Pumpkin Cinnamon Sourdough Bread: The Ultimate Fall Loaf

So, I wanted to make a festive loaf of bread this week. We also had fresh, real pumpkin sitting in the kitchen, just begging to be put to good use. Enter, the Pumpkin Cinnamon Sourdough Bread.

I mean, what’s not to love? It’s sourdough. Check. It’s got pumpkin in it. Check. It’s shaped like a pumpkin. Check. And let’s not forget the magic of cinnamon and sugar, which, let’s be honest, go well with just about anything pumpkin. Double check.

This bread is like autumn in loaf form. Soft, slightly tangy from the sourdough starter, with a cozy, spiced sweetness from the pumpkin and cinnamon. The shape? Well, I may have gotten a little carried away with my pumpkin obsession and shaped it like—what else?—a pumpkin! But that just makes it even more fun and festive for fall.

Why Pumpkin and Sourdough Make a Perfect Pair

You might be wondering: Why sourdough and pumpkin? Shouldn’t pumpkin bread be soft and cakey, not chewy? But here’s the thing: pumpkin works wonders in sourdough. It adds moisture to the dough (this recipe is close to 100% hydration), while the tang of the sourdough balances out the natural sweetness of the pumpkin. The result is a bread that has a tender crumb, yet still holds a lovely chewy texture—perfect for everything from a cozy breakfast to a savory sandwich.

The real star here is the combination of cinnamon and sugar with the pumpkin. As the bread bakes, the sugar caramelizes, giving it a lightly sweet taste throughout that’s just irresistible. The cinnamon creates a warm, comforting depth of flavor that really captures the essence of fall.

The Ingredients You’ll Need

For this recipe, you’ll need:

– Sourdough Starter: If you don’t have one, you can use a store-bought sourdough starter, or try making your own. A healthy starter is key to giving this bread the proper rise and tang.

– Fresh Pumpkin: I used real pumpkin, which I roasted and puréed, but canned pumpkin will probably work as well.

– Flour: A mix of all-purpose and whole wheat flour adds depth to the bread. You can also experiment with bread flour for a slightly denser loaf.

– Cinnamon & Sugar: This is where the fall magic happens. The cinnamon adds that signature autumn warmth, while the sugar creates a lovely golden crust.

– Salt: Essential for flavor and dough proofing times. Redmond Real Salt is what we use as it’s delicious and good for you too!

– Water: To bring the dough together.

Pumpkin Cinnamon Sourdough Bread

450g All purpose flour

75g Organic Hard Red Wheat (or other whole wheat you have on hand)

150g fresh pumpkin purée

300g warm water (~70-80F or 20-22C)

6g Redmond Real Salt – Fine

80g 100% hydration sourdough starter

2TBSP raw sugar

2Tsp Cinnamon – Ceylon is recommended for a better flavor

Step-by-Step Recipe

1. Prepare Your Pumpkin Purée

If you’re using fresh pumpkin, preheat your oven to 400°F (200°C). Slice your pumpkin in half, scoop out the seeds, and place it cut-side down on a baking sheet lined with parchment paper. Roast for about 45 minutes, or until the flesh is soft. Once it’s cooled, scoop out the flesh and purée it in a food processor or blender until smooth. Set aside.

2. Mix Your Dough

In a large mixing bowl (or stand mixer like I used), combine your sourdough starter, pumpkin purée, flour, water, and salt. Mix until the dough comes together into a shaggy ball. Let it rest for 45 minutes—this is the autolyse stage, where the flour absorbs the water and gluten begins to develop.

3. Stretches

After 45 minutes, perform 4 sets of stretch and folds at 30 minute intervals. Really stretch the dough here, moving around the bowl, pulling the dough upwards without breaking it and fold it over itself. Turn the bowl 90 degrees and stretch again until you’ve gone around. Then let sit until the next stretch, covered.

4. Bulk Fermentation

Now let it sit overnight, covered, and let it rise at room temperature for 8 hours, or until it’s about doubled in size. This is the bulk fermentation stage, where the wild yeast in your starter works its magic.

5. Add Cinnamon & Sugar

Once your dough has rested, sprinkle in the cinnamon and sugar mixture. The amount of sugar will depend on how sweet you want the bread, but I recommend around 2 tablespoon of sugar per loaf for a lightly sweet flavor. Fold it into the dough, and knead it gently until it’s fully incorporated. If you really like cinnamon, I’d recommend at least a tablespoon maybe more cinnamon for a good warmth.

6. Cold Fermentation

Place seam side up in banneton. Cover the dough and place in the fridge for 12-48 hours. This is where the sour from the sourdough comes in. It adds a nice contrast to the sweet, allows the dough to loose some of the moisture, and firm up.

7. Shaping the Loaf

Here’s where it gets fun! Gently turn the dough out onto a lightly floured surface. Shape it into a round loaf. To make it extra festive, you can even shape it into a pumpkin by wrapping organic, unbleached cotton baking twine around the dough and creating sections like a pumpkin’s ridges. If you’re feeling extra creative, place a cinnamon stick in the center for a “stem.”

8. Baking the Bread

Preheat your oven to 450°F (230°C). When you’re ready to bake, carefully transfer your dough to the Dutch oven (or onto a baking sheet if you prefer) – utilizing a high heat parchment paper or silicone baking mat.

Bake the bread for 25 minutes with the lid on, then remove the lid and bake for another 25 minutes to allow the crust to brown and crisp up. You may need/want a few extra minutes at the end – possibly up to 28-30.

9. Let It Cool

Once baked, transfer the bread to a wire rack and let it cool completely! As tempting as it might be, resist the urge to slice it immediately—this helps the crumb set and keeps the texture from being too gummy.

Enjoying Your Pumpkin Cinnamon Sourdough

Now that you’ve got a gorgeous, autumn-inspired loaf, there are so many ways to enjoy it. Slice it up and spread a little butter on it for a simple treat – adding some more cinnamon and sugar, Yum! You could also toast it and top with cream cheese and a drizzle of honey, or even make a decadent pumpkin French toast with it (yes, please!).

If you want to take it to the next level, serve it with a warm cup of apple cider or a spiced latte for the ultimate fall experience.

Final Thoughts

This Pumpkin Cinnamon Sourdough Bread is everything you love about fall, packed into a beautiful flavorful loaf. It’s an easy way to make your kitchen smell amazing, share something special with loved ones, and add a little seasonal cheer to your bread-baking repertoire. Whether you’re enjoying it for breakfast, snack time, or as a side to your favorite fall soups, it’s sure to become a new seasonal tradition in your house.

Happy baking! 🍞🎃

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