Can I use a store-bought sourdough starter for this recipe?

Yes, you can definitely use a store-bought sourdough starter for this recipe. Just make sure it’s active and bubbly before using it to ensure optimal rise and flavor in the bread.

How do I make sure my cinnamon swirl stays intact during baking?

To ensure your cinnamon swirl stays intact, roll the dough tightly after adding the cinnamon sugar mixture. Also, avoid overfilling the swirl, as too much cinnamon sugar can make it difficult to seal the dough properly.

How do I make sure my cinnamon swirl stays intact during baking?

To ensure your cinnamon swirl stays intact, roll the dough tightly after adding the cinnamon sugar mixture. Also, avoid overfilling the swirl, as too much cinnamon sugar can make it difficult to seal the dough properly.

Cinnamon Swirl Pumpkin Sourdough Bread – Easy Fall Recipe

Description

Cinnamon Swirl Pumpkin Sourdough Bread combines the rich flavor of pumpkin with a sweet cinnamon swirl in a soft, tangy sourdough base. This bread is a perfect fall treat, ideal for serving warm with butter and a sprinkle of flaky sea salt.

Ingredients

Scale

80g levain (fed sourdough starter)
200g filtered water
375g bread flour
100g pumpkin puree
50g brown sugar
10g salt
2g pumpkin pie spice
Ground cinnamon (for the swirl)

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Instructions

Feed your sourdough starter 7-8 hours before starting the dough, leaving it to activate at room temperature.
In the morning, mix together the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir until smooth and combined.
Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours, then let the dough rise for another 3-4 hours until increased in size by 50%.
Turn the dough onto a floured surface and stretch it into a rectangle. Sprinkle with cinnamon sugar, roll it tightly, and place the dough into a proofing basket or loaf pan.
Refrigerate the dough overnight (or up to 3 days) for cold fermentation.
Preheat your oven to 480°F (250°C) with a baking stone or Dutch oven inside.
Remove the dough from the refrigerator, score the top, and bake at 480°F (250°C) for 20 minutes with the lid on. Lower the heat to 450°F (230°C), remove the lid, and bake for another 20 minutes until golden brown.
Let the bread cool completely on a wire rack before slicing. Serve warm with butter and a sprinkle of flaky sea salt.

Notes

Feed your sourdough starter 7-8 hours before mixing the dough to ensure it’s active.
Use pure pumpkin puree for the best flavor and texture.
Cold fermentation enhances the flavor and texture of the bread, so don’t skip it.
Roll the dough tightly to keep the cinnamon swirl intact.
Ensure the cinnamon swirl is evenly spread for a consistent flavor throughout the loaf.

Prep Time: 30 minutes
inactive time: 24 hours
Cook Time: 40 minutes
Category: Bread, Fall Recipe
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 10g
Sodium: 220mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg