This sourdough pumpkin cinnamon swirl bread is soft, moist, and full of warm spices, with a cinnamon-sugar ribbon running through the middle. I add a little layer of cinnamon sugar on top too which creates a lovely crackly top. It’s made with pumpkin puree, brown sugar, and sourdough discard, which adds moisture and a little extra depth of flavor. It’s a simple quick cake-style bread so there’s no kneading, rising, or waiting for the starter to become active. Just mix the batter, layer it with cinnamon sugar, and bake!
About this sourdough pumpkin bread
I love using sourdough discard in quick breads because it’s an easy way to use up leftover starter without needing to plan ahead. It also works really well with pumpkin, which already makes a beautifully moist loaf. There’s cinnamon in the batter, along with ginger, nutmeg, and cloves. Then there’s an extra layer of cinnamon sugar that’s sprinkled through the loaf before baking. The cinnamon sugar melts into the pumpkin batter as it bakes, creating these sweet cinnamon ribbons throughout the loaf.
Ingredients
Find the full ingredient amounts in the printable recipe card at the bottom of this post but here’s a rundown of what you need.
- All-purpose flour: This gives the loaf the structure while keeping the crumb tender.
- Ground spices: Cinnamon, ginger, nutmeg, and cloves.
- Baking soda and baking powder: The main leavening agents in this quick bread. The baking soda also reacts with the acidity in the sourdough discard.
- Granulated sugar and brown sugar: Both sweeten the loaf, while the brown sugar adds moisture and flavor.
- Vegetable oil: Keeps the bread soft and moist, even after it’s been in the fridge.
- Eggs: Bind the ingredients and help give the loaf structure.
- Pumpkin puree: Use plain, unsweetened pumpkin puree, not pumpkin pie filling.
- Sourdough discard: Use unfed sourdough starter at 100% hydration. It can be straight from the refrigerator.
- Whole milk: Loosens the batter so it’s easier to mix and layer.
- Vanilla: Complements the pumpkin and spices.
- Cinnamon sugar: A simple mixture of granulated sugar and ground cinnamon, layered through the batter to create the swirl.
How to make sourdough pumpkin swirl bread
- Preheat the oven and line a 8×5 inch loaf pan with parchment paper and leave an overhang so you can easily lift out the baked loaf.
- In a medium bowl, whisk together the flour, cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder.
- In a large bowl whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, sourdough discard, milk, and vanilla.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until just combined.
- The batter should be fairly thick but still easy to spread.
- Mix together cinnamon and sugar for the topping.
- Spoon approximately one-third of the pumpkin batter into the prepared loaf pan and spread it evenly. Sprinkle over just under half the cinnamon sugar mixture.
- Add another third of the batter, spreading it gently over the cinnamon sugar. Sprinkle over almost all the remaining cinnamon sugar. Run a butter knife or skewer through the batter in a few gentle swirls to create ribbons of cinnamon sugar.
- Sprinkle the reserved cinnamon sugar over the surface of the batter.
- Bake until a skewer inserted into the center comes out without wet batter.
Variations
- Add chocolate chips: Fold some semisweet chocolate chips into the batter for a chocolate and pumpkin combination.
- Add chopped nuts: Toasted pecans or walnuts would add a lovely crunch. Fold them through the batter before layering.
- Make it without sourdough discard: Use my regular pumpkin bread recipe and add in the cinnamon swirl.
Storing and freezing
Store the cooled pumpkin swirl bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To freeze, wrap the whole loaf or individual slices tightly and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Thaw at room temperature before serving. You can also gently warm individual slices in the microwave.
Related recipes
Sourdough Pumpkin Swirl Bread
Equipment
- 8 × 5-inch (20 × 13 cm) loaf pan
Ingredients
- 190 g all-purpose flour
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 3/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp baking powder
- 100 g granulated sugar
- 100 g soft brown sugar
- 105 g vegetable oil
- 2 large eggs
- 226 g pumpkin puree
- 100 g sourdough discard (100% hydration)
- 60 g whole milk
- 1 tsp vanilla paste or extract
- 65 g granulated sugar for the swirl
- 1 Tbsp ground cinnamon for the swirl
Instructions
- Preheat the oven to 350°F (175°C). Grease or line a 8 × 5-inch (20 × 13 cm) loaf pan with parchment paper, leaving an overhang so you can lift out the loaf.
- In a bowl, whisk together the flour, 1 1/2 teaspoons cinnamon, ginger, nutmeg, cloves, salt, baking soda, and baking powder. 190 g all-purpose flour, 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves, 3/4 tsp salt, 1 tsp baking soda, 1/4 tsp baking powder
- In a large bowl, whisk together the 100 g granulated sugar, brown sugar, and oil. Whisk in the eggs, pumpkin puree, sourdough discard, milk, and vanilla until well combined. 100 g granulated sugar, 100 g soft brown sugar, 105 g vegetable oil, 2 large eggs, 226 g pumpkin puree, 100 g sourdough discard , 60 g whole milk, 1 tsp vanilla paste
- Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
- In a small bowl, combine the sugar and cinnamon for the swirl. 65 g granulated sugar, 1 Tbsp ground cinnamon
- Spread one-third of the batter into the prepared pan and sprinkle with just under half the cinnamon sugar mixture.
- Spread another third of batter gently over the cinnamon sugar. Sprinkle with almost all the remaining cinnamon sugar, reserving about 1 teaspoon for the top.
- Spread the final third of batter over the top. Run a butter knife or skewer gently through the batter a few times to create cinnamon sugar ribbons without fully mixing the layers.
- Sprinkle the reserved teaspoon of cinnamon sugar evenly over the surface.
- Bake for 55 to 70 minutes until a skewer inserted into the pumpkin crumb comes out without wet batter. Cinnamon sugar might leave a bit of sticky mark so test in more than one spot. Loosely cover with foil if the top browns too quickly.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.
