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Cinnamon Swirl Artisan Pumpkin Sourdough Loaf

A loaf of pumpkin sourdough bread, partially sliced, revealing a vibrant orange, swirled interior texture.
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Create a deeply satisfying artisan pumpkin sourdough loaf featuring a rich, moist crumb and a decadent cinnamon swirl. This recipe uses your active sourdough starter to produce a tangy, flavorful bread perfect for cozy autumn baking.

Ingredients

Scale
  • 100g active sourdough starter (100% hydration)
  • 350g warm water
  • 500g bread flour
  • 100g pumpkin puree (not pie filling)
  • 10g fine sea salt
  • 50g granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • For the Swirl: 100g brown sugar, 2 tablespoons softened butter, 2 teaspoons ground cinnamon

Instructions

  1. Mix the active starter and warm water in a large bowl. Add the flour, pumpkin puree, salt, sugar, and spices. Mix until just combined into a shaggy mass.
  2. Cover the bowl and let it rest for 30 minutes (autolyse).
  3. Perform four sets of stretch and folds, spaced 30 minutes apart, to build dough strength.
  4. For the swirl, mix the swirl ingredients until a thick paste forms.
  5. After the final set of folds, gently flatten the dough into a rectangle. Spread the cinnamon swirl mixture evenly over the dough surface. Roll the dough tightly into a log shape.
  6. Place the dough seam-side down in a proofing basket dusted heavily with rice flour.
  7. Bulk ferment at room temperature for 3 to 5 hours, or until the dough has increased in volume by about 30-50% and shows signs of life.
  8. Place the basket in the refrigerator for a cold proof for 12 to 18 hours.
  9. Preheat your oven to 500°F (260°C) with a Dutch oven inside for one hour.
  10. Carefully remove the hot Dutch oven. Gently turn the cold dough out onto parchment paper. Score the top of the loaf as desired.
  11. Carefully lower the dough (using the parchment paper) into the hot Dutch oven. Cover and bake for 20 minutes at 500°F (260°C).
  12. Reduce the oven temperature to 450°F (232°C). Remove the lid and continue baking for another 25 to 30 minutes, until the crust is deep golden brown.
  13. Remove the bread from the Dutch oven and cool completely on a wire rack before slicing to enjoy your moist pumpkin sourdough.

Notes

  • Use 100% pure pumpkin puree for the best flavor and moisture content in your artisan pumpkin sourdough loaf.
  • If your starter is sluggish, consider adding 50g of active starter and reducing the water by 50g.
  • For a tangier flavor, extend the cold proof in the refrigerator up to 24 hours.

Nutrition

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