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Homemade Pumpkin Sourdough Discard Bread with Cinnamon Swirl

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This homemade pumpkin sourdough discard bread with cinnamon swirl is a tender, moist loaf that balances sweet pumpkin and warm cinnamon with a subtle tang from sourdough discard. Perfect for breakfast, snack, or late-night comfort, it’s an easy way to use up leftover starter.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • ½ cup (113g) unsalted butter, melted and slightly cooled
  • ¾ cup (150g) packed brown sugar (light or dark)
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • For the Cinnamon Swirl:
  • ⅓ cup (65g) packed brown sugar
  • 1 ½ tablespoons ground cinnamon
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides.
  2. Make the cinnamon swirl: In a small bowl, mix together ⅓ cup packed brown sugar and 1 ½ tablespoons cinnamon. Drizzle in 2 tablespoons melted butter and stir until it forms a thick, sandy paste. Set aside.
  3. Whisk the dry ingredients: In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. Set aside.
  4. Mix the wet ingredients: In a large bowl, whisk together 1 cup sourdough discard, 1 cup pumpkin puree, ½ cup melted butter, ¾ cup packed brown sugar, and ¼ cup granulated sugar until smooth. Add 2 large eggs and 1 teaspoon vanilla extract, and whisk until fully combined.
  5. Combine wet and dry: Pour the dry ingredients into the wet mixture. Fold gently with a spatula until just combined — about 12 strokes. A few streaks of flour are okay.
  6. Layer the batter and swirl: Pour half the batter into the prepared loaf pan and spread it evenly. Dollop the cinnamon swirl mixture over the batter in small spoonfuls. Use a butter knife to gently swirl it into the batter — don’t overdo it. Pour the remaining batter on top and spread gently.
  7. Bake: Place the pan in the preheated oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with foil.
  8. Cool completely: Let the bread cool in the pan for 15 minutes, then lift it out using the parchment overhang and transfer to a cooling rack. Let it cool completely before slicing — at least 1 hour.

Notes

Don’t overmix the batter; a few lumps are fine. Room temperature ingredients matter — set eggs and discard out 20 minutes before starting. For a smoother top, let the batter rest in the pan for 10 minutes before baking. The bread freezes well; slice first, wrap individually, and store in a freezer bag for up to 3 months.

Nutrition

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

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