Go Back
–+ servings
sourdough pumpkin swirl bread on parchment paper with some sliced bread next to the main pumpkin shaped loaf.

Pumpkin Sourdough Bread

This pumpkin sourdough bread is the perfect sourdough recipe to celebrate the fall weather. This pumpkin shaped bread is made with real pumpkin puree and finished with a cinnamon swirl.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Fermentation 5 hours
Total Time 5 hours 55 minutes
Servings 12
Calories 244 kcal

Ingredients
  

For the Sourdough Pumpkin Bread

  • 600 g bread flour
  • 2 g pumpkin pie spice
  • 15 g salt
  • 350 g water
  • 150 g pumpkin puree
  • 100 g sourdough starter active and bubbly
  • 20 g maple syrup

For the Cinnamon Swirl Filling

  • ¼ cup brown sugar
  • 2 tbsp butter
  • 1 tbsp pumpkin puree
  • ¼ cup flour (40g)
  • 1 tbsp ground cinnamon (7g)
  • 1 teaspoon pumpkin pie spice (1g)

Instructions
 

For the Pumpkin Bread

  • In a large mixing bowl, whisk together the flour, pumpkin pie spice, and salt.
  • In a separate medium bowl, whisk together the water, pumpkin puree, sourdough starter, and maple syrup.
  • Pour the wet ingredients over the dry ingredients. Use a rubber spatula or bread whisk to mix until it forms a cohesive dough. Cover the bowl with plastic wrap, then allow to rest for 20 minutes.
  • After the 20 minutes, perform your first set of stretch and folds: Gently grab the edge of dough. Lift it up, then stretch it across the dough. Turn the bowl a quarter turn and perform three additional stretch and folds. Cover the bowl again.
  • Over the next 2 hours, perform 2-3 more sets of stretch and folds. Wait anywhere from 15-40 minutes in between stretch and folds. This process is flexible so you don't need to time it exactly.
  • After completing your final set of stretch and folds, cover the bowl and allow to rest until it has increased in size by about 75%.
    Note: The amount of time this bulk fermentation takes will vary greatly depending on the temperature of your home. This process will typically take 5-8 hours but can vary beyond this general timeframe.
    When done, the surface should appear fluffy and have some large bubbles. The dough will feel tacky but not overly sticky when done.

To make the cinnamon swirl filling (optional)

  • Mix all of the filling ingredients in a small bowl. Set aside.

Shape the bread

  • Once your bread is proofed, dump the bread onto a lightly floured surface.
  • Gently spread the dough into a large square. Spread about 1/3 of the cinnamon filling over the dough.
  • Fold the dough into thirds like an envelope, spreading a little bit more filling over the dough with each fold.
  • Roll short edge of the dough towards you, spreading with the remaining filling, forming a ball of dough.
  • Place the dough seam side down on the counter. Use your hands to slide the dough on a diagonal line towards you, slightly twisting the dough as you pull it towards you. Do this several more times to create tension on the outside of the dough.
  • Place the dough seam side up in a lightly floured banneton or bowl lined with a lint-free towel. Cover the bowl and refrigerate for 1 hour, up to 48 hours.

When ready to bake

  • Place an empty dutch oven in your oven. Preheat the oven to 450F.
  • Place a sheet of parchment paper on your counter. Cut three long pieces of kitchen twine (about 18 inches each). Place them in the center of the parchment paper, crossing over each other to form 6 equal wedges.
  • Remove your dough from the fridge. Turn the dough onto the center of the strings.
  • Draw opposite ends of the string to the top of the dough and tie a knot that is just tight enough to stay put on the dough. Avoid tying too tight. Repeat this process with the remaining two strings. Adjust the strings as needed to make each wedge of dough as equal in size as possible.
  • Cut the loose ends of the strings to about 1/2 inch length.
  • Score the bread. See the photos in the post for our recommended scoring pattern. The key to scoring pumpkin loaves is performing several small and shallow cuts that are symmetric across each wedge.
  • Remove the dutch oven from the preheated oven. Carefully lift the dough using the parchment paper and place in the dutch oven. Be careful not to touch the hot dutch oven. Cover with lid and return to oven.
  • Bake for 20 minutes, then remove the lid and bake for another 20 minutes or until the internal temperature reaches 195℉.
  • When finished baking, remove the bread from the dutch oven and transfer to a wire rack to keep the bottom from burning.
  • Allow to cool completely before cutting into the bread.

Nutrition

Calories: 244kcalCarbohydrates: 47gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 5mgSodium: 504mgPotassium: 97mgFiber: 2gSugar: 6gVitamin A: 2202IUVitamin C: 1mgCalcium: 28mgIron: 1mg
Tried this recipe?Let us know how it was!