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Sourdough Pumpkin Cinnamon Swirl Bread: A Rustic Loaf

A close-up of a loaf of sourdough pumpkin cinnamon swirl bread showing the vibrant orange pumpkin batter swirled with dark chocolate batter.
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Make this artisan sourdough pumpkin cinnamon swirl bread using your active starter for a flavorful, naturally leavened fall bake. This recipe guides you through creating a beautiful cinnamon swirl inside a moist pumpkin loaf.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pumpkin pie filling)
  • 10g fine sea salt
  • 50g granulated sugar
  • 50g brown sugar
  • 1 large egg
  • For the Swirl: 100g unsalted butter, softened
  • For the Swirl: 100g brown sugar
  • For the Swirl: 2 tablespoons ground cinnamon
  • For the Swirl: 1 tablespoon pumpkin pie spice
  • For dusting: Semolina or rice flour

Instructions

  1. Mix the starter and warm water in a large bowl. Let it sit for 15 minutes until slightly bubbly.
  2. In a separate bowl, whisk together the bread flour, salt, granulated sugar, and pumpkin puree until just combined.
  3. Add the flour mixture and the egg to the starter mixture. Mix by hand until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes (autolyse).
  4. After the rest, perform the first set of stretch and folds. Gently stretch the dough up and fold it over itself. Repeat four times, turning the bowl a quarter turn between each fold. Cover and rest for 30 minutes.
  5. Repeat the stretch and folds every 30 minutes for the next 2 hours (total of 4 sets). The dough should become smoother.
  6. Prepare the swirl filling: Cream together the softened butter, brown sugar, cinnamon, and pumpkin pie spice until smooth.
  7. Gently turn the dough out onto a lightly floured surface. Pat it into a rough rectangle, about 1/2 inch thick.
  8. Spread the cinnamon butter mixture evenly over the surface of the dough rectangle, leaving a small border on one long edge.
  9. Starting from the long edge opposite the clean border, roll the dough tightly into a log. Pinch the seam closed.
  10. Shape the dough into a tight boule or oval. Place the dough, seam-side down, into a well-floured banneton basket (use rice flour or semolina to prevent sticking).
  11. Cover the basket with plastic wrap or a bag and place it in the refrigerator for a long, cold proof, 12 to 18 hours.
  12. When ready to bake, preheat your oven to 500 degrees Fahrenheit (260 degrees Celsius) with your Dutch oven inside for at least 45 minutes.
  13. 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.
  14. Using the parchment paper as a sling, carefully lower the dough into the hot Dutch oven. Cover with the lid.
  15. Bake covered for 20 minutes at 500 degrees Fahrenheit (260 degrees Celsius).
  16. Reduce the oven temperature to 450 degrees Fahrenheit (232 degrees Celsius). Remove the lid and continue baking for another 25 to 30 minutes, until the crust is deep brown.
  17. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing.

Notes

  • Working with pumpkin puree makes the dough wetter. If your dough feels too slack during the initial mixing, reduce the water by 10-20g next time, but maintain the full amount for this recipe.
  • For the best swirl definition, make sure your swirl butter filling is soft but not melted.
  • A cold proof is essential for developing the sourdough flavor and making the sticky dough easier to handle before baking.

Nutrition

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