For the Dough:

• 150g active sourdough starter 

• 250g pumpkin purée (not pumpkin pie filling)

• 75g organic A2 milk (or non-dairy milk)

• 50g pure maple syrup

• 1 large egg

• 500g unbleached flour

• 8g sea salt

• 50g grass-fed butter, softened

For the Filling:

• 100g coconut sugar

• 2 tsp Ceylon cinnamon

• 1 tsp pumpkin pie spice

• 40g grass-fed butter, softened

Method:

Mix the Dough

 -In a large bowl, whisk together pumpkin purée, milk, starter, honey, and egg.

-Add flour and salt, mix until shaggy dough forms.

-Knead in softened butter until dough is smooth and elastic (8–10 min by hand or 5 min in mixer).

Bulk Fermentation

-Place in an bowl, cover, and bulk ferment at room temp until doubled (about 6–8 hours, depending on starter strength and temp).

Prepare Filling

-Mix coconut sugar, cinnamon, and pumpkin spice.

Shape the Bread

-Roll dough into a rectangle (about 12x16”).

-Spread softened butter, sprinkle filling evenly.

-Roll up into a log (like cinnamon rolls), then cut lengthwise down the middle.

-Twist the two halves together, keeping cut sides up, and place into a greased loaf pan (or shape into a swirl round for a Dutch oven).

Final Proof

-Cover and proof 2–4 hours at room temp, or overnight in fridge for extra flavor. Dough should be puffy but not collapsed.

Bake

-Preheat oven to 450°F with Dutch in there

-Bake 30 minutes with lid on and an additional 10-15 minutes with lid off