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Cozy Pumpkin Sourdough Bread with Cinnamon Swirl

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A forgiving and fragrant sourdough loaf infused with pure pumpkin puree and a sweet cinnamon swirl. This recipe bridges the gap between rustic artisan bread and soft holiday treats, offering a moist, dense crumb with a mild, spiced flavor.

Ingredients

Scale
  • 100 grams (1 cup) Active Sourdough Starter (fed and bubbly)
  • 300 grams (2 ½ cups) Unbleached All-Purpose Flour
  • 120 grams (½ cup) Pumpkin Puree (100% pure, not pie filling)
  • 150 grams (⅔ cup) Water (room temperature)
  • 30 grams (2 tablespoons) Honey
  • 30 grams (2 tablespoons) Melted Butter (unsalted)
  • 6 grams (1 teaspoon) Fine Sea Salt
  • 30 grams (2 tablespoons) Unsalted Butter (softened, for swirl)
  • 40 grams (⅓ cup) Light Brown Sugar
  • 2 teaspoons Ground Cinnamon
  • Optional: Pinch of nutmeg or cardamom

Instructions

  1. Mix the active sourdough starter, water, honey, and melted butter in a large bowl until smooth.
  2. Add the flour and pumpkin puree. Mix with a sturdy spoon or hands until no dry flour remains.
  3. Let the dough rest for 30 minutes (autolyse phase).
  4. Sprinkle salt over the dough. Wet hands and fold the dough over itself from all four sides.
  5. Repeat folds every 30 minutes for the next 2 hours until the dough is smooth and elastic.
  6. While dough ferments, mix softened butter, brown sugar, and cinnamon to create a thick paste.
  7. Turn dough onto a floured surface and flatten into a 10×14 inch rectangle.
  8. Spread the cinnamon swirl mixture evenly over the dough, leaving a border at the edges.
  9. Roll the dough tightly like a jelly roll starting from the long side. Pinch the seam to seal.
  10. Place the loaf seam-side up in a floured banneton or towel-lined bowl. Cover loosely.
  11. Let rise at room temperature for 4-6 hours until grown by about 50% and jiggly but firm.
  12. Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes.
  13. Turn dough onto parchment paper, score the top with a sharp blade, and place in the hot pot.
  14. Cover with lid and bake for 20 minutes. Remove lid and bake for another 20-25 minutes until deep golden brown.
  15. Ensure internal temperature reaches 205°F (96°C). Cool completely on a wire rack before slicing.

Notes

Ensure pumpkin puree is 100% pure, not pie filling. If using canned pumpkin, drain excess liquid if watery. For gluten-free option, use a 1:1 gluten-free flour blend (texture will be cake-like). For vegan version, swap butter for coconut oil. Do not slice while warm to avoid gummy crumb.

Nutrition

Keywords: pumpkin sourdough, cinnamon swirl bread, holiday baking, easy sourdough, autumn recipes, cozy baking

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