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pumpkin loaf with butter on top

Pumpkin Loaf

This pumpkin loaf is delicious heated with a layer of butter and is a perfect pairing with your afternoon tea or coffee, or served as a dessert with ice cream on the side.
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Prep Time 1 d
Cook Time 1 hr
Course Breakfast, Dessert

Ingredients
  

Dry Ingredients

  • 1 3/4 cups organic unbleached flour
  • 1 tbsp pumpkin spice mix
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar or 2 tbsp if using Spenda brown sugar
  • 2 eggs
  • 1/3 cup honey
  • 1/2 cup sourdough starter, stirred
  • 1 tsp vanilla
  • 1 to 1.5 cups pumpkin puree

Toppings (optional)

  • 10 pecans (or other nuts of choice)

Instructions
 

Quick Cooking Method

  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Mix all dry ingredients (flour, pumpkin spice, baking soda, and salt), in a bowl and set aside.
  • Using a stand mixer, mix the butter and brown sugar until light and fluffy.
  • Add in the eggs, one at a time, and continuing mixing until incorporated.
  • Mix in the honey, sourdough starter, and vanilla.
  • Slowing add in the dry ingredients to the wet. Continue to mix until sticky dough forms (about 1-2 minutes).
  • Add in the pumpkin puree and mix just until fully incorporated.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.

Long Fermenting Method

  • The day before or 8-24 hours before, mix the following ingredients in the bowl of the Stand Mixer, sourdough starter, honey, room temperature butter, and flour.
  • Place the dough in a greased bowl, cover with a beeswax sheet or plastic wrap.
  • The next day (or 12-24 hours later)...
  • Preheat oven to 350 degrees F. Grease a bread baking pan.
  • Check the firmness of the dough. If it feels to hard to work, place it in the preheating oven for 3-5 minutes. This should soften the butter and honey enough to be able to work in the remaining ingredients.
  • Place the dough in the bowl of a stand mixer, and attach the paddle attachment.
  • Add the eggs and vanilla, and mix on low to medium speed until mostly incorporated.
  • Add the remaining ingredients, pumpkin puree, brown sugar, pumpkin spice, salt, and baking soda.
  • Pour into the greased baking pan, and add your toppings (optional).
  • Bake for 55-60 minutes or until the center is fully cooked.
  • Poke a fork or chopstick in the center. If it comes out clean the center is cooked, if it comes out with gooey batter stuck to it, it needs another 5-10 minutes of cooking time.
  • Let cool for 20 minutes before serving to prevent the loaf from falling apart.