Print

Cozy Pumpkin Sourdough Discard Bread with Easy Cinnamon Swirl

pumpkin sourdough discard bread with cinnamon swirl - featured image
Print Recipe

A moist, tender quick bread that combines pumpkin purée and sourdough discard with a beautiful cinnamon swirl. This single-day recipe is the perfect way to use up your unfed starter while creating a cozy fall treat that tastes even better on day two.

Ingredients

Scale
  • 1 cup (240g) pumpkin purée (100% pumpkin, not pie filling)
  • 1 cup (240g) sourdough discard (unfed, straight from the fridge)
  • 2 ½ cups (315g) all-purpose flour
  • ½ cup (100g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg (room temperature)
  • ¼ cup (60ml) vegetable oil (or melted coconut oil)
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • ⅓ cup (65g) packed brown sugar (for cinnamon swirl)
  • 1 ½ tablespoons cinnamon (for cinnamon swirl)
  • 2 tablespoons melted butter (for cinnamon swirl)

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. Lightly grease any exposed pan surfaces.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
  3. In a large bowl, whisk together pumpkin purée, sourdough discard, granulated sugar, brown sugar, egg, and vegetable oil until smooth and well combined (mixture should look thick and glossy).
  4. Add dry mixture to wet mixture. Use a rubber spatula to fold gently until just combined (a few streaks of flour are okay; do not overmix).
  5. In a small bowl, mix brown sugar, cinnamon, and melted butter for the swirl until it forms a thick paste.
  6. Pour half the batter into the prepared loaf pan and spread evenly. Spoon cinnamon mixture over batter in dollops, then use a butter knife or skewer to gently swirl through (4-5 passes only). Pour remaining batter on top and repeat swirling.
  7. Bake in center of oven for 50-60 minutes. At 40 minutes, check top; if browning too quickly, tent loosely with foil. Bread is done when a toothpick inserted into center comes out clean or with a few moist crumbs.
  8. Cool in pan for 15 minutes, then lift out using parchment overhang and transfer to a wire rack. Cool completely before slicing (slicing warm will result in gummy texture).

Notes

Don’t overmix the batter to avoid tough bread. Use room temperature ingredients for best results. For the swirl, make only 4-5 gentle passes to keep distinct ribbons. Check pumpkin purée for excess water and blot if needed. Bread tastes even better on day two as flavors deepen. Store wrapped at room temperature for up to 4 days, or freeze for up to 3 months.

Nutrition

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

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