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Pumpkin Sourdough Bread with Cinnamon Swirl Recipe

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3.9 from 39 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.

Find it online: https://familydinnercooking.com/pumpkin-sourdough-bread-with-cinnamon-swirl-recipe/