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- 500g bread flour - 200g pumpkin puree - 100g active sourdough starter These ingredients form the base of your delicious bread. The bread flour gives it strength and structure. Pumpkin puree adds moisture and a lovely fall flavor. Your sourdough starter not only helps the bread rise but also adds that unique tangy taste. - 75g brown sugar - 10g sea salt - 1 tablespoon ground cinnamon These flavor enhancers are key to making your bread stand out. Brown sugar offers a rich sweetness, while sea salt brings out the flavors. Ground cinnamon is the star here, providing warmth and spice that pairs perfectly with pumpkin. - 50g unsalted butter - 50g chopped walnuts or pecans These optional add-ins can elevate your bread. Softened butter makes the dough richer and softer. Chopped nuts add a delightful crunch and texture. You can mix and match based on your taste or mood. Mixing the dough Start in a large bowl. Combine 500g bread flour, 200g pumpkin puree, 100g active sourdough starter, and 350ml warm water. Stir until you have a shaggy dough. Incorporating sugar and salt Next, sprinkle 75g brown sugar and 10g sea salt over your dough. Use your hands or a spatula to mix everything well. Make sure the sugar and salt blend in fully. Kneading technique Now, transfer the dough to a floured surface. Knead for about 10 minutes. The dough should be smooth and elastic. Press it gently, and it should spring back. First rise duration Lightly grease a large bowl and place the kneaded dough inside. Cover it with a damp cloth. Let it rise at room temperature for 4-6 hours. It should double in size. Punching down the dough Once the dough has risen, gently punch it down. This step helps to release excess air. Rolling and shaping the loaf Shape the dough into a rectangle, about 1 inch thick. Spread 50g softened butter on top. Sprinkle ground cinnamon, and add extra brown sugar and nuts if you like. Roll the dough from the longer side into a log. Pinch the seams to keep it together. Preheating the oven Preheat your oven to 375°F (190°C). Baking time and doneness indicators Place the rolled log in a greased loaf pan with the seam side down. Cover it and let it rise for another 2-3 hours. Bake for 35-40 minutes. It should be golden brown. Tap the bottom; it should sound hollow. To knead the dough well, use your palms. Push it down and then fold it over. Turn the dough a quarter turn and repeat. Knead for about 10 minutes until it feels smooth and elastic. Dough elasticity is key. A good dough springs back when you press it. This shows the gluten has formed well. If your dough lacks elasticity, it may not rise properly. You can add spices for more depth. Try nutmeg or ginger for extra warmth. Adding chopped nuts like walnuts or pecans gives a lovely crunch. They also enhance the bread's flavor profile. Adjust the sweetness to your liking. If you want it sweeter, add a bit more brown sugar. Just keep in mind that too much sugar can affect the dough’s rise. If your loaf is dense, it may not have risen long enough. Ensure you let it double in size during the first rise. If it’s too packed, it means the dough was not kneaded enough. For under-baking, check your oven’s temperature. Use an oven thermometer if needed. If it’s over-baked, reduce the time slightly. The bread should sound hollow when tapped. This means it’s done perfectly. {{image_4}} You can make this bread even more fun. Here are some ways to change the flavor: - Adding chocolate chips: Mix in 100g of chocolate chips. They will melt and add a sweet touch. The chocolate pairs well with pumpkin and spice. - Incorporating dried fruits: Toss in 100g of dried fruits, like cranberries or raisins. The fruity bursts add a nice contrast to the warm spices. Want to make this bread fit your diet? Here are some easy swaps: - Gluten-free options: Use a gluten-free bread flour blend. Make sure it has xanthan gum for the right texture. This way, everyone can enjoy the bread. - Vegan substitutions: Replace the butter with coconut oil or a vegan spread. Use maple syrup instead of brown sugar for a delicious twist. How you serve this bread can make it even better. Try these ideas: - Pairing with spreads: Serve warm with cream cheese or butter. The rich spreads complement the bread's flavors perfectly. You can also use honey or nut butter for a sweet treat. - Serving as a breakfast item: Slice it thick and toast it for breakfast. This bread is perfect for busy mornings. Enjoy it with coffee or tea for a cozy start to your day. To keep your Cinnamon Swirl Pumpkin Sourdough fresh, store it in a cool place. Wrap it in plastic wrap or place it in a paper bag. This helps maintain its soft texture. If you want to keep it for longer, freezing is a great option. Wrap the loaf tightly in foil or plastic wrap, then place it in a freezer bag. This way, it can last up to three months. When you want to enjoy it again, just thaw it overnight in the fridge. When it's time to enjoy your bread, toasting slices brings back its warmth and crunch. Use a toaster or a skillet. Just toast until golden brown. If you prefer to warm up the whole loaf, preheat your oven to 350°F (175°C). Place the loaf on a baking sheet and warm it for about 10-15 minutes. This makes the bread soft and smells amazing. Enjoy every slice! Yes, you can use fresh pumpkin. Fresh pumpkin adds great flavor and nutrition. To prepare it, peel and chop the pumpkin. Then, steam or roast the pieces until soft. Blend the cooked pumpkin until smooth. This makes a perfect puree for your bread. Your sourdough is ready when it has doubled in size. Look for a puffy shape. You can also do the "poke test." Gently poke the dough with your finger. If the dough springs back slowly, it is ready to bake. This bread pairs well with many things. Try it warm with cream cheese or butter. You can also serve it with honey or maple syrup for a sweet touch. It’s great alongside coffee or tea for a cozy treat. In this blog post, I shared how to make a delicious cinnamon swirl pumpkin sourdough loaf. We explored key ingredients like bread flour, pumpkin puree, and sourdough starter, along with flavor enhancers such as brown sugar and cinnamon. I walked through step-by-step instructions covering prep, kneading, shaping, and baking. Remember, you can adjust flavors and add fun ingredients, like nuts or chocolate. This recipe is easy to customize and great for any meal. Enjoy baking and sharing your tasty creation!

Cinnamon Swirl Pumpkin Sourdough

Discover the delightful flavors of fall with this Cinnamon Swirl Pumpkin Sourdough recipe! This homemade bread combines pumpkin puree, warming spices, and a touch of sweetness for a unique twist on traditional sourdough. With easy steps and simple ingredients, you can create a beautifully swirled loaf that’s perfect for sharing. Click through to explore the full recipe and bring a cozy taste of autumn to your kitchen!
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Ingredients
  

500g bread flour

200g pumpkin puree (canned or homemade)

100g active sourdough starter

350ml warm water

75g brown sugar

10g sea salt

1 tablespoon ground cinnamon

50g unsalted butter, softened at room temperature

50g chopped walnuts or pecans (optional for added texture)

Instructions
 

In a large mixing bowl, combine the bread flour, warm water, sourdough starter, and pumpkin puree. Stir the mixture until it forms a shaggy, cohesive dough.

    Sprinkle the brown sugar and sea salt over the dough mixture. Use your hands or a spatula to blend the ingredients thoroughly until fully incorporated.

      Transfer the dough onto a clean, lightly floured surface and knead for about 10 minutes. Continue kneading until the dough becomes smooth, elastic, and springs back when pressed.

        Lightly grease a large bowl and place the kneaded dough inside. Cover it with a damp cloth or plastic wrap, and let it rise at room temperature for 4-6 hours or until it has doubled in size.

          After the dough has risen, gently punch it down to release excess air. Shape it into a rectangle on a floured surface, measuring roughly 1 inch thick.

            Evenly spread the softened butter across the surface of the dough. Sprinkle the ground cinnamon over the butter, and if desired, add a little extra brown sugar and the chopped nuts for delightful crunch.

              Starting from the longer side of the rectangle, carefully roll the dough into a log shape, ensuring to pinch the seams securely to avoid unrolling during baking.

                Position the rolled log into a greased loaf pan with the seam side facing down. Cover it again with a cloth and allow it to rise for another 2-3 hours, or until it puffs up nicely.

                  Preheat your oven to 375°F (190°C). Once preheated, bake the loaf for 35-40 minutes, or until it is golden brown and produces a hollow sound when tapped on the bottom.

                    Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. This helps the flavors to develop and the texture to set perfectly.

                      Prep Time: 15 minutes | Total Time: 8 hours (including rising periods) | Servings: 10 slices

                        - Presentation Tips: Once cooled, slice the bread and serve it warm with a light spread of cream cheese or butter for a comforting touch. For an inviting display, arrange slices on a rustic wooden cutting board, lightly dust with additional cinnamon, and scatter a few chopped nuts around for garnish.