Cozy Pumpkin Sourdough Bread with Pepitas and Cinnamon Swirl
A comforting autumn sourdough bread featuring pumpkin puree, a warm cinnamon swirl, and crunchy toasted pepitas. This loaf combines moist crumb with a rustic crust, perfect for cozy fall mornings and gatherings.
- Prep Time: 50 minutes
- Cook Time: 45 minutes
- Total Time: 4 hours 35 minutes
- Yield: 1 loaf (about 10-12 slices) 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 150g (about 2/3 cup) active sourdough starter, bubbly and ready
- 500g (about 4 cups) all-purpose flour
- 100g (3/4 cup) whole wheat flour
- 200g (about 3/4 cup) pumpkin puree, unsweetened
- 250g (1 cup) warm water (around 75°F / 24°C)
- 50g (1/4 cup) brown sugar
- 10g (1 1/2 teaspoons) salt
- 2 tablespoons ground cinnamon
- 75g (1/3 cup) granulated sugar
- 60g (1/2 cup) toasted pepitas (pumpkin seeds)
- 30g (2 tablespoons) melted butter or coconut oil (optional)
Instructions
- Feed your sourdough starter and wait until it is active and bubbly, about 4-6 hours after feeding (about 15 minutes prep).
- In a large bowl, combine all-purpose flour, whole wheat flour, salt, and brown sugar. Add pumpkin puree, active starter, and warm water. Stir with a wooden spoon until a shaggy dough forms (about 5 minutes).
- Cover the bowl with a damp towel and let the dough rest at room temperature (around 70°F / 21°C) for 30 minutes.
- Perform a gentle stretch and fold on all four sides of the dough. Rest another 30 minutes and repeat the stretch and fold once more. Continue bulk fermentation for a total of 3-4 hours until the dough nearly doubles in size.
- Mix cinnamon and granulated sugar in a small bowl to prepare the cinnamon swirl.
- Generously flour your work surface. Turn the dough out gently and roll into a 12×8 inch (30×20 cm) rectangle. Brush melted butter or coconut oil lightly over the surface, sprinkle cinnamon sugar evenly, and scatter toasted pepitas on top.
- Starting from the long side, roll the dough into a tight log and pinch the seam to seal.
- Place the dough seam-side down in a floured banneton or bowl lined with a well-floured towel. Cover and proof for 1.5 to 2 hours until puffy but not overproofed.
- About 45 minutes before baking, preheat the oven to 450°F (230°C) with a Dutch oven and lid inside.
- Transfer the dough to parchment paper, score the top with a sharp knife, place inside the preheated Dutch oven, cover, and bake for 20 minutes.
- Remove the lid and bake for another 20-25 minutes until deeply golden and crusty.
- Transfer the bread to a cooling rack and let it rest completely for at least 2 hours before slicing.
Notes
Use a kitchen scale for precise measurements, especially with pumpkin puree. Toast pepitas in a dry pan for 3-4 minutes until fragrant. If dough is too sticky during shaping, use flour sparingly to avoid drying out the crumb. Baking in a Dutch oven traps steam for a crisp crust; if unavailable, create steam with a pan of water or cover the loaf with a metal bowl during baking.
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 200
- Sugar: 7
- Sodium: 300
- Fat: 6
- Saturated Fat: 1.5
- Carbohydrates: 33
- Fiber: 3
- Protein: 6
Keywords: pumpkin sourdough bread, cinnamon swirl bread, pepitas bread, autumn bread, sourdough pumpkin bread, cozy fall bread