Cinnamon Swirl Pumpkin Sourdough Bread is the ultimate fall treat, combining the earthy flavors of pumpkin with the warm spices of cinnamon, all wrapped up in a tangy sourdough base. This comforting bread is not only delicious but also incredibly easy to make with the help of a sourdough starter. The slightly tangy flavor of the sourdough perfectly complements the sweetness of the cinnamon swirl, making each slice a delightful experience. Whether served with a dollop of butter or a sprinkle of sea salt, this bread is ideal for cozy mornings or as a special treat for the fall season.
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Why You’ll Love Cinnamon Swirl Pumpkin Sourdough Bread
Cinnamon Swirl Pumpkin Sourdough Bread is more than just a treat for your taste buds — it offers a perfect balance of sweet and savory. The natural tang from the sourdough complements the deep, warm flavor of pumpkin, while the cinnamon swirl provides a comforting sweetness. This bread is soft, fluffy, and aromatic, making it an irresistible addition to your fall baking repertoire. Here’s why you’ll adore it:
- Perfect Flavor Balance: The tang of the sourdough and the sweet cinnamon swirl create a delightful flavor profile.
- Soft, Fluffy Texture: The dough is tender and airy, offering a light and moist crumb.
- Fall-Inspired: The addition of pumpkin puree and warm spices like cinnamon and pumpkin pie spice make this bread ideal for the season.
- Versatile Serving: Enjoy it with butter, a sprinkle of flaky sea salt, or even a drizzle of honey.
Ingredients
For this Cinnamon Swirl Pumpkin Sourdough Bread, you’ll need the following ingredients:
- Levain (fed sourdough starter): Adds the tangy flavor typical of sourdough bread.
- Filtered water: Essential for hydrating the flour and helping the dough come together.
- Bread flour: Provides structure and strength to the dough.
- Pumpkin puree: Adds moisture and a rich pumpkin flavor.
- Brown sugar: Gives a mild sweetness to balance the savory ingredients.
- Salt: Enhances the flavors and controls yeast activity.
- Pumpkin pie spice: Infuses the bread with aromatic fall spices.
- Ground cinnamon: Used for the swirl, adding that signature spicy sweetness.
Alternative Ingredient Suggestions
If you’re looking for alternatives or want to make adjustments based on dietary preferences, consider these swaps:
- Whole wheat flour instead of bread flour for a denser texture and extra fiber.
- Maple syrup instead of brown sugar for a different sweetness.
- Dairy-free butter for a vegan version when serving.
Step-by-Step Instructions
- Prepare the Sourdough Starter: About 7-8 hours before starting the dough, feed your sourdough starter with equal parts flour and water. Leave it to activate at room temperature overnight.
- Mix the Dough: In the morning, combine the levain, water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Mix until the dough is smooth and all ingredients are incorporated.
- Bulk Fermentation: Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours to strengthen the dough. Then, let the dough rise for another 3-4 hours until it has increased in size by about 50%.
- Shape the Dough and Add Cinnamon Swirl: Turn the dough onto a floured surface, stretch it into a rectangle, and sprinkle the cinnamon sugar mixture evenly over the dough. Roll the dough tightly into a loaf shape, making sure the cinnamon swirl is incorporated. Place it in a proofing basket or loaf pan.
- Cold Fermentation: Refrigerate the dough overnight or for up to 3 days to enhance flavor and texture.
- Preheat the Oven: On the morning of baking, preheat your oven to 480°F (250°C) with a baking stone or Dutch oven inside.
- Score and Bake the Bread: Remove the dough from the refrigerator, score the top of the loaf, and bake it with the lid on for 20 minutes at 480°F (250°C). Then, reduce the heat to 450°F (230°C), remove the lid, and continue baking for another 20 minutes.
- Cool and Serve: Let the bread cool on a wire rack before slicing. Serve warm with butter and a sprinkle of flaky sea salt.
Tips & Tricks
- Feed Your Starter: Make sure your sourdough starter is fed 7-8 hours before you plan to mix the dough. This ensures it’s bubbly and active for optimal fermentation.
- Use Pure Pumpkin Puree: Opt for pure pumpkin puree instead of pumpkin pie filling, which contains added sugars and spices.
- Autolyse for Better Texture: Let the flour, water, and pumpkin puree rest for 30 minutes before adding salt. This helps with gluten development and makes the dough easier to handle.
- Roll the Dough Firmly: When adding the cinnamon swirl, roll the dough tightly to ensure the swirl stays intact during baking.
- Cold Fermentation for Enhanced Flavor: Refrigerating the dough overnight allows for deeper flavor development, which is key to the bread’s unique taste.
Pairing Ideas and Variations
Cinnamon Swirl Pumpkin Sourdough Bread is delicious on its own, but you can elevate your experience with these pairing ideas:
- Spread with Butter and Flaky Sea Salt: A simple but flavorful combination that enhances both the sweetness of the bread and its tangy undertones.
- Add a Drizzle of Honey: For a sweeter touch, serve with a drizzle of honey.
- Make French Toast: Use leftover slices to create a decadent breakfast treat by making French toast.
- Pair with Warm Beverages: Enjoy this bread with a hot cup of coffee or tea for a cozy autumn snack.
How to Store Cinnamon Swirl Pumpkin Sourdough Bread
- Room Temperature: Keep the bread at room temperature for up to 3 days in an airtight container or wrapped in plastic wrap.
- Refrigeration: For up to 5 days, store it in the fridge. Bring it to room temperature or toast lightly before serving.
- Freezing: Slice and wrap the bread in plastic wrap before freezing. It can be stored for up to 2 months. Alternatively, freeze the whole loaf, thawing it at room temperature before slicing.
Conclusion
Cinnamon Swirl Pumpkin Sourdough Bread is a comforting and flavorful treat perfect for the fall season. With its rich pumpkin flavor, aromatic cinnamon swirl, and tangy sourdough base, this bread offers the perfect balance of sweetness and warmth. The bread’s soft texture, combined with its beautiful swirl, makes it an ideal addition to your baking repertoire. Whether served as a snack, breakfast, or even as French toast, it’s sure to become a favorite in your household. The unique twist of sourdough adds a depth of flavor that sets it apart from traditional pumpkin bread recipes, making it a true standout. Enjoy this bread fresh from the oven or store it for later to savor the delicious flavors anytime.
FAQs About Cinnamon Swirl Pumpkin Sourdough Bread
Can I use a store-bought sourdough starter for this recipe?
Yes, you can definitely use a store-bought sourdough starter for this recipe. Just make sure it’s active and bubbly before using it to ensure optimal rise and flavor in the bread.
How do I make sure my cinnamon swirl stays intact during baking?
To ensure your cinnamon swirl stays intact, roll the dough tightly after adding the cinnamon sugar mixture. Also, avoid overfilling the swirl, as too much cinnamon sugar can make it difficult to seal the dough properly.
How do I make sure my cinnamon swirl stays intact during baking?
To ensure your cinnamon swirl stays intact, roll the dough tightly after adding the cinnamon sugar mixture. Also, avoid overfilling the swirl, as too much cinnamon sugar can make it difficult to seal the dough properly.
More Relevant Recipes
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Cinnamon Swirl Pumpkin Sourdough Bread
- Total Time: 25 hours 10 minutes
- Yield: 1 loaf 1x
Description
Cinnamon Swirl Pumpkin Sourdough Bread combines the rich flavor of pumpkin with a sweet cinnamon swirl in a soft, tangy sourdough base. This bread is a perfect fall treat, ideal for serving warm with butter and a sprinkle of flaky sea salt.
Ingredients
- 80g levain (fed sourdough starter)
- 200g filtered water
- 375g bread flour
- 100g pumpkin puree
- 50g brown sugar
- 10g salt
- 2g pumpkin pie spice
- Ground cinnamon (for the swirl)
Instructions
- Feed your sourdough starter 7-8 hours before starting the dough, leaving it to activate at room temperature.
- In the morning, mix together the levain, filtered water, bread flour, pumpkin puree, brown sugar, salt, and pumpkin pie spice. Stir until smooth and combined.
- Perform 4 sets of stretch and folds every 30 minutes over the next 2 hours, then let the dough rise for another 3-4 hours until increased in size by 50%.
- Turn the dough onto a floured surface and stretch it into a rectangle. Sprinkle with cinnamon sugar, roll it tightly, and place the dough into a proofing basket or loaf pan.
- Refrigerate the dough overnight (or up to 3 days) for cold fermentation.
- Preheat your oven to 480°F (250°C) with a baking stone or Dutch oven inside.
- Remove the dough from the refrigerator, score the top, and bake at 480°F (250°C) for 20 minutes with the lid on. Lower the heat to 450°F (230°C), remove the lid, and bake for another 20 minutes until golden brown.
- Let the bread cool completely on a wire rack before slicing. Serve warm with butter and a sprinkle of flaky sea salt.
Notes
- Feed your sourdough starter 7-8 hours before mixing the dough to ensure it’s active.
- Use pure pumpkin puree for the best flavor and texture.
- Cold fermentation enhances the flavor and texture of the bread, so don’t skip it.
- Roll the dough tightly to keep the cinnamon swirl intact.
- Ensure the cinnamon swirl is evenly spread for a consistent flavor throughout the loaf.
- Prep Time: 30 minutes
- inactive time: 24 hours
- Cook Time: 40 minutes
- Category: Bread, Fall Recipe
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 220mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
