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.
