Artisan Sourdough Pumpkin Bread Loaf (With Cinnamon Swirl)
This easy to make artisan sourdough pumpkin bread loaf is the perfect side for Thanksgiving dinner or brunch! With subtle pumpkin flavor and a mild sweetness, this bread is perfect served with apple or maple butter. Add in an optional cinnamon swirl to sweeten this bread up, or serve it as a savory side.
Equipment
- 1 Large Bowl
- 1 Dutch Oven
Ingredients
For The Bread
- 225 grams warm water about 85 degrees F
- 100 grams active sourdough starter
- 200 grams canned pumpkin puree
- 500 grams bread flour
- 30 grams maple syrup 1.5 tbsp
- 10 grams salt
- 1.5 tsp pumpkin spice
Pumpkin Spice Lamination
- 1 tbsp pumpkin spice adjust to taste
- 2 tsp cinnamon adjust to taste
Instructions
- Whisk together the warm water and active sourdough starter. Add the maple syrup, pumpkin puree, pumpkin pie spice, flour, and salt and mix well with damp hands or a spatula. The dough will be sticky. Cover with a damp tea towel and let rest for 30 minutes.
- Stretch and fold the dough. To do this, grab one quarter of the dough, stretch it up, then fold it over itself. Repeat for the next quarter of dough, and work your way around the dough ball until it is no longer stretchy and elastic. Cover the dough and let it rest.Repeat two more sets of stretch and folds, spaced 20-30 minutes apart.
- Let the dough ferment at room temperature until it is almost double in size, has bubbles on the surface of the dough, and is slightly domed.
- You can now either laminate the dough or add a cinnamon swirl to it. If you'd like to try adding a swirl, see the steps in my sourdough maple pecan loaf. To laminate, stretch the dough out into a rough rectangle shape. Sprinkle liberally with cinnamon and pumpkin spice, then fold the sides in. Sprinkle the folded sides with pumpkin spice and cinnamon, then fold in again. Repeat until you can no longer fold the dough. Cover the dough and let it rest for 30 minutes.
- Shape the dough by gently rolling it into a ball on the counter. To add tension to the dough, push the dough in one direction while gently pulling it with the other hand, so you are twirling it on the counter, repeating 5-7 times. Flip the dough upside and place it in the banneton. Cover with a damp cloth and refrigerate for at least 1 hour. (You may do a longer ferment here if desired).
- Preheat the oven to 425 degrees F and place your Dutch oven in it to warm up. Set the dough on a piece of parchment paper. You can choose to lightly flour this dough before scoring, or score without flour. Score the dough and place it in the warm Dutch oven. Bake for 25 minutes, remove the lid of the Dutch oven, then bake for an additional 25 minutes or until golden brown. Let cool one hour and enjoy!
Notes
- See my sourdough maple pecan loaf if you'd like to add a brown sugar cinnamon swirl to this loaf.
- The bread is fermented when it is slightly domed, pulls away easily from the sides of the bowl, and is nearly double in size. Fermentation time depends on temperature.
- Due to moisture content in the pumpkin puree, this bread is a higher hydration loaf and will feel a little wet and sticky to work with.
- Use warm water to speed up the fermentation time. The spices in the pumpkin pie spice may inhibit the fermentation time slightly, and the warm water helps to speed it back up.
Nutrition
Calories: 167kcalCarbohydrates: 34gProtein: 5gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.1gSodium: 325mgPotassium: 90mgFiber: 2gSugar: 2gVitamin A: 2599IUVitamin C: 1mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!
