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Moist Cinnamon Swirl Pumpkin Sourdough Bread

A freshly baked loaf of pumpkin sourdough bread, sliced to show the interior swirl filling.
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Bake this artisan pumpkin sourdough loaf featuring a tender crumb and a rich cinnamon swirl. This recipe uses your sourdough starter to create a flavorful, cozy autumn bake perfect for breakfast or dessert.

Ingredients

Scale
  • 150g active sourdough starter
  • 350g bread flour
  • 100g whole wheat flour
  • 375g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • 50g water (adjust as needed)
  • For the Cinnamon Swirl: 50g brown sugar
  • For the Cinnamon Swirl: 1 tablespoon ground cinnamon
  • For the Cinnamon Swirl: 1 tablespoon softened butter

Instructions

  1. Mix the flour, salt, and active sourdough starter in a large bowl. Gradually add the pumpkin puree and water until a shaggy dough forms. Mix until just combined.
  2. Perform the first set of stretch and folds after 30 minutes. Repeat this process every 30 minutes for the next 2 hours (4 sets total).
  3. Let the dough complete bulk fermentation at room temperature until it has increased in volume by about 30-50% and feels airy.
  4. Prepare the cinnamon swirl filling by mixing the brown sugar, cinnamon, and softened butter until crumbly.
  5. Gently turn the dough out onto a lightly floured surface. Shape it into a rough rectangle. Spread the cinnamon swirl mixture evenly over the dough surface.
  6. Roll the dough tightly into a log, sealing the edges. Perform a final shaping to create a tight boule or batard.
  7. Place the shaped dough seam-side up in a floured banneton basket. Cover and cold proof in the refrigerator for 12 to 18 hours.
  8. Preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 45 minutes.
  9. Carefully remove the hot Dutch oven. Score the top of the cold dough as desired.
  10. Place the dough into the Dutch oven, cover, and bake for 20 minutes at 500°F (260°C).
  11. Reduce the oven temperature to 450°F (232°C), remove the lid, and continue baking for another 25-30 minutes until the crust is deep golden brown.
  12. Cool the pumpkin sourdough bread completely on a wire rack before slicing to achieve the best, moist crumb texture.

Notes

  • Use 100% pure pumpkin puree for the best flavor and moisture control in this artisan pumpkin bread.
  • If you have sourdough discard, you can substitute up to 50g of the flour weight with discard, adjusting the water slightly.
  • For a stronger fall flavor, add 1/2 teaspoon of ground nutmeg or allspice to the main dough.

Nutrition

Find it online: https://cookingbyfelix.com/pumpkin-sourdough-loaf-recipe/