There is something truly magical about indulging in freshly baked bread that carries the cozy flavors of fall, and this Cinnamon Swirl Pumpkin Sourdough Bread Recipe is just that kind of treat. Combining the tangy depth of sourdough with the warm spices of cinnamon and pumpkin pie spice, each slice is a perfect harmony of tender crumb, subtle sweetness, and an irresistible cinnamon swirl that has to be seen (and tasted) to be believed. Whether you’re a seasoned baker or just eager to try something new this season, this recipe invites you to create a loaf that feels like a warm hug on a chilly day.
Ingredients You’ll Need
All the ingredients for this Cinnamon Swirl Pumpkin Sourdough Bread Recipe are simple, but each one plays a vital role in bringing out the flavor, texture, and stunning color that makes this bread unforgettable. From the powerful lift of your active sourdough starter to the deep orange of pumpkin puree, these pantry staples combine to create something spectacular.
- 1 cup Sourdough Starter: Make sure it’s bubbly and active for the best rise and complex flavor.
- 1 cup Filtered Water: Pure water hydrates the dough evenly to develop gluten strength.
- 4 cups Bread Flour: Gives the bread its sturdy structure and chewy crumb; all-purpose flour can substitute with a slightly softer texture.
- 1 cup Pumpkin Puree: Adds moisture, sweetness, and that beautiful autumnal orange hue; sweet potato puree works well too.
- 1/4 cup Brown Sugar: Offers a hint of caramel sweetness that complements the pumpkin’s earthiness.
- 2 teaspoons Salt: Enhances every flavor note and balances the sweetness perfectly.
- 2 teaspoons Pumpkin Pie Spice: A fragrant mix that brings warmth with cinnamon, nutmeg, and ginger.
- 2 tablespoons Ground Cinnamon: This is the star of the swirl, providing an aromatic punch throughout the loaf.
- 1/4 cup Sugar: Sprinkled on the dough, it creates those sweet pockets of cinnamon delight you’ll love.
How to Make Cinnamon Swirl Pumpkin Sourdough Bread Recipe
Step 1: Prepare Your Sourdough Starter
Start by feeding your sourdough starter at least 7 to 8 hours before baking to ensure it’s at peak activity. Mix equal parts of your active starter, bread flour, and filtered water in a bowl, then let it rest until bubbly and fragrant. This lively starter is the foundation of the bread’s signature tang and rise.
Step 2: Mix the Dough
In a large mixing bowl, combine your fed sourdough starter, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir everything together until there’s no dry flour left and the dough forms a sticky, cohesive mass. This mixture will have just the right consistency for developing gluten’s strength in the next steps.
Step 3: Rest the Dough
Cover your bowl with a clean towel or plastic wrap and let the dough rest for about 30 minutes. This resting period hydrates the flour fully and kickstarts gluten development, setting the stage for a chewy and tender crumb.
Step 4: Stretch and Fold
Over the course of two hours, perform four sets of stretch and folds spaced 30 minutes apart. This technique strengthens the dough’s structure by aligning gluten strands and incorporating air, which ultimately results in a light yet resilient loaf.
Step 5: Bulk Rise
Once you’ve completed the stretch and folds, cover the bowl again and allow the dough to rise for 3 to 4 hours. You’ll want it to increase in size by roughly 50%, showcasing the power of your well-fed starter and properly nurtured dough.
Step 6: Shape the Dough with Cinnamon Swirl
Turn your dough out onto a floured surface and sprinkle the top generously with cinnamon and sugar. Fold and shape it into a tight round ball, then let it rest uncovered for 15 minutes. This rest lets the dough relax, making the final shaping easier and the cinnamon swirl beautifully incorporated.
Step 7: Final Shaping and Proofing
Give the dough another sprinkle of cinnamon and sugar and fold it once more to create that wonderful swirl effect inside the loaf. Place it seam-side up in a floured proofing basket, cover, and refrigerate overnight or up to three days. This slow proof deepens flavor and strengthens the bread’s texture.
Step 8: Preheat and Bake
When you’re ready to bake, preheat your Dutch oven to 480°F for about one hour to get an intense, steady heat. Carefully invert the dough onto parchment paper, score the top to allow for expansion, then place it in the Dutch oven. Bake covered for 20 minutes, then uncovered for an additional 20 minutes at 450°F. This method creates a crisp crust with a soft, airy interior.
Step 9: Cooling
Allow your freshly baked Cinnamon Swirl Pumpkin Sourdough Bread to cool on a wire rack for at least 30 to 60 minutes before slicing. Cooling helps set the crumb and prevents the bread from becoming gummy inside. The wait is worth the delight!
How to Serve Cinnamon Swirl Pumpkin Sourdough Bread Recipe
Garnishes
For an extra touch of fall magic, lightly spread softened butter and a drizzle of honey on warm slices. A sprinkle of toasted pecans or a dusting of cinnamon sugar can elevate each bite and enhance the cozy flavors wrapped in this bread.
Side Dishes
This bread pairs beautifully with creamy soups such as butternut squash or pumpkin bisque, making your meal feel like a seasonally inspired feast. It also shines alongside a smear of tangy cream cheese or a dollop of your favorite jam for breakfast or afternoon tea.
Creative Ways to Present
Try toasting thick slices and making a decadent French toast with it, using cinnamon sticks as stirrers for coffee, or even using the bread in a dessert bread pudding. The bold pumpkin cinnamon swirl lends itself to creative culinary delights!
Make Ahead and Storage
Storing Leftovers
Wrap leftover Cinnamon Swirl Pumpkin Sourdough Bread tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This preserves moisture and flavor while keeping the crust from becoming too hard.
Freezing
You can freeze the bread by wrapping it well in plastic wrap followed by aluminum foil to prevent freezer burn. Slice before freezing for easy toasting later. Frozen, it can keep for up to 3 months.
Reheating
To enjoy the bread as fresh as possible after storage or freezing, toast individual slices or warm the whole loaf in a preheated 350°F oven for 10–15 minutes. This revives the crust’s crispness and the interior’s softness perfectly.
FAQs
Can I use all-purpose flour instead of bread flour?
Absolutely! All-purpose flour works well in this Cinnamon Swirl Pumpkin Sourdough Bread Recipe but note the crumb will be a bit softer and less chewy compared to using bread flour.
What if I don’t have pumpkin pie spice on hand?
No worries! You can mix your own using ground cinnamon, nutmeg, and ginger to replicate the warm spice blend that makes this bread so flavorful.
How important is the sourdough starter activity?
Very important! An active, bubbly starter ensures a good rise and gives the bread its signature tang. Feeding your starter several hours before baking is key for success.
Can I make this bread without a Dutch oven?
Yes, you can bake it on a heavy baking stone or sheet, but using a Dutch oven helps trap steam for a crustier exterior and better oven spring.
How long does this bread stay fresh?
Freshly baked Cinnamon Swirl Pumpkin Sourdough Bread stays delicious for up to 3 days at room temperature when properly stored. Beyond that, freezing is your best friend.
Final Thoughts
Trying this Cinnamon Swirl Pumpkin Sourdough Bread Recipe will quickly become one of the highlights of your baking adventures. It’s more than just bread; it’s a celebration of fall on your table, a scent that fills your kitchen with warmth, and a loaf that brings smiles with every slice. Trust me, once you bake this, you’ll want to make it again and again.
Print
Cinnamon Swirl Pumpkin Sourdough Bread Recipe
- Prep Time: 1 hour 30 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes plus overnight fermentation
- Yield: 10 servings
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Swirl Pumpkin Sourdough Bread is a cozy fall favorite that combines the tangy depth of sourdough with the warm spices of pumpkin pie spice and a generous cinnamon swirl. The bread boasts a moist crumb thanks to real pumpkin puree, balanced with brown sugar and a delightful cinnamon-sugar swirl inside. Perfect for autumn breakfasts or snacks, this loaf is baked in a Dutch oven for a beautiful crust and tender interior.
Ingredients
Starter and Dough
- 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)
Cinnamon Swirl
- 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.
- 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 you have a sticky dough.
- Rest Dough: Cover the bowl and let the dough rest for 30 minutes to hydrate, improving gluten development.
- Stretch and Fold: Perform four sets of stretch and folds every 30 minutes to strengthen the dough.
- Bulk Rise: Cover the bowl and let it rise for 3–4 hours until it increases by about 50% in size.
- Shape Dough: Turn the dough onto a floured surface, sprinkle with cinnamon and sugar, and shape it into a round ball. Rest for 15 minutes.
- Final Shape: Repeat the cinnamon sprinkle and fold, then place it seam-side up in a proofing basket. Refrigerate overnight or for up to 3 days.
- Preheat and Bake: Preheat your Dutch oven at 480°F for 1 hour. Invert the dough onto parchment, score it, and bake covered for 20 minutes, then uncovered for another 20 minutes at 450°F.
- Cool: Transfer the bread to a wire rack to cool for at least 30–60 minutes before slicing.
Notes
- Ensure your sourdough starter is active and bubbly before using for best rise.
- You can substitute pumpkin puree with sweet potato puree for a similar texture and flavor.
- Coconut sugar can replace brown sugar for a less processed sweetener.
- The pumpkin pie spice can be made by mixing cinnamon, nutmeg, and ginger if unavailable.
- Refrigerating the dough overnight improves flavor complexity and dough strength.
- Baking in a preheated Dutch oven helps develop a crispy crust and even baking.
- Allow the bread to cool completely before slicing to prevent gummy texture.
