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Cinnamon Swirl Pumpkin Sourdough Bread

A loaf of pumpkin sourdough bread sliced open revealing a beautiful cinnamon swirl pattern inside.
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Make this soft, moist sourdough bread combining pumpkin puree, warm spices, and a sweet cinnamon swirl. This recipe is great for using sourdough discard and is perfect for fall baking or Thanksgiving.

Ingredients

Scale
  • 150g active sourdough starter (or discard)
  • 350g bread flour
  • 100g pumpkin puree
  • 75g water
  • 50g sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • For the swirl: 50g brown sugar, 1 tablespoon cinnamon, 1 tablespoon melted butter

Instructions

  1. Mix the active starter, flour, pumpkin puree, water, sugar, salt, and spices in a large bowl until just combined.
  2. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  4. For the swirl, mix the brown sugar, cinnamon, and melted butter in a small bowl.
  5. After the final set of folds, gently flatten the dough into a rectangle. Spread the cinnamon swirl mixture evenly over the dough surface.
  6. Roll the dough up tightly like a jelly roll. Shape the dough into a loaf and place it in a proofing basket.
  7. Cover the basket and let the dough cold proof in the refrigerator for 12 to 18 hours.
  8. Preheat your oven to 500 degrees Fahrenheit with a Dutch oven inside for one hour.
  9. Carefully remove the hot Dutch oven. Score the top of the cold dough.
  10. Place the dough into the Dutch oven, cover it, and bake for 20 minutes.
  11. Remove the lid, reduce the oven temperature to 450 degrees Fahrenheit, and bake for another 20 to 25 minutes until the crust is deep golden brown.
  12. Cool the loaf completely on a wire rack before slicing.

Notes

  • You can substitute active starter for sourdough discard in this recipe.
  • If you prefer a quicker bake, you can perform a shorter bulk fermentation at room temperature instead of cold proofing.
  • This bread pairs well with cream cheese or salted butter.

Nutrition

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