Ingredients

For the Pumpkin Sourdough Dough

• ¾ cup (180 g) active sourdough starter (100% hydration)
• ¾ cup (180 g) pumpkin puree (not pumpkin pie filling)
• ½ cup (120 ml) warm milk
• ¼ cup (60 g) brown sugar or maple syrup
• 2 tablespoons honey
• 1 large egg
• 4 tablespoons (55 g) unsalted butter, melted
• 3½ cups (440 g) bread flour
• 1 teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves

For the Cinnamon Swirl Filling

• ⅓ cup (70 g) brown sugar
• 2 tablespoons all-purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, softened

For the Topping (Optional)

• 1 tablespoon melted butter
• Pumpkin seeds (pepitas)
• A sprinkle of cinnamon sugar

Equipment

• Large mixing bowl
• Stand mixer (optional)
• 9×5-inch loaf pan
• Rolling pin (optional)
• Kitchen towel or plastic wrap
• Cooling rack

Instructions

Step 1: Prepare the Dough

1. In a large bowl, mix together:
   • Sourdough starter
   • Pumpkin puree
   • Warm milk
   • Brown sugar
   • Honey
   • Egg
   • Melted butter
2. Add bread flour, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix until a shaggy dough forms.

Step 2: Knead the Dough

Stand Mixer Method:

1. Knead with a dough hook for 8–10 minutes until smooth and elastic.

By Hand:

1. Knead on a lightly floured surface for 10–15 minutes.

The dough should become soft and slightly tacky.

Step 3: First Rise (Bulk Fermentation)

1. Place dough in a lightly greased bowl.
2. Cover and allow it to rise at room temperature for 4–6 hours, or until doubled in size.

For stronger sourdough flavor, refrigerate overnight after the first rise.

Step 4: Prepare the Cinnamon Filling

1. Mix together:
   • Brown sugar
   • Flour
   • Cinnamon
2. Add softened butter and mix until a spreadable paste forms.

Step 5: Shape the Loaf

1. Transfer dough to a lightly floured surface.
2. Roll into a rectangle approximately 9×14 inches.
3. Spread cinnamon filling evenly over the dough.
4. Roll tightly from the short side into a loaf shape.
5. Pinch the seam closed.

Step 6: Second Rise

1. Place dough seam-side down into a greased 9×5-inch loaf pan.
2. Cover and let rise for 1–2 hours until the dough rises above the rim of the pan.

Step 7: Bake

1. Preheat oven to 350°F (175°C).
2. Brush the top with melted butter.
3. Sprinkle with pumpkin seeds or cinnamon sugar if desired.
4. Bake for 45–55 minutes until golden brown and fully baked.

The internal temperature should reach about 190°F (88°C).

Step 8: Cool and Slice

1. Remove bread from the pan.
2. Cool completely on a wire rack for at least 1 hour before slicing.
3. Slice and serve.

Flavor Variations

Pumpkin Chocolate Chip Bread

Add ¾ cup chocolate chips to the dough before shaping.

Maple Pecan Pumpkin Bread

Add chopped pecans and replace brown sugar with maple syrup.

Cream Cheese Swirl Pumpkin Bread

Add a sweetened cream cheese layer along with the cinnamon filling.

Pumpkin Spice Raisin Bread

Add raisins and extra pumpkin spice seasoning.

Nutty Pumpkin Bread

Fold in walnuts, pecans, or pumpkin seeds.

Storage

• Room Temperature: Store wrapped for up to 3 days.
• Refrigerator: Keeps fresh for up to 1 week.
• Freezer: Freeze slices or the whole loaf for up to 3 months.

Serving Suggestions

Enjoy with:

• Salted butter
• Cream cheese spread
• Honey butter
• Pumpkin spice latte
• Coffee or tea
• Greek yogurt
• Apple butter

Chef’s Tips

• Use active sourdough starter that is bubbly and recently fed for the best rise.
• Avoid adding too much flour—the pumpkin makes the dough naturally softer.
• Roll the dough tightly to create a defined cinnamon swirl.
• Cool completely before slicing to prevent a gummy texture.
• For deeper flavor, let the shaped loaf proof overnight in the refrigerator.

Approximate Nutrition (Per Slice)

• Calories: 230
• Fat: 7 g
• Protein: 6 g
• Total Carbohydrates: 36 g
• Fiber: 2 g
• Sugar: 10 g
• Sodium: 240 mg