There’s nothing quite like the aroma of fresh bread wafting through the house—especially when it’s swirled with pumpkin, warm cinnamon, and just a hint of maple sweetness.

This Pumpkin Cinnamon Swirl Sourdough is the autumn hug you didn’t know you needed. Each slice is soft and tender, with a tangy depth from the sourdough starter, delicate notes of pumpkin, and ribbons of cinnamon running through every bite. It’s the kind of loaf that makes breakfast feel special, turns afternoon coffee into a treat, and disappears faster than you’d ever expect.

Inspired by cozy fall mornings and the simple joy of homemade baking, this recipe transforms classic sourdough into a seasonal showstopper. Whether you’re an avid bread baker or a sourdough newbie, you’ll find this loaf as beautiful as it is delicious—a swirl of flavor and comfort in every slice. Ready to bake something unforgettable?

Ingredients

• 3 cups bread flour or AP Flour plus, more for dusting.
• 1 1/2 tsp Salt
• 1 cup pumpkin puree
• 1/4 cups of water
• 1/2 cup sourdough starter
• 2 tbsp maple syrup
• 2-3 tbsp cinnamon

Instructions

1. Combine the flour, pumpkin, and water in a large bowl.
2. Mix and let it sit (Autolyse) for 1 hour
3. After 1 hour, add salt and starter. Mix and fold until smooth.
4. Cover the bowl and let it rest for 30 minutes.
5. Stretch the dough and fold for a few minutes, cover and then rest for another 30 minutes.
6. Another 2 rounds of stretch and folds. Covering and resting for 30 more minutes each time.
7. Now we will carefully stretch the dough out into a rectangle. Get it as flat and even as possible.
8. Drizzle the maple syrup over the dough
9. Sprinkle some of the cinnamon.
10. Now fold one end over, sprinkle more cinnamon,
11. Then carefully fold/roll that into the middle. Now fold in the last part, kind of like folding a piece of paper. Sprinkle the remaining cinnamon.
12. Roll/fold from one end to the other making a ball of dough. Put it back in the bowl

Bulk Fermentation

• Cover and let it rise at room temperature for 8 hours.
• After 8 hours it should have increased by 50% in volume. There may be some bubbles, and it will jiggle a bit too. If it has not doubled in size let it sit for a few more hours.

Shape

• Lightly flour the work surface and carefully pour the dough onto the counter using a scraper.
• Gently shape into a round dough ball.
• Stretch the side up and down into the center, turning as you go. Repeat until you have made a full circle. Pinch dough together in the center.
• You can use a scraper to push and pull to create tension

Rest

13. Let the dough rest seam side up for 30 minutes.
14. Prep the proof basket with the dough rest. If you have a flour sack leave it in the bowl.
15. Dust the bowl with flour all over the bowl.
16. After the rest, push and pull with the scraper and place the dough into the proofing bowl seam side up.
17. Cover and let it rest for 30 minutes.

Cold proof

• Make sure the basket is well covered. Refrigerate for 24- 30 hours. You can go up to 48 hours.
• When ready to bake preheat the oven to 450°F Put the Dutch oven or bread oven and lid into the oven.
• While that warms tear a strip of parchment paper to fit your Dutch oven. Place over the basket and flip over onto the paper.

Score

18. Now score any way you choose. A simple X works or plays with different designs.

• Carefully pick up the parchment paper and lower into the Dutch oven. Drop 3 ice cubes in the Dutch and put on the lid. (Ice cubes add steam to the baking)

Bake

• Place it in the oven. Bake for 30 minutes. Then remove the lid and bake for 10-15 minutes more.
• Pull out the parchement with the bread loaf and let it rest for 1 hour before slicing

Storing

19. After cutting and if you have leftovers, wrap in plastic wrap, a bakery bag, or if you have a food saver that will keep it fresh too. It will last for 3-4 days.