Cinnamon Swirl Pumpkin Sourdough Bread

Name: Cinnamon Swirl Pumpkin Sourdough Bread
Prep time: 8 h
Cook time: 40 min
Total time: 8 h 40 min
Cuisine: Baking
Ingredients: 80g levain (fed sourdough starter); 200g filtered water; 375g bread flour; 100g pumpkin puree; 50g brown sugar; 10g salt; 2g pumpkin pie spice; 2 tbsp ground cinnamon

Cinnamon swirl pumpkin sourdough bread fresh out of the oven

By :

Claire

November 29, 2025

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Why make this recipe

Cinnamon Swirl Pumpkin Sourdough Bread is perfect for anyone who loves the cozy scents of fall. This delightful bread combines the rich flavor of pumpkin with the warmth of cinnamon, all brought together by the tangy goodness of sourdough. Not only does it taste amazing, but it also fills your kitchen with a wonderful aroma while it bakes.

Making your own bread can be a therapeutic experience, and this recipe is no exception. You’ll enjoy the process of feeding your sourdough starter, mixing the ingredients, and watching the dough rise. The end result is a loaf that is not only delicious but also nourishing.

How about sharing it with friends and family? You can enjoy it warm with butter, use it for sandwiches, or even have it as a snack on its own. Baking your own bread is a rewarding experience, and this recipe makes it simple and fun.

How to make Cinnamon Swirl Pumpkin Sourdough Bread

Here’s a straightforward step-by-step guide to making your very own Cinnamon Swirl Pumpkin Sourdough Bread. Grab your ingredients, and let’s get started!

Ingredients

80g levain (fed sourdough starter)
200g filtered water
375g bread flour
100g pumpkin puree
50g brown sugar
10g salt
2g pumpkin pie spice
2 tbsp ground cinnamon

Directions

Feed Your Sourdough Starter
Start by feeding your sourdough starter 7-8 hours before you begin the bread-making process. Use a 1:1:1 ratio. For example, you can take 50g of your starter, 50g of flour, and 50g of water. This will prepare an active levain that is ready to help your bread rise.
Mix the Ingredients
In the morning, mix the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl. Stir until everything is well combined and no dry flour remains. You want a nice, sticky dough.
Autolyse
Cover the bowl and let the dough rest for 30 minutes. This phase, known as autolyse, helps to develop the gluten in your dough, making it stronger.
Stretch and Fold
Perform four sets of stretch and folds every 30 minutes over a 2-hour period. This technique strengthens the dough and enhances its structure.
Final Rise
After the last fold, cover the dough and let it rise for 3-4 hours, or until it has increased in size by about 50%. You want to see it puff up nicely.
Shape the Dough
Turn the dough onto a lightly floured surface. Shake it out gently and stretch it into a rectangle. Sprinkle ground cinnamon over the top. Fold the dough like a letter, bringing one side over the other, and then roll it into a ball. Let it rest for 15 minutes.
Repeat Shaping
After resting, repeat the stretch, sprinkle, fold, and roll process again. This will give you that lovely cinnamon swirl. Now it’s time to shape it tightly and place it into a floured proofing basket.
Cold Fermentation
Cover the basket and refrigerate the dough overnight, or up to 3 days. This cold fermentation adds flavor and improves the texture of the bread.
Preheat the Oven
Before you’re ready to bake, preheat a Dutch oven to 480°F (250°C) for about 1 hour. Getting it hot is essential for creating that crispy crust.
Bake the Bread
Invert the dough onto parchment paper, dust it with flour, and score the top. This helps to control where the bread expands while baking. Bake at 480°F with the lid on for 20 minutes. Then reduce the temperature to 450°F (230°C), remove the lid, and bake for an additional 20 minutes.
Cool and Serve
After baking, let the bread cool on a wire rack for 30-60 minutes before slicing. If you want to elevate the flavor, serve it with butter and flaky sea salt.

Nutriments benefits

This Cinnamon Swirl Pumpkin Sourdough Bread is not only delicious but also offers various nutritional benefits:

Pumpkin Puree: High in vitamins A and C, pumpkin is rich in beta carotene, which may help with immune function and skin health.
Sourdough: The fermentation process enhances digestibility and makes nutrients more bioavailable. Sourdough also has a lower glycemic index compared to other bread.
Brown Sugar: This adds a bit of sweetness but is also less processed than white sugar, giving you some minerals along with the sweetness.
Cinnamon: Known for its anti-inflammatory properties, cinnamon may also help stabilize blood sugar levels.

What to Serve With Cinnamon Swirl Pumpkin Sourdough Bread

This delicious loaf pairs well with a variety of accompaniments. Here are some ideas:

Butter: A simple spread that enhances the flavors of the bread.
Cream Cheese: A great option if you enjoy a savory-sweet combination.
Jam or Honey: Perfect for those who like a bit of sweetness.
Nut Butters: Almond or peanut butter can give you a quick protein boost.
Soup: Serve alongside hot soup for a wholesome meal.

Why You’ll Love This

You will love this recipe for its incredible flavors and textures. The slightly tangy sourdough pairs beautifully with the sweet and spicy notes of pumpkin and cinnamon. It’s a loaf that is satisfying to both bake and eat. Making homemade bread can be a wonderful experience, and this Cinnamon Swirl Pumpkin Sourdough Bread brings comfort and joy with every slice.

How to store Cinnamon Swirl Pumpkin Sourdough Bread

To store your Cinnamon Swirl Pumpkin Sourdough Bread, allow it to cool completely after baking. Once cooled, wrap it in a clean kitchen towel or place it in a paper bag. This will help retain moisture while allowing the crust to stay crisp. Store it at room temperature for up to 3 days.

If you want to keep it longer, consider freezing your bread. Slice the loaf and wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. When you want to enjoy it, simply take out a slice and toast it or let it thaw at room temperature.

Tips and mistakes to avoid

Don’t rush the fermentation: Give your dough time to rise properly. Rushing this step may result in a denser loaf.
Measure your ingredients accurately: Use a kitchen scale for precise measurements. This can greatly affect your dough’s consistency.
Check your starter’s readiness: Make sure your sourdough starter is active and bubbly before using it. This ensures proper fermentation.
Avoid excessive flour: When shaping and handling your dough, use flour sparingly to prevent it from becoming too dry.

Variation

If you want to switch things up, consider adding some extras to your dough:

Nuts: Walnuts or pecans can add a fun crunch.
Dried fruit: Raisins or cranberries would offer sweetness and texture.
Spices: Feel free to add nutmeg or ginger along with the pumpkin pie spice for extra warmth.

FAQs

Can I use canned pumpkin instead of fresh?
Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it is 100% pure pumpkin for the best results.
What if I don’t have a Dutch oven?
You can use a baking stone or a quality baking sheet. Just create steam in your oven by placing a pan of water on the bottom while baking.
How can I tell when my bread is done?
The bread should be a deep golden brown, and when you tap the bottom, it should sound hollow. You can also use a kitchen thermometer; the internal temperature should be about 200°F (93°C).
Can I make this recipe vegan?
Yes, this recipe is already vegan-friendly! Just stick with the pumpkin puree and sugar as is.
How do I know if my sourdough starter is ready to use?
A good sourdough starter should be bubbly and have doubled in size within a few hours after feeding. It should also have a pleasant, slightly tangy smell.

With this incredibly tasty Cinnamon Swirl Pumpkin Sourdough Bread recipe, you’re set to impress yourself and others! Enjoy your baking adventure!