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Moist Cinnamon Swirl Pumpkin Sourdough Bread

A freshly baked, deeply colored pumpkin sourdough loaf with a striking orange interior, resting on a wooden cutting board.
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Bake this incredibly moist Pumpkin Sourdough Bread featuring a decadent cinnamon swirl. This recipe uses your sourdough starter to create a soft, artisan loaf perfect for cozy fall mornings or Thanksgiving treats.

Ingredients

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  • 100g active sourdough starter (fed 4–6 hours prior)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 50g whole wheat flour
  • 10g fine sea salt
  • For the Swirl: 100g brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 50g softened unsalted butter

Instructions

  1. Mix the active sourdough starter and warm water in a large bowl until combined.
  2. In a separate bowl, whisk together the bread flour and whole wheat flour. Add the flour mixture to the wet ingredients and mix until just combined into a shaggy dough.
  3. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  4. Add the pumpkin puree and salt to the dough. Mix and knead by hand for 5-7 minutes until the dough starts to smooth out.
  5. Perform four sets of stretch and folds every 30 minutes during the bulk fermentation period.
  6. While the dough rests before the final set of folds, prepare the swirl filling by mixing the brown sugar, cinnamon, and softened butter until it forms a thick paste.
  7. Gently flatten the dough into a rough rectangle on a lightly floured surface. Spread the cinnamon butter mixture evenly over the surface of the dough.
  8. Roll the dough up tightly like a jelly roll. Pinch the seam closed.
  9. Shape the dough into a tight boule or batard and place it seam-side up in a well-floured banneton basket.
  10. Cover the basket and cold proof the dough in the refrigerator for 12-18 hours.
  11. Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
  12. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto parchment paper. Score the top of the loaf as desired.
  13. Carefully lower the dough (using the parchment paper as a sling) into the hot Dutch oven. Cover with the lid.
  14. Bake covered for 20 minutes at 500°F (260°C).
  15. Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 25-30 minutes until the crust is deep golden brown.
  16. Remove the loaf from the Dutch oven and cool completely on a wire rack before slicing to keep your crumb moist.

Notes

  • For the best flavor development, use pumpkin puree you have made yourself from roasted pumpkin.
  • If you have sourdough discard instead of active starter, use 150g of discard and reduce the water by 50g.
  • To achieve a very moist sourdough crumb, avoid over-baking; the internal temperature should reach 208-210°F (98-99°C).

Nutrition

Find it online: https://cheffinity.com/pumpkin-sourdough-cinnamon-swirl-loaf/