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–+ servings

Sourdough Pumpkin Swirl Bread

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A lovely soft and moist sourdough discard pumpkin bread with warm spices and a cinnamon sugar swirl.
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A loaf of pumpkin bread with a cinnamon swirl, sliced on a wooden cutting board.
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 10 slices

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.

Notes

Store airtight at room temperature up to 3 days, refrigerate up to 5 days, or freeze up to 3 months. 

Nutrition

Serving: 1sliceCalories: 209kcalCarbohydrates: 46gProtein: 4gFat: 1gSaturated Fat: 0.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.003gCholesterol: 33mgSodium: 314mgPotassium: 108mgFiber: 2gSugar: 28gVitamin A: 3578IUVitamin C: 1mgCalcium: 47mgIron: 2mg
Keyword cinnamon swirl, Pumpkin Bread, Sourdough discard
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