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Cozy Cinnamon Sugar Pumpkin Sourdough Bread (Easy Recipe)

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A cozy, tangy-sweet pumpkin sourdough bread with a cinnamon sugar swirl and crackly topping, perfect for fall mornings or gifting.

Ingredients

Scale
  • 1 cup (240g) sourdough starter, active and bubbly or discard
  • 1 cup (245g) pumpkin puree (100% pure pumpkin)
  • 2 ½ cups (315g) all-purpose flour
  • 1 teaspoon fine sea salt
  • ¼ cup (60ml) warm water
  • 2 tablespoons (28g) melted butter
  • ¼ cup (50g) packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ⅓ cup (65g) granulated sugar
  • 2 teaspoons cinnamon (for swirl and topping)
  • 1 tablespoon melted butter (for brushing)

Instructions

  1. Prepare your starter: If using active starter, feed it 4-6 hours before starting until bubbly and doubled. If using discard, bring to room temperature.
  2. Mix the wet ingredients: In a large bowl, combine sourdough starter, pumpkin puree, warm water, melted butter, and brown sugar. Whisk until smooth.
  3. Add dry ingredients: Add flour, salt, pumpkin pie spice, and cinnamon. Stir with a rubber spatula until just combined. Dough will be shaggy and slightly sticky.
  4. First rise: Cover the bowl with plastic wrap or a damp towel. Let rise at room temperature for 6-8 hours, or until doubled in size.
  5. Prepare the cinnamon sugar: In a small bowl, mix granulated sugar and 2 teaspoons cinnamon. Set aside.
  6. Shape the loaf: Turn risen dough onto a lightly floured surface. Gently pat into an 8×10 inch rectangle. Sprinkle about half the cinnamon sugar mixture evenly over the dough.
  7. Roll the dough tightly from one short end, like a jelly roll. Pinch seam to seal.
  8. Place in pan: Line a 9×5 inch loaf pan with parchment paper. Place rolled dough seam-side down. Cover and let rise for another 2-3 hours until puffy and about an inch above the pan rim.
  9. Preheat oven to 350°F (175°C) about 20 minutes before second rise is done.
  10. Brush top of risen loaf with melted butter. Sprinkle remaining cinnamon sugar generously over top.
  11. Bake for 45-55 minutes until deep golden brown and hollow-sounding when tapped. Tent with foil if browning too quickly.
  12. Cool in pan for 10 minutes, then transfer to a cooling rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients. The dough is forgiving; don’t overmix. If your kitchen is cold, rise times may be longer. The bread tastes even better on day two.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon sugar sourdough, fall bread, sourdough discard recipe, pumpkin bread

Find it online: https://recipebelle.com/cozy-cinnamon-sugar-pumpkin-sourdough-bread-easy-recipe/