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Moist Sourdough Pumpkin Bread with Cream Cheese Swirl

sourdough pumpkin bread cream cheese swirl - featured image
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A tender and moist sourdough pumpkin bread featuring a subtle tang from sourdough starter and a luscious cream cheese swirl, perfect for cozy mornings and gatherings.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (canned or fresh roasted)
  • ½ cup (120g) sourdough starter discard (unfed, room temperature)
  • ⅓ cup (80ml) vegetable oil or melted coconut oil
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 ½ cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • ½ teaspoon salt
  • 8 ounces (225g) cream cheese, softened (full fat)
  • ¼ cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper, leaving a bit of overhang for easy lifting.
  2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
  3. Using an electric mixer, beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and creamy (about 2-3 minutes). Refrigerate until ready to use.
  4. In a large bowl, mix the pumpkin puree, sourdough starter discard, oil, sugar, and eggs. Whisk until well combined and smooth, about 1-2 minutes.
  5. Gently fold the dry ingredient mixture into the wet ingredients using a rubber spatula. Mix just until incorporated; avoid overmixing.
  6. Pour half of the pumpkin batter into the prepared loaf pan. Dollop half of the cream cheese mixture on top in spoonfuls. Use a knife or skewer to swirl the cream cheese gently through the batter.
  7. Repeat with the remaining batter and cream cheese mixture, swirling again to create a marbled pattern.
  8. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean (some cream cheese streaks are fine). Start checking around 50 minutes to avoid overbaking.
  9. Let the bread cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.

Notes

Do not overmix the batter to keep the bread tender. Use sourdough discard with pancake batter consistency for best results. Chill the cream cheese filling before swirling to prevent sinking. Adjust baking soda if using very active starter. Start checking the bread at 50 minutes to avoid overbaking. Parchment paper lining helps with easy removal and cleanup.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread with cream cheese swirl, moist pumpkin bread, sourdough discard recipe, autumn bread, pumpkin spice bread

Find it online: https://elvafood.com/moist-sourdough-pumpkin-bread-with-cream-cheese-swirl-easy-recipe/