Cinnamon Swirl Pumpkin Sourdough Bread Recipe

If autumn had a signature scent, it would be the intoxicating aroma of Cinnamon Swirl Pumpkin Sourdough Bread baking in the oven. This recipe captures all the coziness of pumpkin season, weaving warming spices and tangy sourdough into a loaf that’s not only visually stunning but also irresistibly delicious. Each slice greets you with ribbons of cinnamon nestled inside golden-orange crumb, perfect for breakfast, snacking, or sharing with friends and family. Whether you’re experienced with sourdough or want to take your homemade bread game to the next level, this showstopper is your ticket to fall baking bliss.

Ingredients You’ll Need

Simplicity shines in this ingredient list, but each component brings something special to the table—think color, aroma, and irresistible flavor. The foundation is classic sourdough, the charm comes from pumpkin, and that gorgeous swirl is all about the cinnamon magic.

• Levain (fed sourdough starter, 80g): This is the heart and soul of your bread, providing all the rise and that classic sourdough tang.
• Filtered water (200g): Good quality water helps keep your starter happy and supports fermentation for better texture.
• Bread flour (375g): Opt for high-protein bread flour for structure and chew. It helps the loaf hold its beautiful shape.
• Pumpkin puree (100g): Not only does it lend rich color, but it also makes the loaf moist and adds subtle earthy sweetness.
• Brown sugar (50g): Just the right amount of sweetness, plus a hint of caramel flavor that complements the pumpkin perfectly.
• Salt (10g): A must for flavor balance; it enhances all the other ingredients so every bite pops.
• Pumpkin pie spice (2g): For extra autumn warmth and that classic holiday spice mix vibe.
• Ground cinnamon: Essential for the gooey, aromatic swirl you’ll find in every slice—be generous!

How to Make Cinnamon Swirl Pumpkin Sourdough Bread

Step 1: Feed Your Starter

Begin by giving your sourdough starter some love 7-8 hours before you want to start the dough. Feed it in a 1:1:1 ratio (try 50g each of starter, flour, and water). This ensures your levain is active and full of bubbles—the secret to a beautifully risen Cinnamon Swirl Pumpkin Sourdough Bread.

Step 2: Mix the Dough

In a large mixing bowl, combine your freshly fed levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Use a Danish dough whisk or your hands to work the dough until it’s smooth and no dry bits remain. This shaggy, vibrant dough is the foundation of your loaf.

Step 3: Start Stretch and Folds

For the next two hours, you’ll show your dough a bit of patience and attention by performing four sets of stretch and folds, every 30 minutes. Each set helps develop gluten for that coveted chewy texture, and it’s much more forgiving (and fun) than kneading.

Step 4: Master the Stretch and Fold

With clean, damp hands, reach down the side of the bowl, gently pull the dough upward, and fold it over itself. Give the bowl a quarter turn and repeat, making your way around the dough. Cover and let rest between each set—this is where the magic (and gluten!) happens.

Step 5: Bulk Fermentation

After that last stretch and fold, cover your dough and let it rise in a warm spot for 3-4 hours. When it’s ready, it should have doubled in size with visible bubbles on the surface, a sure sign your Cinnamon Swirl Pumpkin Sourdough Bread is on the right track.

Step 6: Cinnamon Swirl Time

Gently turn the dough out onto a lightly floured surface and stretch it into a large, thin rectangle. Shower it generously with ground cinnamon—don’t be shy, this is your swirl moment. Fold the dough into thirds like a letter, then roll it gently into a ball. Give it a 15-minute bench rest. Repeat the process: stretch into a rectangle, add more cinnamon, fold again, and roll tightly to set the swirl.

Step 7: Shape for Tension

With your hands, tuck and pull the dough across the counter to create surface tension, aiming for a taut ball with the seam underneath. This helps the loaf hold its shape and bake up beautifully.

Step 8: Cold Proof in the Basket

Nestle your shaped dough into a well-floured proofing basket, cover, and pop it in the fridge overnight (or up to three days if life gets busy). This long cold proof deepens flavor and makes timing flexible for busy bakers.

Step 9: Preheat Oven and Dutch Oven

The next day, crank your oven and Dutch oven to a blazing 480°F, and let them preheat for a full hour. This ensures a crispy crust and that signature bakery-style rise.

Step 10: Score the Loaf

Carefully invert your dough onto a piece of parchment paper. Dust with flour, smooth the surface, and score the top with confidence using a sharp knife or bread lame. Your Cinnamon Swirl Pumpkin Sourdough Bread is now ready for baking glory!

Step 11: Bake with Steam

Place the dough (parchment and all) into the scorching hot Dutch oven. Add 3-4 ice cubes under the parchment to create steam—this trick gives you an epic, shiny crust. Lid on, into the oven it goes.

Step 12: Finish Baking

Bake for 20 minutes at 480°F with the lid on and a baking sheet on the lower rack. Then, drop the oven to 450°F, remove the lid, and bake another 20 minutes to set the color and finish the crumb.

Step 13: Cool and Slice

Resist the urge to cut into your masterpiece! Remove the loaf from the Dutch oven and let it cool for at least 30 minutes—preferably an hour—so the crumb sets. Slice, slather with butter, and finish with a pinch of flaky sea salt.

Step 14: Enjoy!

Celebrate your baking victory with your first bite. Your Cinnamon Swirl Pumpkin Sourdough Bread is now ready to be devoured!

How to Serve Cinnamon Swirl Pumpkin Sourdough Bread

Garnishes

For a luxurious finish, slather warm slices with high-quality butter and a sprinkle of flaky sea salt. If you want a bit more indulgence, try a dollop of honey butter or a dusting of powdered sugar. The cinnamon spice pairs beautifully with just a hint of added sweetness or salt.

Side Dishes

This bread shines at brunch tables, especially alongside creamy scrambled eggs, a bowl of yogurt and fruit, or lightly salted cheese for balance. It’s also amazing as a base for open-faced sandwiches topped with roasted turkey and cranberry chutney.

Creative Ways to Present

Slice your Cinnamon Swirl Pumpkin Sourdough Bread thick and toast until golden, then cut into sticks for dipping into chai or coffee. Or, cube and bake into autumnal bread pudding. For a showstopping appetizer, use it as the base for crostini with whipped goat cheese and pomegranate seeds.

Make Ahead and Storage

Storing Leftovers

Leftover Cinnamon Swirl Pumpkin Sourdough Bread keeps best wrapped snugly in a clean kitchen towel or parchment and stored in an airtight container at room temperature for up to 3 days. This helps retain freshness without letting it get soggy or too crusty.

Freezing

To freeze, slice the cooled loaf and layer between pieces of parchment to prevent sticking. Place the slices in a freezer bag, squeeze out the air, and freeze for up to 2 months. Thaw at room temperature or toast from frozen for a just-baked experience any time.

Reheating

A quick toast in the oven or toaster brings Cinnamon Swirl Pumpkin Sourdough Bread back to life, crispening the crust and reviving the airy crumb. Ten minutes at 350°F or a quick pass through the toaster is all you need for bakery-fresh goodness, morning or night.

FAQs

How do I know my sourdough starter is ready for baking?

Your sourdough starter is ready when it’s bubbly, doubled in volume, and passes the “float test” (a spoonful of starter floats in water). For Cinnamon Swirl Pumpkin Sourdough Bread, an active starter is key to getting that perfect rise.

Can I use canned pumpkin instead of homemade puree?

Absolutely! Canned pumpkin is convenient and works beautifully in this loaf. Just be sure to use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.

What if I don’t have a Dutch oven?

No Dutch oven? No problem. You can bake your Cinnamon Swirl Pumpkin Sourdough Bread on a baking stone or sheet pan. Place a pan of hot water on the oven floor to mimic steam—you’ll still get a lovely crust.

Can I add nuts, raisins, or chocolate chips to the dough?

Definitely! Chopped walnuts, pecans, raisins, or a handful of chocolate chips add even more texture and flavor. Fold them in gently during the first rectangle shaping when you add the cinnamon swirl.

Why let the bread cool before slicing?

Patience pays off here! Cooling allows the crumb to set and finish cooking, so your slices won’t be gummy. It also lets the cinnamon swirl become beautifully distinct for picture-perfect pieces.

Final Thoughts

If you’re craving something comforting and impressive, please treat yourself (and maybe a lucky friend) to this Cinnamon Swirl Pumpkin Sourdough Bread. Every loaf is a celebration of autumn flavors and that hands-on, homemade magic you just can’t buy. Happy baking!

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