This cozy pumpkin sourdough bread features warm cinnamon swirls, crushed pecans, and a soft golden crumb. A perfect fall bake for sourdough lovers.

Scale

100 g sourdough starter (active & bubbly)

500 g bread flour

180 g water

200 g pumpkin purée

12 g salt

30 g maple syrup

Pinch of cinnamon

Filling:

50 g pumpkin purée

100 g brown sugar

1 tsp cinnamon

15 g flour

60 g crushed pecans

Pinch of nutmeg

1. Mix starter, pumpkin purée, water, maple syrup, cinnamon, and flour until combined. Add salt after 30-minute rest.

2. Stretch and fold over 2–3 hours, every 30–45 minutes.

3. Let bulk ferment at room temp until nearly doubled.

4. Roll into a rectangle and spread filling evenly.

5. Roll up jelly-roll style, seal seams, and shape.

6. Place in floured banneton and cold proof overnight.

7. Preheat oven and bake at 230°C / 450°F for 20 mins covered, then 25 mins uncovered.

8. Cool completely before slicing.

Want extra crunch? Sprinkle pecans on top before baking.

Use canned pumpkin for best texture. Fresh must be thick.

Add cardamom or clove for spiced variation.

Keywords: pumpkin sourdough bread, fall sourdough, cinnamon swirl bread