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Cozy Pumpkin Cinnamon Swirl Sourdough Bread: Best Easy Recipe

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This cozy pumpkin cinnamon swirl sourdough bread combines tangy sourdough with sweet pumpkin and a ribbon of cinnamon sugar for a stunning, moist, and flavorful loaf. Perfect for fall baking, it’s impressive enough for Thanksgiving brunch but simple enough for a random Wednesday.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree
  • 1/2 cup (120g) active sourdough starter
  • 2 1/2 cups (315g) bread flour
  • 1/4 cup (60g) warm water (around 85°F)
  • 3 tablespoons (42g) unsalted butter, melted
  • 2 tablespoons (30g) brown sugar
  • 1 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/3 cup (70g) brown sugar (for swirl)
  • 1 tablespoon ground cinnamon (for swirl)
  • 1 tablespoon unsalted butter, softened (for swirl)
  • 1 tablespoon butter, melted (for topping, optional)
  • 1 teaspoon turbinado sugar (for topping, optional)

Instructions

  1. In a large mixing bowl, combine the active sourdough starter, pumpkin puree, warm water, and melted butter. Stir until well combined. Add the brown sugar, salt, pumpkin pie spice, and cinnamon, and mix again. Add the bread flour, one cup at a time, stirring until a shaggy dough forms. Cover and let rest for 30 minutes.
  2. After the rest, perform a series of stretch and folds: wet your hands, grab one side of the dough, stretch it up and over to the opposite side. Turn the bowl a quarter turn and repeat. Do this four times total. Cover and wait 30 minutes, then repeat the stretch and fold process. Do this three more times (four sets total, over about 2 hours). Cover and let bulk ferment at room temperature for 8-12 hours, or overnight, until doubled in size.
  3. In a small bowl, mix the brown sugar, cinnamon, and softened butter together until it forms a crumbly paste. Set aside.
  4. Turn the risen dough out onto a lightly floured surface. Gently pat it into a rectangle about 8×10 inches. Spread the cinnamon swirl mixture evenly over the dough, leaving a 1/2-inch border. Starting from the short end, roll the dough up tightly like a jelly roll, pinching the seam to seal. Place the rolled loaf seam-side down in a parchment-lined 9×5-inch loaf pan. Cover loosely and let proof for 2-3 hours, until it rises about 1 inch above the rim.
  5. Preheat oven to 375°F (190°C). Brush the top of the proofed loaf with melted butter and sprinkle with turbinado sugar if desired. Bake for 40-45 minutes, until deep golden brown and hollow when tapped. If browning too quickly, tent with foil after 30 minutes. Internal temperature should reach 200°F (93°C). Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

If your pumpkin puree seems watery, blot it with a paper towel before mixing. Use your sourdough starter at its peak for best rise. For a vegan version, swap butter for coconut oil or vegan butter. For gluten-free, use a gluten-free bread flour blend with xanthan gum. The dough will be sticky—resist adding too much flour. For a more pronounced swirl, chill the shaped loaf for 30 minutes before baking.

Nutrition

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

Find it online: https://sparklespoon.com/cozy-pumpkin-cinnamon-swirl-sourdough-bread-best-easy-recipe/