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Easy Pumpkin Sourdough Discard Bread with Cinnamon Swirl

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This easy pumpkin sourdough discard bread with cinnamon swirl uses up sourdough discard and pumpkin puree for a moist, tangy, and spiced quick bread. A ribbon of cinnamon sugar in the middle makes every slice beautiful and delicious.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon (for batter)
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) packed brown sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 teaspoon vanilla extract
  • For the cinnamon swirl: 2 tablespoons granulated sugar
  • For the cinnamon swirl: 2 tablespoons brown sugar
  • For the cinnamon swirl: 2 tablespoons ground cinnamon
  • For the cinnamon swirl: 1 tablespoon melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving an overhang on two opposite sides for easy lifting. Lightly grease the exposed ends with butter or cooking spray.
  2. Mix the dry ingredients. In a medium bowl, whisk together 2 cups (240g) all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, and 1/8 teaspoon cloves. Set aside.
  3. Make the cinnamon swirl. In a small bowl, combine 2 tablespoons granulated sugar, 2 tablespoons brown sugar, and 2 tablespoons ground cinnamon. Add 1 tablespoon melted butter and stir until it forms a thick, sandy paste. Set aside.
  4. Combine the wet ingredients. In a large bowl, whisk together 1/2 cup (113g) melted butter (slightly cooled), 3/4 cup (150g) granulated sugar, and 1/4 cup (50g) packed brown sugar until smooth. Add 2 large eggs, one at a time, whisking well after each. Then add 1 cup (240g) pumpkin puree, 1 cup (240g) sourdough discard, and 1 teaspoon vanilla extract. Whisk until fully combined and smooth. The mixture should look like a thick, orange batter.
  5. Fold in the dry ingredients. Pour the dry ingredients into the wet mixture. Use a rubber spatula to fold gently—just until no streaks of flour remain. Do not overmix. A few small lumps are fine.
  6. Layer the batter and swirl. Pour half of the batter into the prepared loaf pan and spread it evenly. Drop spoonfuls of the cinnamon swirl mixture over the batter, covering the surface. Use a knife or skewer to gently swirl it into the batter—don’t mix it in completely; you want distinct ribbons. Pour the remaining batter on top and spread gently. Sprinkle any leftover cinnamon mixture on top if you like.
  7. Bake. Place the pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown and spring back lightly when touched. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  8. Cool in the pan. Let the bread cool in the pan on a wire rack for 15 minutes. Then lift it out using the parchment overhang and transfer it directly to the rack to cool completely.

Notes

Don’t overmix the batter. Room temperature ingredients matter. Make sure your baking soda is fresh. Use a kitchen scale for the discard. Let it cool completely before slicing. Check for doneness with a thermometer (200-205°F).

Nutrition

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

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