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Cozy Pumpkin Sourdough Bread Recipe with Easy Maple Cinnamon Honey Swirl

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A warm and comforting pumpkin sourdough bread featuring a luscious maple cinnamon honey swirl, perfect for cozy fall occasions and breakfast gatherings.

Ingredients

Scale
  • 3 cups (360 g) unbleached all-purpose flour
  • 1 cup (240 g) active sourdough starter (100% hydration), fed and bubbly
  • 1 cup (225 g) pumpkin puree, canned or fresh
  • 1/2 cup (120 ml) warm water, around 80°F (27°C)
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg (optional)
  • 2 tablespoons vegetable oil or melted butter (use vegan butter for dairy-free)
  • 1/4 cup (60 ml) pure maple syrup, preferably grade A
  • 1/4 cup (85 g) honey, wildflower honey preferred
  • 2 teaspoons ground cinnamon (for swirl)
  • 2 tablespoons melted butter (optional, for swirl)
  • Pinch of salt (for swirl)

Instructions

  1. Feed your sourdough starter about 4-6 hours before starting to ensure it’s bubbly and active. (5 minutes prep plus resting)
  2. In a large mixing bowl, combine 3 cups flour, 1 1/2 teaspoons salt, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
  3. In a separate bowl, whisk together 1 cup fed starter, 1 cup pumpkin puree, 1/2 cup warm water, 2 tablespoons brown sugar, and 2 tablespoons melted butter or oil.
  4. Pour the wet ingredients into the dry and mix until just combined. The dough will be sticky and shaggy.
  5. Cover the bowl with plastic wrap or a damp towel and leave at room temperature (70-75°F / 21-24°C) for 4-5 hours. Every 30 minutes for the first 2 hours, perform gentle stretch and folds 4 times around the bowl.
  6. While the dough is rising, whisk together 1/4 cup maple syrup, 1/4 cup honey, 2 teaspoons ground cinnamon, 2 tablespoons melted butter (optional), and a pinch of salt in a small bowl. Set aside.
  7. After bulk fermentation, transfer dough onto a floured surface and flatten into a 12×8 inch rectangle.
  8. Spoon the maple cinnamon honey mixture evenly over the dough, leaving a small border.
  9. Roll the dough tightly from the long edge into a log, pinch the seam to seal, and tuck the ends underneath to fit into a greased 9×5 inch loaf pan.
  10. Cover the loaf pan loosely with plastic wrap and let it proof at room temperature for 2-3 hours, until risen noticeably but not doubled.
  11. Preheat oven to 375°F (190°C). Bake the loaf for 40-45 minutes until golden brown and internal temperature reaches about 200°F (93°C). Tent with foil if top browns too quickly.
  12. Remove bread from oven and cool in pan for 15 minutes, then transfer to a wire rack to cool completely before slicing (about 1 hour).

Notes

[‘Use a bubbly, active starter for best rise.’, ‘Do not overmix; dough should be sticky and loose.’, ‘Perform stretch and folds during bulk fermentation to develop gluten.’, ‘Spread the swirl mixture evenly but avoid excess liquid to prevent slowing the rise.’, ‘Use an oven thermometer to maintain correct baking temperature.’, ‘Allow bread to cool completely before slicing for best crumb texture.’, ‘For vegan version, substitute butter with coconut oil or dairy-free margarine.’, ‘For gluten-free adaptation, use gluten-free sourdough starter and flours.’, ‘Add spices like cloves, ginger, or allspice for variation.’, ‘Add nuts or dried cranberries for texture and flavor twists.’, ‘Store leftover bread in airtight container at room temperature for 2 days or freeze up to 3 months.’]

Nutrition

Keywords: pumpkin bread, sourdough bread, maple cinnamon honey swirl, fall baking, cozy bread, homemade bread, autumn recipe

Find it online: https://gleamgulp.com/cozy-pumpkin-sourdough-bread-recipe-with-easy-maple-cinnamon-honey-swirl/