Sourdough Pumpkin Spice Batter Bread

This is another yummy way to use up extra sourdough starter. For other flavors search for “batter bread” in the search box here on the blog. It should be at the top of the sidebar on the right if you are reading on a computer, or if you are mobile it should be all the way at all the bottom under the comments.

Pumpkin Spice Batter Bread:

2 cups sourdough starter

1/3 cup oil

3/4 cups honey

3 eggs

1/2 cup milk or water

1 tsp salt

1/2 tsp nutmeg

1 tsp vanilla

1 – 16 oz can of pumpkin (or 2 cups of pumpkin purée)

Mix the above ingredients until well combined.


1 1/2 tsp baking soda

All purpose or whole wheat flour 1/2 cup at a time until the mixture resembles a very thick pancake batter that is about the texture of softened cream cheese or buttercream icing.

Pour into 2 greased loaf pans or a large greased casserole. Let it rise in a warm place for 1-2 hours.

Bake 400 degrees for 45-50 minutes, until a tester comes out clean or the internal temp reaches 190 degrees.