Recipe: Pumpkin and Chocolate Sourdough Loaf baked in Lodge Cast Iron Loaf Pan

I am so thrilled to be a part of the new bakeware launch from Lodge Cast Iron. The new bakeware is a full line of baking products with an unmatched durability that gets better with age. The full bakeware line features nine expertly crafted products, including a Pie Pan, Casserole Pan, Baking Pan, Baker's Skillet, Holiday Wreath Pan, Pizza Pan, Wedge Pan, Cornstick Pan, and of course the Loaf Pan that I am going to be highlighting with this recipe!


What I love the most about this loaf pan are the handles - come on, we've all been there before: a beautiful loaf is ready to come out of the oven, but it is hard to get it out without smashing part of it! With these handles, there is no problem. This loaf is a special holiday loaf, coming at you just in time for your holiday dinner tables. Enjoy!



What You'll Need

Levain Build

50 grams mature sourdough starter

75 grams bread flour

25 grams whole wheat

100 grams water


Final Dough Mixes

Dough 1:

650 grams AP flour

300 grams organic pumpkin puree

200 grams levain

100 grams light brown sugar

1 egg

50 grams unsalted butter

10 grams salt

4 grams cinnamon

3 grams nutmeg

3 grams pumpkin spice


Dough 2:

650 grams AP flour

10 grams cocoa powder

50 grams chocolate chips

50 grams unsalted butter

300 grams whole milk

1 egg

200 grams levain

100 grams sugar

10 grams salt


What You Need To Do:

  1. Make doughs one at a time. For both doughs, combine all ingredients (in seperate bowls) and mix together until there is no dry flour left. Turn the dough onto the countertop and knead until the dough is smooth.

  2. Flatten out the pumpkin dough and place the chocolate dough on top. Fold corners into the middle and flip over. Cover the dough and let it ferment at room temperature for 4 hours. Transfer to the fridge for an additional 12 hours of fermentation.

  3. After the cold fermentation, dump the dough out onto your counter top and divide in half.

  4. Roll into a log with the tension roll technique. Grease your cast iron Loaf Pans with butter.

  5. Place the loaves in the pans. Brush with butter and top with pecans and brown sugar.

  6. Let loaves proof for 3 hours.

  7. Preheat your oven to 375f and bake the loaves for 35 minutes.

  8. Enjoy!