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.