Pumpkin spice brown sugar

A soft, slightly tangy sourdough loaf swirled with pumpkin spice, brown sugar, and cinnamon — perfect for autumn mornings and cozy afternoons.

 Time & Difficulty

• Prep & Mix: 30 minutes

• Bulk Fermentation: 4–6 hours (room temperature)

• Shaping & Proofing: 2–4 hours

• Baking: 35–40 minutes

• Total Time: Approximately 8–10 hours (mostly hands-off)

• Skill Level: Intermediate (basic sourdough knowledge recommended)

• Yields: 1 medium loaf (about 12 slices)

 Overview

This sourdough bread is a beautiful marriage of tangy wild yeast fermentation and warm fall spices. It combines the natural depth of sourdough with the sweet, aromatic flavors of pumpkin spice, brown sugar, and cinnamon, resulting in a loaf that’s perfect for toast, sandwiches, or just enjoying plain.

 Ingredients

For the Starter (if you don’t have one ready):

• 50g active sourdough starter (fed and bubbly)

• 100g all-purpose or bread flour

• 100g water (room temp)

For the Dough:

• 400g bread flour

• 100g whole wheat flour

• 300g water (room temp)

• 100g active sourdough starter

• 10g salt

• 2 tsp pumpkin pie spice (or pumpkin spice blend)

• ½ cup (100g) brown sugar, packed

• 2 tsp ground cinnamon

For the Swirl:

• 2 tbsp brown sugar

• 1 tbsp cinnamon

• 1 tsp pumpkin spice

• 1 tbsp softened butter or oil (optional, for richness)

 Instructions

 Step 1: Prepare Your Starter (if needed)

If you don’t have an active starter, mix the 50g starter, flour, and water. Let it ferment at room temp for 4–6 hours until bubbly.

 Step 2: Mix the Dough

1. In a large bowl, combine bread flour, whole wheat flour, pumpkin pie spice, and water. Stir until just combined — the dough will be shaggy and sticky.

2. Cover and let rest for 30 minutes (autolyse).

3. Add the sourdough starter and salt. Mix thoroughly until well incorporated.

 Step 3: Bulk Fermentation & Stretch & Folds

1. Perform 4 sets of stretch & folds over the next 2–3 hours (every 30–45 minutes).

2. After the last fold, let the dough ferment until doubled in size (4–6 hours total depending on room temp).

 Step 4: Shape & Add Swirl

1. On a lightly floured surface, gently flatten the dough into a rectangle.

2. Mix the swirl ingredients (brown sugar, cinnamon, pumpkin spice, softened butter) into a paste or sprinkle evenly.

3. Roll the dough tightly into a log, sealing the edges to trap the swirl.

4. Place the loaf into a floured banneton or bowl lined with a floured towel, seam side up.

 Step 5: Final Proof

1. Cover and proof for 2–4 hours at room temperature or refrigerate overnight for a slow, flavorful rise.

 Step 6: Bake

1. Preheat oven to 450°F (230°C) with a Dutch oven or baking stone inside.

2. Carefully invert the loaf onto parchment paper, seam side down.

3. Score the top with a sharp blade or lame.

4. Place the loaf inside the preheated Dutch oven, cover with lid, and bake for 20 minutes.

5. Remove the lid and bake another 15–20 minutes until crust is golden and caramelized.

6. Cool completely on a wire rack before slicing.

 Serving Suggestions

• Toast with butter or cream cheese

• Spread with honey or maple syrup

• Use for sweet breakfast sandwiches with nut butter

• Pair with coffee or chai for a cozy treat

 Nutrition Estimate (Per slice – Approximate)

 Pro Tips

• Use active, bubbly starter for the best rise.

• Adjust sugar to taste — you can reduce or increase for sweetness preference.

• Add pumpkin puree (about ¼ cup) if you want more moisture and pumpkin flavor; adjust flour and water accordingly.

• Don’t skip the resting/autolyse step — it improves dough extensibility and flavor.

• Use a Dutch oven or baking stone for the best crust.

 Storage

• Store in a paper bag or bread box at room temperature for 2–3 days.

• Freeze sliced for up to 1 month — toast straight from frozen.

 Final Thoughts

This Pumpkin Spice Brown Sugar Cinnamon Sourdough is a wonderful way to celebrate the flavors of the season while enjoying the wholesome tang of sourdough. Whether for a weekend brunch or an afternoon snack, it’s sure to become a fall favorite.