If you’re craving a cozy, delicious bread that perfectly captures the warmth of fall, you absolutely must try the Cinnamon Swirl Pumpkin Sourdough Bread Recipe. This delightful loaf marries the tangy depth of sourdough with the rich, velvety sweetness of pumpkin and a luscious cinnamon swirl that makes every bite an irresistible treat. It’s a spectacular way to bring seasonal flavors into your baking, filling your home with comforting aromas and your taste buds with happiness.
Ingredients You’ll Need
What’s great about this recipe is how straightforward the ingredients are, yet each one plays a vital role in creating the bread’s magical texture and flavor. From the tangy sourdough starter to the earthy pumpkin puree and the sweet cinnamon swirl, every component contributes to this autumn-inspired masterpiece.
- 1 cup Sourdough Starter: Make sure it’s active and bubbly for the best rise and flavor development.
- 1 cup Filtered Water: Essential for hydrating the dough to get that perfect stretch and crumb.
- 4 cups Bread Flour: Provides the structure and chewiness, though all-purpose flour can work in a pinch.
- 1 cup Pumpkin Puree: Adds moisture, natural sweetness, and that beautiful orange hue; sweet potato puree can be substituted.
- 1/4 cup Brown Sugar: Enhances the pumpkin’s sweetness with a subtle molasses note; coconut sugar works too.
- 2 teaspoons Salt: Balances the sweetness and boosts all the flavors in the dough.
- 2 teaspoons Pumpkin Pie Spice: A warm blend that brings in cinnamon, nutmeg, and ginger — or substitute with your own mix.
- 2 tablespoons Ground Cinnamon: The star spice for that signature swirl that’s both aromatic and flavorful.
- 1/4 cup Sugar: Perfect for sprinkling over the dough to create a sweet, cinnamon-spiced layer inside the bread.
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 lively and active. Mix equal parts of starter, bread flour, and filtered water and let it rest until you see lots of bubbles—that’s your starter waking up and ready to bring life to your bread.
Step 2: Combine the Ingredients
In a large mixing bowl, blend together your fed sourdough starter, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Mix until you don’t see any dry flour left and your dough feels sticky and cohesive—that moist pumpkin adds such a lovely softness here.
Step 3: Rest the Dough
Cover your bowl and let the dough rest for 30 minutes. This crucial step allows the flour to fully hydrate and sets up perfect gluten development, ensuring your bread will have just the right texture.
Step 4: Stretch and Fold for Strength
Every 30 minutes, perform four rounds of gentle stretch and folds. This method strengthens the dough without harsh kneading and helps trap air bubbles that will give your loaf a fantastic crumb.
Step 5: Bulk Fermentation
Next, cover your dough and let it rise until it increases about 50% in size, roughly 3 to 4 hours. This is when the magic really starts—flavors deepen and your bread begins to develop its signature tang.
Step 6: Shape and Add the Cinnamon Swirl
On a floured surface, turn out your dough and generously sprinkle cinnamon and sugar over the top. Fold and roll it into a round loaf, let it rest for 15 minutes, then repeat the cinnamon and sugar sprinkle before placing it seam-side up in a proofing basket. This step builds your lovely cinnamon swirl right inside the bread.
Step 7: Refrigerate for Final Proof
Refrigerate your shaped loaf overnight or up to three days. This slow fermentation builds even more flavor and makes the bread easier to slice once baked.
Step 8: Preheat and Bake
Preheat your Dutch oven at 480°F for an hour, then carefully transfer your dough onto parchment paper, score the top, and bake covered for 20 minutes. Then remove the lid and bake for another 20 minutes at 450°F until the crust is deep golden and crispy.
Step 9: Cool Before Slicing
Transfer your beautiful loaf to a wire rack and let it cool for at least 30 to 60 minutes. Patience here is key—it allows the crumb to set perfectly, so your slices don’t get gummy.
How to Serve Cinnamon Swirl Pumpkin Sourdough Bread Recipe
Garnishes
A light brush of melted butter on warm slices sets off the cinnamon and pumpkin flavors beautifully, and a sprinkle of powdered sugar or a drizzle of honey makes it feel extra special. You could also add toasted pecans on top for a delightful crunch.
Side Dishes
This bread pairs wonderfully with savory fall soups like butternut squash, or alongside a sharp cheddar cheese for a delicious contrast. It’s perfect for autumn brunches when paired with a spread of cream cheese and fresh fruit preserves.
Creative Ways to Present
Try cutting this bread into thick slices for a pumpkin cinnamon toast topped with whipped cream and a dash more cinnamon. You can also use it to make decadent French toast—imagine that cinnamon swirl poking through every bite! Wrap slices as a gift for friends during the holidays, wrapped with twine and a cinnamon stick for that charming homemade touch.
Make Ahead and Storage
Storing Leftovers
Store your leftover Cinnamon Swirl Pumpkin Sourdough Bread in a paper bag or bread box to keep the crust crisp while preventing it from drying out quickly. It will stay fresh for up to three days at room temperature.
Freezing
If you want to keep it longer, slice the loaf and freeze the bread in an airtight bag. That way you can toast a slice whenever the craving strikes without wasting any of that yum.
Reheating
To bring back that freshly baked warmth, reheat slices in a toaster or oven at low heat until just warmed through. A quick brush of butter before reheating amps up the flavor and texture.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree works perfectly and saves time. Just ensure it’s pure pumpkin and not pumpkin pie filling, which has added sugar and spices.
What if I don’t have a sourdough starter?
While this bread relies on starter for its signature tang and rise, you could experiment with commercial yeast, but the flavor will be different. For the true experience, developing or sourcing a starter is worth it!
Can I substitute the pumpkin pie spice?
Yes! If you don’t have pumpkin pie spice on hand, simply mix cinnamon, nutmeg, and ginger in the right proportions to create your own warm spice blend.
How important is the overnight refrigeration?
It’s a key step for flavor development and dough structure. If you’re short on time, you can shorten it, but expect your flavor to be less complex and the dough harder to shape.
What’s the best way to slice this bread?
Use a serrated bread knife and wait until the bread has fully cooled before slicing to avoid squishing the crumb. Slicing gently yields the prettiest cinnamon swirls in each piece.
Final Thoughts
There’s something truly special about making this Cinnamon Swirl Pumpkin Sourdough Bread Recipe from start to finish. It’s more than just bread; it’s a comforting ritual that fills your kitchen with happiness and results in a loaf that brings joy to every meal. Trust me, once you try it, this loaf will become your soulful seasonal favorite to bake and share year after year.
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Cinnamon Swirl Pumpkin Sourdough Bread Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours 10 minutes (active) plus overnight refrigeration
- Yield: 10 servings (1 loaf)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Cinnamon Swirl Pumpkin Sourdough Bread is a perfect cozy fall bake combining the tangy depth of a sourdough starter with the warm spices of pumpkin pie seasoning and a sweet cinnamon swirl. Featuring pumpkin puree for moisture and flavor, this bread offers a soft crumb with an aromatic spice swirl that makes each slice a comforting treat during cooler months.
Ingredients
Main 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.)
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 by mixing equal parts of active starter, bread flour, and filtered water. Let it sit until bubbly and active for best fermentation and rise.
- 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 thoroughly until no dry flour remains and you have a sticky dough consistency.
- Rest Dough: Cover the bowl and let the dough rest for 30 minutes to hydrate the flour fully, which improves gluten development for better texture.
- Stretch and Fold: Perform four sets of stretch and folds every 30 minutes. This technique strengthens the dough by developing its gluten network without heavy kneading.
- Bulk Rise: Cover the bowl again, and let the dough rise for 3–4 hours at room temperature until it increases by roughly 50% in volume, indicating fermentation progress.
- Shape Dough: Turn the dough out onto a floured surface. Sprinkle the entire dough with ground cinnamon and sugar, then shape it gently into a round ball to create the cinnamon swirl within the loaf. Let it rest for 15 minutes.
- Final Shape: Repeat sprinkling cinnamon and sugar onto the dough and fold it over again to intensify the swirl. Place the shaped dough seam-side up into a proofing basket and refrigerate overnight or up to 3 days to develop flavor and improve texture.
- Preheat and Bake: One hour before baking, preheat a Dutch oven at 480°F (250°C). Transfer the dough onto parchment paper, score the top with a sharp blade to allow expansion, then bake covered in the Dutch oven for 20 minutes. Remove the lid and continue baking uncovered for an additional 20 minutes at 450°F (232°C) until golden brown and crusty.
- Cool: Transfer the baked bread to a wire rack and allow it to cool completely for at least 30 to 60 minutes before slicing. Cooling completes the cooking process and prevents a gummy crumb.
Notes
- Ensure the sourdough starter is active and bubbly for the best rise and flavor development.
- You can substitute pumpkin puree with sweet potato puree if desired.
- For a more intense spice flavor, adjust the amount of pumpkin pie spice and cinnamon to taste.
- Refrigerating the dough overnight enhances flavor and makes it easier to handle for shaping and scoring.
- Use a serrated bread knife when slicing cooled bread to avoid squashing the loaf.
- Store leftovers wrapped in a kitchen towel at room temperature for up to 2 days or freeze for longer storage.
