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Cozy Pumpkin Sourdough Discard Bread: Easy Cinnamon Swirl

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This pumpkin sourdough discard bread with a gooey cinnamon swirl is the perfect fall bake. It’s quick, easy, and uses simple ingredients to create a tender, flavorful loaf that’s great for breakfast or dessert.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) sourdough discard (unfed, straight from the fridge)
  • 1/4 cup (60g) unsalted butter, melted
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/4 cup (50g) granulated sugar (for cinnamon swirl)
  • 2 tablespoons (15g) ground cinnamon (for cinnamon swirl)
  • 2 tablespoons (30g) unsalted butter, softened (for cinnamon swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides. Spray lightly with nonstick spray.
  2. In a large bowl, whisk together pumpkin puree, sourdough discard, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract until smooth.
  3. In a separate medium bowl, whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice.
  4. Add dry ingredients to wet ingredients. Fold gently with a rubber spatula until just combined. Do not overmix.
  5. In a small bowl, make the cinnamon swirl paste: mix granulated sugar and cinnamon, then mash in softened butter with a fork until a thick paste forms.
  6. Pour half of the batter into the prepared loaf pan. Spread evenly. Drop spoonfuls of cinnamon swirl paste over the batter and gently swirl with a butter knife (3-4 figure-eight movements).
  7. Pour remaining batter on top. Spread gently. Drop remaining cinnamon swirl paste in small dollops on top and swirl into the top layer only.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
  9. Let bread cool in the pan for 15 minutes, then lift out using parchment handles and transfer to a wire rack. Cool completely before slicing (at least 1 hour).

Notes

Use a light-colored metal loaf pan if possible. Dark pans may cause over-browning; reduce oven temperature by 25°F if using one. Let the bread cool completely before slicing to avoid a gummy texture. The bread is even better on day two.

Nutrition

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

Find it online: https://piperplate.com/cozy-pumpkin-sourdough-discard-bread-easy-cinnamon-swirl/