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Cozy Cinnamon Sugar Pumpkin Sourdough Bread

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This pumpkin sourdough bread is a cozy, forgiving loaf that fills your kitchen with the warm scents of autumn. It features a tender crumb, a subtle sourdough tang, and a crackly cinnamon sugar crust.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (120g) active sourdough starter (fed and bubbly)
  • 2 1/2 cups (315g) all-purpose flour
  • 1/4 cup (60g) unsalted butter, melted
  • 1/4 cup (60ml) warm water (about 90°F)
  • 2 tablespoons (25g) brown sugar (light or dark)
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (optional)
  • 1 teaspoon salt (fine sea salt)
  • 2 tablespoons (30g) granulated sugar (for topping)
  • 1 tablespoon (8g) ground cinnamon (for topping)
  • 1 tablespoon (15g) unsalted butter, melted (for brushing)

Instructions

  1. Feed your starter 4-6 hours before mixing: ensure it is active and bubbly, doubled in size, and smells fruity and tangy.
  2. Mix the wet ingredients: In a large bowl, combine pumpkin puree, active starter, melted butter, and warm water. Stir until smooth.
  3. Add the dry ingredients: Add flour, brown sugar, cinnamon, nutmeg, ginger, cloves, and salt. Mix with a wooden spoon until a shaggy dough forms. Cover with plastic wrap and let rest for 30 minutes (autolyse).
  4. Stretch and fold: Perform four rounds of stretch and folds, spaced 30 minutes apart. Wet your hand, stretch one side of the dough up, and fold it over itself. Rotate the bowl and repeat on all four sides.
  5. Bulk fermentation: Cover the bowl and let rise at room temperature for 4-6 hours until increased by about 50% and puffy with small bubbles.
  6. Shape the dough: Lightly flour your work surface. Turn the dough out and gently shape it into a log. Place into a parchment-lined 9×5 inch loaf pan, seam side down.
  7. Cold proof: Cover the pan with plastic wrap and refrigerate for 8-12 hours (overnight).
  8. Preheat and prepare topping: Preheat oven to 375°F (190°C). Mix granulated sugar and cinnamon for topping in a small bowl. Remove dough from fridge and let sit at room temperature while oven heats.
  9. Score and top: Brush top of dough with melted butter. Score a line down the center (about 1/2 inch deep). Sprinkle cinnamon sugar mixture generously over the top.
  10. Bake: Place pan on middle rack. Bake for 45-50 minutes until deep golden brown and a skewer inserted into the center comes out clean. Tent with foil at 30 minutes if browning too quickly.
  11. Cool: Let bread cool in pan for 10 minutes, then transfer to a wire rack. Wait at least 1 hour before slicing.

Notes

If pumpkin puree is watery, blot with a paper towel before adding. For dairy-free, swap butter with coconut oil or vegan butter. Dough should be sticky but hold its shape; add extra flour if too wet. Cold proof is essential for flavor development. Score confidently about 1/2 inch deep. Check doneness at 40 minutes. Store at room temperature for up to 4 days; freeze for up to 3 months.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon sugar bread, fall bread, sourdough bread, pumpkin bread, autumn baking, sourdough recipe

Find it online: https://tinastirs.com/cozy-cinnamon-sugar-pumpkin-sourdough-bread/