Description
This Cinnamon Swirl Pumpkin Sourdough Bread is a perfect cozy fall bake combining the tangy depth of a sourdough starter with the warm spices of pumpkin pie seasoning and a sweet cinnamon swirl. Featuring pumpkin puree for moisture and flavor, this bread offers a soft crumb with an aromatic spice swirl that makes each slice a comforting treat during cooler months.
Ingredients
Scale
Main Dough Ingredients
- 1 cup Sourdough Starter (Ensure it’s active for the best results.)
- 1 cup Filtered Water (Hydrates the dough.)
- 4 cups Bread Flour (All-purpose flour can be used.)
- 1 cup Pumpkin Puree (Can substitute with sweet potato puree.)
- 1/4 cup Brown Sugar (Coconut sugar can be used.)
- 2 teaspoons Salt (Enhances flavor.)
- 2 teaspoons Pumpkin Pie Spice (Can substitute with a mix of cinnamon, nutmeg, and ginger.)
Cinnamon Swirl
- 2 tablespoons Ground Cinnamon (The star of the swirl.)
- 1/4 cup Sugar (Balances the bread’s flavors.)
Instructions
- Prepare Sourdough Starter: Feed your sourdough starter at least 7–8 hours before you start baking by mixing equal parts of active starter, bread flour, and filtered water. Let it sit until bubbly and active for best fermentation and rise.
- Mix Ingredients: In a large bowl, combine the fed sourdough starter, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir thoroughly until no dry flour remains and you have a sticky dough consistency.
- Rest Dough: Cover the bowl and let the dough rest for 30 minutes to hydrate the flour fully, which improves gluten development for better texture.
- Stretch and Fold: Perform four sets of stretch and folds every 30 minutes. This technique strengthens the dough by developing its gluten network without heavy kneading.
- Bulk Rise: Cover the bowl again, and let the dough rise for 3–4 hours at room temperature until it increases by roughly 50% in volume, indicating fermentation progress.
- Shape Dough: Turn the dough out onto a floured surface. Sprinkle the entire dough with ground cinnamon and sugar, then shape it gently into a round ball to create the cinnamon swirl within the loaf. Let it rest for 15 minutes.
- Final Shape: Repeat sprinkling cinnamon and sugar onto the dough and fold it over again to intensify the swirl. Place the shaped dough seam-side up into a proofing basket and refrigerate overnight or up to 3 days to develop flavor and improve texture.
- Preheat and Bake: One hour before baking, preheat a Dutch oven at 480°F (250°C). Transfer the dough onto parchment paper, score the top with a sharp blade to allow expansion, then bake covered in the Dutch oven for 20 minutes. Remove the lid and continue baking uncovered for an additional 20 minutes at 450°F (232°C) until golden brown and crusty.
- Cool: Transfer the baked bread to a wire rack and allow it to cool completely for at least 30 to 60 minutes before slicing. Cooling completes the cooking process and prevents a gummy crumb.
Notes
- Ensure the sourdough starter is active and bubbly for the best rise and flavor development.
- You can substitute pumpkin puree with sweet potato puree if desired.
- For a more intense spice flavor, adjust the amount of pumpkin pie spice and cinnamon to taste.
- Refrigerating the dough overnight enhances flavor and makes it easier to handle for shaping and scoring.
- Use a serrated bread knife when slicing cooled bread to avoid squashing the loaf.
- Store leftovers wrapped in a kitchen towel at room temperature for up to 2 days or freeze for longer storage.
