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Cozy Pumpkin Sourdough Bread with Easy Cinnamon Swirl

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This cozy pumpkin sourdough bread with cinnamon swirl is the kind of bread that makes your whole kitchen smell like a fall candle, but better. It’s not overly sweet, with the sourdough tang balancing the pumpkin and cinnamon in a way that feels sophisticated, not like a dessert.

Ingredients

Scale
  • 100g active sourdough starter (bubbly, fed within 4–6 hours)
  • 200g pumpkin puree (canned, not pumpkin pie filling)
  • 100g water (room temperature)
  • 450g bread flour
  • 50g whole wheat flour
  • 10g fine sea salt
  • 30g unsalted butter (softened)
  • For the Cinnamon Swirl:
  • 40g unsalted butter (very soft)
  • 60g brown sugar (packed, light or dark)
  • 1 ½ tablespoons ground cinnamon
  • Pinch of salt

Instructions

  1. Day 1: Make the Dough & Bulk Fermentation
  2. 1. Mix the Dough (9:00 AM): In a large bowl, combine the active starter, pumpkin puree, and water. Mix until the starter is mostly dissolved. Add the bread flour, whole wheat flour, and salt. Use your hands or a dough scraper to mix until a shaggy dough forms and no dry bits of flour remain. Cover the bowl with a damp towel or plastic wrap and let it rest for 30 minutes (autolyse).
  3. 2. Add the Butter (9:30 AM): After the rest, add the softened butter. Pinch it into the dough with your fingers until it is fully incorporated. The dough will feel a bit greasy at first, but it will come together as you work it.
  4. 3. Bulk Fermentation & Stretch and Folds (9:30 AM – 2:30 PM): Over the next 4-5 hours, perform a series of stretch and folds to build strength. Every 30 minutes for the first 2 hours, wet your hands and perform one set of folds: grab one side of the dough, stretch it up as high as it will go without tearing, and fold it over the top. Rotate the bowl and repeat on all four sides. After the first 2 hours (4 sets of folds), let the dough rest undisturbed for the remaining time. The dough should be …
  5. 4. Shape the Dough & Add the Swirl (2:30 PM): Lightly flour your work surface. Turn the dough out onto it. Gently pat the dough into a rough rectangle, about 8×10 inches. In a small bowl, mix the softened butter, brown sugar, cinnamon, and a pinch of salt into a smooth paste. Spread this paste evenly over the surface of the dough rectangle, leaving a 1-inch border on the top and bottom. Starting from the bottom edge, tightly roll the dough up into a log, like rolling a cinnamon roll. Pinch the s…
  6. 5. Final Shaping & Cold Proof (2:45 PM): Place the log seam-side down on your floured work surface. Gently cup your hands around the dough and pull it towards you in a circular motion to create surface tension. Place the shaped loaf seam-side up into a floured banneton. Cover it with a plastic bag or a damp towel and place it in the refrigerator for 12-18 hours.
  7. Day 2: Bake the Bread
  8. 6. Preheat the Oven (Morning): Place your Dutch oven with its lid on into the oven. Preheat the oven to 450°F (230°C) for at least 45 minutes.
  9. 7. Score the Dough: Remove the banneton from the fridge. Place a piece of parchment paper over the top of the banneton and invert it onto your work surface. Use your lame or razor blade to score the dough with a deep slash, about ½ inch deep, along the length of the loaf.
  10. 8. Bake: Carefully remove the hot Dutch oven from the oven. Using the parchment paper as a sling, lower the scored dough into the pot. Put the lid on and bake for 25 minutes. After 25 minutes, remove the lid and continue baking for another 20-25 minutes, until the crust is a deep, rich amber brown and the internal temperature reaches 200-205°F (93-96°C).
  11. 9. Cool Completely: Transfer the loaf to a wire rack. Let it cool completely before slicing, at least 2 hours.

Notes

Don’t skip the autolyse (30-minute rest). Watch the dough, not the clock for bulk fermentation. The swirl should be a paste, not just sprinkled cinnamon sugar. Steam is crucial for a crispy crust. Do not forget the salt. Cool completely before slicing to avoid a gummy crumb. Flavor improves on the second day.

Nutrition

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

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