Description

A moist, tangy sourdough loaf infused with pumpkin puree and a rich maple cinnamon swirl. This recipe requires patience but rewards you with a tender, airy crumb and complex autumn flavors.

Ingredients

Scale

1 cup (227g) active, fed sourdough starter
3 cups (375g) bread flour
1 1/2 cups (360ml) warm water
1 cup (240g) pumpkin puree (not pie filling)
1/2 cup (113g) unsalted butter, melted
1/2 cup (170g) pure maple syrup
2 eggs
1 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/2 cup (65g) brown sugar
1/2 cup (113g) softened butter (for swirl)
1 tsp cinnamon (for swirl)

Instructions

Mix the flour and 1 1/2 cups warm water in a large bowl until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
Add the active sourdough starter, melted butter, maple syrup, pumpkin puree, eggs, and salt to the shaggy dough. Mix thoroughly until combined. Cover and rest for 20 minutes.
Perform stretch and folds every 30 minutes for 2.5 hours (4-5 times total). The dough should become smooth, elastic, and increase in volume by 50-75%.
In a small bowl, mix the brown sugar, softened butter, and 1 tsp cinnamon to create the swirl mixture.
Turn the dough onto a lightly floured surface and gently press into a 12×16 inch rectangle. Spread the cinnamon-butter mixture evenly, leaving a 1-inch border at the top.
Roll the dough tightly like a jelly roll, starting from the long edge closest to you. Pinch the seam to seal and tuck the ends under.
Place the loaf seam-side down into a greased 8×4 inch loaf pan.
Cover with a damp towel or plastic wrap and let rise at room temperature for 4-6 hours, until the dough domes about 1 inch over the rim.
Preheat oven to 350°F (175°C). Slash the top of the loaf with a sharp knife or lame.
Bake for 50-60 minutes. If the top browns too quickly, tent with foil after 30 minutes. The bread is done when the internal temperature reaches 190°F (88°C).
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Ensure your sourdough starter is active and passes the float test. Do not rush the proofing stage, as this affects the rise and texture. Use pure pumpkin puree, not pie filling. For best results, use freshly ground spices. The bread freezes well for up to three months.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of the
Calories: 220
Sugar: 18
Sodium: 180
Fat: 7
Saturated Fat: 4
Carbohydrates: 38
Fiber: 2
Protein: 5

Keywords: pumpkin sourdough, maple cinnamon bread, fall baking, sourdough recipe, pumpkin bread, homemade bread, autumn recipes