As the leaves turn and the air grows crisp, there’s nothing quite like the warm, inviting aroma of freshly baked bread filling your home. This easy Pumpkin Bread recipe is delicious and gorgeous.
This sourdough pumpkin bread perfectly captures the essence of fall, blending the tangy depth of sourdough with the cozy, spiced sweetness of pumpkin. Whether you’re looking to impress at your next gathering or simply want to enjoy a slice with your morning coffee, this pumpkin bread recipe is a delightful way to celebrate the season. Join me as we dive into the steps to create a loaf that’s as delicious as it is beautiful!
One of the best things about this sourdough pumpkin bread recipe is its simplicity—it’s a no-knead approach that makes the process accessible to bakers of all skill levels. With just a few ingredients and minimal hands-on time, you can create a flavorful, artisan-style loaf without the fuss of traditional kneading.
The magic lies in the long fermentation process, allowing the dough to develop its structure and flavor while you go about your day. Just mix, let it rise, and then bake—it’s that easy!
The real showstopper is the delicious pumpkin and cinnamon swirl that runs through each slice. As the bread bakes, the warm, aromatic spices mingle with the sweet, earthy notes of pumpkin, creating a symphony of flavors that will have your taste buds dancing. Each bite offers a delightful combination of soft, tender crumb and rich, spiced sweetness, making it the perfect companion for a cozy afternoon or a festive brunch. You won’t just taste the season—you’ll feel it in every delicious mouthful!
Sourdough Pumpkin Swirl Bread Recipe
Ingredients:
Bread:
- 1/4 cup sourdough starter
- 1 cup warm water
- 1/4 cup pumpkin puree
- 1/4 cup maple syrup
- 1 1/2 teaspoons salt
- 4 cups bread flour (+/- a half cup, dough can be sticky)
Cinnamon Swirl:
- 1 teaspoon cinnamon
- 1 1/2 teaspoons pumpkin spice
- 1/2 cup brown sugar
Instructions:
- Combine the Dough: In a large mixing bowl, combine the sourdough starter, warm water, pumpkin puree, and maple syrup. Stir until well blended. Gradually add the flour salt, mixing until fully incorporated. Combine until a rough dough forms (the dough may be a little sticky).
- Stretch and Fold (First Round): Throw a tea towel over the dough and set a timer for 15 minutes. Let the dough rest in a warm, dry place until the timer goes off. Then, stretch the dough on the four corners (you are building the gluten). Fold the corners back into the middle and create a rough round again after stretching. Set the timer for 15 minutes and let the dough rest again.
- Stretch and Fold (Second Round): Repeat the stretch and fold process again. Once you finish stretching, cover the dough with a tea towel and store in a warm, dry place.
- Let the dough rise: After you have stretched the dough twice, let the dough rest for 6-8 hours or overnight.
- Prepare the Cinnamon Swirl: In a small bowl, mix together the cinnamon, pumpkin spice, and brown sugar.
- Stretch the Dough: Turn the dough onto a lightly floured surface. Stretch the dough as long as you can without tearing into a large rectangle. Sprinkle 1/2 of your cinnamon swirl mixture over this rectangle.
- Preform a Letter Fold: Fold one long side of your rectangle into the center. Repeat this fold with the other side of your rectangle. Roll the dough from the bottom onto itself, sprinkling more cinnamon sugar mixture with each roll. Form into a ball (be gentle with the dough at this point). Cover with a tea towel and let the dough rest for 15 minutes.
- Stretch and Fold (Third Round): Repeat the letter fold one more time, much more gently this time. Only stretch the dough as far as it can go without tearing this time (it may not go far). Fold and roll as you did above. Form into a ball and cover with a tea towel. Let the dough rest for 1 hour in the fridge.
- Preheat the Oven and Baking Dish: Preheat the oven to 450°F . Once preheated, add your dutch oven to preheat for 1 hour (the hot dutch oven is what creates the crispy crust).
- Bake: Remove the dough from the fridge and onto a piece of parchment sprinkled with flour. Score the top of your loaf with a knife (or any tools you may have). Carefully place into your preheated dutch oven. Bake for 25 minutes covered and 5-10 minutes uncovered.
- Cool: Remove the bread from the oven and let it cool on a wire rack for at least an hour before slicing. Enjoy the delightful aroma and flavor of your homemade pumpkin sourdough swirl bread!
Now you have a delicious loaf perfect for fall gatherings or cozy mornings at home!
Leave a Reply