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Perfect Pumpkin Sourdough Discard Bread with Cinnamon Swirl

pumpkin sourdough discard bread - featured image
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This soft, tender pumpkin bread uses up sourdough discard and features a gorgeous ribbon of brown sugar cinnamon swirl. It’s the perfect fall bake that turns discard into something incredible.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 1 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) packed light brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 2 tablespoons unsalted butter, melted (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving overhang on the long sides.
  2. Make the cinnamon swirl: In a small bowl, mix together 1/4 cup brown sugar and 1 tablespoon cinnamon. Pour in the melted butter and stir until it forms a wet, sandy mixture. Set aside.
  3. Mix the wet ingredients: In a large bowl, whisk together pumpkin puree, vegetable oil, granulated sugar, brown sugar, eggs, vanilla extract, and sourdough discard until smooth and well combined.
  4. Combine the dry ingredients: In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
  5. Fold the dry into the wet: Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently until just combined. A few streaks of flour are okay.
  6. Layer the batter and swirl: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle half of the cinnamon swirl mixture over the batter. Pour the remaining batter on top and spread gently. Sprinkle the rest of the cinnamon swirl on top. Use a butter knife or skewer to swirl the mixture into the batter with a few figure-eight motions.
  7. Bake for 50-60 minutes. At the 45-minute mark, check the bread. If the top is browning too quickly, tent loosely with aluminum foil. The bread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs.
  8. Cool completely: Let the bread cool in the pan for 15 minutes, then use the parchment paper to lift it out onto a cooling rack. Let it cool completely before slicing.

Notes

Don’t skip the parchment paper for easy removal. Room temperature eggs matter for best texture. Measure flour correctly by spooning into the cup and leveling off. The bread is even better on day two as flavors deepen. For a gluten-free version, use a 1:1 gluten-free baking flour blend. For dairy-free, use oil instead of butter in the swirl.

Nutrition

Keywords: pumpkin bread, sourdough discard, cinnamon swirl, fall baking, pumpkin recipe, sourdough discard recipe

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