Pumpkin Spice Cinnamon Swirl Sourdough Loaf
Updated: Aug 11
This one takes patience, an overnight cold proof plus a shaping technique that turns the loaf into an actual pumpkin, twine and all, but the payoff is a cinnamon-swirled crumb with real pumpkin puree worked into the dough.
This is the one we make every single year without fail. It's become a Friendsgiving tradition in our house, I love baking it to wow our guests and add some fun to the table.
Why You'll Love This Recipe
A showstopper shaped loaf for fall gatherings
Real pumpkin flavor, not just spice
The cinnamon swirl adds a bakery-worthy touch
Servings: 1 large loaf
Prep Time: 20 minutes (plus resting and rising time)
Cook Time: 45 minutes
Total Time: 12 hours (including overnight proofing)
Ingredients:
125 g active sourdough starter
200 g warm filtered water
10 g salt
215 g pumpkin puree
2 tablespoons pumpkin spice seasoning
490 g bread flour
Inclusions:
Ground cinnamon (to taste)
Additional pumpkin spice (to taste)
To Shape into a Pumpkin:
Butcher’s twine
Olive oil (for dipping the twine)
Cinnamon stick (for the stem)
Instructions:
Mix the Dough: In a large bowl, combine the active sourdough starter, warm filtered water, pumpkin puree, and pumpkin spice. Gradually add the bread flour and salt, mixing until a shaggy dough forms. It may feel dry at first; continue to wet hands and mix to help incorporate all the flour. Cover the bowl and let it rest for 1 hour.
Develop Gluten: Over the next 2-3 hours, perform 3-4 sets of stretch and folds every 30 minutes. This helps build gluten structure and strength.
Bulk Fermentation: Allow the dough to rise for 4-6 hours, or until it has doubled in size. (Keep an eye on it; some doughs may take longer, especially with the pumpkin puree, up to 7 hours.) Pro tip, place the dough (covered with a towel) into your oven with only the oven light on. The heat of the oven light will speed up the rising time.
Laminate and Shape: Once the dough has risen 50%-75% in size, lightly flour your surface and laminate the dough. Shape it into a round loaf and let it rest for 20 minutes. Repeat this process a second time, incorporating the pumpkin spice and cinnamon into the folds for added flavor and to create a swirl effect when you cut into the loaf.
Cold Proof: Place the dough into a well-floured banneton or proofing basket. Cover and refrigerate overnight (anywhere from 8 hours to 24 hours) for a cold proof, which enhances the flavor and texture.
Preheat the Oven: The next day, preheat your oven to 500°F (260°C) with a Dutch oven inside for at least 30 minutes.
Shape the Pumpkin: Dip the butcher's twine in olive oil and loosely wrap it around the dough to create sections that resemble a pumpkin. Score between the twine for an added decorative touch.
Bake the Loaf: Carefully transfer the dough into the preheated Dutch oven. Cover and bake at 500°F for 35 minutes. After that, lower the temperature to 425°F and bake uncovered for an additional 5-7 minutes, or until the loaf is golden brown.
Cool and Serve: Allow the loaf to cool completely on a wire rack before adding the cinnamon stick as a stem and slicing. Enjoy this delicious fall treat!
Additional Tips:
Variations: For a twist, consider adding walnuts or pecans for extra texture, or dried cranberries for a touch of sweetness.
Substitutions: If you don’t have pumpkin spice seasoning, you can create your own blend using cinnamon, nutmeg, ginger, and allspice.
Common Mistakes: Be careful not to rush the fermentation process. The longer rise develops more complex flavors. Also, ensure the dough is well-floured to avoid sticking during shaping.
Storing Instructions:
Leftovers: Store any leftover loaf in an airtight container at room temperature for up to 3 days.
Freezing: You can freeze the loaf for up to 2 months. Slice it before freezing for easy access.
Reheating Tips: To reheat, wrap the loaf in aluminum foil and warm it in a 350°F (175°C) oven for about 10-15 minutes, or toast slices for a quick snack.
Ingredient Notes
Active starter: This is a long-fermented loaf and needs a strong, peak-active starter.
Pumpkin purée: Adds moisture and color. Reduce the water in the recipe to compensate.
Cinnamon swirl: Too much cinnamon between layers can inhibit gluten bonding and cause the swirl to separate. A moderate hand gives a cleaner spiral.
Overnight cold ferment: Where the flavor comes from. This step is not optional if you want depth.
Troubleshooting Tips
My loaf came out dense instead of airy. Pumpkin puree adds moisture that can slow fermentation, this dough may need a longer bulk rise than a plain sourdough loaf. Watch the dough, not the clock.
My swirl disappeared into the bread instead of staying visible. Make sure the dough is laminated (folded with the filling, not just spread and rolled once) to build distinct, visible layers.
What to Serve This With
Delicious on its own, or toasted with a smear of butter.
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