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Cozy Pumpkin Sourdough Discard Bread with Cinnamon Swirl

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This moist, tender pumpkin bread uses sourdough discard for a subtle tang, with a thick, gooey cinnamon swirl running through the center. It’s the perfect way to use up leftover starter and makes a cozy fall breakfast or snack.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup (240g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (100g) packed dark brown sugar
  • ¼ cup (50g) granulated sugar
  • ½ cup (120ml) vegetable oil
  • 2 large eggs, room temperature
  • ¼ cup (60ml) milk, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) sourdough discard (unfed, straight from fridge)
  • For the cinnamon swirl:
  • ¼ cup (50g) packed brown sugar
  • 1 tablespoon (8g) ground cinnamon
  • 2 tablespoons (28g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving overhang on the long sides.
  2. Make the cinnamon swirl: In a small bowl, mix together ¼ cup brown sugar and 1 tablespoon cinnamon. Add melted butter and stir until it forms a thick paste. Set aside.
  3. In a medium bowl, whisk together flour, baking soda, baking powder, pumpkin pie spice, and salt.
  4. In a large bowl, whisk together pumpkin puree, ½ cup brown sugar, granulated sugar, vegetable oil, eggs, milk, vanilla extract, and sourdough discard until smooth.
  5. Pour dry ingredients into wet ingredients. Fold gently with a rubber spatula until just combined (do not overmix).
  6. Pour half the batter into the prepared loaf pan and spread evenly. Drop spoonfuls of cinnamon paste over the batter, then gently swirl with a butter knife (keep swirl in the middle).
  7. Pour remaining batter over the cinnamon layer and spread gently to cover.
  8. Bake for 50-60 minutes, until golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil after 30 minutes.
  9. Cool in pan on a wire rack for 15 minutes, then lift out using parchment handles and cool completely on the rack before slicing.

Notes

Do not overmix the batter; a few lumps are fine. Use room temperature eggs and milk for best results. If pumpkin puree is very watery, blot with a paper towel. For a taller loaf, ensure baking soda and baking powder are fresh. Let batter rest in pan for 10-15 minutes before baking for better structure.

Nutrition

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

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