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The Ultimate Moist Cinnamon Swirl Pumpkin Sourdough Bread (Using Discard)

Two thick slices of vibrant orange pumpkin sourdough bread with a cinnamon swirl, resting on a white plate.
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Make this moist pumpkin sourdough bread loaf using your sourdough discard. It features warm pumpkin spice flavors and a sweet cinnamon swirl, perfect for cozy autumn baking.

Ingredients

Scale
  • 150g active sourdough starter or discard
  • 350g bread flour
  • 150g pumpkin puree (not pie filling)
  • 100g warm water
  • 50g granulated sugar
  • 50g brown sugar, packed
  • 1 large egg
  • 50g unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Cinnamon Swirl: 50g brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon melted butter

Instructions

  1. Mix the active starter or discard, pumpkin puree, warm water, egg, and melted butter in a large bowl until combined.
  2. In a separate bowl, whisk together the flour, both sugars, salt, cinnamon, nutmeg, cloves, and ginger.
  3. Add the dry ingredients to the wet ingredients. Mix by hand or with a wooden spoon until a shaggy dough forms. Do not overmix.
  4. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  5. Perform four sets of stretch and folds every 30 minutes during the bulk fermentation period. The dough should become smoother.
  6. Prepare the cinnamon swirl filling by mixing the swirl ingredients until a thick paste forms.
  7. Gently flatten the dough into a rectangle on a lightly floured surface. Spread the cinnamon swirl mixture evenly over the dough. Roll the dough up tightly like a jelly roll.
  8. Shape the dough into a loaf and place it into a greased 9×5 inch loaf pan.
  9. Cover the pan and let it proof at room temperature for 2 to 4 hours, or until it has risen about 1 inch above the rim of the pan. For best results, you can cold-proof it in the refrigerator for 8 to 12 hours.
  10. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
  11. Bake for 50 to 60 minutes, or until a skewer inserted into the center comes out clean and the internal temperature reaches 200 degrees Fahrenheit (93 degrees Celsius). If the top browns too quickly, loosely tent it with foil.
  12. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely before slicing.

Notes

  • If you prefer a quicker bake, you can skip the cold proofing step and bake after the final room temperature proof.
  • For a richer flavor, substitute 50g of the bread flour with whole wheat flour.
  • This recipe works well with sourdough discard, making it a great way to reduce waste.

Nutrition

Find it online: https://daisyrecipe.com/pumpkin-sourdough-cinnamon-swirl-bread/