Sourdough Pumpkin Cream Cheese Bread

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.

Course Breakfast, Snack

Cuisine American

Prep Time 30

Cook Time 1

Cool Time 1

Total Time 2 30

Servings slices

Calories 330kcal

Author Ashley Petrie, RDN, LDN

Equipment

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.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.