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Baked Easy Sourdough Pumpkin Cranberry Quick Bread Recipe.

Easy Sourdough Pumpkin Cranberry Quick Bread Recipe

5 from 1 vote
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Course: Dessert
Keyword: bread, discard, dough, flour, recipe, recipes, rise, Sourdough, starter, yeast
Prep Time: 15 minutes
Cook Time: 55 minutes
16 hours
Total Time: 17 hours 10 minutes
Servings: 0
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 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ 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
  • ½ 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 ¾ cup pumpkin purée 15 oz. can

Additional Ingredients:

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

Optional: Orange Glaze

  • ½ cup sifted powdered sugar
  • ¼ cup orange juice
  • ½ 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!