1. Can I use a store-bought sourdough starter for this recipe?

Yes, you can use a store-bought sourdough starter if you don’t have your own. Make sure it's active and bubbly before you start the dough to get the best rise.

2. How do I store Cinnamon Swirl Pumpkin Sourdough Bread?

Store the bread in a paper bag or wrap it tightly in a kitchen towel at room temperature for up to 3 days. For longer storage, freeze the bread by wrapping it tightly in plastic wrap and then in foil.

3. Can I make this recipe gluten-free?

Yes, you can use a gluten-free flour blend in place of regular bread flour. Be sure to use a blend designed for bread baking to ensure the right texture.

Cinnamon Swirl Pumpkin Sourdough Bread

Description

Cinnamon Swirl Pumpkin Sourdough Bread is a flavorful, fall-inspired loaf that combines tangy sourdough with the sweetness of pumpkin and cinnamon. This bread is perfect for breakfast, brunch, or a cozy fall treat. With its tender crumb and delightful swirl, it’s an unforgettable baking experience.

Ingredients

Levain (fed sourdough starter): 150g – Provides the tangy base for the bread.
Filtered water: 320g – Hydrates the dough for the perfect consistency.
Bread flour: 450g – Gives the bread its chewy structure.
Pumpkin puree: 240g – Adds moisture, richness, and fall flavor.
Brown sugar: 50g – Sweetens the dough and caramelizes the cinnamon swirl.
Salt: 10g – Balances the sweetness and enhances the bread’s flavor.
Pumpkin pie spice: 2 tsp – A blend of spices that complements the pumpkin.
Ground cinnamon: 2 tsp – Adds sweetness and warmth to the swirl.

Cook Mode Prevent your screen from going dark

Instructions

Prepare the sourdough starter by feeding it the night before. Let it activate overnight.
Mix pumpkin puree, bread flour, sourdough starter, brown sugar, salt, and water into a dough. Rest for 30 minutes.
Perform four sets of stretch and folds over the next two hours, allowing the dough to rise.
Roll out the dough into a rectangle and sprinkle the cinnamon sugar mixture over it. Roll it up into a loaf.
Place the loaf in a proofing basket and refrigerate overnight for cold fermentation.
Preheat the oven with a Dutch oven or baking stone. Score the dough and bake at 480°F (250°C) for 20 minutes with the lid on. Lower the temperature to 450°F (230°C) for another 20 minutes.
Cool completely before slicing and serving.

Notes

Ensure your sourdough starter is active for the best rise.
For an extra flavor boost, add a pinch of nutmeg or cloves to the cinnamon swirl.
If you prefer a richer bread, substitute maple syrup for brown sugar.
Allow the bread to cool completely before slicing for cleaner cuts.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Bread
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 250mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg