Pumpkin Swirl Sourdough Bread

This Pumpkin Swirl Sourdough Bread combines rich pumpkin purée, warm cinnamon sugar, and tangy sourdough for a soft, flavorful loaf that’s perfect for fall baking. Learn how to make this cozy homemade sourdough recipe with a stunning cinnamon swirl that’s ideal for holiday breakfasts, brunch, or gifting.

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Course: Bread

Cuisine: American

Prep Time: 1 15

Cook Time: 55

Fermentation Time: 9

Total Time: 11 10

Servings: slices

Author: Jamie

Ingredients

For the Dough

▢ 125 g active sourdough starter ½ cup
▢ 275 g water 1 1/8 cups
▢ 25 g honey 1 tablespoon
▢ 200 g pumpkin purée ¾ cup
▢ 500 g bread flour 4 cups
▢ 10 g salt 1 ½ teaspoons

For the Cinnamon Swirl

▢ 75 g granulated sugar ⅓ cup
▢ 10 g ground cinnamon 1 tablespoon

Instructions

Mix the Dough

In a large bowl, whisk together the water, honey, and active sourdough starter until combined. Stir in the pumpkin purée. Add the bread flour and mix until no dry bits remain. Cover and rest for 30 minutes, then sprinkle in the salt and incorporate fully.

Bulk Fermentation

Let the dough rise at room temperature until doubled in size and puffy, about 4–6 hours depending on room temperature. Perform 3–4 sets of stretch-and-folds during the first 2 hours to build strength.

Lamination & Adding the Cinnamon Swirl

After bulk fermentation, lightly mist your work surface with water and gently turn out the dough.
Lamination is the process of stretching the dough out into a large, thin rectangle without tearing it. Gently pull from the center outward until it’s as thin as possible.
Evenly sprinkle the granulated sugar and cinnamon mixture over the entire surface.
Fold the dough back onto itself from all sides to encase the filling, forming a neat package. This helps create beautiful, even cinnamon swirls throughout the loaf.

Shape & Final Proof

Shape the dough into a round or oval loaf. Place it seam side up in a floured banneton or lined bowl. Cover and proof at room temperature for 1–2 hours, or refrigerate overnight for improved flavor and easier scoring.

Preheat & Bake

Place a Dutch oven (with lid) inside your oven and preheat to 450°F (232°C) for 30–60 minutes. When ready to bake, carefully transfer the dough to the hot Dutch oven, score the top, and cover with the lid.
Bake covered for 30 minutes, then remove the lid and bake uncovered for 25 minutes more, until the crust is golden brown.
The bread is done when the internal temperature reaches 205°F (96°C).

Cool & Serve

Allow the bread to cool completely on a wire rack before slicing to let the crumb set.

Notes

Storage

Room Temperature: Store the cooled loaf in a paper bag or wrapped in a clean kitchen towel inside a bread box for up to 3–4 days. Avoid plastic if possible—it traps moisture and softens the crust.
Freezer: Slice the bread and freeze individual slices in a zip-top bag or airtight container for up to 3 months. Toast or warm slices straight from frozen.
Refresh: To revive a day-old loaf, place it in a 350°F (175°C) oven for 10–15 minutes to crisp the crust before serving.

Nutrition

Calories: 238kcal

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