Print

Cozy Cinnamon Swirl Pumpkin Sourdough Bread

cinnamon swirl pumpkin sourdough bread - featured image
Print Recipe

This cozy cinnamon swirl pumpkin sourdough bread is tender, tangy, and sweet, with a generous cinnamon swirl that caramelizes as it bakes. Perfect for fall mornings or gifting, it uses an active sourdough starter and simple pantry ingredients.

Ingredients

Scale
  • 100g active sourdough starter (about ½ cup)
  • 200g pumpkin puree (about ¾ cup)
  • 350g bread flour (about 2 ¾ cups)
  • 50g whole wheat flour (about ⅓ cup)
  • 100g warm water (about ⅓ cup plus 1 tablespoon)
  • 50g brown sugar, packed (about ¼ cup)
  • 8g salt (about 1 ½ teaspoons)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground nutmeg
  • 30g unsalted butter, softened (about 2 tablespoons)
  • 60g brown sugar, packed (about ⅓ cup) for filling
  • 2 tablespoons ground cinnamon for filling
  • 30g unsalted butter, melted (about 2 tablespoons) for filling
  • Pinch of salt for filling
  • 1 large egg, beaten with 1 tablespoon water for egg wash
  • 1 tablespoon turbinado sugar for topping

Instructions

  1. Feed your sourdough starter 8-12 hours before mixing; you need 100g of active, bubbly starter.
  2. In a large bowl, combine 100g active starter, 200g pumpkin puree, 100g warm water, and 50g brown sugar. Mix until sugar dissolves.
  3. Add 350g bread flour, 50g whole wheat flour, 8g salt, 1 teaspoon cinnamon, ½ teaspoon ginger, and ¼ teaspoon nutmeg. Stir until a shaggy dough forms. Cover and rest for 30 minutes (autolyse).
  4. After autolyse, add 30g softened butter. Squeeze into dough until fully incorporated. Cover and rest 15 minutes.
  5. Perform 4 sets of stretch and folds every 30 minutes: wet hands, stretch one side of dough up and fold over top, rotate bowl and repeat on all four sides.
  6. Cover bowl and let dough bulk ferment at room temperature (about 72°F) for 4-6 hours, until increased by 50% and bubbly.
  7. While dough proofs, make cinnamon swirl filling: mix 60g brown sugar, 2 tablespoons cinnamon, and a pinch of salt. Set aside. Melt 30g butter.
  8. Turn dough onto lightly floured surface. Gently pat into an 8×10-inch rectangle. Brush melted butter over surface, leaving a 1-inch border. Sprinkle cinnamon sugar evenly over butter.
  9. Starting from short end, roll dough into a tight log. Pinch seam to seal. Place seam-side down in a floured banneton.
  10. Cover banneton and cold proof in refrigerator for 12-16 hours.
  11. Place Dutch oven in oven and preheat to 450°F for at least 30 minutes.
  12. Turn dough onto parchment paper. Brush with egg wash and sprinkle with turbinado sugar. Score a deep slash across top with a lame or sharp knife.
  13. Transfer dough (with parchment) into hot Dutch oven. Cover and bake 25 minutes. Remove lid and bake another 20-25 minutes until deep golden brown and internal temperature reaches 200°F.
  14. Transfer bread to wire rack and cool completely, at least 2 hours, before slicing.

Notes

For best flavor, let bread rest overnight before slicing. If dough is too sticky, add a little more flour during mixing. Use a thermometer to ensure internal temperature reaches 200°F for doneness.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon swirl bread, sourdough pumpkin bread, fall bread recipe, homemade sourdough bread

Find it online: https://sparklechew.com/cozy-cinnamon-swirl-pumpkin-sourdough-bread-easy-recipe/