Pumpkin Sourdough Bread with Cinnamon Swirl
Recipe: https://recipestripper.com/recipes/8fde14d7-77b8-4ebe-bd49-cddc8e962b2f
Original source: https://tastytrails.net/pumpkin-sourdough-bread/
Recipe image: https://tastytrails.net/wp-content/uploads/2025/09/pumpkin-sourdough-bread-225x225.webp

This cozy pumpkin sourdough bread features warm cinnamon swirls, crushed pecans, and a soft golden crumb. A perfect fall bake for sourdough lovers.
Yield: 1
Prep time: PT-498156H38M32S
Cook time: PT-498156H38M32S
Total time: PT-498156H38M32S

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
1. Mix starter, pumpkin purée, water, maple syrup, cinnamon, and flour until combined. Add salt after 30-minute rest.
2. Stretch and fold over 2–3 hours, every 30–45 minutes.
3. d=”instruction-step-3″>3. Let bulk ferment at room temp until nearly doubled.
4. d=”instruction-step-4″>4. Roll into a rectangle and spread filling evenly.
5. d=”instruction-step-5″>5. Roll up jelly-roll style, seal seams, and shape.
6. d=”instruction-step-6″>6. Place in floured banneton and cold proof overnight.
7. d=”instruction-step-7″>7. Preheat oven and bake at 230°C / 450°F for 20 mins covered, then 25 mins uncovered.
8. “instruction-step-8″>8. Cool completely before slicing.