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

Scale

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.)

Cook Mode Prevent your screen from going dark

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.