Pumpkin Spice Cinnamon Swirl Sourdough Loaf

If you’re looking for the ultimate fall treat, this Pumpkin Spice Sourdough Loaf is it! With its warm, cozy flavors and adorable pumpkin shape, it’s perfect for sharing (or keeping all to yourself). The sweet and spicy aroma will have your kitchen smelling like autumn, making it a must-bake for those chilly days!

Servings: 1 large loaf

Prep Time: 20 minutes (plus resting and rising time)

Cook Time: 45 minutes

Total Time: 12 hours (including overnight proofing)

Ingredients:

125 g active sourdough starter
200 g warm filtered water
10 g salt
215 g pumpkin puree
2 tablespoons pumpkin spice seasoning
490 g bread flour

Inclusions:

Ground cinnamon (to taste)
Additional pumpkin spice (to taste)

To Shape into a Pumpkin:

Butcher’s twine
Olive oil (for dipping the twine)
Cinnamon stick (for the stem)

Instructions:

Mix the Dough: In a large bowl, combine the active sourdough starter, warm filtered water, pumpkin puree, and pumpkin spice. Gradually add the bread flour and salt, mixing until a shaggy dough forms. It may feel dry at first; continue to wet hands and mix to help incorporate all the flour. Cover the bowl and let it rest for 1 hour.
Develop Gluten: Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30 minutes. This helps build gluten structure and strength.
Bulk Fermentation: Allow the dough to rise for 4-6 hours, or until it has doubled in size. (Keep an eye on it; some doughs may take longer, especially with the pumpkin puree, up to 7 hours.) Pro tip, place the dough (covered with a towel) into your oven with only the oven light on. The heat of the oven light will speed up the rising time.
Laminate and Shape: Once the dough has risen 50%-75% in size, lightly flour your surface and laminate the dough. Shape it into a round loaf and let it rest for 20 minutes. Repeat this process a second time, incorporating the pumpkin spice and cinnamon into the folds for added flavor and to create a swirl effect when you cut into the loaf.
Cold Proof: Place the dough into a well-floured banneton or proofing basket. Cover and refrigerate overnight (anywhere from 8 hours to 24 hours) for a cold proof, which enhances the flavor and texture.
Preheat the Oven: The next day, preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
Shape the Pumpkin: Dip the butcher's twine in olive oil and loosely wrap it around the dough to create sections that resemble a pumpkin. Score between the twine for an added decorative touch.
Bake the Loaf: Carefully transfer the dough into the preheated Dutch oven. Cover and bake at 500°F for 35 minutes. After that, lower the temperature to 425°F and bake uncovered for an additional 5-7 minutes, or until the loaf is golden brown.
Cool and Serve: Allow the loaf to cool completely on a wire rack before adding the cinnamon stick as a stem and slicing. Enjoy this delicious fall treat!

Additional Tips:

Variations: For a twist, consider adding walnuts or pecans for extra texture, or dried cranberries for a touch of sweetness.
Substitutions: If you don’t have pumpkin spice seasoning, you can create your own blend using cinnamon, nutmeg, ginger, and allspice.
Common Mistakes: Be careful not to rush the fermentation process. The longer rise develops more complex flavors. Also, ensure the dough is well-floured to avoid sticking during shaping.

Storing Instructions:

Leftovers: Store any leftover loaf in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the loaf for up to 2 months. Slice it before freezing for easy access.
Reheating Tips: To reheat, wrap the loaf in aluminum foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or toast slices for a quick snack.