Cinnamon Swirl Pumpkin Sourdough Bread: The Ultimate Fall Bake
As the weather cools and the scent of cinnamon fills the air, there’s nothing cozier than baking a loaf of Cinnamon Swirl Pumpkin Sourdough Bread. This loaf brings together the warmth of autumn spices, the earthy tang of natural sourdough, and the rich, moist texture of pumpkin purée — all rolled up with a sweet, buttery cinnamon swirl. Whether you’re an experienced sourdough baker or just beginning your journey, this recipe delivers bakery-level results right from your own kitchen.
Let’s dive into this irresistible fall recipe that tastes like pumpkin pie met the perfect slice of artisan sourdough toast.
Why You’ll Love This Recipe
This Cinnamon Swirl Pumpkin Sourdough Bread is everything we love about autumn in one golden, aromatic loaf. The tangy depth of sourdough balances the natural sweetness of pumpkin, while the cinnamon-sugar swirl adds a hint of indulgence to every bite. Toast a slice in the morning, spread on some butter or cream cheese, and you’ve got the breakfast of your fall dreams.
Not only does this bread taste divine, but it also looks gorgeous — a beautiful swirl of cinnamon through a tender pumpkin crumb. It’s the kind of bake that fills your home with the smell of fall and makes a perfect homemade gift for friends and family.
Ingredients
For the Dough
- 3 cups all-purpose flour (plus extra for kneading)
- 1 cup active bubbly sourdough starter
- ¾ cup pumpkin purée (not pumpkin pie filling)
- 2 tbsp brown sugar
- 1 tsp salt
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves
- 2 tbsp melted butter
- ½ cup warm milk (whole or plant-based)
For the Cinnamon Swirl
- ⅓ cup brown sugar
- 2 tsp cinnamon
- 1 tbsp melted butter (for brushing)
Optional Glaze (for extra indulgence)
- ½ cup powdered sugar
- 1 tbsp milk
- ¼ tsp vanilla extract
Instructions
1. Feed your starter:
Make sure your sourdough starter is active and bubbly before beginning. Feed it 4–6 hours before baking to ensure it’s at its peak activity.
2. Mix the dough:
In a large mixing bowl, whisk together pumpkin purée, warm milk, melted butter, and brown sugar. Add the sourdough starter and stir to combine.
3. Add the dry ingredients:
In a separate bowl, mix the flour, salt, cinnamon, nutmeg, and cloves. Gradually add this dry mixture to the wet ingredients until a soft, slightly sticky dough forms.
4. Knead and rest:
Turn the dough onto a floured surface and knead gently for about 8–10 minutes until smooth and elastic. Place it into a lightly oiled bowl, cover with a damp towel, and let it rest for 30 minutes.
5. Stretch and fold:
Over the next 2 hours, perform 3 sets of stretch and folds every 30 minutes. This helps strengthen the gluten structure while maintaining the dough’s softness.
6. Bulk fermentation:
After the final fold, cover and let the dough rise at room temperature (around 75°F/24°C) until it has roughly doubled in size — about 4–6 hours, depending on the strength of your starter and room temperature.
7. Shape the loaf:
Turn the dough onto a lightly floured surface and roll it into a rectangle, about ½ inch thick. Brush with melted butter and sprinkle the cinnamon-sugar mixture evenly across the surface. Roll up the dough tightly like a jelly roll, pinching the seams closed.
8. Second rise:
Place the rolled dough seam-side down in a greased loaf pan or a parchment-lined banneton basket. Cover and let rise for another 1–2 hours, or until puffy and nearly doubled.
9. Bake the bread:
Preheat your oven to 375°F (190°C). If baking in a loaf pan, bake uncovered for 35–40 minutes, or until golden brown and hollow-sounding when tapped. If using a Dutch oven, preheat it first and bake with the lid on for 25 minutes, then uncover for another 15 minutes to brown the top.
10. Cool and glaze:
Allow the loaf to cool on a wire rack for at least an hour before slicing. Drizzle with a light glaze made from powdered sugar, milk, and vanilla if desired.
Cinnamon Swirl Pumpkin Sourdough Bread
Ingredients
Equipment
Method
- Feed sourdough starter until bubbly and active.
- Mix pumpkin purée, warm milk, butter, brown sugar, and starter in a bowl.
- Combine dry ingredients separately, then add to wet mixture until dough forms.
- Knead for 8–10 minutes until smooth, rest for 30 minutes.
- Perform 3 stretch and folds over 2 hours, then bulk ferment 4–6 hours until doubled.
- Roll dough into a rectangle, brush with butter, sprinkle cinnamon sugar, and roll up tightly.
- Place into loaf pan, proof for 1–2 hours until puffy.
- Bake at 375°F (190°C) for 35–40 minutes until golden brown.
- Cool on a wire rack before slicing or glazing.
Notes
Tips for the Perfect Pumpkin Sourdough
- Don’t rush fermentation: Cooler weather means slower sourdough activity. If your kitchen is chilly, place the dough near a warm spot (like the oven light or a proofing box).
- Use 100% pure pumpkin: Avoid canned pumpkin pie filling — it contains sweeteners and spices that can alter the dough’s hydration.
- Add-ins: Want a twist? Fold in toasted pecans or walnuts before shaping for an irresistible crunch.
- Storage: Wrap in parchment paper and keep in an airtight container for up to 3 days. It also freezes beautifully — just slice and freeze for easy morning toast.
Variations to Try
- Chocolate Chip Pumpkin Swirl: Sprinkle mini chocolate chips with your cinnamon sugar layer for a dessert-style loaf.
- Maple Pecan Pumpkin Bread: Swap brown sugar for maple syrup and add chopped pecans for a nuttier, richer version.
- Pumpkin Cream Cheese Swirl: Layer softened sweetened cream cheese before rolling for a bakery-style indulgence.
Serving Suggestions
This Cinnamon Swirl Pumpkin Sourdough Bread shines at any time of day. Try it:
- For breakfast: Toast a slice and top with salted butter or almond butter.
- As dessert: Warm it slightly and serve with a scoop of vanilla ice cream or a drizzle of caramel sauce.
- With coffee: Pair it with your morning latte or pumpkin spice cappuccino for the ultimate cozy moment.
The Story Behind Pumpkin Sourdough
Pumpkin bread has deep roots in American fall traditions, dating back to early harvest celebrations. The addition of sourdough brings a modern, artisanal twist that enhances both texture and flavor. It’s the meeting of two culinary worlds — the ancient craft of fermentation and the comforting warmth of pumpkin spice.
Every slice tells a story: tangy, spiced, soft, and just a touch sweet — a true love letter to autumn.
Nutrition Information (per slice)
Calories: 210 | Carbs: 32g | Protein: 5g | Fat: 6g | Sugar: 10g | Fiber: 2g
