My first pumpkin loaf & it’s pumpkin pie flavored. What do y’all think?

She came out a little burnt but that’s because the inner temp kept coming in at under 205° but I’m glad I waited because it came out SO FLUFFY! The filling is a pumpkin pie swirl and it’s almost like cake it’s so yummy. Plus my mom is having her 3rd and hopefully last surgery this year and I made this loaf and a pesto mozzarella one for her to have fresh tomorrow.

Pumpkin Pie Sourdough Loaf:

Bread Base:

•150g active starter

•270g water

•80g pumpkin purée

•60g sugar

•500g King Arthur bread flour

•8g salt

•1 tbsp cinnamon

Pumpkin Pie Swirl: (mix this all together & set aside for the lamination period)

•1/4 cup pumpkin purée

•1/2 cup brown sugar

•1 tbsp salted butter, melted

•1/2 tsp vanilla extract

•1 tsp cinnamon

•1/3 cup all-purpose flour

Directions:

1.) Mix it all together until it forms a shaggy dough. Allow to set for 1 hour.

2.) Do 4 sets of stretch and folds/coil folds, waiting 30 minutes in between each set. Cover and rest on countertop for 4-6 hours or until doubled in size.

3.) To laminate and add the pumpkin pie swirl, spread the dough out into a thin layer. Then, spread 1/2 of the swirl mixture onto the dough, leaving 1-2 inches on the outer edges and fold them into the center. Add the remaining swirl mixture and roll and shape. Place into floured banneton and place into the fridge overnight.

4.) See link for how to get the pumpkin shape.
https://www.tiktok.com/t/ZTMBSDBN1/

5.) Place Dutch oven in oven and preheat to 450°. Put shaped dough on parchment paper and score and put into Dutch oven and bake for 30 minutes with the lid on and 10-15 minutes with the lid off. Or until the internal temp is 205°-210°.

5.) Allow to cool completely before cutting.