Gluten-Free Sourdough Pumpkin Bread
This post may contain affiliate links. Please read our disclosure policy.
This pumpkin bread is SO moist, has a tender crumb, and bursting with flavor from the sourdough starter, pumpkin puree, and the best fall spices. Trust me, you won’t need any other pumpkin bread recipe…it’s the world’s best fall treat!
If you don’t have a gluten-free sourdough starter and want to know every simple step to success, check out my Gluten-Free Sourdough Guide!
Save This Recipe
Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from me!
Gluten-Free Sourdough Pumpkin Bread
This pumpkin bread is SO moist, has a tender crumb, and bursting with flavor from the sourdough starter, pumpkin puree, and the best fall spices. Trust me, you won’t need any other pumpkin bread recipe…it’s the world’s best fall treat!
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 cup sorghum flour
- 1 tsp baking powder
- 1/2 tbsp pumpkin spice
- 1/2 cup coconut sugar
- 1/4 tsp sea salt
- 1 cup gluten-free sourdough starter
- 2 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup pumpkin puree
- 1/3 cup avocado oil
- 4 eggs
- Optional: pumpkin seeds, sugar, cinnamon for topping
Instructions
- In a large mixing bowl, whisk all the wet ingredients together: pumpkin puree, eggs, vanilla, apple cider vinegar, and oil. Then, add the sourdough starter and mix well to combine evenly.
- In a separate bowl, combine all the dry ingredients together: sorghum flour, tapioca flour, almond flour, baking soda, baking powder, pumpkin spice, salt, and sugar.
- Add the dry ingredients into the wet ingredients and stir well until combined. It should be a thick consistency.
- Next, line a loaf pan with parchment paper & pour/scoop batter into pan. Optional: top with pumpkin seeds, brown sugar, or a cinnamon-sugar combo.
- Bake at 350F degrees for about 55 minutes or until a toothpick inserted into the middle of loaf comes out clean. Let the entire loaf cool on a wire rack completely before slicing to ensure it keeps it’s structure without crumbling.
Notes
Sourdough starter: You can use active starter or discard in this recipe. Just note that the flavor will be tangier with discard vs milder with active starter.
Egg free? You can try using flax eggs, but it could make it more of a dense bread.
Flour substitutes: teff flour instead of sorghum flour & arrowroot instead of tapioca flour works well.
Sugar substitutes: You can sub the coconut sugar for brown sugar, maple syrup, or even honey.
Pumpkin puree: It’s best NOT to use pumpkin pie filling as it’ll make this bread way too sweet. Just pumpkin puree is best!
Storage: Keep wrapped in plastic wrap on the counter for a few days. It can also be wrapped in plastic wrap & placed in the freezer for up to a few months. Just thaw before slicing.
Serving ideas: warm butter on a slice, whipped cream cheese spread with a sprinkle of cinnamon is heavenly, use the slices as French toast for an incredible fall breakfast, or pair a few slices with a warm soup or chili.
Liked this recipe?Let us know how it was!
This post may contain affiliate links. Please read our disclosure policy.
