This pumpkin marble bread recipe is perfect to use up sourdough starter. This bread is soft, moist and sweet, so pretty with addition of the chocolate swirl design!
Pumpkin, a type of fruit belong to the winter squash family is highly nutritious and rich in Vitamin A. It taste deliciously sweet with an earthy flavour and are commonly used in making both sweet and savoury dish. Apart from the Easy Spice Pumpkin soup, pumpkin bread is one of my favourite bakery that I made quite often for my family.
This pumpkin bread recipe is made from using discard sourdough starter, fresh pumpkin puree with some cocoa powder to add an extra twist to the flavour and colour. This marble bread with chocolate swirl design is attractive and beautiful. The combination of the 2 colours paired perfectly.
If you are thinking how to use up your unfed starter like me, this sourdough discard pumpkin marble bread is surely a delightful recipe for you. You can have it as your breakfast or afternoon tea. Another great sourdough discard idea you may be interest is Vegan Matcha Sourdough Crumpets.
This wonderful pumpkin marble bread is quick and simple to make. It take no longer than 15 minutes to combine the ingredients before your send it to the oven. You get to smell the scent of this beautiful bread within an hour. This recipe is perfect to make all year round.
What do you need to make this sourdough discard pumpkin marble bread?
- Plain flour
- Baking soda
- Baking powder
- Vegetable oil (or any light flavour oil)
- Unfed sourdough starter
- Vanilla extract
- Pumpkin puree (canned or fresh)
- Cocoa powder
How I make my swirl pattern?
To make this swirl pattern, divide the cake batter into 2 separate bowls. Add cocoa powder into one of the bread batter and mix well. Pour a thin layer of pumpkin mixture to the loaf pan, then pour chocolate mixture on top of the pumpkin mixture starting from the center and stop before it cover all of the pumpkin mixture, leave about 1cm around the edge. Continue with the remaining mixture by alternate between the pumpkin and chocolate batters. You should get similar pattern as per above picture.
|Preparation Time: 15 minutes||Cooking Time: 55 minutes||Serve : 8|
– 2 cups all purpose flour
– 1 tsp baking soda
– 1 tsp baking powder
– 1/4 tsp salt
– 1 cup sugar
– 3 large eggs
– 1/2 cup vegetable oil
– 1/2 cup unfed sourdough starter
– 1 tsp vanilla extract
– 1/2 cup pumpkin puree
– 1 tbsp cocoa powder
- Preheat oven 180C, grease your loaf pan.
- In a bowl, mix in dry ingredients until combined.
- In your mixer, add eggs and sugar and beat on high speed until well combined. Then add oil, sourdough starter, vanilla extract and pumpkin puree and beat until combined.
- Transfer dry ingredients into the mixer and beat on low medium speed until all mixture incorporated.
- Divide batter into 2 separate bowls. Add cocoa powder into one mixture and stir well.
- Pour a thin layer of pumpkin mixture into the pan, add chocolate mixture on top of the pumpkin mixture starting from the center about 3-4 tbsp, leave a gap of 1cm at the edge of all corner. Repeat third layer with pumpkin batter and continue until all batter is finished.
- Transfer pan to oven and bake for 50-55 minutes and the bread is done when you check with the toothpick by inserted in the center and it comes out clean.
- Allow the bread to cool down completely in the pan on the cooling rack before remove it out.
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Did you make this recipe? I’d love to hear how it went in the comments below. Snap a photo and tag @dreamtocookblog with #dreamtocook❤. I love seeing your creations!