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Perfect Cinnamon Swirl Pumpkin Sourdough Bread

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This Perfect Cinnamon Swirl Pumpkin Sourdough Bread combines the tangy complexity of sourdough with the cozy, moist sweetness of pumpkin bread, featuring a beautiful ribbon of caramelized cinnamon sugar in every slice.

Ingredients

Scale
  • 100g active sourdough starter (fed within 4–8 hours, passes float test)
  • 200g (about ¾ cup) 100% pure pumpkin puree (not pumpkin pie filling)
  • 350g (about 2 ¾ cups) bread flour
  • 50g (about ⅓ cup) whole wheat flour
  • 100g (about ⅓ cup + 1 tbsp) lukewarm water (around 80°F)
  • 50g (about ¼ cup, packed) brown sugar
  • 8g (about 1 ¼ tsp) salt
  • 30g (about 2 tbsp) unsalted butter, softened
  • 50g (about ¼ cup) granulated sugar (for swirl)
  • 1 tbsp ground cinnamon (for swirl)
  • Pinch of salt (for swirl)

Instructions

  1. Mix the Dough (The Autolyse): In a large mixing bowl, combine the bread flour, whole wheat flour, and 100g of the water. Mix with your hands or a dough scraper until a shaggy, dry-ish dough forms. There should be no dry bits of flour left. Cover the bowl with plastic wrap and let it rest for 30-60 minutes.
  2. Incorporate the Starter & Pumpkin: After the autolyse, add the active sourdough starter, pumpkin puree, brown sugar, and the remaining 100g of water. Use your hand to squish and mix everything together until it’s fully incorporated. The dough will be very sticky and wet—that’s perfectly normal. Don’t be tempted to add more flour!
  3. Add the Salt & Butter: Sprinkle the salt over the dough. Add the softened butter in small pieces. Pinch and squeeze the dough to incorporate the salt and butter. This will take a few minutes. The dough will feel a bit slippery and might break apart, but it will come back together. Once it’s smooth and cohesive, cover the bowl and let it rest for 30 minutes.
  4. Bulk Fermentation (The Stretch and Folds): Over the next 2.5 to 3.5 hours, perform a series of ‘stretch and folds’ every 30 minutes. To do a stretch and fold: wet your hands, grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over the top of the dough. Rotate the bowl a quarter turn and repeat. Do this 4 times (a full rotation). Perform 4-6 sets of these stretch and folds during the bulk fermentation. The dough is ready when it has increased in volume by…
  5. Prepare the Cinnamon Swirl: While the dough is bulk fermenting, make the swirl. In a small bowl, whisk together the granulated sugar, ground cinnamon, and a pinch of salt. Set aside.
  6. Shape the Dough (The Lamination & Swirl): Lightly flour your work surface. Gently turn the dough out onto the floured surface. Using floured hands or a bench scraper, gently stretch the dough into a large rectangle, about ½-inch thick. Evenly sprinkle the cinnamon-sugar mixture over the surface of the dough, leaving a 1-inch border around the edges. Starting from one of the short ends, tightly roll the dough up into a log, like you would a cinnamon roll. Pinch the seam to seal it. Gently place t…
  7. Final Proofing: Cover the loaf pan with plastic wrap or a shower cap. You have two options: Room Temperature Proof (3-5 hours) at around 75°F until risen by about 50% and feels puffy and jiggly; or Cold Proof (Overnight, 8-14 hours) in the refrigerator, then let sit at room temperature for 1-2 hours before baking. The dough is ready when it passes the ‘poke test’ (a gentle indentation springs back slowly).
  8. Preheat & Bake: About 30 minutes before baking, preheat your oven to 375°F (190°C). Place a shallow metal pan on the bottom rack of the oven. Once the oven is hot, place the loaf pan on the middle rack. Carefully pour about 1 cup of hot water into the shallow pan on the bottom rack to create steam. Bake for 45-55 minutes. The bread is done when it’s deeply golden brown, sounds hollow when tapped on the bottom, and the internal temperature reaches 200-205°F. If the top is browning too quickly, te…
  9. Cool Completely: Let the bread cool in the pan for 10 minutes, then use the parchment paper to lift it out and transfer it to a wire rack. Let it cool completely, at least 2-3 hours, before slicing.

Notes

Use 100% pure pumpkin puree, not pumpkin pie filling. The dough is very sticky; resist adding extra flour. Wet hands before handling dough. For best flavor, use the overnight cold proof. Let bread cool completely before slicing to avoid a gummy texture.

Nutrition

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

Find it online: https://livelybite.com/perfect-cinnamon-swirl-pumpkin-sourdough-bread/