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This pumpkin cinnamon swirl sourdough loaf is one of the most popular items at my sourdough microbakery, and it always sells out. Pumpkin pie spice goes right into the pumpkin dough, and a ribbon of brown sugar and cinnamon swirls through every slice, so every single bite bursts with warm fall flavor.
Pumpkin Cinnamon Swirl Sourdough
The first time I put this pumpkin cinnamon swirl sourdough on my microbakery menu, people messaged me asking if it would be back. I was only doing two drops, and once it’s gone, it’s gone! The next time, customers ordered multiples to freeze for Thanksgiving, Christmas and the rest of the year, since my menu rotates.
I tested this recipe multiple times. I’m a big flavor person, and I want every bite of my food to burst with flavor, the kind where you take a bite and say, “Wow, this is so good.” That’s why the spice goes into the dough and not just the swirl (more on that below).
Equipment You’ll Need
To make this pumpkin cinnamon swirl sourdough loaf, you’ll need:
- Kitchen Scale – Sourdough is measured in grams, so a scale is the most accurate way to bake this loaf.
- Glass or Stainless Steel Mixing Bowl – A large bowl for mixing the dough and doing the stretch and folds.
- Dutch Oven – I bake this loaf in my cream enameled cast iron Hearth & Hand with Magnolia Dutch oven. Any enameled or cast iron Dutch oven with a lid works.
- Banneton (Proofing Basket) – Holds the loaf’s shape during the overnight cold proof. I use an oval banneton because that’s what I have, but a round one works great too. If you’re buying one, a natural rattan banneton is a plastic-free choice. For my microbakery I bake a lot of loaves at once, so I use lightweight bread baskets lined with 100% cotton tea towels. The dough goes into the towel, and I wrap the towel over the top so it doesn’t dry out in the fridge. That’s an option if you don’t have a banneton.
- Parchment Paper – Used as a sling to lower the loaf into the hot Dutch oven.
- Bread Lame – For scoring the top of the loaf. Look for one with a stainless or wooden handle.
- Instant-Read Thermometer – The best way to know the loaf is fully baked (200 to 205°F inside).
- Metal Bench Scraper – Helps you move the dough and shape the rectangle for the swirl.
- Cooling Rack – Uncoated stainless steel if you can find one. The loaf needs to cool on it for at least 1 hour.
Ingredients for Pumpkin Cinnamon Swirl Sourdough
Exact amounts are also in the recipe card below.
For the pumpkin dough:
- 450 g bread flour or organic all-purpose flour – The main flour.
- 50 g whole wheat flour – Adds a little extra flavor and depth.
- 250 g water – Room temperature. Brings the dough together with the pumpkin.
- 100 g sourdough starter – Active and bubbly, at its peak (see my starter timing in the tips below).
- 225 g pumpkin puree – Plain canned pumpkin, not pumpkin pie filling, at room temperature.
- 10 g salt – For flavor and a stronger dough.
- 1 tablespoon pumpkin pie spice – My secret: it goes right into the dough, not just the filling.
For the cinnamon swirl:
- 50 g brown sugar – Melts into a sweet ribbon through the loaf.
- 6 g cinnamon – Warm cinnamon flavor in every swirl.
Why Pumpkin Pie Spice Goes in the Dough
Most pumpkin swirl sourdough recipes only add spice to the cinnamon filling. When I was testing this recipe, I knew I wanted more. Pumpkin puree on its own is bland, so it needs those warm spices, and the best way to get them into every bite is to mix 1 tablespoon of pumpkin pie spice right into the dough.
Then the brown sugar and cinnamon swirl adds a second layer of flavor on top of that. It’s a true pumpkin spice sourdough, inside and out.
I use store-bought pumpkin pie spice because it’s easy to find in any grocery store. If you’d rather make your own, my Homemade Pumpkin Pie Spice recipe is coming soon.
Why I Choose Organic Ingredients
I use organic canned pumpkin in this loaf, and my favorite right now is Nothing But The Truth organic pumpkin. If you’d like to make your own, my Homemade Pumpkin Puree guide is coming soon. You can also use organic all-purpose flour in place of bread flour. Use whatever brands you can find locally and whatever fits your family and your budget.
Step by Step: How to Make Pumpkin Cinnamon Swirl Sourdough
For the Dough
- In a large glass or stainless steel bowl, mix all of the dough ingredients together: bread flour, whole wheat flour, room-temperature water, active sourdough starter, room-temperature pumpkin puree, salt, and pumpkin pie spice. Mix until no dry flour remains, then cover the bowl.
- Do 3 to 4 rounds of stretch and folds, about 30 minutes apart. To do a stretch and fold, grab one side of the dough, stretch it up, and fold it over the middle. Turn the bowl and repeat on all four sides.
- Cover and let the dough bulk ferment for 5 to 10 hours, depending on the dough temperature (about 8 to 9 hours at 70°F). It’s ready when it jiggles like Jell-O, has bubbles on the surface, and a gentle poke doesn’t spring right back. See “Watch Your Dough, Not the Clock” below for exactly how I judge it.
Shaping the Dough
- Stir the brown sugar and cinnamon together in a small bowl.
- Once the bulk ferment is fully done, turn the dough out onto your counter and gently stretch it into a rectangle. Sprinkle the brown sugar and cinnamon evenly over the top.
- Fold the dough in thirds from the long sides, like a letter, then roll it up from the short end. (Watch my shaping video below.)
- Dust your banneton with regular flour and place the dough in it seam side up. Cover and cold proof in the fridge overnight for 10 to 12 hours.
Baking the Dough
- Put the Dutch oven in the oven with the lid on and preheat it to 450°F along with the oven, about 10 to 15 minutes. Don’t leave it in long after that, or the bottom of the loaf can burn (see Tips).
- Turn the cold loaf out onto a piece of parchment paper and score it with a bread lame: one long score along the top, with the blade angled for the best open crust, then 4 to 5 small cuts along the side.
- Use the parchment as a sling to lower the loaf into the hot Dutch oven. Place about 3 to 6 ice cubes around the outer rim, between the parchment and the wall of the pot, for steam.
- Bake at 450°F for 30 minutes with the lid on, then remove the lid and bake for 15 more minutes.
- Check the inside with an instant-read thermometer. The loaf is done at 200 to 205°F.
- Move the loaf to a cooling rack and let it cool completely, at least 1 hour, before slicing. Don’t skip this! If you cut it early, the inside will be gummy and not fully set.
Watch Your Dough, Not the Clock: How to Tell Bulk Fermentation Is Done
Don’t just go by the clock. How long bulk fermentation takes depends on your dough temperature, and your dough temperature depends on whether your house is hot or cold.
A dough at 70°F takes about 8 to 9 hours, but a warm kitchen can get you there faster and a chilly one can take closer to 10 hours. That’s why I always look at the dough itself instead of setting a timer and walking away.
Here’s what I look for. Fully fermented dough jiggles like Jell-O when you gently shake the bowl, and you’ll see bubbles on the surface. It looks smooth, too.
Then I do a quick poke test: push a floured finger into the dough. If it doesn’t bounce back right away, it’s ready. If it springs right back immediately, it needs more time, so keep fermenting and check again.
If you’re on the fence, my recommendation is to lean toward a bit more proofed rather than underproofed. Underproofed bread won’t have that nice, fluffy sourdough texture.
How to Shape a Sourdough Cinnamon Swirl Loaf
The swirl goes in after the bulk ferment is completely finished, during shaping, never during the stretch and folds. I gently laminate the dough into a rectangle and sprinkle the brown sugar and cinnamon all the way across it so every slice gets some swirl.
Then I fold it in thirds from the long sides, like a letter, and roll it up from the short end. Folding before you roll creates extra layers, which is what gives this pumpkin cinnamon swirl sourdough that beautiful swirl inside.
Optional tip: my pumpkin dough is tacky enough for the sugar to stick on its own, but I like brushing on a little melted butter first so the cinnamon sugar stays put when you fold.
It’s so much easier to see than to explain, so here’s my video of shaping this loaf. Wait until you see the inside!
Tips for Making a Pumpkin Cinnamon Swirl Sourdough Loaf
Use an active, bubbly starter. Your starter should be at its peak when you mix. Depending on the temperature, mine takes 4 to 8 hours after feeding, so I usually feed it the night before when I go to bed, and it’s ready when I wake up. A strong starter gives you a good rise and a fluffy crumb, especially in a dough with pumpkin in it, which is heavier than a plain loaf.
Use room-temperature water and pumpkin puree. Pumpkin straight from the fridge makes a cold dough, and colder dough takes longer to bulk ferment. Starting at room temperature keeps your timing closer to the 8 to 9 hours I get at 70°F.
Wet your hands instead of adding flour. Pumpkin puree makes this dough wetter and stickier than a plain sourdough. That’s normal. Wet your hands for the stretch and folds instead of working in more flour.
Roll it snug. A gentle but snug roll keeps the swirl tight, avoids big gaps between the layers, and helps the loaf hold its shape in the banneton.
Don’t let the Dutch oven sit too long after preheating. I bake this loaf in my cream enameled cast iron Hearth & Hand with Magnolia Dutch oven and preheat it with the oven, about 10 to 15 minutes. I’ve found that if it sits in there a long time after that, the bottom of the pan gets too hot and burns the bottom of the bread, which makes it hard to cut through, and it isn’t that nice soft, light-brown color.
Mistakes to Avoid with Pumpkin Cinnamon Swirl Sourdough Bread
These are common sourdough mistakes that can happen with any swirl loaf, and they’re all easy to avoid.
Cutting it before it’s cooled. This is the most important sourdough rule. A warm loaf is still setting inside, so cut it too soon and the middle will be gummy. Let it cool on a rack for at least 1 hour, until completely cool.
Ending the bulk ferment by the timer. Underproofed bread is dense and won’t have that fluffy sourdough texture, so if you have to err, err on the side of a little more proofed. Just don’t let it go so long that the dough turns slack and soupy.
Adding extra filling. It’s tempting to pile on more sugar, but too much filling melts into wet, gummy pockets and can leave gaps in the swirl. Stick with the 50 g brown sugar and 6 g cinnamon.
Sugar leaking out during shaping. Loose sugar at the edges tends to fall out when you fold and roll. Keep the sprinkle even and gently brush any loose sugar back onto the dough before you roll.
Not checking the internal temperature. Pumpkin keeps the inside moist, so the crust can look done before the center is. Check for 200 to 205°F with an instant-read thermometer before you take it out.
A Pumpkin Cinnamon Swirl Sourdough Loaf for Halloween and Thanksgiving
If you’re a busy mom looking for something special to make for your family this fall, this pumpkin cinnamon swirl sourdough loaf is a great one. Most of the time is hands-off: the dough ferments on the counter, then proofs in the fridge overnight, so you can work around school drop-offs and a busy holiday week.
Toast a slice for a cozy Halloween morning breakfast before trick-or-treating, or bake a loaf to set out for Thanksgiving breakfast while the turkey is roasting. It also makes a sweet hostess gift. Because it freezes well, you can bake it ahead and pull it out of the freezer when the holidays get busy (see the storage section below).
Selling Pumpkin Cinnamon Swirl Sourdough at Your Microbakery
If you run a microbakery or a market stand, a pumpkin cinnamon swirl sourdough loaf (or any sourdough cinnamon swirl bread) is a wonderful seasonal item to add to your fall menu. Here’s how to plan around fall and holiday demand.
Why a Pumpkin Swirl Sourdough Loaf Sells
Fall is one of the busiest seasons for baked goods, and pumpkin and cinnamon are flavors people look forward to all year. A pumpkin cinnamon swirl sourdough loaf also looks beautiful when it’s sliced, which makes it easy to share on social media and to show off at your table. For me, this loaf sells out the quickest at my markets.
Use Preorders and Limited Drops
Limited drops create excitement. When customers know a seasonal loaf is only available for a short time, they order early. Opening preorders also helps you know exactly how many loaves to bake, so you’re not guessing how much dough to mix. Share your drop dates ahead of time so your regulars can plan.
Let Customers Buy Multiples to Freeze
Sourdough freezes beautifully, so let customers order more than one loaf. Some people will want to stock up for the holidays or for later in the year. Include simple freezing and reheating instructions with each order (you can use the storage section below) so they know how to keep it fresh.
Plan for Thanksgiving and Christmas
Demand for seasonal bread climbs in the weeks before Thanksgiving and Christmas. Plan a preorder window that ends a few days before each holiday so you have time to feed your starter, mix, ferment, cold proof, and bake. Because this loaf needs a long bulk ferment and an overnight cold proof, build your schedule backward from your pickup or market day.
Fit this Pumpkin Cinnamon Swirl Sourdough Loaf It into a Rotating Menu
A rotating menu keeps customers coming back to see what’s new. Bring this loaf back for fall and the holidays, and let your customers know when it’s returning. When a favorite only shows up for a little while, people are excited to order it.
Before you sell, check your state’s cottage food rules for labeling and allergen requirements. This loaf contains wheat.
Can I Make This Pumpkin Sourdough Gluten Free?
I haven’t tested this recipe gluten free, so I can’t recommend a swap. Sourdough bread relies on gluten for its structure and rise, so a gluten-free version would need a different recipe.
How to Store and Freeze Pumpkin Cinnamon Swirl Sourdough
To store: once the loaf is completely cool, keep it on the counter in an airtight glass container or a cotton bread bag for 2 to 3 days. Store a cut loaf cut side down so it doesn’t dry out. Beeswax wrap works well too.
To freeze: cool the loaf completely first. You can freeze it whole or sliced. Slicing first is handy, because you can pull out just the slices you need. Wrap the loaf or slices tightly in plastic wrap, then put them in a freezer bag and press out as much air as you can.
For freezing, nothing else seals sourdough as well. If you’d rather skip plastic, stack the slices with parchment paper between them in a freezer-safe glass container. Freeze for up to about 3 months.
To thaw and reheat: toast frozen slices straight from the freezer. For a whole loaf, thaw it on the counter in its wrap for a few hours. Then take off any wrap and warm the loaf on the oven rack at 350°F for about 10 to 15 minutes to refresh the crust.
FAQs for Pumpkin Cinnamon Swirl Sourdough
Can I use homemade pumpkin puree instead of canned?
Yes, homemade works. Just pour off any liquid first, because you don’t want that extra liquid in your dough. Use the same 225 g. My Homemade Pumpkin Puree guide is coming soon.
Can I use sourdough discard instead of active starter?
Not for this loaf. My starter is the only thing that makes this bread rise. There’s no added yeast, so it needs 100 g of active, bubbly starter at its peak. Save your discard for my sourdough discard muffins, crackers and pancakes linked below.
Is pumpkin cinnamon swirl sourdough sweet?
Just lightly. There’s no sugar in the pumpkin dough at all, only pumpkin, pumpkin pie spice and the usual sourdough ingredients. The only sweetener is the 50 g of brown sugar in the cinnamon swirl, so you get a ribbon of sweetness through every slice.
Do I need butter or an egg wash for the cinnamon swirl?
No. The pumpkin dough is tacky enough for the cinnamon sugar to stick. I like brushing on a little melted butter first so it stays put when you fold, but that’s optional.
How do I score a pumpkin cinnamon swirl sourdough loaf?
I make one long score along the top, angling the blade for the best open crust, and then 4 to 5 small cuts along the side.
Can I bake it in a loaf pan instead of a Dutch oven?
Yes! I use the same double-pan method as my Classic Artisan Sourdough Loaf: a rectangle loaf pan with a second matching pan flipped on top as the lid, in a 450°F oven. Right before it goes in the oven, I spray the dough with water, then put the lid on. Bake with the lid on for 20 minutes, then take it out, score it, and put the lid back on for 10 to 12 minutes. Then take the lid off and bake 12 to 15 minutes more, until it’s 200 to 205°F inside.
Can I make it in one day, without the overnight cold proof?
Yes, but I always recommend the overnight cold proof. It gives the loaf more flavor and the full fermentation benefits.
More Sourdough and Pumpkin Recipes You’ll Love
- Garlic Herb Artisan Sourdough Loaf
- Decadent Chocolate Sourdough Wreath Bread
- Homemade Sourdough Italian Breadcrumbs from a Whole Loaf
- Double Chocolate Sourdough Discard Muffins
- Everything Bagel Sourdough Discard Crackers
- Easy, Healthy Sourdough Discard Pancakes
- Pumpkin Bars with Cream Cheese Frosting
- The Best Pumpkin Bread Recipe
A Fall Favorite Worth Waiting For
I hope this pumpkin cinnamon swirl sourdough becomes a fall favorite in your home, or at your market table. If you make it, leave a comment and a star rating below, and tag me on Instagram at @our.family.cooks. I love seeing your kitchen creations!
Pumpkin Cinnamon Swirl Sourdough Loaf
Equipment
Ingredients
Pumpkin Dough
- 450 g bread flour or organic all-purpose flour
- 50 g whole wheat flour
- 250 g water room temperature
- 100 g sourdough starter active and bubbly, at its peak
- 225 g pumpkin puree plain canned pumpkin, not pie filling; room temperature
- 10 g salt
- 1 tbsp pumpkin pie spice store-bought or homemade
Cinnamon Swirl
- 50 g brown sugar
- 6 g ground cinnamon
Instructions
- In a large bowl, mix all of the dough ingredients together (bread flour, whole wheat flour, water, sourdough starter, pumpkin puree, salt and pumpkin pie spice) until no dry flour remains. Cover.
- Do 3–4 rounds of stretch and folds, about 30 minutes apart.
- Cover and bulk ferment for 5–10 hours, depending on dough temperature (about 8–9 hours at 70°F). It's ready when it jiggles like Jell-O, has bubbles on the surface, and a gentle poke doesn't spring right back. If unsure, let it go a little more proofed rather than underproofed.
- Stir the brown sugar and cinnamon together.
- When the bulk ferment is fully done, turn the dough out and gently stretch it into a rectangle. Sprinkle the brown sugar and cinnamon evenly over the top.
- Fold the dough in thirds from the long sides, like a letter, then roll it up from the short end.
- Dust a banneton with flour and place the dough in it seam side up. Cover and cold proof in the fridge overnight, 10–12 hours.
- Place the Dutch oven, lid on, in the oven and preheat to 450°F along with the oven, about 10–15 minutes. Don't let it sit in the hot oven long after preheating, or the bottom of the loaf can burn.
- Turn the cold loaf out onto parchment paper and score it: one long score along the top with the blade angled for the best open crust, then 4–5 small cuts along the side.
- Use the parchment as a sling to lower the loaf into the hot Dutch oven. Place about 3–6 ice cubes around the outer rim, between the parchment and the pot wall, for steam.
- Bake at 450°F for 30 minutes with the lid on, then remove the lid and bake 15 minutes more.
- Check the internal temperature with an instant-read thermometer: it's done at 200–205°F.
- Cool on a rack for at least 1 hour, until completely cool, before slicing, or the inside will be gummy and not fully set.
Video
Notes
- Cool at least 1 hour before slicing, or the inside will be gummy and not fully set.
- Starter: use it at its peak, 4–8 hours after feeding (feeding it the night before works well).
- Timing: bulk ferment 5–10 hours depending on dough temperature; cold proof 10–12 hours. Watch the dough, not the clock.
- Storage: airtight glass container or cotton bread bag on the counter for 2–3 days.
- Freezing: freeze whole or sliced, wrapped tightly in plastic wrap and then a freezer bag with the air pressed out (or in a freezer-safe glass container), for up to about 3 months. Toast slices from frozen, or thaw a whole loaf on the counter and warm at 350°F for 10–15 minutes.
- Not tested gluten free.
- Additional times: Cold Proof 10 hr (10–12 hr in the fridge); Cooling 1 hr minimum.
Nutrition
Tried this recipe for yourself? Leave a comment and photos below!
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Nutrition Disclaimer: Our Family Cooks is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
