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

Scale

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)

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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.