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Cozy Sourdough Pumpkin Bread Recipe with Cream Cheese Swirl

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A moist and flavorful sourdough pumpkin bread with a luscious cream cheese swirl, perfect for cozy fall mornings and easy to make in under 90 minutes.

Ingredients

Scale
  • 1 cup (240g) sourdough starter, active and bubbly (unfed or fed – both work)
  • 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) brown sugar, packed
  • 1/4 cup (60ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 1/2 cups (190g) all-purpose flour (swap with whole wheat for nuttier flavor)
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • 4 oz (115g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 tsp vanilla extract
  • 1 tbsp all-purpose flour

Instructions

  1. Preheat your oven to 350°F (175°C) and grease or line your 9×5 inch loaf pan with parchment paper.
  2. In a small bowl, beat together 4 oz softened cream cheese, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1 tbsp flour until smooth and creamy. Set aside.
  3. In a large bowl, whisk together 1 cup sourdough starter, 1 cup pumpkin puree, 1/2 cup brown sugar, 1/4 cup oil, and 2 eggs until well combined and smooth.
  4. In a separate bowl, sift or whisk together 1 1/2 cups flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp cloves.
  5. Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula. Mix gently until just combined.
  6. Pour half of the batter into the prepared loaf pan and spread it evenly.
  7. Drop spoonfuls of the cream cheese mixture over the batter, then pour the remaining batter on top.
  8. Use a knife or skewer to swirl the cream cheese through the pumpkin batter gently in a figure-eight or zigzag pattern.
  9. Bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
  10. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Use active, bubbly sourdough starter for best rise and flavor. Do not overmix the batter to avoid a tough texture. Soften cream cheese before mixing for a smooth swirl. Tent with foil if cream cheese browns too quickly. Can substitute oil with applesauce or use gluten-free flour blends for adaptations.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread with cream cheese swirl, fall bread recipe, easy pumpkin bread, cozy fall baking

Find it online: https://wigglebite.com/cozy-sourdough-pumpkin-bread-recipe-with-cream-cheese-swirl-easy-and-perfect-for-fall/