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Homemade Pumpkin Sourdough Bread with Cinnamon Swirl

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This homemade pumpkin sourdough bread with cinnamon swirl is a fall obsession—perfectly balanced with tangy sourdough, sweet pumpkin, and warm cinnamon. It’s achievable in your own kitchen, no matter your skill level, and turns a simple afternoon into something special.

Ingredients

Scale
  • 100g (about ½ cup) active sourdough starter, fed and bubbly
  • 500g (about 4 cups) bread flour
  • 200g (about ¾ cup plus 2 tablespoons) pumpkin puree (canned, not pie filling)
  • 200g (about ¾ cup plus 1 tablespoon) water, room temperature
  • 10g (about 1½ teaspoons) fine sea salt
  • 50g (about ¼ cup) brown sugar, packed
  • 30g (about 2 tablespoons) unsalted butter, softened
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • 60g (about ¼ cup plus 1 tablespoon) brown sugar, packed (for swirl)
  • 2 tablespoons cinnamon (for swirl)
  • 30g (about 2 tablespoons) unsalted butter, very soft (for swirl)
  • ¼ cup chopped pecans or walnuts, toasted (optional, for swirl)
  • 1 egg beaten with 1 tablespoon water (for egg wash, optional)
  • Coarse sugar like turbinado or demerara (for topping, optional)

Instructions

  1. Feed your sourdough starter 6-8 hours before mixing; it should be active, bubbly, and pass the float test.
  2. In a large bowl, combine 100g active starter, 200g water, and 200g pumpkin puree. Whisk until combined.
  3. Add 500g bread flour, 10g salt, 50g brown sugar, 1 teaspoon cinnamon, and 1 teaspoon pumpkin pie spice. Mix until no dry flour remains. Cover and rest for 30 minutes (autolyse).
  4. Add 30g softened butter. Squeeze and fold the dough until fully incorporated (3-4 minutes).
  5. Perform 4 sets of stretch and folds at 30-minute intervals over 3-4 hours. After the last set, let the dough rest, covered, for the remainder of bulk fermentation (total 4-6 hours at 72-75°F). The dough should be puffy with visible bubbles.
  6. While dough ferments, make the cinnamon swirl: combine 60g brown sugar and 2 tablespoons cinnamon. Add 30g very soft butter and mix into a paste. Stir in nuts if using. Set aside.
  7. Lightly flour your work surface. Gently turn out the dough and pat into an 8×10-inch rectangle. Spread the cinnamon butter paste evenly, leaving a 1-inch border. Roll tightly from one short end like a jelly roll. Pinch seam to seal.
  8. Place the log seam-side down in a floured banneton or lined bowl. Cover tightly and refrigerate for 12-18 hours (cold ferment).
  9. The next day, place a Dutch oven in the cold oven and preheat to 475°F. Heat for at least 30 minutes after reaching temperature.
  10. Remove dough from refrigerator. Turn out onto parchment paper. Optionally brush with egg wash and sprinkle with coarse sugar. Score the top with a deep slash lengthwise.
  11. Carefully place parchment with dough into the hot Dutch oven. Cover and bake for 25 minutes. Remove lid and bake another 20-25 minutes until deep amber and internal temperature reaches 200-205°F.
  12. Transfer to a cooling rack and cool completely (at least 2 hours) before slicing.

Notes

Let pumpkin puree come to room temperature before mixing. Dough will be sticky—wet hands and use a bench scraper instead of adding extra flour. The cold ferment is crucial for flavor and texture; don’t skip it. Cool completely before slicing to avoid a gummy texture. Store at room temperature for up to 4 days, or freeze sliced for up to 3 months.

Nutrition

Keywords: pumpkin sourdough, cinnamon swirl bread, fall baking, sourdough bread, pumpkin bread, homemade bread, autumn recipe

Find it online: https://shimmersnack.com/homemade-pumpkin-sourdough-bread-with-cinnamon-swirl/