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Cozy Cinnamon Swirl Pumpkin Sourdough: Best Fall Bread

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This Cozy Cinnamon Swirl Pumpkin Sourdough is a happy accident turned fall tradition. It features a tangy, tender crumb with a sweet ribbon of cinnamon sugar running through the middle, making it the perfect bread for cozy mornings or Thanksgiving brunch.

Ingredients

Scale
  • 100g active sourdough starter (fed and bubbly, at peak ripeness)
  • 350g bread flour (I prefer King Arthur for its consistent protein content)
  • 100g pumpkin puree (not pumpkin pie filling—just pure pumpkin)
  • 150g water (filtered, at room temperature)
  • 50g brown sugar (adds moisture and a subtle molasses flavor)
  • 7g salt
  • 1 tsp pumpkin pie spice (or a mix of cinnamon, nutmeg, and ginger)
  • 40g unsalted butter, softened (I use Kerrygold for richer flavor)
  • 60g granulated sugar
  • 2 tsp ground cinnamon (freshly ground if you can—it makes a difference)
  • Pinch of salt

Instructions

  1. Feed Your Starter (8-12 hours before mixing): Make sure your starter is active and bubbly. It should double in size within 4-6 hours of feeding. If it’s sluggish, give it an extra feeding cycle.
  2. Mix the Dough (10 minutes): In a large bowl, combine the active starter, water, and pumpkin puree. Stir until the starter dissolves into the water. Add the bread flour, brown sugar, pumpkin pie spice, and salt. Mix with your hands or a dough whisk until no dry flour remains. The dough will be sticky—that’s okay.
  3. Bulk Fermentation (4-6 hours at room temperature): Cover the bowl with a damp towel. Over the next 3 hours, perform 4 sets of stretch and folds every 30 minutes. To do this, wet your hand, grab one side of the dough, stretch it up, and fold it over itself. Rotate the bowl and repeat. This builds strength without kneading. After the folds, let the dough rest undisturbed until it has increased in volume by about 50% and looks puffy.
  4. Prepare the Cinnamon Swirl (5 minutes): While the dough is fermenting, mix the softened butter, sugar, cinnamon, and a pinch of salt in a small bowl until it forms a smooth paste. Set aside.
  5. Shape and Laminate (10 minutes): Turn the dough out onto a lightly floured surface. Gently stretch it into a rectangle, about 1/2-inch thick. Spread the cinnamon butter paste evenly over the surface, leaving a 1-inch border. Roll the dough up tightly like a jelly roll, starting from the short end. Pinch the seam to seal.
  6. Cold Proof (12-18 hours in the fridge): Place the shaped dough seam-side up into a floured banneton. Cover with a plastic bag or a damp towel. Refrigerate overnight. This slow proof develops that tangy sourdough flavor and makes the dough easier to handle.
  7. Preheat and Score (30 minutes): The next morning, place your Dutch oven in the oven and preheat to 450°F (230°C). Once hot, carefully turn the dough out onto a piece of parchment paper. Score the top with a slash using a lame or sharp knife. The swirl will be visible near the surface.
  8. Bake (45 minutes): Carefully place the dough (with the parchment) into the hot Dutch oven. Cover and bake for 25 minutes. Remove the lid and bake for another 20-25 minutes, until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
  9. Cool Completely (2 hours): This is the hardest step! Let the bread cool on a wire rack for at least 2 hours before slicing. The interior continues to set as it cools. If you cut too early, the crumb will be gummy.

Notes

For the best texture, look for a thick, not watery, pumpkin puree. Libby’s is a go-to brand. If your starter is on the younger side, you might need to extend the bulk fermentation time. For a dairy-free version, swap the butter in the swirl with a vegan butter stick. The dough will be sticky initially; use wet hands during stretch and folds. The key to a beautiful cinnamon swirl is a firm, but not stiff, butter paste. Do not refrigerate the baked loaf; store at room temperature for up to 3 days or freeze slices for up to 3 months.

Nutrition

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

Find it online: https://sparklechew.com/cozy-cinnamon-swirl-pumpkin-sourdough-best-fall-bread/