When the leaves start crunching under my boots and the air smells faintly like campfire, my oven basically begs me to bake a loaf of Cinnamon Swirl Pumpkin Sourdough Bread. It’s that magical blend of tangy sourdough, earthy pumpkin, and warm cinnamon that just feels like fall gave you a big hug.
I still remember the first time I baked this loaf—it was a chilly Saturday, my kids were “helping” (translation: stealing spoonfuls of cinnamon sugar), and the smell drifting through the house was hypnotic. Ever since then, it’s become our family’s official kickoff to pumpkin season.
Table of Contents
Why You’ll Love This Cinnamon Swirl Pumpkin Sourdough Bread
- Perfect for cozy fall mornings with a hot cup of coffee or tea.
- The swirl adds a bakery-style touch that looks as good as it tastes.
- A great way to use that bubbly sourdough starter you’ve been nurturing.
- Keeps well for days (if your family doesn’t devour it in one sitting).
What Does Cinnamon Swirl Pumpkin Sourdough Bread Taste Like?
Imagine the tang of sourdough mellowed out by smooth pumpkin puree, then laced with ribbons of sweet cinnamon-sugar filling. The crust bakes up golden and crisp, while the inside stays soft, chewy, and just sweet enough. Honestly, it’s like pumpkin bread and cinnamon rolls decided to have the most delicious baby.
Ingredients You’ll Need for Cinnamon Swirl Pumpkin Sourdough Bread
One of the best parts about baking Cinnamon Swirl Pumpkin Sourdough Bread is that you don’t need anything fancy—just a handful of pantry staples plus a healthy sourdough starter that’s ready to do its magic. When I first made this loaf, I was surprised at how simple the ingredients were compared to how impressive the bread looked coming out of the oven. It’s the kind of recipe that reminds you: sometimes the basics really are the best.
For the Dough
- 3 1/2 cups (420g) bread flour – Bread flour gives you that chewy, bakery-style texture. If you’re in a pinch, you can swap in all-purpose flour, though it won’t have quite the same structure.
- 1/2 cup (100g) active sourdough starter – This is the heart of the recipe. Make sure your starter is well-fed and bubbly; if it’s sluggish, your loaf won’t rise properly. If you’re new to sourdough, think of it as a little pet—it thrives when it’s cared for!
- 3/4 cup (180g) pumpkin puree – Use canned pumpkin puree for convenience, but if you’re feeling adventurous, roasted and mashed fresh pumpkin adds a richer flavor. Just don’t confuse it with pumpkin pie filling, which has added sugar and spices.
- 1/2 cup (120ml) lukewarm water – Helps bring the dough together and kickstart fermentation.
- 1/4 cup (60ml) milk – Slightly warmed, it softens the crumb and makes the bread more tender. You can use dairy-free milk if you prefer.
- 2 tablespoons (25g) granulated sugar – Just enough sweetness to balance the tang of the sourdough.
- 1 1/2 teaspoons (9g) salt – Essential for flavor; without it, your bread will taste flat.
For the Cinnamon Swirl
- 1/4 cup (50g) brown sugar, packed – Adds that caramel-like richness you’ll crave in every bite.
- 1 tablespoon (8g) ground cinnamon – The star spice of the show. Don’t skimp here—this is what makes the bread smell like fall magic.
- 2 tablespoons (30g) unsalted butter, softened – This helps the cinnamon sugar stick to the dough and melt into gooey layers during baking.
When these simple ingredients come together, the result is an irresistible loaf that combines the tang of sourdough with the cozy flavors of pumpkin and cinnamon. If you love pumpkin season as much as I do, you might also want to try my Pumpkin Wild Rice Soup—it’s a savory, cozy partner to this sweet bread.
Step-by-Step Instructions for Cinnamon Swirl Pumpkin Sourdough Bread
Baking Cinnamon Swirl Pumpkin Sourdough Bread might sound like something straight out of a fancy bakery, but I promise, you can pull this off in your own kitchen—even if your little ones are tugging at your apron while you work (trust me, I’ve been there!). Let’s break it down step by step so you feel confident from start to finish.
Step 1: Mix the Dough
Grab a large mixing bowl and combine the bread flour, active sourdough starter, pumpkin puree, lukewarm water, warm milk, granulated sugar, and salt. At first, it’s going to look rough and shaggy—almost like something you’d want to toss out. But don’t worry, that’s exactly how it should look right now.
I usually let the dough rest for about 30 minutes before kneading. This short pause, called the autolyse, gives the flour time to hydrate and makes the dough easier to work with later. It’s like giving your bread a head start on being awesome.
Step 2: Knead and Bulk Ferment
Now comes the fun part: kneading. Spend about 8–10 minutes working the dough until it transforms into a smooth, elastic ball. You’ll know it’s ready when it stretches without tearing easily.
Place it back in the bowl, cover with a damp kitchen towel, and let it bulk ferment at room temperature for 6–8 hours. I’ve discovered that leaving the bowl near my stove (where it’s just a tad warmer) helps the dough rise beautifully.
This is where patience pays off—don’t rush this stage. The sourdough starter is doing all the heavy lifting, developing flavor and structure that will make your Cinnamon Swirl Pumpkin Sourdough Bread unforgettable.
Step 3: Prepare the Cinnamon Swirl
While your dough is rising, stir together the brown sugar, ground cinnamon, and softened butter until it forms a spreadable paste. The smell alone will make you want to grab a spoon and call it dessert. I’ll admit, I usually “taste test” a tiny bit—occupational hazard of being a home baker.
Step 4: Shape and Add the Swirl
Once the dough has doubled in size, lightly flour your counter and roll the dough into a rectangle. Spread the cinnamon mixture evenly over the surface, making sure you get all the way to the edges.
Then, starting from the short side, roll the dough up tightly like a jelly roll. This is the magical step where your swirl is created. Every slice of bread will reveal those gorgeous spirals of cinnamon sugar goodness.
Step 5: Second Rise
Transfer your rolled-up dough into a proofing basket or a greased loaf pan, seam-side down. Cover it again and let it rise for another 3–4 hours, until it looks puffed and airy.
If your schedule is anything like mine (a juggling act of kids, work, and dinner prep), don’t stress—you can also tuck the dough into the fridge overnight. In fact, a cold, slow rise often deepens the flavor of the bread.
Step 6: Bake to Perfection
Preheat your oven to 425°F (220°C) and place a Dutch oven inside while it heats. This creates the steamy environment that helps the loaf develop its signature crust.
When ready, gently score the top of your loaf with a sharp knife or razor blade. Carefully transfer it into the hot Dutch oven, cover, and bake for 20 minutes. Then, remove the lid and continue baking another 20–25 minutes, until the crust turns golden brown and your house smells like a cozy fall candle.
Here’s the hard part: resist the urge to slice it right away! Cooling for at least 1 hour lets the crumb set properly. I know, it feels impossible, but your patience will be rewarded with perfectly swirled slices.
And there you have it—step-by-step Cinnamon Swirl Pumpkin Sourdough Bread that looks (and tastes) like it came straight from a bakery. Pair a warm slice with a bowl of my Creamy Butternut Squash Soup for the ultimate fall comfort meal.
Tips and Tricks for Perfect Cinnamon Swirl Pumpkin Sourdough Bread
- Don’t rush your starter—if it’s sluggish, your bread will be too.
- If your swirl mixture oozes out a little while rolling, that’s normal (and delicious).
- For an extra treat, toast a slice and slather it with cream cheese or apple butter.
- Store at room temp for 3 days or freeze for up to 2 months.
Storage for Cinnamon Swirl Pumpkin Sourdough Bread
Wrap tightly in parchment and store in a bread box or airtight container for 3 days. For longer storage, slice, freeze, and toast straight from the freezer.
FAQs
Can I use all-purpose flour instead of bread flour?
Yes, but the bread won’t be as chewy.
What if I don’t have a Dutch oven?
Bake in a regular loaf pan at 375°F for 40–45 minutes.
Can I make this vegan?
Swap the milk for almond milk and use vegan butter.
Conclusion
This Cinnamon Swirl Pumpkin Sourdough Bread is everything autumn baking should be—comforting, aromatic, and just a little bit magical. If you try it, let me know how it turns out (bonus points if your house smells like heaven). And while you’re in a cozy mood, you might also love my Pumpkin Wild Rice Soup or Pumpkin Pecan Coffee Cake. Happy baking, friend!
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Cinnamon Swirl Pumpkin Sourdough Bread Recipe | Easy & Delicious
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 11 hours 15 minutes
- Yield: 1 loaf
- Category: Sourdough
- Method: Baking
- Cuisine: American
Description
Cinnamon Swirl Pumpkin Sourdough Bread is the ultimate autumn-inspired bake—soft, spiced, and naturally leavened. With rich pumpkin puree in the dough and a sweet cinnamon swirl running through each slice, this cozy sourdough loaf is perfect for chilly mornings, afternoon tea, or holiday gatherings.
Ingredients
For the Dough
3 1/2 cups (420g) bread flour
1/2 cup (100g) active sourdough starter, fed and bubbly
3/4 cup (180g) pumpkin puree (not pumpkin pie filling)
1/2 cup (120ml) water, lukewarm
1/4 cup (60ml) milk, slightly warmed
2 tablespoons (25g) granulated sugar
1 1/2 teaspoons (9g) salt
For the Cinnamon Swirl
1/4 cup (50g) brown sugar, packed
1 tablespoon (8g) ground cinnamon
2 tablespoons (30g) unsalted butter, softened
Instructions
1. Start by combining your flour, active starter, pumpkin puree, water, milk, sugar, and salt in a large bowl. Mix until shaggy, then rest for 30 minutes.
2. Knead the dough for 8–10 minutes until smooth and elastic. Cover and bulk ferment for 6–8 hours at room temperature.
3. While the dough ferments, mix brown sugar, cinnamon, and butter into a paste and set aside.
4. Once the dough has doubled, roll it into a rectangle and spread the cinnamon mixture evenly over the surface. Roll it up tightly like a jelly roll.
5. Place the rolled dough into a proofing basket or loaf pan seam side down. Let it rise for another 3–4 hours or overnight in the fridge.
6. Preheat oven to 425°F (220°C) with a Dutch oven inside. Score the top of the loaf, bake covered for 20 minutes, then uncover and bake another 20–25 minutes until golden.
7. Cool completely before slicing and serving.
Notes
Use homemade pumpkin puree for added flavor, but canned works well too. A lively, active sourdough starter is essential for proper fermentation.
This loaf can be proofed overnight in the fridge for deeper flavor. To store, wrap tightly and keep at room temperature for up to 2 days, or freeze for longer storage.
Best enjoyed toasted with butter or a light drizzle of maple syrup.
