Description

A small-batch pumpkin sourdough bread scaled for two people, featuring a tangy crumb and a sweet maple cinnamon swirl, perfect for avoiding waste and enjoying fresh autumn flavors.

Ingredients

Scale

200g (1 ¾ cups) All-Purpose Flour
100g (⅓ cup + 2 tbsp) Active Sourdough Starter
113g (½ cup) Pumpkin Puree
60g (¼ cup) Maple Syrup
50g (⅓ cup, packed) Brown Sugar
30g (2 tbsp) Butter, melted
1 large Egg
1 ½ tsp Pumpkin Pie Spice
½ tsp Salt
½ tsp Baking Soda
2 tbsp Butter, melted (for swirl)
3 tbsp Brown Sugar (for swirl)
1 tsp Cinnamon (for swirl)

Instructions

In a small bowl, combine 100g active sourdough starter and 100g water. Stir until dissolved.
Add 113g pumpkin puree, 60g maple syrup, 50g brown sugar, 30g melted butter, and 1 egg. Whisk until smooth.
In a separate bowl, whisk together 200g flour, 1 ½ tsp pumpkin pie spice, ½ tsp salt, and ½ tsp baking soda.
Add dry ingredients to wet ingredients. Stir with a spatula until no dry flour remains. Cover with plastic wrap or a damp towel.
Let the dough rest at room temperature for 1.5 – 2 hours until it rises by 50-75% and shows bubbles on the surface.
While dough rises, mix the swirl by combining 2 tbsp melted butter, 3 tbsp brown sugar, and 1 tsp cinnamon.
Grease a mini loaf pan lightly with butter or oil.
Gently stir the risen dough to degas slightly. Pour half the batter into the prepared pan.
Dollop the cinnamon mixture over the batter and swirl gently with a knife or chopstick to create a marbled effect.
Top with remaining batter and smooth the top.
Preheat oven to 350°F (175°C). Bake for 35-40 minutes until golden brown. Cover loosely with foil if browning too quickly.
Check for doneness with a toothpick (should come out clean) or an instant-read thermometer (190°F/88°C).
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (at least 20 more minutes) before slicing.

Notes

Ensure pumpkin puree is thick, not watery, to avoid a gummy texture. Sourdough continues to cook after removal from the oven; cooling completely is crucial for proper texture. Can be stored at room temperature for 2 days or frozen for up to 3 months.

Prep Time: 15 minutes
Cook Time: 35-40 minutes
Category: Breakfast
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of the
Calories: 180
Sugar: 18
Sodium: 220
Fat: 7
Saturated Fat: 3
Carbohydrates: 28
Fiber: 2
Protein: 4

Keywords: pumpkin sourdough, small batch baking, pumpkin bread, sourdough starter, maple cinnamon swirl, fall recipes, 2-person loaf