Print

Moist Artisan Pumpkin Sourdough Bread with Cinnamon Swirl

Cross-section view showing the vibrant orange crumb of a freshly baked pumpkin sourdough loaf on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bake this moist pumpkin sourdough bread using your sourdough starter. This recipe delivers a rustic, artisan loaf with warm pumpkin spice flavor and an optional decadent cinnamon swirl, perfect for cozy autumn baking.

Ingredients

Scale
  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 50g whole wheat flour
  • 10g fine sea salt
  • For the Swirl: 50g brown sugar
  • For the Swirl: 1 tablespoon ground cinnamon
  • For the Swirl: 25g softened unsalted butter

Instructions

  1. Mix the active starter and warm water in a large bowl until combined.
  2. Add the bread flour, whole wheat flour, pumpkin puree, and salt to the bowl. Mix until a shaggy dough forms.
  3. Perform a 30-minute autolyse period, covered.
  4. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  5. If making the swirl, mix the brown sugar and cinnamon in a small bowl.
  6. After the final set of folds, gently flatten the dough into a rectangle. Spread the softened butter over the dough, then sprinkle evenly with the cinnamon-sugar mixture. Roll the dough tightly into a log shape.
  7. Place the dough seam-side down in a proofing basket dusted heavily with rice flour.
  8. Cover the basket and cold proof the dough in the refrigerator for 12 to 18 hours.
  9. Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
  10. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto a piece of parchment paper. Score the top of the loaf as desired.
  11. Carefully lower the dough (using the parchment paper as a sling) into the hot Dutch oven. Cover the pot.
  12. Bake covered for 20 minutes at 500°F (260°C).
  13. Reduce the oven temperature to 450°F (232°C). Remove the lid and continue baking for another 25 to 30 minutes, until the crust is deep golden brown.
  14. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • Use pure pumpkin puree for the best flavor and moisture content in your loaf.
  • Rice flour prevents the sticky dough from adhering to your proofing basket during the long cold fermentation.
  • This recipe works well with sourdough starter discard if you adjust the hydration slightly, but using active starter yields a better rise.

Nutrition

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