Potato flake sourdough pumpkin bread is a fantastic way to combine the warm, spicy flavors of pumpkin with the complex flavors of potato flake sourdough. It’s not overly sweet and would be delicious on its own or with a spread of cream cheese!
You don’t need to have a ton of experience baking with a potato flake starter for this recipe! It’s perfect for newbies and season bakers alike! This recipe offers a delicious treat that’s perfect for cozy autumn mornings or sharing with loved ones.
The key to this recipe is the long fermentation process, which brings out the flavors while giving the bread a unique, light texture.
Why use a potato flake sourdough starter?
If you’ve been looking for ways to use your potato flake sourdough starter, this bread should be at the top of your favorites list. It’s a great way to use up your sourdough discard or active starter while incorporating the flavors of fall.
Plus, baking homemade sourdough recipes like this help make a tasty treat easier to digest! It makes it worth all of the “hard work” you put into the waiting time! You’ll end up with a loaf that has the right amount of pumpkin flavor and isn’t overly sweet. Perfect for any time of day!
If it’s your first time using a potato flake starter, don’t worry! This great recipe walks you through each step so you can confidently make your own potato flake sourdough pumpkin bread at home.
Maybe you don’t have a potato flake sourdough starter though. If that is the case, don’t worry. It’s possible you might know someone with a potato flake starter. If you do, ask them to share some of theirs with you! However, if you don’t and you want to make your own. It is super easy and I will walk you through step-by-step on how to make your very own potato flake starter. It is super easy!
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Tools You’ll Need:
- Stand Mixer: Helps mix your ingredients thoroughly and efficiently. A large mixing bowl and hand mixer can be used in place of a stand mixer, although the stand mixer is much easier.
- Silicone Spatula: Useful for scraping down the sides of the bowl and folding in ingredients.
- Measuring Cups and Spoons
- 5×9 Loaf Pan: be sure to line with parchment paper or grease well.
- Plastic Wrap or Beeswax Wrap: To cover the dough during fermentation. I don’t recommend using a tea towel because the dough can dry out easily.
- Cooling Rack: Allows your bread to cool evenly after baking and ensures the bottom does not get soggy.
- Instant Read Thermometer or Toothpick: For testing doneness of the bread.
Ingredients You’ll Need for the Bulk Ferment
For this recipe, we’ll be doing a long ferment to give the dough time to ferment and develop its flavor. Here are the ingredients you’ll need for the bulk ferment:
- All-purpose flour
- Brown sugar
- Eggs
- Melted coconut oil (at room temperature)
- Potato flake starter (discard or active)
- Pumpkin puree
Note: Be sure the coconut oil is fully cooled to room temperature before adding it to the batter. Using hot oil can kill your active sourdough starter and potentially cook the eggs in the process, which will affect the final product.
Ingredients to Add After the Bulk Ferment
After the dough has fermented, you’ll add a few additional ingredients to balance the flavors and ensure the dough rises properly. Here’s what you’ll need:
- Salt
- Baking soda
- Baking powder
- Pumpkin pie spice
- Cinnamon
- Vanilla extract
Topping for the Pumpkin bread
Pepitas: To finish the bread with a satisfying crunch, you’ll top it with pepitas (shelled pumpkin seeds.) This is totally optional, but it looks beautiful and adds a nice texture difference!
How to Make Potato Flake Sourdough Pumpkin Bread
Combine Ingredients for the Bulk Ferment
In a large bowl or the bowl of a stand mixer, using the whisk attachment, whisk together brown sugar, eggs, potato flake starter, pumpkin puree, and melted coconut oil. Mix on low speed until the ingredients are just combined.
Combine the all-purpose flour in with the wet ingredients.
If you’re using a hand mixer or mixing by hand with a wooden spoon, make sure the ingredients are well incorporated.
Once mixed, cover the bowl with plastic wrap. Let it sit in a warm place for 8-12 hours to allow the dough to ferment. The dough will rise some, but might not double, it might develop bubbles on the top, indicating that the fermentation process is taking place.
Tip: Fermentation can vary depending on room temperature. If your home is cooler during the winter months, you might need to give it extra time to ferment.
Add the Remaining Ingredients
Once the dough has fermented, preheat your oven to 350°F. Add the remaining dry ingredients: salt, baking soda, baking powder, pumpkin pie spice, cinnamon, and vanilla. Use the paddle attachment on your stand mixer (or a wooden spoon if mixing by hand) to mix the ingredients on low speed until fully combined.
Tip: Be sure to scrape down the sides of the bowl and the bottom to ensure all ingredients are mixed evenly.
Prepare the Loaf Pan
Line a 5×9 loaf pan with parchment paper or grease it well to prevent sticking. If you have smaller loaf pans, feel free to use them, but adjust the cooking time accordingly. For smaller mini pans, bake for 25-30 minutes, while a regular-sized loaf pan will take 55-65 minutes.
Add the Pepita Topping
Before baking, sprinkle 3 tablespoons of pepitas over the top of the batter. The pepitas will add a nice crunch and nutty flavor that complements the rich, spiced pumpkin bread.
Bake the Bread
Bake your bread for 55-65 minutes. After 45 minutes, check the top of the loaf—if it’s browning too quickly, loosely cover it with foil. This prevents the top from burning while the inside finishes baking.
The best way to check if the bread is done is to use an instant thermometer. The internal temperature should read between 195-205°F. Alternatively, you can use a toothpick—insert it into the center of the loaf, and if it comes out clean, the bread is done.
Cool the Bread
Once the bread has finished baking, let it cool in the pan for about 20 minutes. Then, carefully transfer it to a wire rack to cool completely. Waiting for the bread to cool helps it firm up, making it easier to slice.
Storage and Serving Suggestions
Once your bread is fully cooled, store it in an airtight container to keep it fresh. It’s best enjoyed within 2-3 days, but it can also be frozen for longer storage.
For a cozy, indulgent treat, serve warm slices with melted butter or even a dollop of sweet cream cheese icing. The sourdough pairs beautifully with the spiced pumpkin flavors, making it a perfect breakfast or snack during the colder winter months.
This bread also makes a great gift! Wrap a loaf in parchment paper and tie it with a string for a thoughtful homemade present.
Download these free pumpkin bread gift tags to pair with your delicious bread!
Baking Tips and Tricks
- Precise measurements: When baking sourdough breads like this one, using precise measurements is important for the best results. Too much or too little of an ingredient can affect the rise and texture of the final product.
- Pumpkin puree: If you’re feeling ambitious, try using homemade pumpkin puree instead of canned. Fresh pumpkins can add a richer, deeper flavor to your bread.
- Smaller loaf pans: If you’re using smaller loaf pans or even muffin tins, adjust the cooking time accordingly. Smaller loaves will need less time to bake, so be sure to check them often.
- Add-ins: This sourdough pumpkin bread recipe is versatile! Consider mixing in chocolate chips, raisins, or even chopped nuts for extra flavor and texture.
If you love pumpkin, be sure to check out the most delicious pumpkin cinnamon rolls with a cream cheese icing! You might also enjoy checking out this delicious potato flake sourdough zucchini bread.
Why You Should Try Potato Flake Sourdough Pumpkin Bread
Not only is this potato flake sourdough bread delicious, but it’s also a wonderful way to make use of your potato flake sourdough starter. It’s less intimidating than some other sourdough recipes, making it a perfect choice for both beginners and seasoned bakers alike. The long fermentation process results in a light, airy crumb, and the combination of sweet pumpkin and the depth of flavor from the potato flake starter is absolutely irresistible.
For those who enjoy baking homemade sourdough bread, this recipe offers a unique alternative to baking the traditional sourdough white bread. Plus, using your own starter means you can enjoy the satisfaction of creating something truly homemade from start to finish.
So, the next time you’re looking for a great way to use your starter or sourdough discard, give this recipe a try. It’s sure to become one of your favorite fall recipes!
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Potato Flake Sourdough Pumpkin Bread
Equipment
- Stand Mixer whisk and paddle attachment needed
- Silicone spatula
- measuring cups and spoons
- 5×9 Loaf Pan
- Plastic Wrap or Beeswax Wrap
- Cooling Rack
- Instant Read Thermometer or Toothpick
Ingredients
Ingredients You’ll Need for the Bulk Ferment
- 2 ¼ cups all-purpose flour
- 1 ¼ cups brown sugar
- 2 eggs
- ½ cup melted coconut oil warm, not hot
- ½ cup potato flake starter
- 2 cups pumpkin puree
Ingredients to Add After the Bulk Ferment
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons vanilla extract
Topping for the Pumpkin bread
- 3 Tablespoons Pepitas pumpkin seeds
Instructions
- In a large bowl or the bowl of a stand mixer with the whisk attachment, combine the brown sugar, eggs, potato flake starter, pumpkin puree, and melted coconut oil. Mix on low speed until the ingredients are combined.
- If you’re using a hand mixer or mixing by hand with a hand whisk, make sure the ingredients are well incorporated.
- Once the wet ingredients are mixed well, add in the all purpose flour. Mix until well combined.
- Once mixed, cover the bowl with plastic wrap. Let it sit in a warm place for 8-12 hours to allow the dough to ferment. The dough might rise, but it might not double in size. It might develop bubbles on the top, indicating that the fermentation process is taking place.
- Once the dough has fermented, preheat your oven to 350°F. Add the remaining dry ingredients: salt, baking soda, baking powder, pumpkin pie spice, cinnamon, and vanilla. Use the paddle attachment on your stand mixer (or a silicone spatula if mixing by hand) to mix the ingredients on low speed until fully combined.
- Line a 5×9 loaf pan with parchment paper or grease it well to prevent sticking. If you have smaller loaf pans, feel free to use them, but adjust the cooking time accordingly. For smaller mini pans, bake for 25-30 minutes, while a regular-sized loaf pan will take 55-65 minutes.
- Before baking, sprinkle 3 tablespoons of pepitas over the top of the batter. The pepitas will add a nice crunch and nutty flavor that complements the rich, spiced pumpkin bread.
- Bake your bread for 55-65 minutes. After 45 minutes, check the top of the loaf—if it’s browning too quickly, loosely cover it with foil. This prevents the top from burning while the inside finishes baking.
- The best way to check if the bread is done is to use an instant thermometer. The internal temperature should read between 195-205°F. Alternatively, you can use a toothpick—insert it into the center of the loaf, and if it comes out clean, the bread is done.
- Once the bread has finished baking, let it cool in the pan for about 20 minutes. Then, carefully transfer it to a wire rack to cool completely. Waiting for the bread to cool helps it firm up, making it easier to slice.
- Once your bread is fully cooled, store it in an airtight container to keep it fresh. It’s best enjoyed within 2-3 days, but it can also be frozen for longer storage.
Is it safe to put eggs in this and leave out of the refrigerator for 8 hours?
I tell everyone to make a decision that they feel safe with. My personal choice is to include the eggs in the fermentation batter because the fermentation process prevents any bad bacteria from growing. I have been making things like this with eggs for years and never have had an issue. If you are unsure about it, you can leave it out and add in before baking. It will be harder to incorporate, but not impossible.
Can you use discard with this recipe since it has other rising agents?
Yes!