Print

Cozy Pumpkin Sourdough Bread: Easy Autumn Swirl

cozy pumpkin sourdough bread with cinnamon swirl - featured image
Print Recipe

A tender, tangy sourdough loaf infused with pumpkin puree and a sweet cinnamon swirl, offering the perfect balance of autumn spices and comfort food texture.

Ingredients

Scale
  • 400g (3 ½ cups) Bread Flour
  • 200g (about 1 cup) Pumpkin Puree
  • 100g (about ½ cup) Active Sourdough Starter
  • 180g (¾ cup + 1 tbsp) Warm Water
  • 1 large Egg, room temperature
  • 30g (2 tbsp) Unsalted Butter, melted and cooled
  • 50g (¼ cup) Granulated Sugar
  • 10g (1 ¾ tsp) Fine Sea Salt
  • 2 tsp Cinnamon
  • 1 tsp Ginger
  • ½ tsp Nutmeg
  • ¼ tsp Cloves
  • 45g (3 tbsp) Unsalted Butter, softened (for swirl)
  • 60g (⅓ cup) Brown Sugar, packed (for swirl)

Instructions

  1. Mix the Dough: In a large bowl, combine warm water, active sourdough starter, pumpkin puree, melted butter, egg, and sugar. Whisk until smooth. Add flour and salt, mixing until no dry flour remains. Cover and rest for 30 minutes.
  2. Stretch and Fold: Wet hands, stretch dough, and fold over center. Rotate and repeat four times. Cover and rest 30 minutes. Repeat two more times (total 3 sets over 1 hour).
  3. First Rise: Cover bowl tightly and let rise at room temperature for 4-6 hours until increased by 50-75% and puffy.
  4. Prepare Swirl: Mix softened butter, brown sugar, and cinnamon in a small bowl to form a thick paste.
  5. Shape Loaf: Turn dough onto floured surface. Press into a 10×14 inch rectangle. Spread cinnamon swirl mixture evenly, leaving a border. Roll tightly into a log, pinch seam, and place seam-side down in a parchment-lined loaf pan.
  6. Second Rise: Cover pan with damp towel or plastic wrap. Let rise for 1-2 hours until dough peaks 1 inch above pan rim.
  7. Bake: Preheat oven to 375°F (190°C). Bake for 50-60 minutes until deep golden brown and internal temperature reaches 205°F (96°C). Tent with foil if browning too quickly.
  8. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. Weigh ingredients for best results. If kitchen is cold, proof dough in an oven with the light on. Do not slice while warm to avoid gummy texture.

Nutrition

Keywords: pumpkin sourdough, cinnamon swirl bread, autumn baking, sourdough recipe, pumpkin bread, easy sourdough, fall recipes

Find it online: https://perkypan.com/cozy-pumpkin-sourdough-bread-easy-autumn-swirl/