A Slice of Pumpkin Pie in Every Bite
I’ve tested more pumpkin sourdough bread recipes than I can count—some were too dense, some too plain, and some just didn’t capture that cozy, pumpkin-pie flavor I was craving. My goal was to create a loaf that tastes like autumn itself: warm, fragrant, and comforting.
The blend of spices in this recipe was inspired by my mother-in-law’s amazing pumpkin pie—rich, aromatic, and perfectly balanced. And because I can never resist a little texture and surprise, I added a pecan-brown sugar-oat swirl that gives every slice extra flavor and just the right amount of crunch—like the perfect pie crust baked right into your bread.
After a lot of experimenting and combining different ideas, this is the recipe I finally landed on. It’s soft, delicately sweet, and full of pumpkin flavor—perfect for breakfast, brunch, or a cozy afternoon treat.
How to Make Pumpkin Pecan Swirl Sourdough Bread
This recipe follows a classic sourdough process, with pumpkin puree added from the start for both moisture and flavor. The dough is slightly higher hydration but easy to handle with gentle folds and patience.
For the Dough:
- 100 g active, bubbly sourdough starter
- 275 g pumpkin puree (homemade or canned)
- 500 g organic unbleached white flour
- 200 g water (keep a little extra on hand if needed)
- 65 g brown sugar
- 10 g salt
- 1 tsp cinnamon
- 1 tsp nutmeg
- ½ tsp ginger
For the Pecan Swirl Filling:
- 50 g brown sugar
- 40 g rolled oats
- 100 g chopped pecans
- 1 tsp cinnamon
Step-by-Step Instructions
1. Autolyse
In a large glass or ceramic bowl, combine your starter, water, and brown sugar. Stir until the sugar dissolves. Add the pumpkin puree, flour, salt, cinnamon, nutmeg, and ginger. Mix everything together with a Danish Whisk until the dough is rough and shaggy.
Cover with plastic wrap or a damp towel and let it rest for about 1 hour. This allows the flour to fully hydrate and helps the gluten begin to form.
2. Form the Dough
After the autolyse, work around the bowl, grabbing sections of dough from the edge, stretching them upward, and folding them over toward the center. Continue this for four folds until the dough feels smoother and more cohesive.
Cover again and rest for 30 minutes.
3. Stretch & Fold
Over the next 2 hours, perform 3 sets of stretch and folds, spaced about 30 minutes apart. Each set strengthens the dough and builds elasticity.
After your final set, cover the bowl and let the dough rest.
4. Bulk Fermentation
Let the dough rise at room temperature until it has roughly doubled in size and feels airy and puffy. Depending on the temperature of your kitchen, this can take 4 to 8 hours.
5. Add the Pecan Swirl
When bulk fermentation is complete, turn the dough out onto a lightly floured surface. Gently press it into a rectangle about ½ inch thick.
In a small bowl, mix together the brown sugar, oats, pecans, and cinnamon for the filling. Sprinkle the mixture evenly over the dough.
Starting at one short edge, roll the dough up tightly (like a jelly roll) to create that beautiful swirl.
6. Shape the Loaf
With a sharp knife slice the roll in half lengthwise.
Starting at one end twist the two halves forming a braided log.
Roll the log up to form a rounded loaf of braided bread.
If you’d like, dust a few extra oats or chopped pecans into the banneton before adding your dough for a rustic, textured finish.
7. Cold Ferment
Cover the dough loosely with a plastic bag or damp towel and refrigerate for at least 5 hours, and up to 36 hours. A long, slow ferment develops deeper flavor, a richer crust, and that lovely hint of tang that complements the pumpkin perfectly.
8. Preheat the Oven
When you’re ready to bake, preheat your oven to 450°F (230°C) with your Dutch oven inside. Let it heat for at least 45–60 minutes.
Keep the dough in the fridge until you’re ready to bake—cold dough scores more cleanly and gives a better oven spring.
9. Bake
Remove the dough from the fridge and gently invert it onto a piece of parchment paper. Score the top with a lame or sharp knife.
Carefully lower it into the hot Dutch oven using the parchment as a sling. Cover and bake for 30 minutes, then uncover and reduce the oven temperature to 410°F (210°C). Bake for another 10–15 minutes, until the crust is a deep golden brown and the kitchen smells like heaven.
Tip: I always place a pizza stone, or a stoneware baking sheet on the rack beneath the Dutch oven to diffuse the heat and keep the bottom of the bread from burning.
10. Cool Completely
Transfer the loaf to a wire rack and allow it to cool for at least 1 hour before slicing (I know, it’s hard!). This helps the crumb set and keeps that beautiful swirl intact.
Serving & Storing
This bread is incredible toasted with butter, drizzled with maple syrup, or turned into the most decadent French toast you’ve ever had.
Store it in a linen bag at room temperature for up to 3 days, or slice and freeze for longer storage.
Love this recipe? You’ll love baking even more with the right tools. From proofing baskets to starter jars, I’ve gathered all the sourdough essentials for you.
🍞 Take a look here.