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Sweet Pumpkin Sourdough Bread with Cinnamon Swirl (Using Discard)

Close-up of a freshly baked loaf of pumpkin sourdough bread, showing a rich cinnamon swirl inside and a sugary crust.
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A recipe for a moist, naturally leavened pumpkin bread featuring a rich cinnamon swirl, made using sourdough discard for easy preparation.

Ingredients

Scale
  • 200g active sourdough discard (unfed starter)
  • 150g pumpkin puree (not pie filling)
  • 75g warm water
  • 50g granulated sugar
  • 50g brown sugar, packed
  • 1 large egg
  • 450g bread flour
  • 50g whole wheat flour
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the Swirl: 50g softened butter, 50g brown sugar, 1 tablespoon ground cinnamon

Instructions

  1. In a large bowl, mix the sourdough discard, pumpkin puree, warm water, both sugars, and the egg until just combined.
  2. In a separate bowl, whisk together the bread flour, whole wheat flour, salt, cinnamon, nutmeg, and ginger.
  3. Add the dry ingredients to the wet ingredients. Mix by hand or with a dough hook until a shaggy dough forms and no dry flour remains.
  4. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  5. Perform four sets of stretch and folds, spaced 30 minutes apart, to build strength.
  6. For the swirl, mix the softened butter, brown sugar, and cinnamon until a thick paste forms.
  7. After the final set of folds, gently flatten the dough into a rectangle on a lightly floured surface. Spread the cinnamon swirl mixture evenly over the dough surface.
  8. Roll the dough up tightly like a jelly roll. Place the dough seam-side down into a greased 9×5 inch loaf pan.
  9. Cover the pan and let it proof at room temperature for 3 to 5 hours, or until the dough has risen about 1 inch above the rim of the pan.
  10. Preheat your oven to 350 degrees F (175 degrees C).
  11. Bake for 50 to 60 minutes, or until a thermometer inserted into the center reads 200 degrees F (93 degrees C). If the top browns too quickly, loosely tent it with foil.
  12. Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing.

Notes

  • Using canned pumpkin puree that is not spiced pie filling yields the best flavor control.
  • If you prefer a tangier flavor, allow the dough to cold proof in the refrigerator for 8 to 12 hours before baking.
  • This bread is best eaten within three days for optimal moisture.

Nutrition

Find it online: https://afripaket.com/pumpkin-sourdough-discard-cinnamon-swirl/