Pumpkin Cinnamon Swirl Sourdough Bread

This pumpkin cinnamon swirl sourdough bread is a cozy autumn twist on classic sourdough. Pumpkin puree and maple syrup bring subtle sweetness and warmth, while a buttery cinnamon-sugar swirl winds through the loaf.

With a crisp crust, soft crumb, and beautifully marbled interior, this bred is so fun to make and eat. It’s as delicious on its own as it is toasted with maple brown sugar butter.

Why you’ll love this recipe

• Amazing Flavor – The combination of pumpkin with the cinnamon sugar swirl is just divine! It is perfect for fall, but seriously great all year long!
• Great way to extend skills – This is a great intermediate bread recipe. Once you have gotten the hang of basic beginner sourdough bread, this is a fun way to add mix-ins, swirls, and practice handling a slightly stickier dough.

Looking for more utterly lovely ways to use sourdough and pumpkin together? I’ve got you! These pumpkin sourdough bagels with cinnamon crunch topping are absolutely divine. Pumpkin spice sourdough donuts are another seasonal favorite you will want to make again and again. And don’t forget these pumpkin spice sourdough cookies with browned butter, either!

How to make this loaf of bread

Here’s a brief overview of how to make this recipe so you can get a feel for it. For the full set of written directions and ingredient amounts, please scroll down to the recipe card below.

Step One: Mix the dough.

In a large mixing bowl, mix together the wet ingredients for the dough and then gradually work in the flour until you get a sticky, shaggy dough. Cover and allow it to rest for 30 minutes.

Step Two: Stretch and Folds

With damp hands, grab one side of the dough, stretch it upwards, and fold it over the center. Rotate the bowl 90 degrees and repeat. Do this twice more, until you have done it a total of four times. Cover and rest 30 minutes.

Repeat stretch and folds 2–3 more times, every 30 minutes, until the dough feels smoother and more elastic.

Note: Because the dough has pumpkin in it, which adds extra moisture, this dough will feel stickier than a normal sourdough loaf. Use damp hands for folding and shaping, trying to avoid adding as much extra flour as you can.

Step Three: Bulk fermentation

After the final set of stretch and folds, cover the dough and allow the dough to bulk ferment at room temperature until puffy and nearly doubled, about 3-4 hours depending on the room temperature.

Step Four: Adding mix-ins and shaping

Turn the dough out onto a lightly floured surface and gently stretch it into a wide rectangle. Sprinkle half of the cinnamon sugar mixture evenly over the dough. Fold the dough into thirds.

Brush the top with a thin layer of melted butter and sprinkle on the remaining cinnamon sugar mixture. Starting from a short end, roll the dough up into a snug log. Pinch the seam to seal, making sure no filling leaks out. Gently shape the log into a round boule using light push-and-pull motions. Don’t overwork it. Too much shaping can tear the dough and cause the cinnamon sugar mixture to leak. Don’t worry about it being perfect; the rustic look is perfect for this bread.

Note: Don’t over-shape the dough! Try to use minimal handling to preserve the swirl. If it isn’t perfect, its ok, it will still taste good – this step is just one that takes practice.

Step Five: Final Proofing

Place the loaf seam side up in a a well floured banneton basket. Cover and refrigerate overnight.

Step Six: Baking

Preheat an oven and dutch oven with lid to 450 F.

Remove the banneton basket from the fridge. Turn the dough out onto parchment paper, seam side down Score the top of the loaf gently – avoid going too deep to help prevent the cinnamon sugar from leaking out excessively. Some bubbling/caramelization is normal, and it will still taste great, but you don’t want it to be excessive.

Carefully transfer the dough into the hot dutch oven. Cover and bake for 30-35 minutes. Remove hte lid, reduce the oven temperature to 400F and bake for an additional 10-15 minutes, or until the crust is golden brown and the internal temperature reaches about 205 F.

Transfer to a wire rack and allow to cool completely before slicing. This will help the cinnamon swirl to see all the way and the bread to finish baking and slowly cool so it doesn’t become gummy inside.

Storage & Serving

Store at room temperature in an airtight bag or container for up to 3 days. For longer storage, slice and freeze. The bread toasts beautifully straight from the freezer.

This bread also makes incredible French toast if you happen to have leftovers.