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Moist Artisan Pumpkin Sourdough Bread with Cinnamon Swirl

A loaf of vibrant orange pumpkin sourdough bread, partially sliced, showing a moist crumb and cinnamon swirl.
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Create a tender, flavorful artisan pumpkin sourdough loaf perfect for fall. This recipe combines the tang of sourdough with warm pumpkin spice and includes an optional cinnamon swirl for extra richness.

Ingredients

Scale
  • 100g active sourdough starter
  • 350g warm water
  • 500g bread flour
  • 150g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • For the Cinnamon Swirl: 50g brown sugar
  • 1 tablespoon ground cinnamon
  • 2 tablespoons softened butter

Instructions

  1. Mix the active starter and warm water in a large bowl. Add the flour and mix until just combined into a shaggy mass. Cover and let rest for 30 minutes (autolyse).
  2. Add the salt and pumpkin puree to the dough. Mix thoroughly by hand until the puree is fully incorporated.
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  4. For the cinnamon swirl, mix the brown sugar and cinnamon. After the third set of folds, gently spread the softened butter over the dough surface. Sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough up tightly to incorporate the swirl.
  5. Allow the dough to bulk ferment at room temperature until it has increased in volume by about 30-50% (this may take 3-5 hours depending on your kitchen temperature).
  6. Shape the dough into a tight round or oval. Place it seam-side up in a floured banneton basket.
  7. Cold proof the dough 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. Gently turn the dough out onto parchment paper. Score the top of the loaf as desired.
  10. Carefully lower the dough (using the parchment paper) into the hot 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. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to achieve a moist crumb.

Notes

  • Use pure pumpkin puree for the best flavor and moisture retention in your sourdough pumpkin bread.
  • For a stronger pumpkin spice sourdough flavor, add 1 teaspoon of pumpkin pie spice to the dough along with the salt.
  • If you are using sourdough discard instead of active starter, you may need to adjust the hydration slightly, as discard is often drier.

Nutrition

Find it online: https://cookingzenith.com/pumpkin-sourdough-artisan-loaf-moist-crumb/