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Cinnamon Swirl Pumpkin Sourdough Loaf: A Moist Fall Bake

A close-up of a freshly baked pumpkin sourdough loaf cut in half, showing the vibrant orange crumb texture.
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Create a tender, moist artisan loaf combining the tang of sourdough with warm pumpkin spice and a decadent cinnamon swirl. This recipe is perfect for your autumn baking projects.

Ingredients

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  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • 50g sourdough discard (optional, for extra tang)
  • For the Swirl: 100g brown sugar, 1 tablespoon ground cinnamon, 2 tablespoons softened butter

Instructions

  1. Mix the active starter and warm water in a large bowl until combined.
  2. Add the flour, pumpkin puree, and salt to the mixture. Mix until a shaggy dough forms. If using discard, mix it in now.
  3. Perform a 30-minute rest period (autolyse).
  4. Begin the stretch and fold process: perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  5. For the swirl, mix the brown sugar and cinnamon together. Spread the softened butter over the dough surface after the final set of folds. Sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough up tightly to incorporate the swirl.
  6. Place the dough in a lightly oiled bowl, cover, and allow for bulk fermentation at room temperature until it has increased in volume by about 30-50% (this can take 3-5 hours depending on your kitchen temperature).
  7. Gently shape the dough into a tight boule or oval. Place it seam-side up in a floured banneton basket.
  8. Cold proof the dough in the refrigerator for 12-18 hours.
  9. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  10. Carefully turn the cold dough out onto parchment paper. Score the top surface as desired.
  11. Bake the loaf inside the Dutch oven, covered, for 20 minutes at 500°F (260°C).
  12. Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 20-25 minutes until the crust is deep golden brown.
  13. Cool the loaf completely on a wire rack before slicing to keep the crumb moist.

Notes

  • Using pure pumpkin puree provides the best flavor and moisture balance for this artisan loaf.
  • If you are new to sourdough, you can omit the sourdough discard, though it adds a pleasant depth of flavor.
  • This loaf is excellent toasted with cream cheese for a cozy fall breakfast.

Nutrition

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