Clean recipe · tastytrails.net
Pumpkin Sourdough Bread with Cinnamon Swirl
This cozy pumpkin sourdough bread features warm cinnamon swirls, crushed pecans, and a soft golden crumb. A perfect fall bake for sourdough lovers.
Original recipe: tastytrails.net
- Yield:
- 1 servings
- Prep:
- PT-498156H38M32S
- Cook:
- PT-498156H38M32S
- Total:
- PT-498156H38M32S
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Ingredients
- 100 g sourdough starter (active & bubbly)
- 500 g bread flour
- 180 g water
- 200 g pumpkin purée
- 12 g salt
- 30 g maple syrup
- Pinch of cinnamon
- 50 g pumpkin purée
- 100 g brown sugar
- 1 tsp cinnamon
- 15 g flour
- 60 g crushed pecans
- Pinch of nutmeg
Instructions
- Mix starter, pumpkin purée, water, maple syrup, cinnamon, and flour until combined. Add salt after 30-minute rest.
- Stretch and fold over 2–3 hours, every 30–45 minutes.
- d=”instruction-step-3″>3. Let bulk ferment at room temp until nearly doubled.
- d=”instruction-step-4″>4. Roll into a rectangle and spread filling evenly.
- d=”instruction-step-5″>5. Roll up jelly-roll style, seal seams, and shape.
- d=”instruction-step-6″>6. Place in floured banneton and cold proof overnight.
- d=”instruction-step-7″>7. Preheat oven and bake at 230°C / 450°F for 20 mins covered, then 25 mins uncovered.
- “instruction-step-8″>8. Cool completely before slicing.