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Cozy Pumpkin Sourdough Bread Recipe with Pepitas and Cinnamon Swirl

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A warm and inviting pumpkin sourdough bread featuring a cinnamon swirl and crunchy roasted pepitas, perfect for cozy gatherings and fall flavors.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and mature
  • 350g (2 ¾ cups) unbleached all-purpose flour
  • 200g (¾ cup) pure pumpkin puree, plain
  • 150ml (⅔ cup) warm water
  • 50g (¼ cup, packed) brown sugar
  • 7g (1 ½ teaspoons) salt
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg (optional)
  • 30ml (2 tablespoons) olive oil
  • 60g (⅓ cup) brown sugar (for cinnamon swirl)
  • 2 tablespoons ground cinnamon (for cinnamon swirl)
  • 30g (2 tablespoons) unsalted butter, melted (for cinnamon swirl)
  • 50g (⅓ cup) roasted pepitas
  • Optional: coarse sea salt for sprinkling

Instructions

  1. Feed your sourdough starter 4-6 hours before starting so it’s bubbly and active.
  2. In a large bowl, combine flour, pumpkin puree, warm water, brown sugar, salt, cinnamon, and olive oil. Stir until a shaggy dough forms, about 3 minutes.
  3. Cover the bowl with a damp cloth and let the dough rest for 30 minutes (autolyse).
  4. Add the bubbly starter to the dough and mix well until fully combined, about 2-3 minutes.
  5. Cover and let the dough rise at room temperature for 4-5 hours. Perform gentle stretch and folds every 30 minutes for the first 2 hours.
  6. While dough ferments, mix brown sugar, cinnamon, and melted butter for the cinnamon swirl in a small bowl and set aside.
  7. After bulk fermentation, turn dough onto a floured surface and roll into a 12×8 inch rectangle.
  8. Spread the cinnamon swirl mixture evenly over the dough and roll tightly from the long side into a log.
  9. Sprinkle roasted pepitas over the rolled dough, pressing lightly to stick.
  10. Place dough seam-side down in a floured proofing basket or bowl lined with a floured tea towel. Cover and let rise for 2-3 hours at room temperature or refrigerate overnight.
  11. Preheat oven to 450°F (230°C) with Dutch oven inside about 30 minutes before baking.
  12. Transfer dough to parchment paper, score the top, and place into the hot Dutch oven. Bake covered for 25 minutes, then uncovered for 15-20 minutes until golden brown and crusty.
  13. Cool bread on a wire rack for at least 1 hour before slicing.

Notes

Ensure your sourdough starter is bubbly and active for best rise. Use gentle stretch and folds instead of kneading. Roast pepitas carefully to avoid burning. Preheat Dutch oven for a crusty finish. Lightly flour hands and surface to prevent sticking but avoid over-flouring. The cinnamon swirl may leak slightly during baking, which caramelizes and adds flavor.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon swirl bread, pepitas bread, fall bread recipe, cozy bread, homemade sourdough, pumpkin bread with seeds

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