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Easy Sweet Pumpkin Sourdough Loaf with Cinnamon Swirl

Two slices of marbled pumpkin sourdough loaf showing vibrant orange and dark brown swirls on a white plate.
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Create a moist, flavorful pumpkin sourdough loaf perfect for fall baking. This recipe uses your active sourdough starter and incorporates warm spices for a sweet, slightly tangy bread that is simple to make.

Ingredients

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  • 100g active sourdough starter (100% hydration)
  • 350g bread flour
  • 150g pumpkin puree (not pie filling)
  • 75g warm water
  • 50g granulated sugar
  • 10g salt
  • 5g pumpkin pie spice
  • 1 large egg
  • For the Swirl: 50g brown sugar, 1 teaspoon cinnamon, 25g softened butter

Instructions

  1. Mix the active starter, flour, pumpkin puree, warm water, sugar, salt, pumpkin pie spice, and egg in a large bowl until just combined into a shaggy dough.
  2. Cover the bowl and let the dough rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to build strength.
  4. For the swirl, mix the brown sugar, cinnamon, and softened butter until crumbly.
  5. After the final set of folds, gently flatten the dough into a rectangle. Sprinkle the cinnamon sugar mixture evenly over the surface. Roll the dough up tightly like a jelly roll.
  6. Shape the dough into a loaf and place it into a proofing basket lined with rice flour.
  7. Cover the basket 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 one hour.
  9. Carefully turn the cold dough out onto parchment paper. Score the top of the loaf as desired.
  10. Lower the dough (using the parchment paper handles) into the hot Dutch oven. Cover and bake for 20 minutes.
  11. Remove the lid, reduce the oven temperature to 450°F (232°C), and continue baking for another 20-25 minutes until the crust is deep golden brown.
  12. Cool the loaf completely on a wire rack before slicing.

Notes

  • Using pumpkin puree adds moisture, so the dough will feel slightly wetter than standard sourdough.
  • If you prefer a tangier flavor, extend the cold proofing time up to 24 hours.
  • This recipe works well for **Thanksgiving sourdough** spreads.

Nutrition

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