If you’re dreaming of cozy autumn mornings filled with warm spices and tender bread, the Cinnamon Swirl Pumpkin Sourdough Bread Recipe is about to become your new favorite. This beautiful loaf combines the natural tanginess of sourdough with the comforting flavors of pumpkin and cinnamon, creating a swirl of taste and texture that feels like a gentle hug in every slice. With its golden crust and soft, aromatic crumb, it’s perfect for everything from breakfast toast to an afternoon snack with tea.
Ingredients You’ll Need
Don’t let the ingredient list intimidate you—each component in this recipe is simple, yet thoughtfully chosen to bring out the best texture, flavor, and color in your bread. Together, these ingredients work in harmony to make a loaf that’s both hearty and warmly spiced.
- 1 cup Sourdough Starter: Ensure it’s active and bubbly for the best rise and tang.
- 1 cup Filtered Water: Hydrates the dough, helping gluten development and texture.
- 4 cups Bread Flour: Provides the structure; all-purpose flour can work in a pinch.
- 1 cup Pumpkin Puree: Adds moisture and that unmistakable autumnal glow; sweet potato puree is a good substitute.
- 1/4 cup Brown Sugar: Sweetens gently and deepens the flavor; coconut sugar can be a natural swap.
- 2 teaspoons Salt: Essential for enhancing all the flavors without overpowering.
- 2 teaspoons Pumpkin Pie Spice: A blend of warm spices that brings true fall comfort; you can also use your own mix of cinnamon, nutmeg, and ginger.
- 2 tablespoons Ground Cinnamon: The star of the swirl, this adds a lovely aromatic punch.
- 1/4 cup Sugar: This sprinkle balances the cinnamon swirl and adds just the right touch of sweetness.
How to Make Cinnamon Swirl Pumpkin Sourdough Bread Recipe
Step 1: Prepare Your Sourdough Starter
Begin by feeding your sourdough starter 7 to 8 hours before baking. Use equal parts starter, bread flour, and filtered water to create a bubbly, active mix. This lively starter forms the backbone of your bread’s texture and flavor, so patience here really pays off.
Step 2: Mix Ingredients
In a large mixing bowl, combine the fed sourdough starter with filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir until no dry flour remains and the dough comes together into a sticky, cozy mass. This sticky texture is a good sign that your bread will be tender and flavorful.
Step 3: Rest the Dough
Cover your bowl and let the dough rest for 30 minutes. This hydration step helps the flour absorb moisture fully and kickstarts gluten development, which is key for that perfect chew.
Step 4: Stretch and Fold
Every 30 minutes for the next two hours, perform four sets of stretch and folds. This technique strengthens the dough gently without overworking it, creating structure in a natural way.
Step 5: Bulk Rise
Allow the dough to rise in a covered bowl for 3 to 4 hours until it grows about 50% larger. This slow fermentation builds the complex flavors that make sourdough so special.
Step 6: Shape the Dough
Turn your dough out onto a floured surface and generously sprinkle the top with cinnamon and sugar. Fold and shape it into a round ball, then let it rest for 15 minutes. This step creates those delightful cinnamon swirls inside the bread.
Step 7: Final Shape and Proof
Sprinkle again with cinnamon and sugar, fold one more time, then place your dough seam-side up in a proofing basket. Chill it in the refrigerator overnight or for up to three days. This long, cold proof deepens the flavor and firms up the dough for baking.
Step 8: Preheat and Bake
Preheat your Dutch oven to 480°F for an hour to ensure a crispy crust. Carefully invert the dough onto parchment paper, score the top to control expansion, and bake covered for 20 minutes. Then remove the lid and bake another 20 minutes at 450°F to achieve a golden-brown finish.
Step 9: Cool Completely
Transfer your loaf to a wire rack and allow it to cool for 30 to 60 minutes before slicing. This resting time allows the crumb to set beautifully and keeps your slices perfectly moist and tender.
How to Serve Cinnamon Swirl Pumpkin Sourdough Bread Recipe
Garnishes
The warm spices of this bread stand wonderfully on their own, but a light spread of softened butter or a drizzle of honey elevates it perfectly. For a special touch, dust just a pinch of cinnamon sugar on top before serving to enhance the swirl’s sweetness.
Side Dishes
This bread pairs beautifully with cozy treats like whipped cream cheese, apple butter, or a creamy chai latte. It also shines next to savory soups like butternut squash or tomato bisque, balancing sweet and savory without a hitch.
Creative Ways to Present
Try slicing this bread thick for cinnamon swirl French toast, or toast it lightly and top with smashed avocado and a sprinkle of flaky sea salt for an unexpected twist. You can even transform leftovers into bread pudding that’s bursting with pumpkin spice goodness.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover loaf tightly in plastic wrap or place it in an airtight container. Store at room temperature for up to three days to keep the crust crisp and the inside moist.
Freezing
If you want to keep your bread longer, slice it and freeze in airtight bags. Frozen slices can be toasted directly from the freezer, preserving that fresh-baked flavor and texture.
Reheating
Reheat leftover slices in a toaster or under a hot broiler for a few minutes. This revives the cinnamon aroma and gives your bread a lovely, warm crispness just like fresh from the oven.
FAQs
Can I use regular flour instead of bread flour?
Yes, you can substitute all-purpose flour, but bread flour has more protein which helps create a chewier texture and better rise. The bread might be slightly softer with all-purpose flour, but still delicious.
What if I don’t have pumpkin pie spice?
No problem! Make your own blend with cinnamon, nutmeg, and ginger—simply mix up to 2 teaspoons total. This allows you to control the flavors based on your preference.
How active should my sourdough starter be before using?
Your starter should be bubbly and have roughly doubled in size after feeding. This means it’s full of live yeast, which is crucial for a good rise and tang.
Can I make this bread without a Dutch oven?
You can bake it on a baking stone or a heavy baking sheet if you don’t have a Dutch oven. Just add a pan of hot water in the oven to create steam and help develop the crust.
How long will this bread keep fresh?
Properly stored, the bread stays fresh for up to three days at room temperature. Beyond that, refrigeration can dry it out, so freezing is your best option for longer storage.
Final Thoughts
There’s something incredibly satisfying about baking the Cinnamon Swirl Pumpkin Sourdough Bread Recipe from scratch, especially when the whole house starts to fill with its irresistible aroma. This bread brings the essence of fall right to your table in a way that feels both comforting and special. Give it a try—you might just discover a new seasonal tradition that everyone looks forward to.
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Cinnamon Swirl Pumpkin Sourdough Bread Recipe
- Prep Time: 30 minutes (plus 7-8 hours to feed starter and overnight refrigeration)
- Cook Time: 40 minutes
- Total Time: Approximately 2 hours 10 minutes active time (excluding starter feeding and refrigeration time)
- Yield: 10 servings (one medium loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Swirl Pumpkin Sourdough Bread combines the cozy flavors of fall with the satisfying tang of sourdough. Featuring a tender crumb infused with pumpkin puree and warm pumpkin pie spices, it is swirled with a cinnamon-sugar blend for a delightful sweetness and aroma. Perfect for breakfast or a comforting snack, this bread brings together seasonal ingredients and traditional sourdough techniques for a hearty, flavorful loaf.
Ingredients
Dough Ingredients
- 1 cup Sourdough Starter (Ensure it’s active for the best results.)
- 1 cup Filtered Water (Hydrates the dough.)
- 4 cups Bread Flour (All-purpose flour can be used.)
- 1 cup Pumpkin Puree (Can substitute with sweet potato puree.)
- 1/4 cup Brown Sugar (Coconut sugar can be used.)
- 2 teaspoons Salt (Enhances flavor.)
- 2 teaspoons Pumpkin Pie Spice (Can substitute with a mix of cinnamon, nutmeg, and ginger.)
Swirl Ingredients
- 2 tablespoons Ground Cinnamon (The star of the swirl.)
- 1/4 cup Sugar (Balances the bread’s flavors.)
Instructions
- Prepare Sourdough Starter: Feed your sourdough starter at least 7–8 hours before you start baking. Mix equal parts of active starter, bread flour, and filtered water in a bowl and let it sit until bubbly, indicating it’s active and ready to use.
- Mix Ingredients: In a large bowl, combine the fed sourdough starter, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir until no dry flour remains and the mixture forms a sticky dough.
- Rest Dough: Cover the bowl with a clean cloth or plastic wrap and let the dough rest for 30 minutes to hydrate, which helps improve gluten development for a better texture.
- Stretch and Fold: Perform four sets of stretch and folds every 30 minutes. This technique strengthens the dough by gently stretching it and folding it over, promoting structure and elasticity.
- Bulk Rise: Cover the bowl again and let the dough rise for 3 to 4 hours until it increases roughly 50% in size, signaling good fermentation and development.
- Shape Dough: Turn the dough onto a floured surface, sprinkle evenly with the cinnamon and sugar mixture, and fold or roll to incorporate the swirl. Shape the dough into a round ball and let it rest for 15 minutes.
- Final Shape: Repeat the process of sprinkling cinnamon sugar and folding once more to intensify the swirl effect. Place the shaped dough seam-side up in a proofing basket. Refrigerate overnight or for up to 3 days for cold fermentation, which develops flavor and improves texture.
- Preheat and Bake: About an hour before baking, preheat your oven to 480°F with a Dutch oven inside to heat thoroughly. Invert the dough onto a piece of parchment paper, score the top with a sharp knife for expansion, and place it with the parchment into the hot Dutch oven. Cover and bake for 20 minutes, then uncover and reduce temperature to 450°F to bake an additional 20 minutes until the crust is deep golden brown and crisp.
- Cool: Remove the bread from the Dutch oven and transfer it onto a wire rack. Allow it to cool completely for at least 30 to 60 minutes to finish setting the crumb before slicing and serving.
Notes
- Ensure your sourdough starter is active and bubbly before beginning for best rise and flavor.
- You can substitute pumpkin puree with sweet potato puree if desired.
- For a dairy-free or vegan version, check your starter ingredients, but the recipe is otherwise naturally dairy-free and vegan-friendly.
- Cold fermentation in the refrigerator enhances flavor and allows flexibility in baking schedule.
- Using a Dutch oven helps create a steamy environment for a crusty artisan loaf.
- Cool the bread fully before slicing to avoid gummy texture.
