How to Make Pumpkin Sourdough Quick Bread with Streusel Topping
This pumpkin sourdough bread is moist, flavorful, and perfectly spiced. A quick bread recipe made with sourdough starter and a crunchy streusel topping.
Pumpkin season is here, and what better way to celebrate than with a cozy loaf of pumpkin sourdough quick bread? This recipe is the best of both worlds, it combines the tangy depth of sourdough starter with the warm spices of fall. The result is a moist, tender loaf with a crisp streusel topping that makes every bite irresistible.
If you’ve been looking for a way to use your sourdough starter (active or discard), this recipe is a keeper. It comes together quickly, requires no long fermentation, and fills your kitchen with the smell of fall spices. It’s perfect for breakfast, afternoon coffee, or even as a gift during the holiday season.
Why You’ll Love This Recipe
- Quick & Easy – No waiting for dough to rise — this is a quick bread recipe.
- Uses Sourdough Starter – Active or discard, either works beautifully.
- Perfectly Spiced – Cinnamon, nutmeg, ginger, and cloves for that classic pumpkin flavor.
- Moist & Tender – Pumpkin puree and oil keep the crumb soft and fluffy.
- Crunchy Streusel Topping – Adds a bakery-style finish with extra flavor and texture.
Ingredients You’ll Need
Wet Ingredients
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup granulated sugar (or ¾ cup maple syrup/honey for natural sweetness)
- ½ cup oil (melted coconut oil, avocado oil, or light olive oil)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sourdough starter (active or discard)
Dry Ingredients
- 1 ½ cups all-purpose flour (or half whole wheat for a heartier loaf)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon cloves
Optional Add-Ins
- ½ cup chopped walnuts or pecans
- ½ cup chocolate chips
- ¼ cup raisins or dried cranberries
Streusel Topping
- ¼ cup all-purpose flour
- ¼ cup brown sugar (or coconut sugar)
- 1 teaspoon pumpkin pie spice (or ½ tsp cinnamon + ½ tsp mixed spice)
- 2 tablespoons cold butter, cubed
- ¼ cup chopped pecans or walnuts (optional)
Step-by-Step Instructions
1. Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix the Wet Ingredients
In a large mixing bowl, whisk together pumpkin puree, sugar (or maple/honey), oil, eggs, vanilla, and sourdough starter until smooth.
3. Mix the Dry Ingredients
In another bowl, whisk the flour, baking soda, baking powder, salt, and spices.
4. Combine Wet and Dry
Gently fold the dry ingredients into the wet mixture until just combined (do not overmix). Stir in any add-ins if using. Pour batter into prepared loaf pan.
5. Make the Streusel Topping
In a small bowl, mix flour, brown sugar, and pumpkin pie spice. Cut in cold butter until crumbly. Stir in nuts if desired. Sprinkle evenly over the batter.
6. Bake
Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the streusel begins to brown too much, tent lightly with foil.
7. Cool and Enjoy
Allow bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Slice and serve warm with butter, cream cheese, or just as it is.
Tips for the Best Pumpkin Sourdough Quick Bread
- Use Fresh Pumpkin Purée – Homemade or canned, just be sure it’s not pumpkin pie filling.
- Don’t Skip the Streusel – The crunchy topping adds so much flavor and texture.
- Test for Doneness – Every oven is different; check at 55 minutes with a toothpick.
- Store Properly – Wrap in parchment and store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
- Great for Gifting – Bake mini loaves for easy holiday gifts.
Variations to Try
- Pumpkin Chocolate Chip Sourdough Bread – Stir in chocolate chips for extra sweetness.
- Nutty Pumpkin Bread – Add pecans or walnuts for crunch.
- Pumpkin Cranberry Bread – Perfectly festive for fall and Thanksgiving.
What to Serve With Pumpkin Sourdough Quick Bread
This cozy bread pairs beautifully with a cup of hot coffee or tea. You could even serve it alongside a fall simmer pot to make your home smell like autumn. If you’re planning a fall gathering or Thanksgiving meal, this bread also makes a lovely addition to the dessert table.
Conclusion
This pumpkin sourdough quick bread is the kind of recipe you’ll come back to again and again during fall. Moist, tender, and full of warm spice, it’s everything you want in a seasonal bake. The sourdough starter adds depth of flavor, while the streusel topping makes it taste bakery-quality, all with just a few simple steps.
So grab a can of pumpkin, dust off your sourdough starter, and treat yourself to a loaf (or two). This bread won’t last long once you slice into it!
