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Cinnamon Swirl Pumpkin Sourdough Loaf: Your Cozy Fall Bake

Cross-section of a vibrant orange pumpkin sourdough loaf showing a dark cinnamon swirl pattern.
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Bake this incredibly moist Pumpkin Sourdough Bread featuring a decadent cinnamon swirl. This recipe uses your sourdough starter to create the perfect autumn loaf, ideal for breakfast or dessert.

Ingredients

Scale
  • 150g active sourdough starter (fed)
  • 350g bread flour
  • 100g pumpkin puree (not pie filling)
  • 75g warm water
  • 50g whole milk
  • 40g granulated sugar
  • 30g brown sugar
  • 10g salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the Swirl: 50g softened butter, 75g brown sugar, 1 tablespoon ground cinnamon

Instructions

  1. Mix the active sourdough starter, flour, pumpkin puree, water, milk, sugars, salt, and spices in a large bowl until just combined. Cover and let it rest for 30 minutes (autolyse).
  2. Perform four sets of stretch and folds every 30 minutes during the first two hours of bulk fermentation to build dough strength.
  3. Prepare the cinnamon swirl mixture by creaming the softened butter, brown sugar, and cinnamon until smooth.
  4. Gently spread the cinnamon mixture over the dough surface. Roll the dough up like a jelly roll to incorporate the swirl.
  5. Shape the dough into a tight boule or batard and place it seam-side up in a floured banneton basket.
  6. Cold proof the dough in the refrigerator for 12 to 18 hours.
  7. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  8. Carefully turn the cold dough out onto parchment paper. Score the top surface as desired.
  9. Bake the loaf inside the preheated Dutch oven, covered, for 20 minutes at 500°F (260°C).
  10. Reduce the oven temperature to 450°F (232°C), remove the lid, and bake for an additional 20-25 minutes until the crust is deep golden brown.
  11. Cool the **Artisan Pumpkin Bread** completely on a wire rack before slicing to enjoy the best texture.

Notes

  • Using pure pumpkin puree instead of pie filling keeps the sugar content controlled and the flavor pure.
  • This recipe works well with sourdough starter discard if you adjust the hydration slightly, but an active starter yields a better rise for this artisan loaf.
  • For a beautiful presentation, dust the top with a little cinnamon sugar before the final bake.
  • This loaf is fantastic toasted with cream cheese for a cozy fall breakfast.

Nutrition

Find it online: https://kitchenuser.net/pumpkin-sourdough-cinnamon-swirl-loaf/