Go Back

Cinnamon Swirl Pumpkin Sourdough Bread

A cozy fall sourdough loaf with pumpkin purée and a sweet cinnamon swirl, perfect for breakfast or dessert.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 7 hours
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 3 cups all-purpose flour
  • 1 cup active sourdough starter bubbly and fed
  • 0.75 cup pumpkin purée not pie filling
  • 2 tbsp brown sugar
  • 1 tsp salt
  • 1.5 tsp cinnamon
  • 0.5 tsp nutmeg
  • 0.25 tsp ground cloves
  • 2 tbsp melted butter
  • 0.5 cup warm milk
Cinnamon Swirl
  • 0.33 cup brown sugar
  • 2 tsp cinnamon
  • 1 tbsp melted butter for brushing

Equipment

  • Mixing bowls
  • Loaf pan or Dutch oven
  • Wire rack
  • Rolling Pin

Method
 

  1. Feed sourdough starter until bubbly and active.
  2. Mix pumpkin purée, warm milk, butter, brown sugar, and starter in a bowl.
  3. Combine dry ingredients separately, then add to wet mixture until dough forms.
  4. Knead for 8–10 minutes until smooth, rest for 30 minutes.
  5. Perform 3 stretch and folds over 2 hours, then bulk ferment 4–6 hours until doubled.
  6. Roll dough into a rectangle, brush with butter, sprinkle cinnamon sugar, and roll up tightly.
  7. Place into loaf pan, proof for 1–2 hours until puffy.
  8. Bake at 375°F (190°C) for 35–40 minutes until golden brown.
  9. Cool on a wire rack before slicing or glazing.

Notes

Best served slightly warm with butter. Store airtight for 3 days or freeze for up to 2 months.