There’s something magical about fall baking. The air turns crisp, leaves crunch under your feet, and your kitchen fills with the scent of cinnamon, nutmeg, and pumpkin spice. When you combine those comforting flavors with the tangy goodness of sourdough, you get something truly unforgettable—pumpkin cinnamon sourdough bread.
This bread isn’t just about flavor; it’s about creating moments. Whether you’re baking for your family, sharing with friends, or simply treating yourself, each slice brings a sense of warmth and nostalgia. If you’ve ever wanted to turn a simple loaf into a bakery-worthy centerpiece, this recipe is the perfect place to start. If you’re a fan of cozy fall flavors, you’ll also love this Sourdough Pumpkin Apple Bread that combines pumpkin, apples, and warm spices in one loaf.
Why Pumpkin Cinnamon Sourdough Bread Is Worth Baking
Pumpkin cinnamon sourdough bread stands out because it marries flavor, texture, and nutrition in one loaf.
- Unique Flavor Combination: The tang of sourdough balances the sweetness of pumpkin and the warmth of cinnamon.
- Moist and Soft Texture: Pumpkin puree gives the bread natural moisture, while sourdough fermentation adds structure and depth.
- Nutritious Benefits: Sourdough is easier to digest and contains probiotics, making it a healthier option than standard quick breads.
- Seasonal Appeal: This bread practically screams fall, making it perfect for Thanksgiving, Halloween gatherings, or cozy weekends.
If you’ve ever thought sourdough was complicated, this recipe proves otherwise. With the right steps, you’ll have a loaf that looks impressive and tastes even better.
Ingredients You’ll Need
The beauty of pumpkin cinnamon sourdough bread is that it uses simple, pantry-friendly ingredients. Here’s what you’ll want to gather:
For the Dough
- 1 cup active sourdough starter (fed and bubbly)
- 1 cup pumpkin puree (unsweetened)
- 3–3 ½ cups bread flour (or all-purpose flour)
- ¼ cup brown sugar or honey
- ½ cup warm milk (dairy or non-dairy)
- 2 tbsp melted butter or neutral oil
- 1 tsp salt
For the Cinnamon Swirl
- ½ cup brown sugar
- 1 ½ tbsp ground cinnamon
- 2 tbsp softened butter
Optional Toppings
- Pumpkin seeds
- Cinnamon sugar dusting
- Powdered sugar glaze (for a dessert-style loaf)
How to Make Pumpkin Cinnamon Sourdough Bread
Even if you’re new to sourdough, you’ll find this process approachable.
Prep Your Starter
Ensure your sourdough starter is active and bubbly. If you’re unsure, do a float test—drop a spoonful in water, and if it floats, it’s ready.
Mix the Dough
Combine the pumpkin puree, starter, milk, melted butter, sugar, and salt. Gradually add flour until you have a soft, slightly sticky dough.
Knead and Rest
Knead for 8–10 minutes until smooth and elastic. Cover the dough and let it rest for 30 minutes.
Add the Cinnamon Swirl
Roll the dough into a rectangle. Spread softened butter over the surface, then sprinkle evenly with cinnamon sugar. Roll the dough tightly into a log and place it in a greased loaf pan.
Bulk Fermentation
Let the dough rise for 3–4 hours at room temperature or refrigerate overnight for a deeper flavor.
Bake
Preheat your oven to 375°F (190°C). Bake for 35–40 minutes, until golden brown and sounding hollow when tapped on the bottom.
Cool and Slice
Let the bread cool completely before slicing. This keeps the crumb soft and prevents tearing.
Tips for Perfect Pumpkin Cinnamon Sourdough Bread
To make your loaf bakery-worthy, keep these tips in mind:
- Use fresh pumpkin puree or canned unsweetened pumpkin for the best flavor.
- For a lighter loaf, use active starter; for a denser, tangier loaf, use discard starter.
- Don’t overload with cinnamon sugar—too much can cause the swirl to separate.
- Sprinkle cinnamon sugar on top before baking for a golden, slightly sweet crust.
- Slice and freeze leftovers for quick toasting later.
Fun Variations You Can Try
Pumpkin cinnamon sourdough bread is versatile. Once you’ve mastered the basic version, try these ideas:
- Pumpkin Chocolate Chip Bread: fold chocolate chips into the dough for a dessert-style loaf.
- Nutty Pumpkin Bread: add walnuts or pecans for extra crunch.
- Cranberry Pumpkin Cinnamon Bread: mix in dried cranberries for a festive holiday touch.
- Mini Loaves or Muffins: bake in smaller pans for gifting or portion control.
- For a bite-sized option, try these Sourdough Pumpkin Muffins, which carry the same flavors in a portable, snack-ready form.
How to Serve Pumpkin Cinnamon Sourdough Bread
This bread is delicious on its own, but you can easily elevate it:
- Warm it up and spread with butter or cream cheese.
- Use it as the base for French toast.
- Pair with chai tea or coffee for a cozy afternoon snack.
- Serve with whipped cream and a drizzle of glaze for dessert.
- If you’re serving this bread at a fall gathering, pair it with festive treats like Pumpkin Cupcakes for a dessert table that feels perfectly seasonal.
How to Store and Freeze
Pumpkin cinnamon sourdough bread keeps well, making it ideal for meal prep.
- Room Temperature: Store in an airtight container for 2–3 days.
- Refrigerator: Keeps for up to 1 week.
- Freezer: Individually wrap slices and store in the freezer for up to 2 months. Reheat in the toaster or oven.
FAQs
Can I use sourdough discard instead of an active starter?
Yes. Using discard makes the bread denser and adds a tangier flavor.
Can I make this recipe dairy-free?
Absolutely. Use plant-based milk and oil instead of butter.
Why is my bread too dense?
This usually means your starter wasn’t active enough. Make sure it passes the float test.
Do I need to peel fresh pumpkin before making puree?
Yes, peeling gives you a smoother puree, which blends better into the dough.
Can I add a glaze?
Yes, a powdered sugar glaze makes this bread taste like a dessert loaf.
Pumpkin cinnamon sourdough bread is more than just a recipe—it’s an experience. The aroma of pumpkin spice, the tang of sourdough, and the comforting swirl of cinnamon make every slice special. Whether you enjoy it for breakfast, as a snack, or as a sweet addition to your holiday table, this bread brings the warmth of fall straight into your kitchen. Once you’ve mastered this loaf, you might want to explore sweeter twists like Double Chocolate Chip Sourdough Bread for a rich, indulgent variation.
So, grab your sourdough starter, a can of pumpkin, and a little cinnamon. Preheat your oven and bake a loaf that’s not only delicious but also memorable. After your first bite, you’ll see why pumpkin cinnamon sourdough bread deserves a permanent spot in your fall baking lineup.
Pumpkin Cinnamon Sourdough Bread
Ingredients
Dough:
- 1 cup active sourdough starter fed and bubbly
- 1 cup pumpkin puree unsweetened, not pie filling
- 3 cups bread flour, or all-purpose flour up to 3 ½ cups, as needed
- ¼ cup brown sugar or honey
- ½ cup warm milk dairy or non-dairy
- 2 tbsp melted butter or neutral oil
- 1 tsp salt
Cinnamon Swirl:
- ½ cup brown sugar
- 1 ½ tbsp ground cinnamon
- 2 tbsp softened butter
Optional Toppings:
- Pumpkin seeds
- Cinnamon sugar dusting
- Powdered sugar glaze
Instructions
Activate Starter:
- Make sure your sourdough starter is bubbly and active. Do a float test if needed (a spoonful should float in water).
Mix the Dough:
- In a large bowl, combine pumpkin puree, sourdough starter, warm milk, melted butter, sugar, and salt.
- Gradually add flour until a soft, slightly sticky dough forms.
Knead and Rest:
- Knead the dough for 8–10 minutes until smooth and elastic.
- Cover and let rest for 30 minutes.
Prepare Cinnamon Swirl:
- Roll dough into a rectangle.
- Spread with softened butter and sprinkle evenly with brown sugar and cinnamon.
- Roll tightly into a log and place in a greased loaf pan.
Bulk Fermentation:
- Let rise at room temperature for 3–4 hours, or refrigerate overnight for enhanced flavor.
Bake:
- Preheat oven to 375°F (190°C).
- Bake for 35–40 minutes, until golden and hollow-sounding when tapped on the bottom.
Cool and Slice:
- Let the bread cool fully before slicing to keep the crumb soft.
Notes
- Starter Choice: Active starter makes a lighter loaf, discard gives a denser, tangier bread.
- Storage: Keeps at room temperature for 2–3 days, in the fridge for 1 week, or frozen up to 2 months.
- Serving Ideas: Enjoy plain, with butter or cream cheese, or use for French toast.
- Variations: Add chocolate chips, nuts, or dried cranberries for festive twists.
