Description
A budget-friendly, hearty sourdough bread infused with pumpkin puree and a maple cinnamon swirl, perfect for weekend mornings and freezing well for meal prep.
Ingredients
Scale
- 100g active sourdough starter
- 200g pumpkin puree (100% pure, not pie filling)
- 500g all-purpose or bread flour
- 10g salt
- 30ml (2 tbsp) real maple syrup
- 100–150ml water (as needed)
- 1 tsp cinnamon
- 0.5 tsp nutmeg
- 0.25 tsp ginger
- 1 tbsp brown sugar (for swirl)
Instructions
- Mix the active sourdough starter and pumpkin puree in a large bowl until smooth. Add water and mix again. Add flour, salt, and maple syrup. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
- While dough rests, mix cinnamon, nutmeg, ginger, and 1 tablespoon of brown sugar in a small bowl. Set aside for the swirl.
- After the 30-minute rest, perform stretch and folds: wet hands, stretch dough, fold over center, rotate 90 degrees, repeat 4-5 times. Cover and rest 30 minutes. Repeat 3-4 times total, every 30 minutes, until dough is smooth and elastic.
- Turn dough onto a lightly floured counter. Shape into a loose rectangle. Spread remaining maple syrup over surface. Sprinkle spice mixture evenly. Roll tightly into a log from the long edge, pinch seam to seal. Place seam-side down into a floured proofing basket or loaf pan.
- Cover and let rise at room temperature for 2-4 hours until puffy and jiggles slightly when shaken.
- Preheat oven to 450°F (230°C) with a Dutch oven inside. Turn dough onto parchment paper, score top, place in hot pot, cover, and bake for 20 minutes. Remove lid and bake another 20-25 minutes until deep golden brown and internal temperature reaches 205°F (96°C).
- Let bread cool completely for at least 1 hour before slicing to prevent gummy texture.
Notes
Ensure sourdough starter is active and has doubled in size. Use pure pumpkin puree, not pie filling. Trust the dough’s texture over exact water measurements as humidity varies. Do not skip the stretch and folds to ensure proper structure. Cool completely before slicing.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 180
- Sugar: 6
- Sodium: 250
- Fat: 3
- Carbohydrates: 32
- Fiber: 3
- Protein: 5
Keywords: sourdough bread, pumpkin bread, maple cinnamon swirl, budget breakfast, meal prep, homemade bread, autumn recipes