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Closeup of pumpkin sourdough bread with almond streusel

Pumpkin Sourdough Bread with Almond Streusel Topping

Delicious Pumpkin Sourdough Bread with a Streusel Topping is a perfect treat this fall. When the air gets crisp and the leaves begin to change, there is nothing quite like warm bread in the oven. This sourdough pumpkin bread takes it up a notch, not only is it healthy and hits the pumpkin spice craving, but the almond streusel topping is the best combination of saltiness and sweetness. 
Prep Time 14 hrs
Cook Time 1 hr
Total Time 15 hrs
Course Breakfast, Dessert
Cuisine American
Servings 12

Ingredients
  

Pumpkin Sourdough Bread

  • 1/2 cup Fed Sourdough Starter
  • 1/2 cup Melted Butter
  • 2 cups All-Purpose Flour
  • 2 Eggs
  • 1 15 oz Can of Pumpkin Puree
  • 2 Tablespoons of Mayonnaise
  • 1/2 cup Honey
  • 1/2 cup Coconut Sugar
  • 2 cups Blanched Almond Flour
  • 1 drop Cinnamon Vitality Oil or 1 tsp ground cinnamon
  • 1 teaspoon Vanilla Extract
  • 1 Tablespoon Pumpkin Spice
  • 6 Tablespoons of Tapioca Flour
  • 1 teaspoon Salt
  • 2 teaspoons of Baking Powder
  • 1 teaspoon Baking Soda

Almond Streusel Topping

  • 1/2 Cup Blanched Almond Flour
  • 1/3 Cup Coconut Sugar
  • 1 tsp Pumpkin Spice
  • 1/4 Cup Coconut Oil

Instructions
 

Sourdough Pumpkin Bread

  • The night before you plan to make this pumpkin bread you are going to mix together sourdough starter, melted butter, eggs, and flour.
  • Leave this covered overnight with a towel and allow it to ferment at room temperature for 12 hours.
  • The next morning, preheat your oven to 350 degrees.
  • Using a stand mixer with the paddle attachment, add pumpkin puree, mayonnaise, honey, coconut sugar, almond flour, cinnamon vitality (or ground cinnamon), vanilla, pumpkin spice, tapioca flour, salt, baking powder, and baking soda to mixing bowl.
  • Set on low to medium speed until completely combined. It will have a cake like consistency and be a wet batter.
  • Now, make the streusel topping (recipe below).
  • Grease a loaf pan using butter or coconut oil.
  • Pour the bread batter mixture into a loaf pan and then cover it with the streusel topping (recipe below).
  • Bake for 50-60 minutes or until a toothpick inserted in the center comes out slightly wet and crumbly. This is a very moist bread, almost pumpkin pie consistency in the center.
  • Allow to cool in the pan for one hour before removing from the pan.
  • Store leftovers in the covered in the fridge for up to 7 days. Or put in the freezer to make them last longer. Simply just let them defrost on the counter for 30 min- 1 hour before serving.

Almond Streusel Topping

  • In a small bowl combine all of the streusel ingredients using a fork. You want a crumbly consistency.
  • Cover the bread with the streusel topping before baking in the oven.

Notes

I really recommend using the cinnamon vitality oil as it gives the bread more of the spice flavor and it compliments the sweetness of the overall bread. If you would rather not use that, simply just substitute for 1 teaspoon of ground cinnamon.
I highly recommend using a stand mixer because the fermented dough can be stiff and it’s easier to combine the ingredients using the paddle attachment.
Keyword bread, pumpkin, sourdough