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Cozy Cinnamon Sugar Pumpkin Sourdough Discard Bread Recipe

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This cozy cinnamon sugar pumpkin sourdough discard bread is exactly what fall baking should be — warm, forgiving, and deeply satisfying. It turns kitchen scraps into something special, fills your home with the best possible aroma, and gives you an excuse to keep that sourdough starter alive and thriving.

Ingredients

Scale
  • 1 cup (240g) sourdough discard
  • 1 cup (245g) pumpkin puree
  • 2 cups (260g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed brown sugar
  • 2 large eggs
  • 1/3 cup (80ml) vegetable oil
  • 1/4 cup (60ml) milk
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for swirl)
  • 2 tablespoons ground cinnamon (for swirl)
  • 2 tablespoons (28g) softened butter (for swirl)
  • 1 tablespoon turbinado sugar (for topping, optional)
  • a pinch flaky sea salt (for topping, optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line your 9×5 inch loaf pan with parchment paper, leaving some overhang on the long sides.
  2. In a small bowl, mix together 1/4 cup granulated sugar and 2 tablespoons cinnamon. Add 2 tablespoons softened butter and mash with a fork until it forms a crumbly paste. Set aside.
  3. In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  4. In a large bowl, whisk together 1 cup sourdough discard, 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 2 large eggs, 1/3 cup vegetable oil, 1/4 cup milk, and 2 teaspoons vanilla extract until smooth.
  5. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula until just combined — a few streaks of flour should remain.
  6. Pour half the batter into your prepared loaf pan and spread it evenly. Drop spoonfuls of half the cinnamon sugar swirl mixture over the batter. Use a butter knife to gently swirl it in.
  7. Pour the remaining batter on top and spread carefully. Drop the rest of the cinnamon sugar mixture on top and swirl again. Sprinkle turbinado sugar and a pinch of flaky sea salt over the top if using.
  8. Place the pan in the center of the oven and bake for 50-60 minutes. At the 30-minute mark, check the top — if it’s browning too quickly, tent loosely with foil. The bread is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs.
  9. Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper handles and transfer to a wire rack. Let it cool completely before slicing.

Notes

Check your discard consistency: if very runny, reduce milk by 1-2 tablespoons; if thick, add extra milk. Don’t overmix the batter. Room temperature ingredients matter. Use a butter knife for the swirl, making figure-eight motions. Test for doneness in three spots. Let cool completely before slicing (at least 2 hours). The bread tastes even better on day two.

Nutrition

Keywords: sourdough discard, pumpkin bread, cinnamon sugar, fall baking, quick bread, sourdough discard recipe, pumpkin sourdough

Find it online: https://twinkletaste.com/cozy-cinnamon-sugar-pumpkin-sourdough-discard-bread-recipe/