If you’ve been on the lookout for a delightful twist to your homemade bread routine, this Pumpkin Sourdough Bread with Cinnamon Swirl Recipe will quickly become your new favorite. It combines the tangy depth of sourdough with the cozy flavors of pumpkin and warm spices folded into a luscious cinnamon swirl that cuts through each bite. The tender crumb and lightly sweetened pumpkin-infused dough paired with that irresistible cinnamon ribbon make this bread perfect for breakfast, a comforting snack, or even alongside your afternoon tea. Trust me, once you try this recipe, you’ll wonder how you ever lived without it in your baking repertoire.
Ingredients You’ll Need
Creating this Pumpkin Sourdough Bread with Cinnamon Swirl Recipe is simpler than it sounds, thanks to pantry-friendly ingredients that each bring something special to the loaf. From the robust flours providing structure to the pumpkin purée adding moistness and color, every component works in harmony to build that perfect balance of flavor and texture.
- Bread flour (2 ¾ cups / 350 grams): The backbone for a chewy and sturdy crumb, ideal for sourdough bread.
- Whole wheat flour (⅓ cup / 50 grams): Adds nuttiness and helps deepen the flavor.
- Pumpkin purée (⅓ cup / 100 grams): Not pumpkin pie filling—to keep your loaf natural and moist with a vibrant hue.
- Active sourdough starter (⅓ cup / 90 grams): The magic ferment that gives this bread its signature tang and gentle rise.
- Fine sea salt (1 ½ teaspoons / 8 grams): Enhances all flavors without overpowering.
- Honey or maple syrup (1 ½ tablespoons / 35 grams): Adds a touch of natural sweetness to mingle with the pumpkin and spices.
- Unsalted butter, softened (2 tablespoons for dough + 2 tablespoons for swirl): Introduces richness and tender crumb.
- Warm water (⅔ cup / 150 grams, adjust as needed): Hydrates the flour to bring everything together perfectly.
- Ground cinnamon (1 teaspoon in dough + 1½ tablespoons in swirl): The warm spice that defines the cinnamon swirl and complements pumpkin beautifully.
- Ground ginger (½ teaspoon, optional): For a subtle, spicy warmth that layers in complexity.
- Light brown sugar (¼ cup / 50 grams for swirl): Sweet and molasses-y, perfect for the cinnamon swirl’s depth.
- Milk or egg wash: For brushing the crust, ensuring a glossy finish, optionally dust with extra cinnamon sugar.
How to Make Pumpkin Sourdough Bread with Cinnamon Swirl Recipe
Step 1: Prepare the Dough
Start by combining your bread flour, whole wheat flour, cinnamon, and salt in a large mixing bowl. Then mix in the pumpkin purée, active sourdough starter, honey or maple syrup, softened butter, and warm water. Stir everything together until it forms a shaggy dough. The pumpkin adds moisture and a lovely earthy sweetness, while the sourdough starter will work its fermentation magic to develop that rich flavor and airy structure over time.
Step 2: Autolyse and Knead
Allow the dough to rest, ideally for about 30 minutes, which helps hydrate the flours and makes kneading smoother. Once rested, gently knead it by hand or with a stand mixer until it becomes elastic and smooth. This step builds the gluten network responsible for the bread’s chewy texture. Keep in mind the dough will be a bit sticky due to the pumpkin, so don’t shy away from a well-floured surface.
Step 3: Bulk Fermentation
Place the dough in a lightly oiled bowl, cover it, and let it rise at room temperature. Since this is sourdough, expect a slower fermentation that can take several hours or overnight. During this time, perform a couple of sets of stretch and folds to strengthen the dough without tearing it. This patience pays off with a tender, open crumb that you’ll adore.
Step 4: Prepare the Cinnamon Swirl Filling
While the dough ferments, mix together softened butter, light brown sugar, and cinnamon in a small bowl until you get a smooth, spreadable paste bursting with warm sweetness. This swirl is what elevates the bread from ordinary to truly special—adding pockets of melty cinnamon goodness.
Step 5: Shape the Loaf with Cinnamon Swirl
Gently roll out your risen dough into a rectangle on a floured surface. Spread the cinnamon swirl mixture evenly over the dough, then carefully roll it up like a jelly roll, sealing the edges. Shape it into your desired loaf form—whether a traditional round boule or a loaf pan shape—to ensure even baking and an attractive presentation.
Step 6: Final Proof and Bake
Allow your loaf to proof until puffy, then brush it with milk or egg wash for a shiny, golden crust. Score the top if you like, then bake at 375°F (190°C) for about 35-40 minutes. The smell filling your kitchen at this point is pure autumnal joy. Let the bread cool completely on a rack before slicing so the crumb sets perfectly, maintaining that moist and tender texture.
How to Serve Pumpkin Sourdough Bread with Cinnamon Swirl Recipe
Garnishes
To make your Pumpkin Sourdough Bread with Cinnamon Swirl Recipe even more inviting, consider sprinkling a little extra cinnamon sugar right after brushing on the wash before baking for a sparkly, sweet crust. A light spread of butter or cream cheese complements the spices delightfully when serving.
Side Dishes
This bread shines both on its own or alongside hearty soups like butternut squash or tomato bisque. It also pairs beautifully with sharp cheeses or a dollop of homemade apple butter for a sweet-savory balance that’ll keep everyone coming back for more.
Creative Ways to Present
Slice thick and toast the bread, then layer with nut butter and sliced bananas for a breakfast treat. Or cut into cubes to serve as a centerpiece for a bread pudding that meshes pumpkin and cinnamon flavors. Whether casual or festive, this bread’s cozy vibes always steal the show.
Make Ahead and Storage
Storing Leftovers
After baking, store your Pumpkin Sourdough Bread with Cinnamon Swirl Recipe in an airtight container or bread box at room temperature for up to three days. Its moist crumb means it’s best enjoyed fresh but it holds up nicely without drying out immediately.
Freezing
If you want to savor this bread longer, slice and wrap it tightly in plastic wrap and foil or place it in a freezer-safe bag. Frozen properly, it keeps well for up to three months while preserving its texture and flavor.
Reheating
To bring back that freshly-baked feel, thaw slices at room temperature and then warm them in a toaster or oven at 350°F (175°C) for 5-7 minutes. This will revive the cinnamon swirl’s gooey charm and the pumpkin’s softness beautifully.
FAQs
Can I use canned pumpkin pie filling instead of pumpkin purée?
It’s best to use pure pumpkin purée for this Pumpkin Sourdough Bread with Cinnamon Swirl Recipe, as pumpkin pie filling contains added sugars and spices that can affect both flavor and dough consistency.
Do I need to feed my sourdough starter before baking?
Yes! Using an active and bubbly starter ensures proper fermentation and rise, which are key for the texture and taste of this bread.
Can I skip the cinnamon swirl?
You can, but the cinnamon swirl brings a signature flavor and visual appeal that really make this Pumpkin Sourdough Bread with Cinnamon Swirl Recipe stand out.
How long does the bulk fermentation typically take?
Expect 4-6 hours at room temperature or overnight in the fridge, depending on your starter’s strength and ambient temperature.
Can this bread be made without whole wheat flour?
Absolutely! You can use only bread flour, though the whole wheat adds a lovely nutty flavor and slight density that works nicely with the pumpkin and spices.
Final Thoughts
I can’t recommend this Pumpkin Sourdough Bread with Cinnamon Swirl Recipe enough if you want a bread that feels both rustic and indulgent all at once. Whether it’s the subtle sweetness of pumpkin, the tang of sourdough, or that luscious cinnamon swirl, every bite is a celebration of cozy flavors. Give it a try—you may just find yourself baking this gem on repeat through every season.
PrintPumpkin Sourdough Bread with Cinnamon Swirl Recipe
This Pumpkin Sourdough Bread with Cinnamon Swirl combines the tangy flavor of sourdough with the warm, cozy spices of cinnamon and pumpkin. Featuring a tender crumb enriched with pumpkin purée and a sweet cinnamon swirl, this artisanal bread is perfect for fall mornings or as a flavorful snack. The addition of whole wheat flour adds a subtle nuttiness, while the cinnamon sugar swirl baked inside makes each slice irresistibly aromatic and delicious.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 7 hours 10 minutes
- Yield: 1 loaf (about 12 slices)
- Category: Bread
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For The Dough
- 2 ¾ cups bread flour (350 grams)
- ⅓ cup whole wheat flour (50 grams)
- ⅓ cup pumpkin purée (100 grams, not pumpkin pie filling)
- ⅓ cup active sourdough starter (90 grams, 100% hydration)
- 1 ½ teaspoons fine sea salt (8 grams)
- 1 ½ tablespoons honey or maple syrup (35 grams)
- 2 tablespoons unsalted butter, softened (30 grams)
- ⅔ cup warm water (150 grams, adjust as needed depending on flour)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger (optional)
For The Cinnamon Swirl
- 2 tablespoons unsalted butter, softened (30 grams)
- ¼ cup light brown sugar (50 grams)
- 1 ½ tablespoons ground cinnamon
- Milk or egg wash for brushing
- Extra cinnamon sugar (optional, for sprinkling)
Instructions
- Prepare the dough mixture: In a large mixing bowl, combine the bread flour, whole wheat flour, ground cinnamon, and ground ginger (if using). In a separate bowl, mix the pumpkin purée, active sourdough starter, honey or maple syrup, softened butter, and warm water until smooth. Gradually add the wet ingredients to the dry ingredients and mix until a sticky dough forms.
- Knead the dough: Turn the dough onto a lightly floured surface and knead for about 10-12 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 8-10 minutes. Adjust flour or water as needed to get a tacky but not overly sticky dough.
- First rise and bulk fermentation: Place the kneaded dough in a lightly greased bowl, cover it with a damp cloth or plastic wrap, and let it rise at room temperature for about 4-6 hours or until doubled in size. This slower fermentation will develop the sourdough flavor and the pumpkin’s subtle sweetness.
- Prepare the cinnamon swirl filling: In a small bowl, mix the softened butter with light brown sugar and ground cinnamon until creamy and well combined.
- Shape the dough and add the swirl: After the first rise, gently deflate the dough and roll it out on a floured surface into a rectangle approximately 12×16 inches. Spread the cinnamon swirl mixture evenly over the dough, leaving a small border on the edges. Starting from one long side, carefully roll the dough tightly into a log, sealing the edge by pinching the dough.
- Second rise (proofing): Place the rolled dough seam-side down in a greased loaf pan. Cover and let rise for another 2-3 hours, or until the dough has noticeably puffed and nearly doubled again.
- Preheat the oven and prepare for baking: About 30 minutes before baking, preheat your oven to 375°F (190°C). Brush the top of the loaf with milk or egg wash for a shiny crust, and optionally sprinkle with extra cinnamon sugar for added sweetness and crunch.
- Bake the bread: Bake the loaf for 35-40 minutes until golden brown and sounds hollow when tapped on the bottom. If the crust browns too quickly, tent the loaf loosely with aluminum foil halfway through baking.
- Cool and serve: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This ensures the crumb sets properly. Slice and enjoy your pumpkin cinnamon sourdough as breakfast toast or a cozy snack with butter or cream cheese.
Notes
- Use 100% hydration sourdough starter for best results.
- Adjust water quantity based on flour absorption; dough should be tacky but manageable.
- For a more intense pumpkin flavor, roasted pumpkin purée can be used instead of canned.
- If you prefer a sweeter bread, increase the honey or maple syrup slightly in the dough.
- Optional ground ginger adds warmth but can be omitted if undesired.
- Milk or egg wash contributes to a shiny, golden crust; egg wash will give a deeper color.
- The dough benefit from a longer, slower first rise to develop flavor; cooler room temperature slows fermentation.
- Store sliced bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
