Moist Cinnamon Swirl Pumpkin Sourdough Bread Loaf
Bake this artisan pumpkin sourdough bread featuring a tender crumb and a sweet cinnamon swirl. This recipe is perfect for cozy autumn baking and uses your sourdough starter discard.
- Prep Time: 30 min
- Cook Time: 50 min
- Total Time: 1 hour 20 min (plus 12-18 hours cold proof)
- Yield: 1 loaf 1x
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 100g active sourdough starter
- 350g warm water
- 500g bread flour
- 150g 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
- 1/4 teaspoon ground ginger
- For the Swirl: 100g brown sugar, 2 tablespoons ground cinnamon, 2 tablespoons melted butter
Instructions
- Mix the active starter, warm water, flour, pumpkin puree, salt, sugar, and spices in a large bowl until just combined. Cover and let rest for 30 minutes (autolyse).
- Perform four sets of stretch and folds every 30 minutes during the first two hours of bulk fermentation.
- For the swirl, mix the brown sugar, 2 tablespoons cinnamon, and melted butter until it forms a thick paste.
- Gently shape the dough into a rough rectangle. Spread the cinnamon swirl paste evenly over the dough surface. Roll the dough up tightly like a jelly roll.
- Perform a final shaping to create a tight boule or batard. Place the shaped dough seam-side up in a floured banneton basket.
- Cold proof the dough in the refrigerator for 12 to 18 hours.
- Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
- Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top of the loaf as desired.
- Cover the Dutch oven and bake for 20 minutes at 500°F (260°C).
- 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.
- Cool the loaf completely on a wire rack before slicing to enjoy this perfect fall bake.
Notes
- Using pure pumpkin puree provides the best flavor and moisture for this artisan pumpkin bread.
- If you do not have a sourdough starter, you can adapt this to a quick bread recipe by substituting the starter with 1 teaspoon baking soda and 1 teaspoon baking powder.
- This loaf is excellent toasted with butter for a cozy autumn baking breakfast.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 0mg