Sourdough Discard Pumpkin Spice Swirl Bread is a key addition to your fall flavored recipes! A delicious swirl of pumpkin spice and cinnamon, similar to the filling of a cinnamon roll, is carried throughout the soft discard bread loaf!
Who doesnât want a warm, fragrant loaf of sourdough discard pumpkin spice swirl bread?
This bread combines the cozy fall flavors of cinnamon and pumpkin pie spice into a simple, easy-to-follow recipe.
Plus, this bread is eggless, nut-free, and with a simple swap of dairy butter for non-dairy butter, you can easily make it vegan and dairy-free.
The Ultimate Fall Flavor Combo
We all know that pumpkin spice is the unofficial flavor of fallâcall it basic if you want, but thereâs a reason itâs so beloved. When combined with cinnamon, this spice blend takes on a whole new level of deliciousness.
In this sourdough discard pumpkin spice swirl bread, the warm flavors of cinnamon and pumpkin pie spice run through the loaf like a fall breeze on a crisp morning. And much like cinnamon rolls, the bread is rolled before baking, so you get that beautiful swirl of spice running through each slice.
How do I get that Perfect Square Shaped Slice of Bread?
The bread is baked in a Pullman pan to give it that distinct rectangular shape, perfect for toasting and slathering with butter in the morning. If you want another Pullman Pan sourdough discard recipe click here for my plain bread! It is always stocked in my freezer or fresh on the counter đ
The Pullman Pan Secret
The Pullman pan is key to getting that perfect rectangular loaf shape. If you havenât used one before, itâs a lidded pan that creates a uniformly shaped bread loaf, ideal for toasting or slicing for sandwiches. The shape also allows the swirl of pumpkin spice and cinnamon to be visible in every slice, making each piece look as delicious as it tastes.
Why Sourdough Discard?
If youâre already a fan of sourdough, you probably have a jar of sourdough discard sitting in your fridge just begging to be used. This recipe gives you the perfect excuse to use up that discard!
A Slice of Fall for Breakfast (or Anytime!)
This loaf is perfect for the fall season, with Halloween and Thanksgiving right around the corner. Imagine waking up to the smell of freshly toasted sourdough discard pumpkin spice swirl bread on a crisp autumn morning.
Itâs also great for gifting during the holiday season! Wrap it up in a cute fall-themed kitchen towel, and youâve got a thoughtful homemade gift for friends and family. All you home baking queens can be the star of your circle with this recipe!
ALSO â check out my CINNAMON sourdough swirl breadâŠfor a regular cinnamon swirl bread without the fall flare đ
Keep It Vegan (If You Want)
This recipe is already egg–free and nut-free, but it can also be made vegan with a simple swapâjust use non-dairy butter in place of regular butter. The texture and flavor will still be amazing, and youâll have a fully vegan sourdough discard pumpkin spice swirl bread thatâs perfect for any fall occasion.
Embrace Your âBasicâ Side
At the end of the day, thereâs no shame in loving pumpkin spice. Whether youâre an unapologetic pumpkin spice latte drinker or someone whoâs just warming up to the trend, this sourdough discard pumpkin spice swirl bread is the perfect way to indulge in those fall flavors. So go ahead, be âbasic,â and enjoy every last crumb of this delicious, seasonal loaf!
How to make the best Sourdough Discard Pumpkin Spice Swirl Bread: Step by Step
In the mixing bowl of your stand mixer, combine and MIX: 100g discard, 250g water, and 525g flour. I use the dough hook as a spoon to mix it so I donât need to dirty another utensil. Then, attach the dough hook and knead for about 1 minute. Once youâve got a rough, shaggy dough, cover with tea towel and rest for 20 minutes.
After 20 minutes, add 7g instant yeast, 20g sugar, 10g salt, and 60g softened butter to the dough. Knead with dough hook for 6-10 minutes, until a smooth ball forms and dough passes the poke test (remove dough from bowl and push quickly with a finger, watch for it to spring back quickly; if it springs back quickly the dough is ready)
Place dough into a greased clear container, cover loosely with lid and/or kitchen towel and watch for it to double in size, usually 1-2 hours depending on room temperature.
In the meantime, combine and mix the pumpkin spice-cinnamon filling ingredients in a small-medium bowl: 2 tbsp melted butter, 2 tbsps sugar, 2 tbsps brown sugar, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice, and 1 tbsp flour. Stir to combine to make a thick paste.Â
Grease a large (13×4â) Pullman pan. Set aside.
After it has doubled or more than doubled in size, punch down gently then turn onto a clean counter. Roll out the dough into a large rectangle, approximately the same size as your pan, or longer. Roughly 1/4 – 1/2 inch thick. Spread the pumpkin spice-cinnamon mixture evenly all over the dough.Â
Roll the dough into a tight twist. Pinch the seam, and stretch the dough on the ends of the roll to gather at the bottom seam. Place seam side down in prepared pan.
Cover with pullman man lid and a kitchen towel and rise again, until doubled, about 1 hour. Halfway through rising time, turn oven on to 350â and preheat it so it is ready when your dough has risen.
Bake for 50-55 minutes, or until golden brown and internal temperature reaches 200-210â.
When baked completely, remove from pan and carefully place on cooling rack. Allow to cool before slicing.
Things that helped in the kitchen for this recipe, and can help you too:
- To make perfectly square sliced bread, Pullman Pans â amazon -the 2 pack is handy if you ever wanted to double this recipe or make another discard loaf like this cheese bread.
- Food thermometer (amazon) to check the temperature of basically everything and anything. One of my most used and underrated kitchen tools.Â
- wire racks, amazon, or Home Goods â I use this specific brand and size and it fits my 17.25 X 12.25 inch USA half sheet Pan which can be found on amazon or Home Goods!Â
- A container to watch and track your dough rise, and the lid both on amazon. It is beyond me why they donât sell the container and lid together.Â
- The best serrated bread knife, 10 inches so itâs perfect for large loaves. Donât forget the protective cover to store it! (Amazon)
As an Amazon Associate I earn from qualifying purchases. This comes at no cost to you, just like a free Disney travel agent. Iâm only here to make suggestions that hopefully help you đ
Sourdough Discard Pumpkin Spice Swirl Bread
Ingredients
- 100 grams sourdough discard unfed sourdough starter
- 250 grams water room temperature or warm (105F) to speed up the rising
- 525 grams all purpose or bread flour plus more as needed
- 7 grams instant yeast
- 10 grams sea salt
- 20 grams granulated sugar
- 60 grams softened/melted butter
Pumpkin Spice-Cinnamon Filling
- 2 tablespoons butter melted
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- 1 tablespoon all purpose flour
Instructions
- In the mixing bowl of your stand mixer, combine and MIX: 100g discard, 250g water, and 525g flour. I use the dough hook as a spoon to mix it so I donât need to dirty another utensil. Then, attach the dough hook and knead for about 1 minute. Once youâve got a rough, shaggy dough, cover with tea towel and rest for 20 minutes.
- After 20 minutes, add 7g instant yeast, 20g sugar, 10g salt, and 60g softened butter to the dough. Knead with dough hook for 6-10 minutes, until a smooth ball forms and dough passes the poke test (remove dough from bowl and push quickly with a finger, watch for it to spring back quickly; if it springs back quickly the dough is ready)
- Place dough into a greased clear container, cover loosely with lid and/or kitchen towel and watch for it to double in size, usually 1-2 hours depending on room temperature.
- In the meantime, combine and mix the pumpkin spice-cinnamon filling ingredients in a small-medium bowl: 2 tbsp melted butter, 2 tbsps sugar, 2 tbsps brown sugar, 2 teaspoons cinnamon, 1 teaspoon pumpkin spice, and 1 tbsp flour. Stir to combine to make a thick paste.
- Grease a large (13×4â) Pullman pan. Set aside.
- After it has doubled or more than doubled in size, punch down gently then turn onto a clean counter. Roll out the dough into a large rectangle, approximately the same size as your pan, or longer. Roughly 1/4 inch thick. Spread the pumpkin spice-cinnamon mixture evenly all over the dough.
- Roll the dough into a tight twist. Pinch the seam, and stretch the dough on the ends of the roll to gather at the bottom seam. Place seam side down in prepared pan.
- Cover with pullman man lid and a kitchen towel and rise again, until doubled, about 1 hour. Halfway through rising time, turn oven on to 350â and preheat it so it is ready when your dough has risen.
- Bake for 50-55 minutes, or until golden brown and internal temperature reaches 200-210â.
- When baked completely, remove from pan and carefully place on cooling rack. Allow to cool before slicing.
