Pumpkin Spice Swirl Sourdough Bread Recipe Is How to Welcome Fall (8 Ingredients) by Jan Mostrom

Calling all sourdough bakers! This pumpkin spice swirl sourdough bread recipe is so good and is the perfect fall bread for any brunch or breakfast. I made this fall sourdough loaf recently for a friend and she and her family loved it The cinnamon-sugar and pumpkin pie spice adds some sweetness and spice to the sourdough, and really tie into the aromatics that remind me of fall.

This sourdough recipe does not go into too many specifics of sourdough making, so you’ll have to have some live active fed sourdough starter and knowledge of sourdough making. If you’ve got that, this pumpkin swirl sourdough bread is super simple and makes the house smell amazing. If you’re lucky enough to have leftovers, the fall-inspired bread makes a delicious french toast as well.

I use a food scale for my sourdough so I’ve used grams for the ingredients of this bread recipe. (The editor has added approximate measurement conversions.) Here is what you’ll need to make this fall pumpkin swirl sourdough bread: active fed sourdough starter, all-purpose or bread flour, pumpkin puree (check out the health benefits of pumpkin), maple syrup, pumpkin pie spice, salt, cinnamon and granulated sugar.

Serve the cinnamon and pumpkin pie spice sourdough bread for breakfast, brunch or even for dessert after dinner with a cup of coffee or tea.

Cuisine: American
Prep Time: 15 minutes
Stretch / Fold / Rest / Proof Time: 18 hours
Cook Time: 1 hour
Total Time: 19 hours and 15 minutes
Servings: 10

Ingredients

Pumpkin Sourdough

• 100 grams active fed sourdough starter (about 1/3 cup)
• 275 grams pumpkin puree (about 1 cup)
• 25 grams maple syrup (about 1/8 cup)
• 500 grams bread flour or all-purpose flour (about 4 cups)
• 12 grams salt (about 2 teaspoons)
• 5 grams pumpkin pie spice (about 1 tablespoon)

Cinnamon Swirl Filling 

• 5 grams cinnamon (about 1 tablespoon)
• 5 grams pumpkin pie spice (about 1 tablespoon)
• 90 grams granulated sugar (about 1/2 cup)
• 12 grams all-purpose flour (about 2 tablespoons)

Here's how to make it: 

1. Combine all the bread ingredients in a mixing bowl. (I’ve always used organic white flour for my bread.)
   
2. Mix to combine.
   
3. Use the stretch and fold or your method to prep the dough. I like to stretch and fold four times over 4 hours.
   
   
4. After the fourth fold, combine the cinnamon swirl ingredients and set to the side.
   
5. After you complete your stretch and folds, flour your counter and spread the dough out into a rectangle.
   
6. Sprinkle about half of the cinnamon-sugar filling on the top of the dough.
   
7. Fold one-third of the dough over onto itself and sprinkle the dough with the filling.
   
8. Fold the other side on top of the first fold and sprinkle the dough.
   
9. Roll the dough, sprinkling the filling with each turn until the dough is a nice round. Place into the bowl, seam side down, sprinkle the top if you have any remaining filling.
   
10. Cover the dough with a plastic lid or wrap and place into the fridge overnight or up to 24 hours.
    
11. When ready to bake preheat a dutch oven in a 425-degree F oven. Turn loaf onto a piece of parchment paper and slice your design onto the top.
    
12. Bake the dough in the dutch oven with the lid on for 56 minutes, or until golden brown.
    
13. Remove from oven and let cool on a rack for at least 30 minutes. Serve and enjoy! Store the bread in an airtight container or bread bag to keep it fresh.
    

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