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Cozy Pumpkin Sourdough Discard Bread Recipe with Cinnamon Swirl and Pepitas for Perfect Fall Baking

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A cozy, rustic pumpkin sourdough discard bread with a cinnamon swirl and crunchy pepitas, perfect for fall baking. This bread combines the tangy depth of sourdough with moist pumpkin and warming spices for a comforting seasonal treat.

Ingredients

Scale
  • 1 cup (240g) sourdough discard (fed within last 24 hours)
  • 1 cup (240g) pumpkin puree (unsweetened, canned or homemade)
  • 3 ½ cups (420g) all-purpose flour
  • ½ cup (100g) light brown sugar
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground ginger
  • 1 ½ teaspoons salt
  • 1 teaspoon instant yeast
  • ¾ cup (180ml) warm water
  • 2 tablespoons olive oil
  • ½ cup (60g) pepitas (pumpkin seeds), toasted
  • Butter (unsalted, softened, for greasing and optional serving)

Instructions

  1. Mix the dry ingredients: In a large bowl, whisk together flour, light brown sugar, cinnamon, ground ginger, salt, and instant yeast until evenly combined. (5 minutes)
  2. Combine wet ingredients: In a separate bowl, mix sourdough discard, pumpkin puree, olive oil, and warm water until smooth and slightly thick. (3 minutes)
  3. Create the dough: Pour the wet mixture into the dry ingredients and mix until a shaggy, slightly sticky dough forms. Adjust with water or flour if needed. (5 minutes)
  4. First rise: Cover the bowl with plastic wrap or a damp kitchen towel and let the dough rise in a warm spot for 1 to 1 ½ hours until nearly doubled in size.
  5. Prepare cinnamon swirl: Mix 3 tablespoons light brown sugar with 1 teaspoon cinnamon in a small bowl and set aside.
  6. Shape the loaf and add the swirl: Lightly flour a work surface, turn out the dough, and pat into a 12×8 inch rectangle. Sprinkle cinnamon sugar evenly over the surface, then roll tightly from the longer side and pinch the seam to seal. (10 minutes)
  7. Prepare loaf pan: Grease a 9×5 inch loaf pan with butter or oil and toss ¼ cup (30g) pepitas on the bottom to toast during baking.
  8. Place dough in pan and add pepita topping: Place rolled dough seam-side down in the pan. Sprinkle remaining ¼ cup (30g) pepitas on top, pressing gently into the dough. (5 minutes)
  9. Second rise: Cover the pan loosely with plastic wrap and let dough rise for 45 to 60 minutes until puffed and nearly doubled.
  10. Bake the bread: Preheat oven to 350°F (175°C). Bake loaf for 40 to 45 minutes until golden brown and hollow sounding when tapped. Tent with foil if browning too quickly.
  11. Cool completely: Remove bread from pan and cool on a wire rack for at least 1 hour before slicing to maintain moist crumb and swirl integrity.

Notes

Use sourdough discard fed within 24 hours for best rise and flavor. Drain watery pumpkin puree to avoid slack dough. Roll dough tightly for a defined cinnamon swirl. Toast pepitas separately for enhanced nuttiness. Use an oven thermometer to ensure proper baking temperature. Cool bread completely before slicing to maintain texture. Substitute almond or oat flour for gluten-free option (expect denser crumb). Replace butter with coconut oil or vegan margarine for dairy-free. Pepitas can be swapped with toasted walnuts or pecans.

Nutrition

Keywords: pumpkin bread, sourdough discard bread, cinnamon swirl bread, pepitas bread, fall baking, cozy bread, rustic bread, pumpkin sourdough

Find it online: https://emmaoven.com/cozy-pumpkin-sourdough-discard-bread-recipe-with-cinnamon-swirl-and-pepitas-for-perfect-fall-baking/