the top of the bread, which I omit, because honestly, it is a great recipe on it’s own! However, I did include it in the recipe card as an “option”. It does add an extra dimension to the sourdough discard bread that is worth trying and is a great way to change it up.

What defines a quick bread?

Quick bread is a type of bread that is leavened without the use of yeast. Instead, it relies on leavening agents such as baking powder, baking soda, or cream of tartar to produce the rise. Here are some key characteristics that define quick bread:

1. Leavening Agents: Quick breads use chemical leavening agents like baking powder and baking soda, which act quickly and do not require time for the dough to rise, unlike yeast-based breads.
2. Preparation Time: The preparation and baking time for quick breads is relatively short. They can often be mixed and baked within an hour.
3. Mixing Method: The ingredients for quick bread are typically mixed only until just combined to avoid overworking the dough, which can result in a dense final product. Overmixing can lead to the development of gluten, making the bread tough.
4. Texture and Crumb: Quick breads tend to have a softer and more tender crumb compared to yeast breads. They often have a moist texture due to the higher liquid content in the batter.
5. Versatility: Quick breads can be either sweet or savory. Common examples include banana bread, zucchini bread, muffins, scones, cornbread, and biscuits.
6. Ingredients: Basic ingredients include flour, liquid (such as milk or water), fat (like butter or oil), eggs, sugar, and salt. Variations can include fruits, nuts, spices, and other flavorings.

Quick breads are popular because they are easy to make and do not require the lengthy proofing times associated with yeast breads, making them a convenient option for home bakers.

Should quick bread be refrigerated?

Sourdough quick bread, like other quick breads, can be stored at room temperature for a short period, but there are some considerations to keep in mind:

1. Short-Term Storage: If you plan to consume the sourdough quick bread within 2-3 days, you can store it at room temperature. Wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container to keep it fresh.
2. Longer-Term Storage: For storage beyond a few days, it is best to refrigerate the sourdough quick bread to extend its shelf life. Refrigeration can help prevent the growth of mold and keep the bread fresh longer. Wrap the bread tightly in plastic wrap and place it in an airtight container or a resealable plastic bag to minimize drying out.
3. Freezing: Sourdough quick bread can also be frozen for longer storage. Wrap it tightly in plastic wrap, then in aluminum foil, and place it in a resealable freezer bag. It can be frozen for several months. When you’re ready to eat it, thaw the bread at room temperature.
4. Ingredients: If the sourdough quick bread contains additional moist or perishable ingredients, such as fruits or dairy, refrigeration is especially important to prevent spoilage.

Equipment You Will Need for Quick Sourdough Bread Recipe

A large mixing bowl

Stand Mixer or hand mixer

Tea towel, plastic wrap, or plastic bag (for the long fermentation)

TWO 9×5 loaf pans

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Rubber spatula

Piece of parchment paper

Ingredients for The Easy Sourdough Bread Recipe

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon pumpkin pie spice

Wet Ingredients:

• 1 cup sourdough starter discard (or active starter)
• 2 cup light or dark brown sugar (to be mixed with wet ingredients)
• 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
• 2 large eggs
• 1 3/4 cup pumpkin purée (15 oz. can)

Additional Ingredients:

• 1 cup sweetened dried cranberries (I love and use these found here)

Orange Glaze (Optional):

• 1/2 cup sifted powdered sugar

• 1/4 cup orange juice 

• 1/2 teaspoon grated orange peel

Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

Quick Bread Version

• Lightly grease TWO 9×5 loaf pans with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, and pumpkin purée. Mix until well combined.
• Stir in the cranberries.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• (Optional) – If adding the orange glaze: Mix all ingredients together in a small bowl and then drizzle on the sweet loaf once it has completely cooled.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the cranberry pumpkin bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
• In another bowl, combine the sourdough starter, sugar, butter or oil, eggs, and pumpkin purée. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Stir in the cranberries.
• Cover the mixture with a damp kitchen towel or plastic wrap. 
• For best results, let it ferment at room temperature for 4-6 hours.
• Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
• The next morning, after the final rise, preheat your oven to 350°F (175°C).
• With a Danish dough whisk or a wooden spoon, give the pumpkin sourdough dough a few good stirs.
• Pour the batter into TWO prepared loaf pans and bake for 55-60 minutes. Stick a long toothpick in the center and when it comes out clean it is ready. 
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• (Optional) – If adding the orange glaze: Mix all ingredients together in a small bowl and then drizzle on the sweet loaf once it has completely cooled.
• Slice and enjoy your homemade loaf of bread!

More Quick Bread Recipes

The Best Sourdough Banana Nut Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

5 from 1 vote

Print Pin

Course: Dessert

Keyword: bread, discard, dough, flour, recipe, recipes, rise, Sourdough, starter, yeast

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

16 hours hours

Total Time: 17 hours hours 10 minutes minutes

Author: Stephanie

Equipment

• A large mixing bowl
• Stand mixer or hand mixer
• Paper towel or tea towel
• TWO 9×5 loaf pans
• Danish dough whisk (the one I use and love is found here) or a wooden spoon
• Rubber spatula 
• Piece of parchment paper

Ingredients

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 Tablespoon pumpkin pie spice
• Wet Ingredients:
• 1 cup sourdough starter discard or active starter
• 2 cup light or dark brown sugar to be mixed with we ingredients
• 1/2 cup melted butter or melted coconut oil we use organic coconut oil found here Olive oil will also work but will change the flavor a little bit.
• 2 large eggs
• 1 3/4 cup pumpkin purée 15 oz. can

Additional Ingredients:

• 1 cup sweetened dried cranberries I love and use these found here

Optional: Orange Glaze

• 1/2 cup sifted powdered sugar
• 1/4 cup orange juice
• 1/2 teaspoon grated orange peel

Instructions

Quick Bread Version

• Lightly grease TWO 9×5 loaf pans with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, and pumpkin purée. Mix until well combined.
• Stir in the cranberries.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• (Optional) – If adding the orange glaze: Mix all ingredients together in a small bowl and then drizzle on the sweet loaf once it has completely cooled.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the cranberry pumpkin bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin spice.
• In another bowl, combine the sourdough starter, sugar, butter or oil, eggs, and pumpkin purée. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Stir in the cranberries.
• Cover the mixture with a damp kitchen towel or plastic wrap.
• For best results, let it ferment at room temperature for 4-6 hours.
• Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
• The next morning, after the final rise, preheat your oven to 350°F (175°C).
• With a Danish dough whisk or a wooden spoon, give the pumpkin sourdough dough a few good stirs.
• Pour the batter into TWO prepared loaf pans and bake for 55-60 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
• Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

(Optional) – If adding the orange glaze:

• Mix all ingredients together in a small bowl and then drizzle on the sweet loaf once it has completely cooled.
• Slice and enjoy your homemade loaf of bread!