This Sourdough Pumpkin Cream Cheese Bread is an easy fall quick bread made with sourdough discard and plenty of pumpkin and warm spices. It’s soft, moist, and finished with a sweet, creamy swirl in every slice.
Is it controversial to say I'm not really a huge fan of pumpkin spice? It's not that I don't like it, but if I'm choosing a fall treat, I'd probably reach for an apple crisp or apple muffin before anything pumpkin spice.
Needless to say, this sourdough pumpkin cream cheese bread is definitely an exception. I couldn't stop eating it! The sweet, warmly spiced pumpkin bread paired with the slightly tangy cream cheese filling is just so good. The cream cheese adds a little tang that balances out the sweetness of the pumpkin perfectly.
When creating this recipe, I simply took my sourdough discard pumpkin quick bread and added a sweet cream cheese layer. The first time I made it, though, I used all of the batter. I quickly learned that was a mistake when my loaf overflowed in the oven.
You'll want to leave about ½ inch of space at the top of your loaf pan to give the bread room to rise. If you have leftover batter, turn it into pumpkin muffins (or, if you're like me, adorable heart-shaped pumpkin cakes!).
Either way, I hope you give this easy sourdough discard recipe a try this fall. It's delicious for breakfast or a snack, and it makes such a fun homemade treat to share or gift.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- A great way to use up extra discard. You can also use active starter if that's what you have on hand. For the best results, bring your discard to room temperature so it blends easily into the batter.
- Pumpkin Puree- Use homemade or canned pumpkin puree without added sweeteners or spices.
- Pumpkin Pie Spice- A store-bought blend is great, or you can make your own pumpkin pie spice by combining individual spices.
- Cream Cheese- Use full-fat, block-style cream cheese for the best texture. Avoid tub-style or whipped cream cheese, which contains more moisture and can make the filling too soft. Let the cream cheese soften to room temperature so it blends smoothly.
- Egg Yolk- Helps the cream cheese layer set as it bakes.
- All-Purpose Flour- Provides enough structure to keep the pumpkin bread soft but sturdy. A small amount is also added to the cream cheese filling to help stabilize it and keep the layer from becoming too soft.
- Granulated & Brown Sugar – This recipe uses a combination of granulated and brown sugar. The brown sugar adds moisture and a deeper flavor, while the granulated sugar keeps the loaf from becoming too heavy.
- Butter- I prefer melted butter over oil in this recipe because it gives the pumpkin bread a richer flavor that pairs especially well with the warm spices.
- Kosher Salt- I use Diamond Crystal Kosher Salt, which weighs about 2.8 grams per teaspoon. If you're using Morton's kosher salt or table salt, reduce the amount by half because they contain more salt by volume.
Tips for Success
- Don't overmix the batter. Once the flour goes in, fold just until the dry ingredients are incorporated. Overmixing can make the loaf dense or chewy instead of soft and tender.
- Keep the cream cheese filling away from the edges. When spreading the filling over the first layer of pumpkin batter, leave a small border around the edges. This helps keep the filling contained within the loaf as it bakes.
- Don't overfill the loaf pan. A standard 9×5-inch pan should have about ½ inch of space remaining at the top after assembling the loaf. If you have extra batter, use it to make a few muffins rather than adding it to the loaf.
- Tent with foil if needed. If the top is getting too dark before the center is finished baking, loosely cover the loaf with aluminum foil for the remaining baking time.
- Cool completely before slicing. The cream cheese layer needs time to firm up as the bread cools.
How to Make Sourdough Pumpkin Cream Cheese Bread
Follow along with these step-by-step photos to see how to make sourdough pumpkin cream cheese bread. For the full instructions and measurements, see the recipe card below.
Step 1: Make the cream cheese filling. Beat the softened cream cheese and sugar until smooth. Mix in the egg yolk and vanilla, then add the flour and mix until combined.
Step 2: Mix the dry ingredients. Whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
Step 3: Mix the wet ingredients. Whisk together the melted butter and sugars. Add the eggs, then whisk in the pumpkin puree, sourdough discard, and vanilla.
Step 4: Make the batter. Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Step 5: Layer the batter. Spread ⅓ of the pumpkin batter into a lined 9×5-inch loaf pan. Add the cream cheese filling, then cover with the remaining pumpkin batter. Leave about ½ inch of space at the top.
Step 6: Bake. Place the loaf pan on a baking sheet and bake at 350°F for 55–65 minutes. Cool completely before slicing.
How to Store
Store sourdough pumpkin cream cheese bread in an airtight container at room temperature for 2 days.
For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw before serving.
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Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Sourdough Pumpkin Cream Cheese Bread
Equipment
- Hand mixer or stand mixer
- Kitchen scale (optional)
Ingredients
Cream Cheese Swirl
- 1 8-ounce block (226 grams) cream cheese softened
- ¼ cup (50 grams) granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Sourdough Pumpkin Quick Bread
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon Diamond Crystal Kosher Salt reduce to ½ teaspoon if using Morton's brand or table salt
- ½ cup (113 grams, 1 stick) unsalted butter melted
- ¾ cup (150 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 2 large eggs room temperature
- 1 cup (240 grams) pumpkin puree room temperature
- ½ cup (100 grams) sourdough starter discard room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line a standard 9×5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal. Lightly grease the parchment and any exposed sides of the pan.
- In a medium bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and creamy. Add the egg yolk and vanilla and mix until fully combined. Add the flour and mix until smooth. Set aside.1 8-ounce block (226 grams) cream cheese, ¼ cup (50 grams) granulated sugar, 1 egg yolk, 1 teaspoon vanilla extract, 1 tablespoon all-purpose flour
- In another medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and kosher salt.2 cups (240 grams) all-purpose flour, 1 tablespoon pumpkin pie spice, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon Diamond Crystal Kosher Salt
- In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined. Add the eggs and whisk until smooth and slightly fluffy. Add the pumpkin puree, sourdough discard, and vanilla extract and whisk until fully combined.½ cup (113 grams, 1 stick) unsalted butter, ¾ cup (150 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 2 large eggs, 1 cup (240 grams) pumpkin puree, ½ cup (100 grams) sourdough starter discard, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients. Using a rubber spatula, gently fold until just combined and no dry streaks of flour remain. Be careful not to overmix.
- Spread about ⅓ of the pumpkin batter evenly into the prepared loaf pan. Carefully spread the cream cheese filling over the batter, keeping it away from the edges as much as possible. Top with the remaining pumpkin batter and gently spread it into an even layer, making sure the cream cheese filling is completely covered. Do not fill the pan more than about ½ inch from the top. If you have leftover batter, use it to make a few muffins rather than overfilling the loaf pan.
- Place the loaf pan on a baking sheet to catch any overflow while baking. Bake for 55–65 minutes, or until a toothpick comes out clean or with a few moist crumbs. If the top begins to brown too quickly, loosely tent the loaf with aluminum foil for the remainder of the baking time.
- Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it onto a wire rack. Allow it to cool completely before slicing so the cream cheese layer has time to set.
Notes
- Storage: Store in an airtight container at room temperature for up to 2 days or freeze for up to 3 months.
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