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- 500g bread flour - 200g pumpkin puree (canned or fresh) - 100g sourdough starter, active and bubbly - 350ml warm water - 75g brown sugar - 10g sea salt - 1 tablespoon ground cinnamon - 50g unsalted butter, softened - 50g chopped walnuts or pecans (optional) The magic starts with bread flour. It gives structure and chew. Then comes pumpkin puree, which adds moisture and flavor. Your sourdough starter is key. It helps the bread rise and adds tang. Warm water is needed to activate the starter. Brown sugar adds sweetness and richness. Sea salt enhances the bread's taste. Ground cinnamon brings warmth and spice. Unsalted butter makes the dough soft and rich. If you like, add chopped walnuts or pecans for crunch and flavor. Gather these ingredients first. They make the bread taste amazing and give it a lovely texture. Working with fresh items helps boost flavor. Enjoy the process of mixing and creating! Start by grabbing a large mixing bowl. In this bowl, combine the bread flour, pumpkin puree, warm water, and your active sourdough starter. Stir until you see a shaggy dough form. This dough should look rough and a bit messy. That’s okay! It means you’re on the right track. The goal is to mix these ingredients well so that they come together. Next, add the brown sugar and sea salt to your dough mixture. Make sure to mix it thoroughly. You want the sugar and salt to blend into the dough. This step ensures a uniform flavor throughout your bread. The sweetness from the sugar and the savory touch from the salt make a perfect balance. Now, it’s time to knead the dough. Transfer it to a clean, floured surface. Knead for about 10 minutes. You want the dough to become smooth and elastic. This kneading process builds strength in the dough. Once done, place it in a lightly greased bowl. Cover it with a damp cloth. Let it rise at room temperature for about 4-6 hours. Watch it grow! The dough should double in size. After the first rise, it's punch-down time! Gently punch down the dough to release air. Then, shape it into a rectangle on a floured surface. Now, spread the softened butter over the surface of the dough. Sprinkle the ground cinnamon and any chopped nuts you like. This is where the magic happens! The filling brings wonderful flavor and texture to your bread. Roll the dough tightly into a log from the longer side. Pinch the seams to seal it well. Place your log into a greased loaf pan, seam side down. Cover it with a cloth again. Let it rise for about 2-3 hours until it puffs up nicely. Preheat your oven to 375°F (190°C). Bake the loaf for 35-40 minutes. It should be golden brown and sound hollow when tapped on the bottom. This is the moment you’ve been waiting for! To ensure an active sourdough starter, feed it regularly. Use equal parts flour and water. Let it sit at room temperature. This keeps it bubbly and ready. When kneading dough, use the heel of your hand. Push the dough away from you. Fold it over and repeat. Knead for about 10 minutes. The dough should feel smooth and elastic. You can add spices like nutmeg or ginger for extra warmth. Try adding different nuts, such as pecans or almonds. They bring a nice crunch and flavor. Experiment with sweeteners too. Swap brown sugar for maple syrup or honey. Each will change the taste profile in a fun way. If your dough doesn't rise, check the temperature. It should be warm, around 75°F to 80°F. If it's too cold, move it to a warmer spot. For overly dry dough, add a little water. If it's too sticky, sprinkle flour gradually. Adjust until you get the right consistency. {{image_2}} You can make your cinnamon swirl pumpkin sourdough even more fun. Try adding chocolate chips for a sweet burst. Dried fruits like raisins or cranberries also work well. They add a chewy texture that contrasts nicely. You can also mix in different nuts. Walnuts or pecans are great choices. They give a nice crunch and flavor. Feel free to swap nuts based on what you have. For those needing gluten-free options, you can use gluten-free flour blends. Just make sure to add a binding agent like xanthan gum. This helps the bread hold together well. If you want a vegan version, replace the butter with coconut oil or a vegan spread. You can use coconut sugar instead of brown sugar for sweetness. These swaps make the bread suitable for more diets. This recipe is not just for loaves. You can create cinnamon swirl pumpkin rolls too. Simply cut the rolled dough into smaller pieces before the final rise. Baking as mini loaves or muffins is another fun idea. Adjust the baking time to about 20-25 minutes for muffins. Keep an eye on them to avoid overbaking. Each format gives a unique twist to this delightful recipe. To keep your Cinnamon Swirl Pumpkin Sourdough fresh, store it in a bread box or a paper bag. This method allows air circulation while keeping moisture in. Avoid plastic bags, as they trap moisture and make the crust soggy. You can also wrap the bread in a clean kitchen towel. It stays fresh for about three days. If you want to enjoy your bread longer, slice it before storing. This makes it easy to grab a piece when you need it. Just make sure to keep the slices tightly wrapped to prevent drying out. For long-term storage, freezing is the best option. To freeze your bread, first, let it cool completely after baking. Then, wrap it tightly in plastic wrap, followed by aluminum foil. This double wrap prevents freezer burn and keeps the flavor intact. You can freeze it for up to three months. When you’re ready to enjoy it, take the bread out of the freezer. Let it thaw at room temperature for a few hours. If you want to warm it up, preheat your oven to 350°F (175°C). Place the loaf in the oven for about 10-15 minutes. This step revives the crust and makes it taste freshly baked. The sourdough usually takes about 4-6 hours to rise. This time can vary based on your kitchen’s warmth. If it’s cooler, it may take longer. You want the dough to double in size. After shaping, let it rise again for about 2-3 hours. This second rise is key for a light and fluffy loaf. Yes, you can use pumpkin spice! It adds a warm, fall flavor. Pumpkin spice often has cinnamon, nutmeg, and ginger. This mix can change the taste slightly but in a good way. If you love those spices, it’s a great option. Just keep in mind that the flavor will be a bit different. This bread pairs well with many things. Here are some ideas: - Cream cheese or butter for spreading. - Honey or maple syrup for sweetness. - Warm drinks like coffee or tea. - A side of fruit or a salad for brightness. These options will enhance your delightful loaf! You now have all the steps to make delicious Cinnamon Swirl Pumpkin Sourdough. We covered essential ingredients, mixing, kneading, and baking. You learned tips to enhance flavor and fix common problems. Don’t forget to explore variations and storage methods to keep your bread fresh. Baking can be fun and rewarding, so enjoy the process. I hope you feel ready to create this tasty treat in your kitchen!

Cinnamon Swirl Pumpkin Sourdough

Indulge in the warm, cozy flavors of cinnamon swirl pumpkin sourdough with this delightful recipe! This easy-to-follow guide shows you how to create a scrumptious loaf filled with pumpkin puree and aromatic spices. Perfect for autumn gatherings or a comforting treat at home. Ready to bake? Click through now to explore the full recipe and savor the joy of homemade sourdough!
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Ingredients
  

500g bread flour

200g pumpkin puree (canned or fresh)

100g sourdough starter, active and bubbly

350ml warm water

75g brown sugar

10g sea salt

1 tablespoon ground cinnamon

50g unsalted butter, softened

50g chopped walnuts or pecans (optional)

Instructions
 

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

    Add the brown sugar and sea salt to the dough, mixing thoroughly until well incorporated.

      Knead the dough on a clean, floured surface for about 10 minutes until the dough is smooth and elastic.

        Place the kneaded dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for about 4-6 hours, or until doubled in size.

          Once the dough has risen, punch it down and shape it into a rectangle on a lightly floured surface.

            Spread the softened butter over the surface of the dough, then sprinkle the ground cinnamon and additional sugar if desired, followed by the chopped nuts for extra crunch.

              Roll the dough tightly into a log from the longer side, pinching the seams to seal it securely.

                Place the log into a greased loaf pan, seam side down. Cover with a cloth and let it rise again for about 2-3 hours or until it’s puffed up nicely.

                  Preheat the oven to 375°F (190°C). Bake the loaf for 35-40 minutes or until golden brown and sounds hollow when tapped on the bottom.

                    Let the bread cool on a wire rack before slicing to allow the flavors to set.

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

                        - Presentation Tips: Slice the bread and serve it warm with a light spread of cream cheese or butter. For an attractive display, serve it on a wooden cutting board with a sprinkle of cinnamon and a few extra nuts for garnish.