Pumpkin Cinnamon Swirl Sourdough Bread (Easy Fall Sourdough Pumpkin Bread)
There is nothing better than homemade sourdough, and this pumpkin cinnamon swirl sourdough bread is my all time favorite. Made with pumpkin puree and filled with a sweet cinnamon sugar swirl, it is the perfect sourdough pumpkin bread for fall baking. You can enjoy it toasted with butter or my personal favorite, french toast. This pumpkin sourdough is so soft, lightly sweet and the most comforting loaf. All that is left is an episode of Gilmore girls, a pumpkin latte and you have the perfect fall morning.
Why You’ll Love This Pumpkin Sourdough Bread
The coziness of fall is baked into every bite of this pumpkin cinnamon swirl sourdough bread. The best part is that there is no cinnamon added to the dough itself, so your bulk fermentation stays just as predictable as any of your regular sourdough loaves. No added stress, just the same process you are used to. The brown sugar and cinnamon filling creates a swirl that is sweet but not overwhelming, which makes this sourdough pumpkin bread perfect for breakfast, an afternoon snack, or to share at a fall brunch.
Tools You Will Need
Clean towel or plastic wrap (I use disposable shower caps)
Mixing bowl
Dough Scraper (I use this to help mix the dough/ keep the bowl clean)
Dutch oven
Cookie Sheet
Bread Knife
Scoring tool
Parchment Paper
Pumpkin Sourdough Bread Ingredients
For the Dough
- 100 g active sourdough starter (fed and bubbly)
- 25 g honey (or maple syrup)
- 240 g room temperature filtered water
- 200 g pumpkin purée (unsweetened)
- 500 g bread flour (or unbleached all-purpose)
- 12 g salt
For the Cinnamon Swirl
- 85 g brown sugar
- 5 g ground cinnamon
- 5 g pumpkin pie spice
How to Make Pumpkin Sourdough Bread Step by Step
Feed Your Starter
Make sure your sourdough starter is active before you begin. I like to feed mine 4 to 8 hours ahead at a 1:2:2 ratio, and it is usually bubbly and ready to go by the time I mix.
Mix the Dough
In a large bowl whisk together the starter, water, honey, and pumpkin purée. Once smooth, add the flour and salt. Mix until no dry flour remains. I usually start with a dough whisk and then use my hands to finish. Cover the bowl and let the dough rest for 1 hour. After that, continue with stretch and folds.sur
Stretch and Folds
Do 3 to 4 sets of stretch and folds about every 30 minutes. Lift one side of the dough, stretch it upward, and fold it into the center. Repeat on all sides. This builds strength in the dough. Keep it covered between sets.
Bulk Fermentation
After the stretch and folds, cover the bowl and then let the dough rise at room temperature until it looks airy and bubbly. Depending on your home temperature this can take anywhere from 3 to 12 hours.
Shaping and Making the Swirl
Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle. First, sprinkle half of the cinnamon sugar mixture over most of the dough, leaving the edges clean. Then fold the long sides inward toward the center without overlapping. Sprinkle the rest of the filling on top, then roll the dough tightly from one end like you would with cinnamon rolls. Finally, pinch the seams so the filling stays inside then shape into a round or oval loaf and place seam side up in a floured banneton. Let it rest for 30 to 60 minutes, then refrigerate for 4 to 24 hours.
Score and Bake
Preheat your oven to 450°F (230°C) with the Dutch oven inside for 20 to 30 minutes. Flip the dough onto two pieces of parchment paper to catch any sugar that might leak. Make one long score down the middle or along the side. Place the dough into the hot Dutch oven, cover, and bake for 30 minutes. After that,remove the lid and lower the oven to 425°F (218°C), and bake for another 15 minutes until golden brown. I recommend placing a baking sheet on the bottom rack to keep the base of your loaf from burning.
Cool and Enjoy
Remove the loaf from the Dutch oven and cool on a wire rack for at least 1 hour before slicing. This gives the swirl time to set and keeps the crumb from turning gummy
Pumpkin Cinnamon Swirl Sourdough
Equipment
- Large glass or ceramic mixing bowl
- Kitchen scale
- Kitchen towel or plastic wrap
- Dough whisk or wooden spoon
- Bench scraper
- Medium-sized bowl or banneton
- Parchment paper
- Scoring tool or knife
- Dutch oven
- Cookie sheet
- Bread Knife
Ingredients
Dough
- 100 g active sourdough starter fed and bubbly
- 25 g honey or maple syrup
- 240 g room temperature filtered water
- 200 g pumpkin purée unsweetened
- 500 g bread flour or unbleached all-purpose
- 12 g salt
Cinnamon Swirl Filling
- 85 g brown sugar
- 5 g ground cinnamon
- 5 g pumpkin pie spice
Instructions
- Mix the Dough – In a large bowl, stir together starter, water, honey, and pumpkin purée. Add flour and salt, then mix until no dry flour remains. Cover and rest 1 hour.
- Stretch and Folds – Perform 3–4 sets of stretch and folds every 30 minutes over 2 hours. Keep covered between sets.
- Bulk Fermentation – Cover and let the dough rise at room temperature until airy and bubbly (3–12 hours depending on temperature).
- Shape + Add the Swirl – Turn the dough onto a floured surface and gently stretch it into a rectangle. Sprinkle half of the cinnamon-sugar mixture evenly across most of the surface, leaving a small border around the edges. Fold each long side of the dough inward toward the center, without overlapping. Sprinkle the remaining mixture evenly over the top of the folded dough. Starting at one short end, roll the dough up tightly into a log, like making cinnamon rolls, to create the swirl. Pinch the seams to seal in the filling. Shape the log into a round or oval loaf and place it seam-side up in a floured banneton. Cover and let rest for 30–60 minutes, then refrigerate for 4–24 hours.
- Score + Bake – Preheat your oven to 450°F (230°C) with the Dutch oven inside, which usually takes about 20–30 minutes. Flip the dough onto two overlapping pieces of parchment paper (this helps catch any sugar that might leak so your Dutch oven doesn’t end up coated in baked-on cinnamon sugar). Make one clean score down the middle or along the side, rather than decorative cuts, since the cinnamon sugar can liquefy and get messy. Carefully lower the dough into the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid, reduce the oven temperature to 425°F (218°C), and bake for another 15 minutes, or until the crust is golden brown. I like to put a cookie sheet on the bottom rack of the oven to prevent the bottom of my loaf from burning.
- Cool + Enjoy – Let cool at least 1 hour before slicing to allow the swirl to set.
Tips for Success
- Bake at 425°F uncovered to keep the swirl from burning
- Use two sheets of parchment to prevent sugar leaks
- Place a cookie sheet on the bottom rack to avoid burnt bottoms
Storage
I like to keep mine in a bread bag for 2-3 days or honestly sometimes I leave it in my covered dutch oven. After 3 days I always cut the loaf up into slices and freeze them.
FAQ’s
Can I use canned pumpkin in sourdough pumpkin bread?
Yes, absolutely! I use canned pumpkin purée and it works perfectly in this recipe as long as it is 100 percent pure pumpkin with no added spices or sugar. If you are making your own purée at home, just be sure to drain off any excess liquid so your dough does not turn too wet.
How do I keep the cinnamon sugar swirl neat and not messy?
The trick is to keep the edges of the dough clean when you add the filling and to pinch the seams closed after rolling. I also recommend using two pieces of parchment paper under your loaf when you bake so any sugar that leaks out does not end up baked onto your Dutch oven.
Can I make this without pumpkin pie spice?
Yes. If you do not have pumpkin pie spice, you can replace it with a mix of cinnamon, nutmeg, and cloves, or use extra cinnamon.
How long does pumpkin sourdough bread last?
This loaf will stay fresh at room temperature for 2 to 3 days if stored in a bread bag or in your dutch oven. For longer storage you can slice the loaf and freeze it in an airtight bag for up to 2 months.
More recipes you will love!
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- Sourdough Bagels
- Original Bread Recipe
- Banana chocolate chip muffins (sourdough discard)
- Same Day Sourdough Discard Cinnamon Buns with Brown Butter Frosting
- Brown Butter Sourdough Discard Brownies
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