There’s something magical about baking in the fall. The air cools, leaves crunch beneath your feet, and suddenly the smell of cinnamon, nutmeg, and pumpkin feels like home. When you combine those seasonal flavors with the tangy richness of sourdough and the natural sweetness of apples, you get something unforgettable: sourdough pumpkin apple bread.
This isn’t just another quick bread recipe—it’s a loaf that blends tradition, comfort, and a little creativity in every slice. Whether you’re an experienced baker or just starting out, this bread will quickly become a favorite in your kitchen. If you enjoy wholesome seasonal bakes like zucchini or pumpkin treats, this Chocolate Zucchini Bread is another moist and flavorful loaf to try.
What Makes Sourdough Pumpkin Apple Bread Special?
What sets this bread apart is the combination of flavors and textures. You’re not just baking pumpkin bread or apple bread—you’re layering both together with the depth of sourdough.
- Flavor balance: tangy sourdough, sweet apples, earthy pumpkin, and warm spices.
- Moist and tender crumb: pumpkin puree and fresh apples keep the bread soft.
- Nutritious twist: sourdough fermentation adds probiotics and improves digestibility.
- Seasonal appeal: perfect for fall mornings, Thanksgiving tables, or holiday gifting.
It’s comfort food with a little sophistication—a loaf that looks rustic but tastes like it came from a bakery.
Ingredients You’ll Need
The best part? You don’t need fancy ingredients. Everything is simple and pantry-friendly.
For the Bread Batter
- 1 cup sourdough starter (active or discard)
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 medium apples, peeled and diced
- ½ cup vegetable oil (or melted butter)
- ¾ cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
Optional Mix-Ins
- Chopped walnuts or pecans
- Semi-sweet chocolate chips
- Dried cranberries
These ingredients combine into a batter that smells incredible before it even hits the oven.
How to Make Sourdough Pumpkin Apple Bread
Making this bread doesn’t require complicated skills—just a little patience and the right technique.
Prep the Pan
Grease and line a 9×5-inch loaf pan with parchment paper. Preheat your oven to 350°F (175°C).
Mix Wet Ingredients
In a large bowl, whisk together sourdough starter, pumpkin puree, oil, sugar, and eggs until smooth.
Combine Dry Ingredients
In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
Add Apples and Mix
Fold the dry ingredients into the wet mixture gently. Stir in the diced apples and any optional mix-ins like nuts or chocolate. Don’t overmix—the batter should stay soft.
Bake the Bread
Pour batter into your prepared pan. Bake for 55-65 minutes, or until a toothpick inserted comes out clean.
Cool and Slice
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack. Wait until fully cooled before slicing to keep the crumb intact.
Tips for the Best Results
Want your sourdough pumpkin apple bread to look and taste bakery-worthy? Keep these tips in mind:
- Use an active starter for a lighter loaf, discard for a denser, tangier version.
- Pat the apples dry before folding them into the batter to avoid excess moisture.
- Don’t overmix—gentle folding keeps the crumb soft.
- Sprinkle cinnamon sugar on top before baking for a golden, sweet crust.
- Start checking at 50 minutes since ovens can bake differently.
Delicious Variations to Try
This bread is versatile and easy to adapt. Try these twists when you want something new:
- Nutty Crunch: Stir in ½ cup chopped walnuts or pecans.
- Chocolate Twist: Add 1 cup of chocolate chips for a richer loaf. If you’re a fan of baking with sourdough, you’ll also love this rich Double Chocolate Chip Sourdough Bread for a chocolatey twist.
- Cranberry Delight: Fold in dried cranberries for a festive touch.
- Mini Loaves or Muffins: Divide into smaller pans or muffin tins for quicker baking.
How to Serve Sourdough Pumpkin Apple Bread
This bread is tasty on its own, but you can elevate it even further:
- Warm it slightly and spread with butter for breakfast.
- Pair with coffee or chai for a cozy afternoon snack. For a cozy fall breakfast, enjoy a warm slice of sourdough pumpkin apple bread alongside fluffy Coffee Pancakes. The pairing makes mornings feel extra special.
- Dress it up with whipped cream or cream cheese glaze for dessert.
- Wrap slices in parchment and ribbon for thoughtful homemade gifts.
- For a comforting fall meal, serve your sourdough pumpkin apple bread with a bowl of Curried Butternut Squash Soup. The flavors complement each other beautifully.
Storing and Freezing
The good news? This bread keeps beautifully, so you can enjoy it all week.
- Room Temperature: Wrap tightly and keep for up to 3 days.
- Refrigerator: Store in an airtight container for up to 1 week.
- Freezer: Wrap each slice separately and freeze for up to 2 months. Reheat in the oven for the best texture.
FAQs
1. Can I use sourdough discard instead of an active starter?
Yes. The bread will be slightly denser and tangier, but it still works beautifully.
2. Do I need to peel the apples?
It’s optional. The skin softens while baking, but peeling gives a smoother texture.
3. Can I make this recipe dairy-free?
Absolutely, use oil instead of butter and dairy-free chocolate chips if you add them.
4. Why did my bread sink in the middle?
Usually from underbaking or excess moisture. Make sure to test with a toothpick before removing from the oven.
5. Is it possible to make muffins instead of a loaf?
Yes, just bake at 350°F for 20–25 minutes.
Sourdough pumpkin apple bread isn’t just a recipe—it’s a celebration of cozy, seasonal baking. Every slice delivers the warmth of pumpkin, the freshness of apples, and the tang of sourdough. It’s rustic, comforting, and versatile enough to serve for breakfast, a snack, or a dessert.
So, the next time your sourdough starter is ready and you have apples and pumpkin on hand, don’t hesitate. Preheat your oven, mix up this batter, and bake a loaf that will make your kitchen smell like autumn itself.
Ready to try it? Grab your ingredients today and bake a loaf of sourdough pumpkin apple bread—you’ll be amazed how quickly it disappears once it’s out of the oven.
Sourdough Pumpkin Apple Bread
Ingredients
Bread Batter:
- 1 cup sourdough starter active or discard
- 1 cup pumpkin puree not pumpkin pie filling
- 2 medium apples peeled and diced
- ½ cup vegetable oil or melted butter
- ¾ cup brown sugar
- 2 large eggs
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ½ tsp ginger
- ½ tsp salt
Optional Mix-Ins:
- ½ cup chopped walnuts or pecans
- 1 cup semi-sweet chocolate chips
- ½ cup dried cranberries
Instructions
- Prep the Pan: Grease and line a 9×5-inch loaf pan with parchment paper. Preheat oven to 350°F (175°C).
- Mix Wet Ingredients: In a large bowl, whisk sourdough starter, pumpkin puree, oil, sugar, and eggs until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
- Add Apples and Mix: Gently fold dry ingredients into the wet mixture until just combined. Stir in diced apples and optional mix-ins. Do not overmix.
- Bake: Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Slice: Let cool in the pan for 10 minutes, then transfer to a wire rack. Slice when fully cooled.
