Print

Cinnamon Swirl Pumpkin Sourdough Bread: Moist Artisan Loaf

Cross-section of a rustic pumpkin sourdough bread showing an open crumb and swirls of pumpkin filling.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this incredibly moist Cinnamon Swirl Pumpkin Sourdough Bread for a perfect cozy fall bake. This recipe uses your sourdough starter to create a tender crumb with warm pumpkin spice and a sweet swirl throughout.

Ingredients

Scale
  • 100g active sourdough starter (discard is fine)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • 50g granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • For the Swirl: 50g brown sugar, 1 tablespoon ground cinnamon, 1 tablespoon melted butter

Instructions

  1. Mix the active starter and warm water in a large bowl. Add the pumpkin puree and mix until combined.
  2. In a separate bowl, whisk together the flour, salt, granulated sugar, and all the spices (cinnamon, nutmeg, cloves).
  3. Add the dry ingredients to the wet ingredients. Mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  5. After the final set of folds, let the dough rest for 30 minutes.
  6. Prepare the swirl mixture by combining the brown sugar, cinnamon, and melted butter.
  7. Gently flatten the dough into a rough rectangle on a lightly floured surface. Spread the swirl mixture evenly over the dough surface. Roll the dough up tightly like a jelly roll. Pinch the seam closed.
  8. Shape the dough into a tight boule or batard. Place it seam-side up in a well-floured banneton basket.
  9. Cover the basket and place it in the refrigerator for a long, cold proof, 12 to 18 hours.
  10. Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
  11. Carefully remove the hot Dutch oven. Gently turn the dough out onto parchment paper. Score the top of the loaf as desired.
  12. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500°F (260°C).
  13. Reduce the oven temperature to 450°F (232°C). Remove the lid and continue baking for another 25 to 30 minutes, until the crust is deep golden brown.
  14. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • Using pure pumpkin puree provides the best moisture and flavor for this artisan pumpkin sourdough loaf.
  • For a stronger tang, increase the cold proofing time in the refrigerator.
  • This recipe works well for using sourdough starter discard; just ensure your starter is active enough to contribute some lift.

Nutrition

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