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Perfect Pumpkin Sourdough Discard Bread with Cream Cheese Swirl

Pumpkin Sourdough Discard Bread - featured image
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This pumpkin sourdough discard bread with cream cheese swirl is a forgiving, flexible recipe that uses up sourdough discard and tastes like everything good about autumn in a single slice. The tangy sourdough, sweet pumpkin, and creamy swirl come together in a way that feels both familiar and exciting.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1 cup (240g) sourdough discard
  • 1 ½ cups (190g) all-purpose flour
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • ⅓ cup (80ml) vegetable oil
  • 2 large eggs, at room temperature
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 oz (113g) cream cheese, softened to room temperature
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract for the swirl
  • 1 teaspoon vanilla extract for the batter

Instructions

  1. Preheat your oven to 350°F (175°C) and position the rack in the center. Line your 9×5-inch loaf pan with parchment paper, leaving a couple inches of overhang on the long sides.
  2. Make the cream cheese swirl: In a small bowl, beat the softened cream cheese with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until smooth and creamy. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together 1 ½ cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and ½ teaspoon salt.
  4. Mix the wet ingredients: In a separate medium bowl, whisk together 1 cup pumpkin puree, 1 cup sourdough discard, ¾ cup granulated sugar, ¼ cup packed brown sugar, ⅓ cup vegetable oil, 2 large eggs, and 1 teaspoon vanilla extract until smooth and well combined.
  5. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Fold gently with a rubber spatula until just combined — a few streaks of flour are okay.
  6. Layer and swirl: Pour half the batter into the prepared loaf pan and spread it evenly. Dollop about half the cream cheese mixture on top in small spoonfuls. Use a butter knife or toothpick to gently swirl the cream cheese into the batter. Pour the remaining batter on top, spread gently, then dollop the rest of the cream cheese and swirl again.
  7. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If the top is browning too quickly after 40 minutes, tent loosely with aluminum foil.
  8. Let the bread cool in the pan for 15 minutes. Then use the parchment overhang to lift it out and transfer to a wire rack. Cool completely before slicing — about 1-2 hours.

Notes

Blot the pumpkin puree with paper towels to remove excess moisture. Use room temperature ingredients for best results. Don’t overmix the batter. Swirl the cream cheese with a light hand. Check for doneness early. For best texture, let the bread rest overnight before slicing.

Nutrition

Keywords: pumpkin bread, sourdough discard, cream cheese swirl, fall baking, quick bread

Find it online: https://lindabake.com/perfect-pumpkin-sourdough-discard-bread-with-cream-cheese-swirl/