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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 is the perfect fall treat, using up sourdough discard to create a soft, moist loaf with a beautiful cinnamon ribbon. It’s a simple, crowd-pleasing recipe that turns pantry staples into something special.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed
  • 1 cup (240g) pumpkin purée (100% pumpkin, not pie filling)
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ½ cup (113g) unsalted butter, melted and cooled slightly
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon salt
  • For the Cinnamon Swirl:
  • ¼ cup (50g) packed brown sugar
  • 2 teaspoons cinnamon
  • 2 tablespoons (28g) unsalted butter, softened

Instructions

  1. Preheat the oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
  3. In a medium bowl, combine the sourdough discard, pumpkin purée, melted butter, granulated sugar, brown sugar, eggs, and vanilla extract. Whisk until smooth.
  4. Pour the wet ingredients into the dry ingredients. Fold gently with a spatula until just combined. Do not overmix.
  5. In a small bowl, make the cinnamon swirl by mashing together the softened butter, brown sugar, and cinnamon until it forms a paste-like consistency.
  6. Pour half the batter into the prepared loaf pan and spread evenly. Dollop half the cinnamon swirl mixture on top, then use a knife to swirl it gently into the batter.
  7. Pour the remaining batter on top and spread carefully. Add the rest of the cinnamon swirl and repeat the swirling motion, using a figure-eight pattern for a marbled effect.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil at the 40-minute mark.
  9. Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper and transfer to a cooling rack. Cool completely before slicing.

Notes

The batter will be thicker than typical quick bread, like a drop biscuit consistency. Do not add extra liquid. For best results, let the bread cool completely before slicing to avoid crumbling. Day-old slices are even better when lightly toasted. The internal temperature should reach 200°F (93°C) when done.

Nutrition

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

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