It’s officially baking season, and yeah, we all know what that means: time for pumpkin everything. But honestly, skip the mediocre muffins this year. This Sourdough Pumpkin Coffee Cake Loaf is the upgrade you actually want. It takes all the cozy flavors you love and uses your sourdough starter discard to give moistness paired with a subtle, balancing tang. It’s simple enough to whip up on a slow Sunday, but it’s going to taste like you spent all day on it. We’re talking tender, perfectly spiced, and topped with that necessary, crunchy cinnamon streusel. Seriously, this is your fall baking MVP. Let’s get to the recipe.
Preheat your oven to 350o.
Start by combining your cinnamon swirl filling and the cinnamon crumble topping in separate bowls and set aside for later.
When I make the crumble topping, I like to use my hand to combine the butter with the rest of the dry ingredients.
Set these bowls aside and move onto the main batter. Melt your butter and allow to cool slightly while working on the dry ingredients. Combine your dry ingredients in a separate bowl, and whisk together.
Mix your brown sugar into your melted butter with a spatula until it is smooth. Then follow with your egg and stir until the mixture is glossy. Follow by adding the rest of your wet ingredients – Sourdough discard, vanilla, and Pumpkin – into this mixture. Stir well until everything is evenly distributed.
Fold your dry ingredients into your wet ingredients just until there are no more dry streaks. Be careful not to over mix or beat.
In a greased loaf pan, spread a little more than half of your batter in the bottom of the pan. Sprinkle your cinnamon swirl ingredients evenly across this bottom layer then spread the rest of your batter on top. Now spread your cinnamon crumble topping on top.
Place in the oven to bake for 50-60 minutes – the time varies largely based on your oven. Remove the loaf from the oven when a toothpick, inserted as far as possible, comes out nearly clean. A few damp crumbs are a sign of a nicely moist loaf. Allow the loaf to rest in the pan 10-15 minutes to cool and set.
Enjoy!
Sourdough Pumpkin Coffee Cake Loaf
Ingredients
Method
- Preheat your oven to 350o. Start by combining your cinnamon swirl filling and the cinnamon crumble topping in separate bowls and set aside for later. When I make the crumble topping, I like to use my hand to combine the butter with the rest of the dry ingredients. Set these bowls aside and move onto the main batter.3 tbsp brown sugar, 1 tsp cinnamon, 4 tbsp butter, ½ cup brown sugar, ½ cup flour, 1 tsp cinnamon, ½ tsp salt
- Melt your butter and allow to cool slightly while working on the dry ingredients. Combine your dry ingredients in a separate bowl, and whisk together.6 tbsp unsalted butter, 1½ cup flour, 2½ tsp pumpkin pie spice, 1 tsp salt, 1½ tsp baking powder, ½ tsp baking soda
- Mix your brown sugar into your melted butter with a spatula until it is smooth. Then add egg and stir until the mixture is glossy. Add in the rest of your wet ingredients – Sourdough discard, vanilla, and Pumpkin. Stir well until everything is evenly distributed.1⅓ cups brown sugar, 1 egg, ⅓ cup sourdough discard, 1 tsp vanilla, 1 can pumpkin puree
- Fold your dry ingredients into your wet ingredients just until there are no more dry streaks. Be careful not to over mix or beat.
- In a greased loaf pan, spread a little more than half of your batter in the bottom of the pan. Sprinkle your cinnamon swirl ingredients evenly across this bottom layer then spread the rest of your batter on top. Now spread your cinnamon crumble topping on top.
- Bake for 50-60 minutes – the time varies largely based on your oven. Remove when a toothpick comes out with a few moist crumbs. Allow the loaf to rest in the pan 10-15 minutes to cool and set.
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