A little pumpkin, a little maple, and a cinnamon-spice swirl make this sourdough loaf a cozy fall treat. Bake it the same day or use the overnight option below.
Makes: 1 loaf · Bake: 40–45 minutes, plus rising, chilling, and cooling. Use the Print link in the recipe card for a kitchen-friendly copy.
Pumpkin Cinnamon Swirl Sourdough Bread
Pumpkin and maple sourdough with a cinnamon-spice swirl. Includes a same-day method and an overnight option.
Ingredients
Dough
- 100 g active, bubbly sourdough starter
- 200 g pumpkin puree
- 25 g maple syrup
- 240 g filtered water
- 500 g bread flour
- 12 g salt
Cinnamon swirl
- 4 g ground cinnamon
- 5 g pumpkin pie spice
- 87 g sugar, regular or coconut
- 50 g flour
Instructions
- Mix the dough. Stir together the starter, pumpkin, maple syrup, and water. Add the bread flour and salt, then mix until no dry flour remains. Cover.
- Stretch and fold. Over the next 2 hours, do 4 sets of stretch-and-folds, one every 30 minutes. For each set, gently lift one side of the dough and fold it over the center, repeating around the bowl. Keep covered between sets.
- Let it rise. Cover and leave on the counter for about 4–5 more hours, or until doubled in size. For the overnight version, use the option below instead.
- Add the swirl. Mix all the cinnamon-swirl ingredients. Gently stretch the dough into a large rectangle on a lightly floured surface, without tearing it. Sprinkle half the filling over the dough.
- Fold and shape. Fold the long sides toward the center like a letter, sprinkling a little filling between the folds. Roll up from one short end, adding the remaining filling as you roll. Gently round the dough and rest for 15 minutes. Lightly repeat the folds and round it once more, without stretching it much.
- Chill. Place seam-side up in a lined, floured proofing basket. Cover and refrigerate for 2 hours.
- Preheat. During the last hour of chilling, heat the oven to 450°F with your covered Dutch oven inside.
- Score. Turn the dough onto lightly floured parchment. Lightly flour the top and make one deep C-shaped score; add shallow decorative cuts as desired. Carefully lower the dough and parchment into the hot Dutch oven.
- Bake and cool. Bake covered for 35 minutes. Remove the lid and bake 5–10 minutes more, until the crust is browned. Cool completely on a rack before slicing.
Overnight option
Complete Steps 1–2, then cover and refrigerate the dough overnight instead of the counter rise. In the morning, check that it has roughly doubled; if not, let it finish rising at room temperature before shaping. Continue with Step 4, including the 2-hour basket chill before baking.
From dough to finished loaf
A few photos from my kitchen to help you see each stage.
A little help with shaping: An oval banneton proofing basket with a liner gives the dough support while it chills and helps it keep that pretty loaf shape. Dust the liner well with flour before adding the dough—nobody wants to wrestle their bread out of the basket!
As an Amazon Associate I earn from qualifying purchases.
More cozy recipes to try
Carrot Cake Sourdough Bread · Easy Apple Crisp with Oats (9×13 Pan)
Explore all six Cozy Fall Recipes →
One less dinner decision: Get my free guide with five dinners and a grocery list.
Leave a Reply