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.

Cinnamon Swirl Pumpkin Sourdough Bread – Best Fall Recipe

Name: Cinnamon Swirl Pumpkin Sourdough Bread
Prep time: 30 min
Cook time: 40 min
Total time: 25 h 10 min
Cuisine: American
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

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

Scale

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

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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