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Cinnamon Swirl Pumpkin Sourdough Bread

Cross-section of a rich pumpkin sourdough loaf showing a beautiful cinnamon swirl pattern inside.
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This artisan pumpkin sourdough loaf combines the tang of natural sourdough flavor with sweet pumpkin puree and warm spices, featuring an appealing cinnamon swirl. It is a perfect centerpiece for your Fall breakfast breads or Thanksgiving sourdough desserts.

Ingredients

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  • 100g active sourdough starter (or sourdough discard)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree
  • 10g fine sea salt
  • 5g ground cinnamon
  • For the Swirl: 100g brown sugar, 2 tablespoons soft butter, 1 tablespoon ground cinnamon
  • For dusting: Semolina flour

Instructions

  1. Mix the active starter or discard with warm water in a large bowl until mostly dissolved.
  2. Add the bread flour, pumpkin puree, salt, and 5g cinnamon to the wet mixture. Mix by hand until a shaggy dough forms and no dry flour remains. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart. After the first set, incorporate the swirl filling ingredients by gently spreading them over the dough surface before folding.
  4. After the final set of folds, let the dough rest until it has increased in volume by about 30-50% (this may take 2-4 hours depending on your kitchen temperature).
  5. Gently shape the dough into a tight round. Place it seam-side up in a proofing basket dusted heavily with semolina flour.
  6. Cold proof the dough in the refrigerator for 12 to 18 hours to develop the natural sourdough flavor.
  7. Preheat your oven to 500 degrees F (260 degrees C) with a Dutch oven inside for one hour.
  8. Carefully remove the hot Dutch oven. Turn the dough out onto parchment paper. Score the top of the loaf as desired.
  9. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500 degrees F (260 degrees C).
  10. Reduce the oven temperature to 450 degrees F (232 degrees C), remove the lid, and continue baking for another 25-30 minutes until the crust is deep golden brown.
  11. Cool the artisan pumpkin loaf completely on a wire rack before slicing to enjoy your flavorful pumpkin loaf.

Notes

  • If you use sourdough discard, the tang will be milder, but the texture remains soft.
  • For a more rustic pumpkin bread look, shape the dough into an oval instead of a round.
  • This recipe works well for same-day baking if you use slightly warmer water and allow a longer bulk fermentation time.

Nutrition

Find it online: https://cookincorner.com/pumpkin-sourdough/