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Easy Pumpkin Sourdough Discard Bread with Cinnamon Sugar

pumpkin sourdough discard bread - featured image
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This easy pumpkin sourdough discard bread is soft, slightly tangy, and topped with a crunchy cinnamon sugar crust. It’s the perfect fall treat that uses up your sourdough discard and comes together quickly.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1 cup (240g) sourdough discard, unfed and cold
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) brown sugar, packed
  • ½ cup (120ml) vegetable oil (or canola or melted coconut oil)
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • For the cinnamon sugar topping:
  • 3 tablespoons granulated sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Lightly grease the ends if needed.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a large bowl, whisk the granulated sugar, brown sugar, and vegetable oil together until smooth. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  4. Fold in the pumpkin puree and sourdough discard until fully incorporated. The mixture will look thick and slightly lumpy—that’s normal. Don’t overmix.
  5. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula. Mix just until no streaks of flour remain. A few lumps are okay. Overmixing will make the bread tough.
  6. In a small bowl, stir together the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon for the topping.
  7. Pour the batter into the prepared loaf pan and spread it evenly. Sprinkle the cinnamon sugar mixture generously over the top.
  8. Bake for 50 to 60 minutes. At the 45-minute mark, check the top. If it’s browning too quickly, tent loosely with aluminum foil.
  9. Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with just a few moist crumbs, it’s done. The internal temperature should read around 200°F (93°C).
  10. 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—about 1 to 2 hours.

Notes

Don’t overmix the batter. Use room temperature eggs. Check your baking soda for freshness. Tent with foil if the top browns too quickly. Let the bread cool completely before slicing for best texture. For a more pronounced tang, let the sourdough discard sit out at room temperature for a few hours before using.

Nutrition

Keywords: pumpkin bread, sourdough discard, cinnamon sugar, fall recipe, easy bread

Find it online: https://zorbmeal.com/easy-pumpkin-sourdough-discard-bread-with-cinnamon-sugar-55-chars/