everysourdough.com
Sourdough Pumpkin Cake
A tender pumpkin loaf cake made with sourdough starter, brown sugar, and pumpkin spice, finished with a buttery cinnamon streusel.
- Total time
- About 1 hr 25 min–1 hr 30 min, including initial cooling
- Yield
- 1 loaf cake
- Starter
- Active or discard
- Heat
- 375°F / 191°C
Ingredients
Dry ingredients
- 2 cups bread flour or all-purpose flour
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Wet ingredients
- ½ cup unsalted butter (1 stick), melted and cooled slightly
- 1 cup brown sugar
- ½ cup sourdough starter, active or discard
- 1 cup plain pumpkin purée
- 2 eggs
- 1 Tbsp vanilla extract
Cinnamon streusel
- ½ cup granulated sugar
- 5 Tbsp flour
- 1½ tsp ground cinnamon
- 4 Tbsp cold butter
Method
Prepare & mix
- Preheat the oven to 375°F. Line a loaf pan with parchment for easier removal. The original recipe does not specify the pan dimensions.
- In a bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder. Set aside.
- In a larger bowl, mix the melted butter and brown sugar until well combined. The butter should no longer be hot before adding the eggs.
- Mix in the ½ cup sourdough starter, pumpkin purée, eggs, and vanilla until evenly blended.
- Add the dry mixture to the wet mixture. Stir until combined and no dry flour remains. The batter will be thick. Spread it in the prepared loaf pan.
Add the streusel
- Combine the ½ cup sugar, 5 Tbsp flour, and 1½ tsp cinnamon in a small bowl.
- Work in the 4 Tbsp cold butter with a fork or your fingertips until crumbly. Sprinkle the streusel evenly over the batter.
Bake & cool
- Bake at 375°F for about 45–50 minutes, until a toothpick inserted into the cake comes out clean. Check the center of the cake beneath the streusel.
- Let the cake cool in the pan until firm enough to lift out with the parchment, then transfer to a rack to finish cooling before slicing.
Helpful Notes
My saved note:
Sweet Bakes - Active or discard
Sourdough Pumpkin Cake
A tender pumpkin loaf cake made with sourdough starter, brown sugar, and pumpkin spice, finished with a buttery cinnamon streusel.
- Total time
- About 1 hr 25 min–1 hr 30 min, including initial cooling
- Hands-on
- About 20 min
- Yield
- 1 loaf cake
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 375°F / 191°C
- Pan or vessel
- Parchment-lined loaf pan; dimensions not specified
Gather first
Ingredients
Ingredients
Dry ingredients
- 2 cups bread flour or all-purpose flour
- 1 Tbsp pumpkin pie spice
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
Wet ingredients
- ½ cup unsalted butter (1 stick), melted and cooled slightly
- 1 cup brown sugar
- ½ cup sourdough starter, active or discard
- 1 cup plain pumpkin purée
- 2 eggs
- 1 Tbsp vanilla extract
Cinnamon streusel
- ½ cup granulated sugar
- 5 Tbsp flour
- 1½ tsp ground cinnamon
- 4 Tbsp cold butter
Method
Step by step
Part 1
Prepare & mix
- Preheat the oven to 375°F. Line a loaf pan with parchment for easier removal. The original recipe does not specify the pan dimensions.
- In a bowl, whisk together the flour, pumpkin pie spice, salt, baking soda, and baking powder. Set aside.
- In a larger bowl, mix the melted butter and brown sugar until well combined. The butter should no longer be hot before adding the eggs.
- Mix in the ½ cup sourdough starter, pumpkin purée, eggs, and vanilla until evenly blended.
- Add the dry mixture to the wet mixture. Stir until combined and no dry flour remains. The batter will be thick. Spread it in the prepared loaf pan.
Part 2
Add the streusel
- Combine the ½ cup sugar, 5 Tbsp flour, and 1½ tsp cinnamon in a small bowl.
- Work in the 4 Tbsp cold butter with a fork or your fingertips until crumbly. Sprinkle the streusel evenly over the batter.
Part 3
Bake & cool
- Bake at 375°F for about 45–50 minutes, until a toothpick inserted into the cake comes out clean. Check the center of the cake beneath the streusel.
Set a check timer
- Let the cake cool in the pan until firm enough to lift out with the parchment, then transfer to a rack to finish cooling before slicing.
Part 4
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
A toothpick inserted into the cake comes out clean
Storage
Cool completely, then keep well wrapped or freeze slices for longer storage.
Reheat or serve
Serve at room temperature or warm individual slices gently.
Keep Baking
Related sourdough recipes
Sweet Bakes
Sourdough Banana Bread
Moist, deeply flavored banana bread made with sourdough starter and brown sugar — a quick loaf that comes together in one bowl and bakes up golden and fragrant.
Sweet Bakes
Sourdough Blueberry Lemon Cake
A bright sourdough blueberry lemon cake baked in loaf pans with fresh blueberries, lemon zest, and a simple lemon glaze.
Sweet Bakes
Sourdough Blueberry Lemon Scones
Tender sourdough scones with juicy blueberries, bright lemon zest, cold grated butter, and a thick lemon glaze.