Homemade Pumpkin Cinnamon Swirl Sourdough Bread Recipe

Name: Homemade Pumpkin Cinnamon Swirl Sourdough Bread Recipe
Prep time: 45 min
Cook time: 55 min
Total time: 980 min
Yield: 10
Cuisine: American
Ingredients: 1/2 cup Active Sourdough Starter (fed and bubbly); 1.5 cups Pumpkin Puree (not pumpkin pie filling); 1/2 cup Water (lukewarm); 5 cups Bread Flour (high protein content recommended); 1 tsp Fine Sea Salt; 2 tsp Pumpkin Pie Spice (for the dough); 1/3 cup Brown Sugar (packed, for the swirl inclusion); 2 tsp Ground Cinnamon (for the swirl inclusion); 1 tsp Pumpkin Pie Spice (for the swirl inclusion); 2 tbsp Unsalted Butter (softened to room temperature, for the swirl inclusion)

Discover how to bake an irresistible Pumpkin Cinnamon Swirl Sourdough. This recipe brings together the robust tang of sourdough with the comforting warmth of pumpkin and cinnamon spice, making it a perfect treat for the fall season. Please note that while active prep time is short, traditional sourdough baking involves significant passive fermentation and proofing periods not fully accounted for in the 'prep_time_minutes' field, but are detailed in the instructions and included in the 'total_time_minutes'.

#sourdough

#pumpkin

#cinnamon

#baking

#bread

#fall

#seasonal

Pumpkin Cinnamon Sourdough Sliced

Recipe Information

45m

Prep Time

55m

Cook Time

16h 20m

Total Time

Servings

Medium

American

English

Nutrition (per serving)

350

Calories

11g

Protein

55g

Carbs

12g

Fat

Beautiful Baked Sourdough Loaf

Ingredients

Servings: 10

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Swirled Sourdough Dough Before Baking

Instructions

0/9 completed

1
In a large bowl, combine the active sourdough starter, pumpkin puree, lukewarm water, bread flour, fine sea salt, and 2 teaspoons of pumpkin pie spice. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
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35m
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In a large bowl, combine the active sourdough starter, pumpkin puree, lukewarm water, bread flour, fine sea salt, and 2 teaspoons of pumpkin pie spice. Mix until a shaggy dough forms. Cover and let rest for 30 minutes (autolyse).
35m
Ensure your starter is active and bubbly for best results.
2
Over the next 3-4 hours, perform a series of stretch and folds every 30-60 minutes until the dough is smooth, elastic, and has increased in volume by about 30-50%.
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4h
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Over the next 3-4 hours, perform a series of stretch and folds every 30-60 minutes until the dough is smooth, elastic, and has increased in volume by about 30-50%.
4h
Maintain a warm environment (around 75-80°F or 24-27°C) for optimal fermentation.

3
While the dough is fermenting, prepare the swirl inclusion. In a small bowl, combine brown sugar, ground cinnamon, 1 teaspoon of pumpkin pie spice, and softened unsalted butter. Mix well to form a paste.
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5m
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While the dough is fermenting, prepare the swirl inclusion. In a small bowl, combine brown sugar, ground cinnamon, 1 teaspoon of pumpkin pie spice, and softened unsalted butter. Mix well to form a paste.
5m
Ensure butter is properly softened to easily mix into a smooth paste.
4
Gently stretch the fermented dough into a rectangle. Spread the cinnamon pumpkin swirl evenly over the dough. Roll up the dough tightly, then shape it into a round or oval loaf. Place in a floured banneton or bowl.
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15m
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Gently stretch the fermented dough into a rectangle. Spread the cinnamon pumpkin swirl evenly over the dough. Roll up the dough tightly, then shape it into a round or oval loaf. Place in a floured banneton or bowl.
15m
Don't overwork the dough when adding the swirl to maintain airiness.
5
Cover the banneton and refrigerate for 8-16 hours for a slow cold proof. This develops flavor and makes the dough easier to handle.
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8h
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Cover the banneton and refrigerate for 8-16 hours for a slow cold proof. This develops flavor and makes the dough easier to handle.
8h
A longer cold proof often results in a more complex flavor and better crust.

6
Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Carefully transfer the cold dough to parchment paper, score it with a razor blade or sharp knife.
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30m
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Preheat your oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Carefully transfer the cold dough to parchment paper, score it with a razor blade or sharp knife.
30m
Scoring guides the expansion of the loaf and creates beautiful patterns.
7
Carefully transfer the dough with parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
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30m
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Carefully transfer the dough with parchment paper into the preheated Dutch oven. Cover with the lid and bake for 30 minutes.
30m
Baking with the lid on creates steam, which helps the crust expand and become crispy.
8
Remove the lid from the Dutch oven. Reduce oven temperature to 425°F (220°C) and continue baking for another 25 minutes, or until the crust is deep golden brown and internal temperature reaches 200-210°F (93-99°C).
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25m
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Remove the lid from the Dutch oven. Reduce oven temperature to 425°F (220°C) and continue baking for another 25 minutes, or until the crust is deep golden brown and internal temperature reaches 200-210°F (93-99°C).
25m
Don't be afraid of a dark crust; it adds to the flavor and texture.

9
Carefully remove the sourdough loaf from the Dutch oven and transfer to a wire rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set.
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2h
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Carefully remove the sourdough loaf from the Dutch oven and transfer to a wire rack. Let it cool completely for at least 1-2 hours before slicing to allow the crumb to set.
2h
Slicing too early can result in a gummy texture. Patience is key!