{"id":"8fde14d7-77b8-4ebe-bd49-cddc8e962b2f","url":"https://recipestripper.com/recipes/8fde14d7-77b8-4ebe-bd49-cddc8e962b2f","source_url":"https://tastytrails.net/pumpkin-sourdough-bread/","title":"Pumpkin Sourdough Bread with Cinnamon Swirl","description":"This cozy pumpkin sourdough bread features warm cinnamon swirls, crushed pecans, and a soft golden crumb. A perfect fall bake for sourdough lovers.","servings":1,"servings_text":"1","prep_time":"PT-498156H38M32S","cook_time":"PT-498156H38M32S","total_time":"PT-498156H38M32S","image_url":"https://tastytrails.net/wp-content/uploads/2025/09/pumpkin-sourdough-bread-225x225.webp","ingredients":[{"text":"100 g sourdough starter (active & bubbly)","item":"sourdough starter","quantity":100,"unit":"g","preparation":"active & bubbly"},{"text":"500 g bread flour","item":"bread flour","quantity":500,"unit":"g"},{"text":"180 g water","item":"water","quantity":180,"unit":"g"},{"text":"200 g pumpkin purée","item":"pumpkin purée","quantity":200,"unit":"g"},{"text":"12 g salt","item":"salt","quantity":12,"unit":"g"},{"text":"30 g maple syrup","item":"maple syrup","quantity":30,"unit":"g"},{"text":"Pinch of cinnamon","item":"cinnamon","unit":"pinch"},{"text":"50 g pumpkin purée","item":"pumpkin purée","quantity":50,"unit":"g"},{"text":"100 g brown sugar","item":"brown sugar","quantity":100,"unit":"g"},{"text":"1 tsp cinnamon","item":"cinnamon","quantity":1,"unit":"tsp"},{"text":"15 g flour","item":"flour","quantity":15,"unit":"g"},{"text":"60 g crushed pecans","item":"crushed pecans","quantity":60,"unit":"g"},{"text":"Pinch of nutmeg","item":"nutmeg","unit":"pinch"}],"instructions":[{"number":1,"text":"Mix starter, pumpkin purée, water, maple syrup, cinnamon, and flour until combined. Add salt after 30-minute rest."},{"number":2,"text":"Stretch and fold over 2–3 hours, every 30–45 minutes."},{"number":3,"text":"d=”instruction-step-3″>3. Let bulk ferment at room temp until nearly doubled."},{"number":4,"text":"d=”instruction-step-4″>4. Roll into a rectangle and spread filling evenly."},{"number":5,"text":"d=”instruction-step-5″>5. Roll up jelly-roll style, seal seams, and shape."},{"number":6,"text":"d=”instruction-step-6″>6. Place in floured banneton and cold proof overnight."},{"number":7,"text":"d=”instruction-step-7″>7. Preheat oven and bake at 230°C / 450°F for 20 mins covered, then 25 mins uncovered."},{"number":8,"text":"“instruction-step-8″>8. Cool completely before slicing."}],"date_published":"2026-10-30T17:25:27.50456+00:00","date_modified":"2026-10-30T17:25:27.50456+00:00"}