Cinnamon Swirl Pumpkin Sourdough Bread
This Cinnamon Swirl Pumpkin Sourdough Bread combines the warm flavors of pumpkin with a sweet cinnamon swirl, creating a perfectly spiced, tender loaf. Made with a sourdough base, this bread is full of tangy flavor and soft texture, perfect for serving warm with a pat of butter and a sprinkle of flaky sea salt for a comforting fall treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Levain (fed sourdough starter)
Filtered water
Bread flour
Pumpkin puree
Brown sugar
Salt
Pumpkin pie spice
Ground cinnamon
Sample Cinnamon Swirl Pumpkin Sourdough Bread Schedule:
Day 1: Evening - Prepare the Sourdough Starter
7:00 PM: Feed your sourdough starter with equal parts flour and water. Leave it at room temperature overnight to activate, ensuring it’s bubbly and ready to use in the morning.
Day 2: Morning - Make the Dough
9:00 AM: Mix the pumpkin puree, bread flour, sourdough starter, brown sugar, salt, and water together until combined. Let it rest (autolyse) for 30 minutes.
Day 2: Morning to Early Afternoon - Bulk Fermentation and Stretch and Folds
9:30 AM - 11:30 AM: Perform 4 sets of stretch and folds, one every 30 minutes, to build strength in the dough. Cover and let the dough rest between each set.
11:30 AM - 3:30 PM: Let the dough continue bulk fermentation until it has increased in size by about 50%.
Day 2: Afternoon - Shaping the Dough and Adding the Cinnamon Swirl
3:30 PM: Lightly flour your work surface and gently turn the dough out. Roll it into a rectangle and spread the cinnamon sugar mixture evenly over the dough.
3:45 PM: Roll the dough up tightly into a loaf shape, ensuring the cinnamon swirl is incorporated. Place the rolled dough into a prepared loaf pan or proofing basket.
Day 2: Afternoon - Cold Retard
4:00 PM: Transfer the covered dough to the refrigerator for cold fermentation overnight. This enhances the flavor and texture of the final bread.
Day 3: Morning - Baking
8:00 AM: Preheat your oven to 480°F (250°C) with a baking stone or Dutch oven inside.
8:30 AM: Remove the dough from the refrigerator. Score the top of the loaf with a sharp knife or razor.
8:45 AM: Bake the bread in the preheated oven for 20 minutes with the lid on. Then reduce the oven temperature to 450°F (230°C), remove the lid, and bake for another 20 minutes, or until golden brown and the loaf sounds hollow when tapped on the bottom.
9:15 AM: Remove from the oven and let cool completely on a wire rack.
Day 3: Late Morning - Serve and Enjoy
11:00 AM: Slice the cinnamon swirl pumpkin sourdough bread and serve with a pat of butter and a sprinkle of flaky sea salt for a comforting fall treat.
Sourdough Terms Defined:
Sourdough Starter: A fermented mixture of flour and water that contains wild yeast and lactobacilli bacteria. It is used to leaven sourdough bread and develop its characteristic flavor.
Levain: Also known as sourdough culture or preferment, it's a portion of the sourdough starter that is mixed with fresh flour and water to create a leavening agent for bread dough.
Autolyse: A technique in bread making where flour and water are mixed together and allowed to rest before adding the other ingredients. This helps develop gluten and improve dough hydration.
Bulk Fermentation: The initial rise of the dough after mixing in the levain, during which the yeast and bacteria ferment the sugars in the flour, producing carbon dioxide and organic acids. This stage develops flavor and structure in the dough.
Stretch and Fold: A technique used during bulk fermentation to strengthen the gluten network in the dough. The dough is stretched and folded over itself multiple times at intervals to build structure.
Coil Fold: A variation of the stretch and fold technique where the dough is lifted from the sides and folded into the center in a coil-like motion. This helps redistribute yeast and gases, improving dough strength and structure.
Proofing Basket (Banneton): A basket or bowl, usually made of cane or rattan, used to support the shaped dough during its final rise (proofing). It helps the dough maintain its shape and creates attractive patterns on the crust.
Scoring: The process of making shallow cuts or slashes on the surface of the dough just before baking. This helps control the expansion of the dough during baking and creates decorative patterns on the crust.
Cold Fermentation (Retardation): A technique where the shaped dough is refrigerated for an extended period, typically overnight, to slow down fermentation. This enhances flavor development and improves the texture of the bread.
Dutch Oven: A heavy, lidded pot made of cast iron or ceramic used for baking bread. When preheated, it creates a steamy environment that mimics professional bread ovens, resulting in a crispy crust and a moist crumb.
Crumb: The interior texture of the bread, including its air pockets, structure, and moisture content. A well-developed crumb is airy, light, and evenly distributed.
Hydration: The ratio of water to flour in the dough, expressed as a percentage. Higher hydration doughs are wetter and more extensible, while lower hydration doughs are drier and stiffer.
Starter Feeding: The process of refreshing the sourdough starter by discarding a portion and feeding the remaining starter with fresh flour and water. This maintains the activity and health of the starter culture.
Lame: A tool used for scoring bread dough, typically consisting of a handle and a replaceable razor blade. It allows for precise cuts and decorative patterns on the dough's surface.
Fermentation: The process by which yeast and bacteria in the sourdough culture metabolize sugars in the flour, producing carbon dioxide and organic acids. This process gives sourdough bread its characteristic flavor, aroma, and texture.
Why You’ll Love Cinnamon Swirl Pumpkin Sourdough Bread:
Perfect Blend of Sweet and Tangy: The subtle tang from the sourdough combined with the sweet cinnamon swirl creates an irresistible flavor balance that’s both comforting and satisfying.
Rich Pumpkin Flavor: Made with real pumpkin puree, this bread has a rich pumpkin taste that adds warmth and depth, making it perfect for the fall season.
Soft, Fluffy Texture: The sourdough and pumpkin work together to create a soft, tender loaf that stays moist, while the cinnamon swirl adds just the right amount of sweetness.
Warm Spices for Fall: The cinnamon swirl running through the loaf infuses each slice with warm, aromatic spices, making this bread an ideal treat for chilly autumn mornings or cozy evenings.
Unique Sourdough Twist: Unlike typical pumpkin bread, this recipe uses sourdough discard, adding a unique depth of flavor that enhances the natural sweetness of the pumpkin and spices.
Versatile Serving Options: Enjoy this bread with butter and a sprinkle of flaky sea salt for a savory twist, or pair it with a drizzle of honey for a sweet breakfast or snack.
Impressive Presentation: The beautiful cinnamon swirl throughout the loaf makes it visually appealing, perfect for serving at holiday gatherings or as a special treat for guests.
Enhanced Flavor with Cold Fermentation: The cold fermentation process develops complex flavors, giving this pumpkin sourdough bread a nuanced taste that goes beyond regular quick breads.
Comforting and Aromatic: The scent of pumpkin, cinnamon, and freshly baked sourdough fills your home as it bakes, adding an extra element of comfort to the experience.
Tips for Making Cinnamon Swirl Pumpkin Sourdough Bread:
Feed Your Starter 7-8 Hours Before Mixing: Make sure to feed your sourdough starter 7-8 hours before mixing the dough. This allows enough time for it to become bubbly and active, ensuring a strong rise.
Use Pure Pumpkin Puree: Use pure pumpkin puree to add moisture and flavor without added sugars or spices. This keeps the texture consistent and adds the perfect pumpkin touch to your bread.
Autolyse for Improved Dough: Let the flour, water, and pumpkin puree rest for at least 30 minutes before adding salt. This helps the flour hydrate and begins the gluten formation, making the dough easier to handle.
Strengthen with Stretch and Folds: During bulk fermentation, perform 4 sets of stretch and folds every 30 minutes. This technique helps build the dough's strength and structure, which leads to a better crumb.
Spread the Cinnamon Evenly: When adding the cinnamon sugar swirl, spread it evenly but avoid overfilling to ensure the dough is easy to roll and that it doesn't tear or leak during baking.
Roll the Dough Firmly: Roll the dough tightly after adding the cinnamon swirl. A firm roll helps maintain a well-defined swirl, preventing large air gaps in the final loaf.
Cold Ferment for Flavor: Cold ferment the shaped dough overnight in the refrigerator. The slow fermentation process enhances the flavor complexity, giving the bread a deeper tang and rich character.
Score for Proper Expansion: Score the top of the dough just before baking to allow steam to escape and for the loaf to expand fully in the oven. This also adds to the visual appeal of the bread.
Create Steam for a Crusty Finish: Use a Dutch oven for baking or create steam by adding a tray of water to your oven. Steam helps the bread achieve a crisp crust and prevents it from hardening too quickly.
Cool Before Slicing: Let the bread cool completely before slicing. Cutting it too soon can lead to a gummy interior, as the crumb needs time to fully set.
Serve with Butter and Flaky Sea Salt: Serve the bread warm with butter and a sprinkle of flaky sea salt. The salt highlights the sweetness of the cinnamon swirl and complements the richness of the pumpkin and sourdough.
Adjust Dough Hydration if Needed: Depending on the moisture content of your pumpkin puree, you may need to adjust the hydration of your dough. If the dough is too wet, add a tablespoon of flour at a time until you reach a workable consistency.
Use a Bench Scraper for Handling: A bench scraper is helpful when handling sticky dough during shaping and folding. It makes the process cleaner and reduces the chance of tearing the dough.
How to Store Cinnamon Swirl Pumpkin Sourdough Bread:
Room Temperature (Up to 3 Days): Store the bread at room temperature in an airtight container or tightly wrapped in plastic wrap for up to 3 days. Keeping it wrapped helps prevent the bread from drying out and maintains its soft texture.
Refrigeration (Up to 5 Days): For longer storage, refrigerate the bread in an airtight container for up to 5 days. The bread will stay fresh, but be sure to bring it to room temperature or toast it lightly before serving to bring back the soft texture.
Freezing Slices (Up to 2 Months): To keep the bread longer, slice it and wrap each slice individually in plastic wrap, then place the slices in a freezer-safe bag. This allows you to thaw individual slices as needed. The bread can be stored in the freezer for up to 2 months.
Freezing the Whole Loaf: You can also freeze the entire loaf by wrapping it tightly in plastic wrap, followed by aluminum foil. Store it in the freezer for up to 2 months. Thaw at room temperature overnight before slicing.
Reheating for Fresh Flavor: When ready to enjoy, reheat slices of the bread in a 350°F (175°C) oven for about 5-10 minutes, or lightly toast them. This will help restore the warm, soft texture and enhance the flavor of the pumpkin and cinnamon swirl.
Avoid Storing in the Refrigerator Without Wrapping: If storing in the refrigerator, make sure the bread is wrapped or stored in an airtight container to prevent it from becoming stale or absorbing unwanted flavors.
Refreshing the Bread Before Serving: If the bread becomes slightly dry after storing, brush a bit of melted butter over the slices before warming them up in the oven. This can help refresh the flavor and add moisture back to the bread.
Serve with Butter and Sea Salt: After storing, serve the bread warm with butter and flaky sea salt for the best taste. The salt enhances the sweetness of the cinnamon swirl and adds a lovely contrast to the pumpkin flavor.
Do Not Store Near Strong Smells: Store the bread away from foods with strong odors, as it can absorb them. Keeping it in an airtight container helps preserve its natural flavor.
Wrap Slices for On-the-Go: If you’re planning to take the bread on the go, wrap individual slices in parchment paper or plastic wrap. This makes it easy to pack for lunches or snacks while keeping the bread fresh.
FAQs:
Q: How do I make my sourdough starter ready for this bread?
A: Feed your sourdough starter 7-8 hours before mixing the dough, allowing it to become bubbly and active. It should be at its peak rise when you use it for the best leavening power.
Q: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: No, it's best to use pure pumpkin puree, as pumpkin pie filling contains added sugars and spices that can alter the texture and flavor of the bread.
Q: What’s the best way to add the cinnamon swirl to the dough?
A: Roll out the dough into a rectangle, spread the cinnamon sugar mixture evenly, then roll it tightly into a log shape. Rolling tightly helps ensure a defined swirl and prevents gaps from forming in the bread.
Q: How long should I let the dough rise?
A: Let the dough go through a bulk fermentation until it has increased in size by about 50%. After shaping and adding the cinnamon swirl, let the dough proof at room temperature for 1-2 hours, then cold ferment it in the refrigerator overnight for maximum flavor development.
Q: Can I make this bread without cold fermenting?
A: While you can skip the cold ferment, the overnight refrigeration significantly enhances the flavor and gives the bread a deeper complexity. The cold ferment also makes the dough easier to handle and bake.
Q: How do I prevent the cinnamon swirl from leaking out during baking?
A: Avoid overfilling with the cinnamon sugar mixture, and roll the dough tightly when shaping. Ensure the seam is well-sealed to help keep the filling inside during baking.
Q: How should I store this bread after baking?
A: Store the bread at room temperature in an airtight container for up to 3 days. For longer storage, keep it in the refrigerator for up to 5 days or freeze individual slices for up to 2 months.
Q: Can I add any extra ingredients to this bread?
A: Yes! You can add chopped nuts, like walnuts or pecans, to the cinnamon sugar mixture for added texture and flavor. Dried fruits, like raisins, also work well.
Q: How do I know when the bread is done baking?
A: The bread is done when it reaches an internal temperature of 200-210°F (93-99°C). You can also tap the bottom of the loaf—it should sound hollow.
Q: Can I serve this bread with something other than butter and sea salt?
A: Absolutely! This bread pairs wonderfully with cream cheese, honey, or even a simple glaze for a sweeter touch. It also makes excellent French toast if you have leftovers.
Check out my other fall sourdough recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this cinnamon swirl pumpkin sourdough bread. Happy baking!
