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Cinnamon Swirl Pumpkin Sourdough Bread

Close-up of a deeply colored, open-crumb pumpkin sourdough loaf cut in half on a marble surface.
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A recipe for a moist, artisan sourdough loaf featuring seasonal pumpkin puree and a rich cinnamon swirl throughout the crumb.

Ingredients

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  • 100g active sourdough starter (fed 4-6 hours prior)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 50g light brown sugar
  • 10g fine sea salt
  • 5g pumpkin pie spice
  • For the swirl: 50g softened unsalted butter
  • For the swirl: 75g granulated sugar
  • For the swirl: 10g ground cinnamon

Instructions

  1. Mix the active starter, warm water, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl until combined.
  2. Add the bread flour and mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  4. For the swirl, mix the softened butter, granulated sugar, and cinnamon until a thick paste forms.
  5. After the final set of folds, gently flatten the dough into a rough rectangle on a lightly floured surface. Spread the cinnamon-sugar paste evenly over the dough surface.
  6. Roll the dough tightly into a log shape, sealing the edges well. Place the log seam-side down into a well-floured banneton basket.
  7. Cover the basket and cold proof in the refrigerator for 12 to 18 hours.
  8. Preheat your oven to 500 degrees Fahrenheit (260 Celsius) with a Dutch oven inside for one hour.
  9. Carefully remove the hot Dutch oven. Gently turn the dough out onto a piece of parchment paper. Score the top of the loaf as desired.
  10. Cover the Dutch oven and bake for 20 minutes at 500 degrees Fahrenheit (260 Celsius).
  11. Reduce the oven temperature to 450 degrees Fahrenheit (232 Celsius), remove the lid, and continue baking for another 25 to 30 minutes, until the crust is deep brown.
  12. Cool the loaf completely on a wire rack before slicing.

Notes

  • Use pumpkin puree that does not contain added sugar or spices for best flavor control.
  • If your starter is very active, reduce the bulk fermentation time before shaping.
  • A high hydration dough is common with pumpkin; expect it to feel sticky during handling.

Nutrition

Find it online: https://whiskdaily.com/pumpkin-sourdough-cinnamon-swirl-bread-recipe/