When the air turns crisp and pumpkin cravings hit, nothing satisfies quite like a warm slice of cinnamon swirl pumpkin sourdough bread. This fall-inspired bake combines the natural tang of sourdough with rich pumpkin and sweet cinnamon for a tender, aromatic loaf that feels like a cozy hug. With a soft crumb and swirled cinnamon sweetness, it’s the perfect treat for breakfast, brunch, or an afternoon snack. Whether you’re a sourdough pro or just getting started, this recipe is a must-bake for the season.
Table of Contents
Why This Pumpkin Sourdough Loaf Deserves a Spot in Your Fall Rotation
This cinnamon swirl pumpkin sourdough bread isn’t just another pumpkin bread recipe — it’s an elevated version that blends health, flavor, and artisan technique.
- Naturally Leavened: The use of sourdough starter brings a beautiful tang and natural fermentation, improving digestion and flavor depth.
- Rich Fall Flavors: Real pumpkin puree and pumpkin pie spice create the signature warmth we crave in autumn.
- Sweet Cinnamon Surprise: A swirl of cinnamon sugar brings sweetness and aromatic flair in every bite.
- Versatile and Impressive: Ideal for cozy mornings, fall potlucks, or gifting during the holidays — the swirl alone makes it a showstopper.
Ingredients That Bring It All Together
• Levain (Fed Sourdough Starter): Provides natural leavening and a mildly tangy flavor base
• Filtered Water: Hydrates the dough and activates the flour’s gluten structure
• Bread Flour: High-protein flour supports structure and a chewy crumb
• Pumpkin Puree: Adds moisture, rich color, and earthy sweetness
• Brown Sugar: Deepens the sweetness with molasses notes
• Salt: Balances flavors and strengthens the dough structure
• Pumpkin Pie Spice: A comforting blend that enhances pumpkin’s natural flavor
• Ground Cinnamon: The star of the swirl — adds warmth and sweetness to the interior spiral
Ingredient Swaps for Every Baker’s Pantry
Don’t have everything on hand? No worries — here are smart substitutions that keep the focus on cinnamon swirl pumpkin sourdough bread while offering flexibility:
- No Bread Flour? Use all-purpose flour with a tablespoon of vital wheat gluten for structure.
- Out of Pumpkin Puree? Try mashed sweet potato or butternut squash for a similar moisture and flavor profile.
- Brown Sugar Alternatives: Coconut sugar or maple sugar work well and add a unique sweetness.
- Gluten-Free Adaptation: Use a gluten-free flour blend designed for bread and add 1 tsp of psyllium husk powder for binding.
- No Pumpkin Pie Spice? Combine cinnamon, nutmeg, ginger, and clove in equal parts.
How to Make Cinnamon Swirl Pumpkin Sourdough Bread
- Feed Your Starter (Evening Before)
Feed your sourdough starter in a 1:1:1 ratio and leave it at room temperature overnight. It should be bubbly and doubled in size by morning. - Mix the Dough (Morning Day 2)
In a large bowl, combine levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Mix until smooth with no dry flour patches. - Bulk Fermentation + Stretch & Folds
Over two hours, perform four stretch-and-fold sets every 30 minutes. This strengthens the gluten structure and ensures a fluffy crumb. - Laminate and Shape the Dough
Turn the dough onto a lightly floured surface. Stretch it into a rectangle and sprinkle with cinnamon. Fold it like a letter and roll into a ball. Rest 15 minutes, then repeat for a strong swirl structure. - Cold Retard (Overnight)
Place the shaped dough in a floured proofing basket, cover, and refrigerate overnight. Cold fermentation develops deeper sourdough flavor and makes the dough easier to score. - Score and Bake (Morning Day 3)
Preheat oven and Dutch oven to 480°F. Invert the dough onto parchment, dust with flour, and score the top. Add ice cubes under the parchment for steam. Bake covered for 20 minutes, then reduce heat to 450°F and bake uncovered for another 20 minutes. - Cool Before Slicing
Let the bread rest on a wire rack for at least 30–60 minutes to finish cooking and avoid a gummy crumb.
Pro Tips for the Perfect Loaf
- Timing Is Key: Plan your baking schedule — this recipe spans three days but with mostly inactive time.
- Don’t Overfill the Swirl: Too much cinnamon-sugar mixture can cause leaks or gaps.
- Roll Firmly: A tight roll ensures a clean swirl without separation.
- Cool Fully Before Cutting: Resist slicing warm bread! Letting it cool enhances flavor and structure.
- Use a Dutch Oven: Creates an ideal baking environment with steam for a crisp crust and moist interior.
- Adjust for Hydration: Pumpkin puree can vary in moisture. If the dough feels too wet, add extra flour a tablespoon at a time.
Serving Suggestions & Variations
- Sweet Side: Pair slices with honey butter, maple cream cheese, or a vanilla glaze drizzle.
- Savory Touch: A pat of salted butter and flaky sea salt highlights the cinnamon swirl beautifully.
- Turn It Into French Toast: Day-old slices make rich, spiced French toast perfect for brunch.
- Mini Loaves: Divide dough into smaller loaves for gift-giving or individual portions.
- Add Mix-Ins: Chopped walnuts, pecans, or raisins add delightful texture and depth.
Health Perks and Seasonal Bonus
Cinnamon swirl pumpkin sourdough bread isn’t just tasty — it’s nutritionally satisfying:
- Fermented Goodness: Sourdough improves digestibility and may reduce gluten sensitivity.
- Pumpkin Power: Packed with vitamin A, antioxidants, and fiber.
- Lower Sugar: Unlike cakes or muffins, this loaf is lightly sweetened, making it a healthier fall option.
This recipe also celebrates seasonal produce — use local pumpkins when possible and enjoy the comfort of baking with the rhythm of autumn.
How to Store and Enjoy Your Pumpkin Sourdough Bread
- Room Temperature (3 Days): Store in a bread bag or wrap tightly in plastic.
- Refrigerate (Up to 5 Days): Keeps fresh longer, but toast before serving for best texture.
- Freeze Slices (Up to 2 Months): Wrap individually for grab-and-go treats.
- Freeze Whole Loaf: Wrap tightly in plastic wrap and foil. Thaw overnight before reheating.
- Reheat Tips: Toast or warm in a 350°F oven for 5–10 minutes to revive softness.
- Travel-Friendly: Wrap individual slices for packed lunches or cozy fall picnics.
Conclusion
Cinnamon swirl pumpkin sourdough bread is the kind of recipe that turns simple ingredients into a bakery-worthy loaf that feels both nostalgic and gourmet. With its tender crumb, warming spices, and signature sourdough tang, it strikes the perfect balance of sweet and savory. Whether you’re slicing it warm with butter or turning it into luxurious French toast, this bread offers comfort and flavor in every bite. It’s not just a seasonal recipe—it’s one you’ll want to make part of your yearly baking tradition.
From the fermentation-enhanced taste to the visual beauty of its cinnamon swirl, this sourdough loaf is a satisfying project for any home baker. So, warm up your kitchen and let this cinnamon swirl pumpkin sourdough bread become the star of your fall table.
FAQs About Cinnamon Swirl Pumpkin Sourdough Bread
Can I make this pumpkin sourdough bread without a sourdough starter?
This recipe is built around natural fermentation, so a sourdough starter is essential for the signature flavor and rise. However, if you’re in a pinch, you could experiment with a combination of commercial yeast and a longer fermentation time, but it will lack the complex flavor of true sourdough.
What should I do if my dough is too sticky after adding pumpkin puree?
Pumpkin puree can vary in moisture. If your dough feels too wet and difficult to handle, add bread flour one tablespoon at a time until the dough is soft but manageable. A dough scraper can also help during shaping to prevent sticking without over-flouring.
Can I add mix-ins like nuts or dried fruit to this recipe?
Absolutely! Chopped pecans, walnuts, or even raisins pair beautifully with the cinnamon swirl. Fold them into the dough during the final stretch and fold session, just before shaping, to keep the texture even and prevent overworking the dough.
Is it okay to skip the cold fermentation step?
Technically yes, but we don’t recommend it. Cold fermentation overnight enhances the depth of flavor and improves dough structure. If skipped, the final loaf may be less flavorful and harder to shape. Even a short 4-6 hour chill is better than skipping entirely.
More Relevant Recipes
- Whole Wheat Cinnamon Crunch Banana Bread: This hearty banana bread recipe features warm cinnamon spice and a satisfying crunchy topping, making it a cozy and wholesome alternative that aligns beautifully with the comforting flavors of cinnamon swirl pumpkin sourdough bread.
- Pumpkin Better Than Sex Cake: For those who love rich fall flavors, this decadent pumpkin dessert layers spiced pumpkin cake with whipped cream and toffee, offering a dessert-worthy companion to your favorite spiced sourdough loaf.
- Strawberry Cinnamon Rolls: These sweet rolls blend juicy strawberries with cinnamon swirl goodness in a soft, pillowy dough — a fruity twist that echoes the cinnamon warmth and swirl design of the sourdough bread, perfect for a weekend brunch.
Cinnamon Swirl Pumpkin Sourdough Bread
- Total Time: 25 hours 10 minutes
- Yield: 1 loaf
- Diet: Vegetarian
Description
This Cinnamon Swirl Pumpkin Sourdough Bread combines the tangy depth of sourdough with the rich, warm flavors of pumpkin and cinnamon. Featuring a beautiful swirl and a tender, moist crumb, it’s a perfect fall treat for breakfast, brunch, or a cozy snack.
Ingredients
- 80g levain (fed sourdough starter): Acts as the natural leavening agent and gives the bread its tangy flavor
- 200g filtered water: Hydrates the flour and helps with gluten development
- 375g bread flour: Provides structure and elasticity to the dough
- 100g pumpkin puree: Adds moisture, natural sweetness, and seasonal flavor
- 50g brown sugar: Enhances sweetness and adds a molasses-like depth
- 10g salt: Strengthens the dough and balances flavor
- 2g pumpkin pie spice: Infuses warm fall spices into the dough
- 2 tbsp ground cinnamon: Used for the cinnamon swirl inside the bread
Instructions
- Feed your sourdough starter 7–8 hours before beginning. Use a 1:1:1 ratio (e.g., 50g starter, 50g flour, 50g water).
- In the morning, mix the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice in a large bowl until fully combined and no dry flour remains.
- Cover and let the dough rest (autolyse) for 30 minutes.
- Perform four sets of stretch and folds every 30 minutes over a 2-hour period to strengthen the dough.
- After the final fold, cover the dough and let it rise for 3–4 hours until increased by 50% in size.
- Turn dough onto a lightly floured surface, stretch it into a rectangle, and sprinkle with ground cinnamon. Fold it like a letter and roll into a ball. Rest 15 minutes.
- Repeat the rectangle and cinnamon process again, then shape tightly and place into a floured proofing basket.
- Cover and refrigerate overnight or up to 3 days for cold fermentation.
- Preheat a Dutch oven to 480°F (250°C) for 1 hour. Invert the dough onto parchment, dust with flour, and score the top.
- Bake at 480°F with the lid on for 20 minutes. Reduce temperature to 450°F (230°C), remove lid, and bake an additional 20 minutes.
- Cool on a wire rack for 30–60 minutes before slicing. Serve with butter and flaky sea salt if desired.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to control sweetness and spice.
- Adjust hydration if your pumpkin puree is very wet — add flour one tablespoon at a time as needed.
- Roll the dough tightly to avoid large air gaps in the swirl.
- Cold fermentation develops deeper flavor and better oven spring.
- Always let the bread cool fully before slicing to avoid a gummy crumb.
- Prep Time: 30 minutes (plus overnight fermentation)
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of loaf)
- Calories: 185
- Sugar: 5g
- Sodium: 220mg
- Fat: 2g
- Saturated Fat: 0.5g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg