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Delicious Pumpkin Cinnamon Swirl Sourdough Bread

Pumpkin Cinnamon Swirl Sourdough Bread made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 cup active sourdough starter
  • ¾ cup pumpkin puree
  • ½ cup warm water
  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • ¾ cup brown sugar
  • ½ cup chopped pecans or walnuts optional
  • 1 tablespoon vegetable oil

Method
 

  1. In a large mixing bowl, combine the sourdough starter, pumpkin puree, warm water, flour, sugar, salt, 1 teaspoon of cinnamon, and nutmeg.
  2. Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic.
  3. Shape the dough into a ball and place it in an oiled bowl, turning to coat. Cover with a damp cloth and let it rise in a warm place until doubled in size, about 3-4 hours.
  4. In a small bowl, combine the remaining cinnamon with brown sugar and melted butter. Set aside.
  5. After the dough has doubled, punch it down and roll it into a rectangle about ½ inch thick.
  6. Spread the cinnamon-sugar mixture evenly over the dough. Sprinkle chopped nuts on top, if using.
  7. Roll the dough tightly into a log from the short end, pinching seams to seal.
  8. Place the prepared loaf into a greased loaf pan, cover, and let rise for another 1-2 hours, or until it has expanded to the edges of the pan.
  9. Preheat your oven to 375°F (190°C).
  10. Bake the bread for 40-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
  11. Remove the bread from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

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