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Maple Cinnamon Pumpkin Sourdough Loaf Recipe

A naturally leavened pumpkin sourdough bread made with real pumpkin, pure maple syrup and warm fall spices, with a cinnamon sugar swirl tucked throughout the loaf.

Ingredients

Dough

  • 100 g active sourdough starter about 1/2 cup
  • 180 g pumpkin purée 3/4 cup
  • 230 g lukewarm water 1 cup minus 1 tbsp
  • 35 g maple syrup 1 tbsp + 2 tsp
  • 500 g organic all purpose flour 4 cups + 2 tbsp
  • 12 g sea salt 1 tsp
  • 2 g pumpkin pie spice 1 tsp
  • 1.5 g ground cinnamon 1/2 tsp

Cinnamon Swirl

  • 35 g coconut sugar 3 tbsp (or brown sugar, white sugar, or maple sugar)
  • 5 g ground cinnamon 2 tsp
  • 3 g organic all purpose flour 1 tsp
  • pinch salt

Instructions

  • Mix the dough: Mix the starter, pumpkin purée, water, and maple syrup. Add the flour, salt, pumpkin pie spice, and cinnamon. Mix until no dry flour remains. Cover and rest for 30 minutes.
  • Stretch + folds: Complete 3-4 sets of stretch-and-folds, about 30 minutes apart. (1 1/2-2 hours total here)
  • Bulk ferment: Let the dough continue fermenting until it looks somewhat puffy, has some bubbles, and has risen about 50%. This will typically take another 3–6 hours, depending on the temperature of your kitchen.
  • Make the cinnamon swirl: Combine the sugar, cinnamon, flour, and pinch of salt.
  • Shape and add the swirl: Gently stretch the dough into a rectangle.
    Sprinkle half of the cinnamon mixture evenly over the dough. Fold the sides inward, then sprinkle on the remaining cinnamon mixture.
    Roll and shape into a loaf.
  • Cold proof: Place seam-side up in a banneton or oiled bowl. Cover and refrigerate 8–14 hours.
  • Bake the bread: Preheat your Dutch oven at 450°F for at least 30 minutes.
    Turn out and score the cold loaf.
    Bake covered at 450°F for 27 minutes.
    Remove the lid and reduce the temperature to 425°F. Bake another 18–22 minutes uncovered, until deeply golden. The internal temperature should reach about 200°
    Cool completely before slicing.