As fall settles in, a warm waft of cinnamon and pumpkin fills my kitchen, reminding me of cozy afternoons spent with loved ones. Today, I’m delighted to share my favorite recipe for Cinnamon Swirl Pumpkin Sourdough Bread, a comforting treat that beautifully marries the richness of pumpkin with that delightful tang from sourdough. Not only is this bread easy to make, but it’s also perfect for sharing during those intimate gatherings or enjoying as a snack all week long. Imagine slicing into a warm loaf, the sweet cinnamon swirl inviting you to take a bite—this bread is a hug in a loaf! Are you ready to elevate your autumn baking game? Let’s dive in!
Why is this bread a must-try?
Elevated flavors: The combination of pumpkin and cinnamon creates a warm, inviting taste that’s perfect for fall.
Simple steps: With just a few easy-to-follow instructions, baking this bread is approachable for both beginners and seasoned bakers.
Crowd-pleaser: Whether at a cozy breakfast gathering or a family dinner, this bread will surely impress your guests.
Versatile delight: Enjoy it fresh with butter or transform it into delicious French toast for a special brunch! For more autumn-inspired goodies, check out Rustic Rhubarb Cinnamon for a sweet treat or Knead Artisan Bread for an easy bread option.
Cinnamon Swirl Pumpkin Sourdough Bread Ingredients
For the Dough
- Levain – A bubbly sourdough starter helps the bread rise beautifully.
- Filtered Water – Essential for hydration and activating all the flavorful ingredients.
- Bread Flour – This provides the necessary structure; you can use all-purpose as a substitute if needed.
- Pumpkin Puree – Use pure, unsweetened pumpkin puree to ensure rich flavor and moisture.
- Brown Sugar – Infuses sweetness that caramelizes for a delightful crust.
- Salt – Enhances the flavors, while regulating yeast activity.
For the Cinnamon Swirl
- Pumpkin Pie Spice – Brings a medley of traditional fall flavors; a mix of cinnamon, nutmeg, and ginger works well too.
- Ground Cinnamon – Adds an extra layer of warmth to the cinnamon swirl, making each bite a cozy delight.
Embrace the warm comfort of making this Cinnamon Swirl Pumpkin Sourdough Bread this fall; it’s a delicious treat waiting to be shared!
Step‑by‑Step Instructions for Cinnamon Swirl Pumpkin Sourdough Bread
Step 1: Prepare the Levain
In the evening of Day 1, feed your bubbly sourdough starter to ensure it’s active. Allow it to sit at room temperature for 7–8 hours until it’s doubled in size and full of bubbles, indicating it’s ready to be mixed into the dough for your delicious Cinnamon Swirl Pumpkin Sourdough Bread.
Step 2: Mix the Dough
On the morning of Day 2, combine your pumpkin puree, bread flour, active levain, brown sugar, salt, and filtered water in a large mixing bowl. Mix thoroughly until no dry flour remains, then cover the bowl and let it rest for 30 minutes. This autolyse step helps improve gluten development and moisture absorption.
Step 3: Stretch and Fold
After the autolyse, begin the stretch and fold process. Every 30 minutes, stretch one side of the dough and fold it over to the opposite side. Repeat this for a total of four sets, letting the dough bulk ferment in a warm place for about 4 hours, or until you notice it has risen by 50% and is bubbling with life.
Step 4: Shape the Dough
Once the bulk fermentation is complete, gently turn the dough onto a lightly floured surface. Roll it out into a rectangle, then sprinkle your cinnamon and brown sugar mixture evenly over the surface. Roll the dough tightly into a log shape, ensuring the swirl is visible once cut, then place the rolled loaf seam-side down.
Step 5: Cold Retard the Dough
Transfer the shaped loaf into a parchment-lined loaf pan. Cover it loosely with plastic wrap or a clean cloth, and place it in the refrigerator overnight. This cold retard allows the flavors of the Cinnamon Swirl Pumpkin Sourdough Bread to deepen and enhances texture.
Step 6: Preheat the Oven
On the morning of Day 3, preheat your oven to 480°F (250°C). While the oven warms up, take the dough out of the refrigerator and let it sit at room temperature for about 30 minutes. This rest period helps to ensure your bread has a lovely oven spring while baking.
Step 7: Score and Bake
Carefully remove your loaf from the pan and place it on a baking stone or a preheated baking sheet. Use a sharp knife or lame to score the top of the loaf. Bake it covered for 20 minutes, then remove the cover to continue baking for an additional 20 minutes at 450°F (230°C) until the crust is golden brown and sounds hollow when tapped.
Step 8: Cool Before Slicing
Once baked, transfer your Cinnamon Swirl Pumpkin Sourdough Bread to a wire rack and allow it to cool completely. This cooling phase is crucial for achieving the perfect texture; resist the urge to slice in before it’s cool, as it enhances the flavor and crumb structure.
Expert Tips for Perfect Cinnamon Swirl Pumpkin Sourdough Bread
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Active Starter: Always use a well-fed sourdough starter; it should be bubbly and doubled in size to ensure a good rise in your bread.
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Mind the Autolyse: Don’t skip the autolyse step! It allows the dough to hydrate, improving gluten structure and overall texture.
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Avoid Overfilling: When adding the cinnamon mixture, less is more. Overfilling can cause the dough to leak while baking, leading to a messy loaf.
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Temperature Matters: Ensure your dough has warmed up for about 30 minutes before baking. This helps achieve a great oven spring and perfect crust.
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Cool Completely: Resist the temptation to slice the bread until it’s completely cool. This is key for a tender, well-structured crumb in your Cinnamon Swirl Pumpkin Sourdough Bread.
How to Store and Freeze Cinnamon Swirl Pumpkin Sourdough Bread
Room Temperature: Store your Cinnamon Swirl Pumpkin Sourdough Bread in an airtight container or a bread bag at room temperature for up to 3 days to maintain its freshness.
Fridge: If you need it to last longer, refrigerate the bread for up to 5 days. Be sure to wrap it tightly to prevent drying out.
Freezer: For longer storage, freeze individual slices in a single layer, then transfer them to a freezer bag. This bread can be frozen for up to 2 months.
Reheating: To restore freshness, simply reheat the slices in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
What to Serve with Cinnamon Swirl Pumpkin Sourdough Bread
Imagine the inviting aroma of cinnamon and pumpkin enticing your senses as you create delicious pairings, perfect for a cozy autumn feast.
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Creamy Mashed Potatoes: The buttery, velvety texture of mashed potatoes complements the soft bread beautifully, offering a delightful contrast.
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Maple-Glazed Carrots: These tender, sweet carrots highlight the warm spices in the bread while adding a pop of color to your plate.
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Spiced Apple Cider: Warm cider infused with cloves and cinnamon enhances the fall flavors, making every sip a comforting experience.
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Harvest Salad: A mix of crisp greens, roasted squash, and apples provides a refreshing crunch that balances the richness of the bread.
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Pumpkin Spice Latte: This creamy coffee treat played up with seasonal spices mirrors the bread’s flavors, creating a cozy connection to your brunch spread.
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Candied Pecans: Their crunchy sweetness offers a lovely contrast to the bread’s softness, making them a perfect nibble alongside your slices.
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Honey Butter: A spread of rich honey butter on warm slices will elevate your bread to new heights, introducing a delightful sweetness that lingers.
Cinnamon Swirl Pumpkin Sourdough Bread Variations
Feel free to sprinkle your own twist on this delightful bread to make it uniquely yours!
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Nutty Crunch: Add chopped walnuts or pecans to the cinnamon sugar mixture for a delightful crunch that contrasts beautifully with the soft bread.
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Dried Fruit: Toss in some raisins or cranberries into the dough for a burst of sweetness and chewy texture that complements the spices perfectly.
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Spicy Kick: For a little heat, incorporate a pinch of cayenne pepper or ground ginger into the cinnamon swirl mix, taking your autumn flavors to a bold new level.
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Bourbon-Soaked Fruits: Soak your dried fruits in bourbon before adding them, allowing deep, rich flavors to infuse your loaf for a special touch that’s perfect for adult gatherings.
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Gluten-Free: Substitute the bread flour with a sturdy gluten-free flour blend, ensuring a blend with xanthan gum for proper structure and texture.
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Toastable Bread Pudding: Consider making this bread a base for a comforting bread pudding. Simply cube it up and soak in a rich custard for an indulgent dessert.
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Herb Infusion: Mix in fresh herbs like rosemary or thyme in the dough; these fragrant additions create an intriguing flavor profile that enhances the rustic charm of the bread.
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Sweet Glaze: After baking, brush the top of the loaf with a mixture of melted butter and maple syrup, providing an irresistible sweet finish that’ll have everyone coming back for more.
For even more delightful ideas, check out my recipe for Rustic Rhubarb Cinnamon pie or try your hand at making Knead Artisan Bread for your next baking adventure!
Make Ahead Options
These delightful Cinnamon Swirl Pumpkin Sourdough Bread loaves are perfect for meal prep enthusiasts! You can prepare the dough up to 24 hours in advance by following the shaping step before cold-retarding it in the refrigerator overnight. To maintain quality, ensure the dough is tightly covered with plastic wrap to prevent drying out. When ready to bake, simply allow the dough to rest at room temperature for about 30 minutes, preheat your oven to 480°F (250°C), score the top, and bake as instructed. This way, you’ll have warm, freshly baked bread ready with minimal effort, making it perfect for busy fall mornings.
Cinnamon Swirl Pumpkin Sourdough Bread Recipe FAQs
How do I select the best pumpkin puree?
Absolutely! When choosing pumpkin puree, go for 100% pure pumpkin, which is often labeled as such on the can. Look for a rich, deep orange color as a sign of quality. Avoid pumpkin pie filling, which contains added sugars and spices that can alter the flavor of your bread.
What is the best way to store Cinnamon Swirl Pumpkin Sourdough Bread?
To maintain its delightful flavor and texture, store your Cinnamon Swirl Pumpkin Sourdough Bread in an airtight container at room temperature for up to 3 days. If you’d like it to last longer, refrigerate it for up to 5 days, making sure it’s wrapped well to prevent drying out.
Can I freeze Cinnamon Swirl Pumpkin Sourdough Bread?
Absolutely! If you’d like to save some for later, freeze individual slices of your Cinnamon Swirl Pumpkin Sourdough Bread. Lay them flat on a baking sheet until solid, then transfer them into a freezer bag. This method allows you to freeze them for up to 2 months while retaining their deliciousness.
What should I do if my dough doesn’t rise as expected?
Very important! If your dough isn’t rising properly, check the activity of your sourdough starter; it should be bubbly and have doubled in size. Make sure it’s been fed 7-8 hours before mixing. Additionally, if your kitchen is too cold, consider a warmer place for fermentation or use an oven with the light on as gentle warmth aids fermentation.
Are there any dietary considerations for this recipe?
Yes, definitely! If you or your loved ones have allergies, be cautious of the ingredients. The bread contains gluten from the bread flour, and pumpkin puree is generally safe for most diets, but always check for cross-contamination if gluten sensitivity is a concern. For vegan options, substitute the brown sugar with a vegan alternative and use plant-based butter when serving.
How can I enhance the flavors in my Cinnamon Swirl Pumpkin Sourdough Bread?
For a personal touch, try adding chopped walnuts or pecans into the cinnamon swirl mixture for added crunch. Dried fruits like raisins or dried cranberries can complement the pumpkin with their sweetness, making each bite more delightful! Feel free to adjust the pumpkin pie spice based on your taste preferences, mixing in more cinnamon or nutmeg for an extra flavor kick.
Cinnamon Swirl Pumpkin Sourdough Bread for Cozy Fall Mornings
Ingredients
Equipment
Method
- Prepare the Levain by feeding your sourdough starter and let it sit at room temperature for 7-8 hours until bubbly.
- Mix the Dough by combining pumpkin puree, bread flour, levain, brown sugar, salt, and water. Let it rest for 30 minutes.
- Stretch and Fold the dough every 30 minutes for 4 sets, letting it bulk ferment for about 4 hours until it rises by 50%.
- Shape the dough by rolling it out, adding cinnamon and brown sugar, and then rolling it into a log.
- Cold Retard the dough by placing it in a parchment-lined loaf pan and refrigerating it overnight.
- Preheat the Oven to 480°F (250°C) and let the dough sit at room temperature for 30 minutes.
- Score the top of the loaf and bake it covered for 20 minutes, then uncover and bake for another 20 minutes at 450°F (230°C).
- Cool the bread completely on a wire rack before slicing for the best texture.