Print

Cozy Pumpkin Sourdough Bread with a Cinnamon Swirl

pumpkin sourdough bread with cinnamon swirl - featured image
Print Recipe

A soft, lightly sweet sourdough bread with warm cinnamon swirl and nutty pumpkin flavor. Perfect for fall mornings, this recipe features a tangy sourdough starter that balances the sweetness of pumpkin and brown sugar.

Ingredients

Scale
  • 3 ½ cups (440g) bread flour
  • ½ cup (120g) active sourdough starter, fed and bubbly
  • ¾ cup (170g) canned pumpkin puree (100% pure, not pie filling)
  • ¼ cup (60ml) warm water (about 80°F)
  • ¼ cup (50g) packed brown sugar (light or dark)
  • 2 tablespoons (28g) unsalted butter, melted and slightly cooled
  • 1 ½ teaspoons (9g) salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ⅓ cup (67g) packed brown sugar (for filling)
  • 2 tablespoons cinnamon (for filling)
  • 2 tablespoons (28g) unsalted butter, very soft but not melted (for filling)
  • Pinch of salt (for filling)
  • 1 egg beaten with 1 tablespoon water (for egg wash, optional)
  • Sprinkle of raw sugar (turbinado or demerara, optional)

Instructions

  1. Feed your starter 8-12 hours before mixing the dough. It should be active, bubbly, and pass the float test.
  2. In a large bowl, whisk together the active starter, warm water, pumpkin puree, melted butter, and brown sugar until smooth.
  3. Add the bread flour, salt, pumpkin pie spice, and cinnamon. Mix until a shaggy mass forms with no dry bits. Cover and let rest for 30 minutes (autolyse).
  4. Perform 4 sets of stretch and folds over 2 hours, with 30-minute rests between each set. Wet your hands slightly to prevent sticking.
  5. Cover the bowl and let the dough rise at room temperature (70-75°F) for 4-6 hours, until increased by about 50% and jiggly.
  6. Cover tightly and refrigerate overnight (8-12 hours) for cold fermentation.
  7. The next morning, lightly flour a work surface. Gently turn out the dough and pat into an 8×10-inch rectangle.
  8. Mix the filling ingredients (brown sugar, cinnamon, salt) in a small bowl. Spread the softened butter over the dough, leaving a 1-inch border. Sprinkle the cinnamon-sugar mixture evenly over the butter.
  9. Roll the dough tightly into a log, starting from the edge closest to you. Pinch the seam to seal. Place seam-side down in a parchment-lined 9×5-inch loaf pan.
  10. Cover loosely with plastic wrap and let proof at room temperature for 2-4 hours, until the dough rises about 1 inch above the rim and holds a gentle indentation.
  11. Preheat oven to 375°F. Brush the top with egg wash and sprinkle with raw sugar if using.
  12. Bake for 45-50 minutes, rotating halfway through. The bread should be deep golden brown, sound hollow when tapped, and have an internal temperature of 200-205°F. Tent with foil after 30 minutes if browning too quickly.
  13. Cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely (at least 2 hours) before slicing.

Notes

For best results, use a digital scale for accuracy. If pumpkin puree is watery, pat it dry with paper towels. Cold dough is easier to shape. Let the bread cool completely before slicing to avoid a gummy texture. Store at room temperature for up to 3 days or freeze for up to 3 months.

Nutrition

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

Find it online: https://livelybite.com/cozy-pumpkin-sourdough-bread-with-a-cinnamon-swirl/