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Crispy Sourdough Pumpkin Discard Bread with Cinnamon Sugar Crust

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A cozy fall bread combining tangy sourdough discard and rich pumpkin puree, topped with a crackly cinnamon sugar crust for a perfect balance of moist crumb and crispy texture.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed and room temperature
  • 2 ½ cups (310 g) all-purpose flour
  • 1 cup (240 g) pure pumpkin puree (not pumpkin pie filling)
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) packed brown sugar
  • ⅓ cup (80 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves (optional)
  • Cinnamon sugar crust topping:
  • ½ cup (100 g) granulated sugar
  • 1 tablespoon ground cinnamon
  • 3 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, ground cinnamon, ground nutmeg, and optional ground cloves until evenly combined.
  3. In a medium bowl, whisk together the sourdough discard, pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth and creamy. Do not overbeat.
  4. Gradually fold the wet ingredients into the dry ingredients using a spatula until just combined. The batter will be thick and slightly sticky.
  5. In a small bowl, mix the granulated sugar, ground cinnamon, and melted unsalted butter to prepare the cinnamon sugar crust topping.
  6. Spoon the batter into the prepared loaf pan and smooth the top. Evenly sprinkle the cinnamon sugar crust mixture over the top, pressing lightly to adhere without sinking.
  7. Bake for 55-65 minutes until the crust is golden and crackly and a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil after 40 minutes if the crust browns too fast.
  8. Remove from oven and let cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely for 30-45 minutes.
  9. Slice gently with a serrated knife to preserve the crust. Serve plain or with butter or cream cheese.

Notes

Use room temperature ingredients for best results. Avoid overmixing the batter to keep the bread tender. Press the cinnamon sugar crust gently to adhere without sinking. Tent with foil if crust browns too quickly. Let bread cool completely to maintain crust crispness. For gluten-free, substitute flour with a gluten-free blend. Vegan adaptations include flax eggs and coconut oil.

Nutrition

Keywords: sourdough, pumpkin bread, pumpkin discard, cinnamon sugar crust, fall baking, easy bread recipe, homemade bread, cozy bread

Find it online: https://sizzlesprout.com/crispy-sourdough-pumpkin-discard-bread-with-cinnamon-sugar-crust-easy-homemade-recipe/