Cozy Fall Baking: Pumpkin Cinnamon Swirl Sourdough

If your kitchen doesn’t smell like warm pumpkin spice and freshly baked bread yet, we are fixing that today!

There is nothing quite like taking a classic, crusty loaf of sourdough and giving it an autumnal makeover. Enter Pumpkin Cinnamon Swirl Sourdough—a vibrant, golden loaf made with real pumpkin puree, a touch of pumpkin spice, and a rich, gooey cinnamon-sugar butter swirled right into the center. To make it even more festive, you can tie it up with baker’s twine before baking to give it an adorable, real-deal pumpkin shape! 🎃

It makes the ultimate toast, an absurdly good french toast, or just the best cozy snack straight out of the oven!

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Pumpkin Cinnamon Swirl Sourdough

Created by Sue Mun

Makes One, Sourdough Boule

Ingredients:

For the Pumpkin Sourdough:

• 580g bread flour 
• 180 g pumpkin purée
• 240 g warm water (not hot!)
• 120g active sourdough starter
• 2g pumpkin spice
• 12g salt

For the Cinnamon Swirl:

• 4 tbsp softened butter
• 1 tbsp cinnamon
• 5 tbsp brown sugar
• 2 tbsp bread flour

Instructions:

1. In a large glass or ceramic bowl, mix together the warm water, the ripe sourdough starter, and the pumpkin puree.
2. Add in the bread flour, pumpkin spice, and salt and mix until a shaggy dough forms.
3. Cover and rest for 1 hour.
   1. Stretch and fold #1. Using wet hands, stretch the dough into itself about 6-8 times or until gluten develops. Cover and rest for 30 minutes.
   2. Stretch and fold #2. Using wet hands, stretch and fold the dough into itself until it can not stretch anymore. Cover and rest for 30 minutes.
   3. Stretch and fold #3. Repeat the steps from above. Cover and rest for 30 minutes. 
   4. Stretch and fold #4. Repeat the steps from above. 
4. Cover and bulk ferment for 6-10 hours. Or until the dough has doubled in size and the dough peels away the sides of the bowl easily. If not, continue to proof longer. 

Shape the Dough:

1. In a small bowl, mix together the softened butter, ground cinnamon, brown sugar, and bread flour until a smooth paste forms.
2. Flip the proofed dough over on your lightly floured work surface and gently stretch to a long rectangle. Then sprinkle the cinnamon butter/sugar mixture on top and spread it out evenly. Then perform a book fold and seal at the seam. Then roll the log up tightly into a ball. Then gently push/pull dough into a tight round in a candy cane motion.
3. Dust with rice flour and place into banneton bread mold.
4. Gently pull the edges of the round into the center of the dough. Just so it adds tension to the dough and helps improve oven spring when it bakes.
5. Cover and proof in the fridge overnight (8-10 hours)

The Bake:

1. Preheat oven to 450F and place dutch oven in the oven to also preheat. 
2. Flip onto silpat or parchment and gently score the top of the dough using a lame knife.
3. Carefully place the sourdough into your hot Dutch oven. Cover with the lid. 
4. Bake at 450F for 25 minutes with the lid covered.
5. Lower the oven to 425F. Uncover the lid and bake again for 15-25 more minutes. Or until the internal temp is above 190F.
6. Cool completely on a wire rack before cutting and serving.