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Cozy Pumpkin Sourdough Bread with Pepitas and Cinnamon Swirl

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A warm, comforting pumpkin sourdough bread featuring a sweet cinnamon swirl and crunchy pepitas, perfect for fall gatherings and cozy moments.

Ingredients

Scale
  • 100g active sourdough starter (fed 4–6 hours before baking, bubbly and ready)
  • 400g all-purpose flour (about 3 1/4 cups)
  • 200g pumpkin puree (about 3/4 cup; fresh or canned, no sugar added)
  • 100ml warm water (about 1/3 cup)
  • 50g brown sugar (1/4 cup, packed)
  • 8g salt (1 1/2 teaspoons)
  • 1 teaspoon ground cinnamon (for the dough)
  • 1/2 teaspoon nutmeg (optional)
  • 60g brown sugar (1/3 cup, for the cinnamon swirl)
  • 2 teaspoons ground cinnamon (for the cinnamon swirl)
  • 30g unsalted butter (2 tablespoons, softened)
  • 50g pepitas (pumpkin seeds, about 1/3 cup; raw or roasted)
  • 1 egg beaten with 1 tablespoon water (egg wash)

Instructions

  1. Activate your starter: Ensure your sourdough starter is bubbly and active by feeding it 4-6 hours before mixing the dough. It should pass the float test.
  2. Mix the dough: In a large bowl, combine 400g all-purpose flour, 8g salt, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg. In a separate bowl, mix 200g pumpkin puree, 100ml warm water, 50g brown sugar, and 100g sourdough starter until smooth. Slowly add the wet mixture to the dry ingredients, stirring until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface and knead for about 10 minutes until smooth but slightly sticky. Add water a tablespoon at a time if too dry. The dough should be elastic and soft.
  4. First rise: Place dough in a lightly oiled bowl, cover with a damp cloth, and let rise for 2 hours at room temperature or until roughly doubled in size with visible bubbles.
  5. Prepare the cinnamon swirl mixture: Combine 60g brown sugar, 2 teaspoons cinnamon, and 30g softened butter in a small bowl until creamy.
  6. Shape and add cinnamon swirl: Gently deflate dough and roll out into a 12×8 inch rectangle. Spread cinnamon swirl mixture evenly, leaving a small border. Roll tightly from the long side to form a log.
  7. Place in loaf pan and add pepitas: Transfer the log seam side down into a 9×5 inch loaf pan. Sprinkle 50g pepitas evenly over the top, pressing lightly to stick.
  8. Second rise: Cover the loaf pan loosely and let rise for 1 to 1.5 hours until puffed but not doubled.
  9. Preheat oven: About 30 minutes before baking, preheat oven to 375°F (190°C) with rack in middle position.
  10. Apply egg wash: Brush the loaf gently with the beaten egg wash for a glossy crust.
  11. Bake: Bake for 35 to 40 minutes until crust is deep golden brown and internal temperature reaches about 200°F (93°C).
  12. Cool: Remove bread from oven and cool in pan for 10 minutes, then transfer to wire rack. Wait at least 1 hour before slicing to let crumb set.

Notes

If crust browns too fast, tent with foil halfway through baking. Be patient with rise times as sourdough can be unpredictable. For gluten-free, use almond and oat flour blend with xanthan gum. For dairy-free, substitute coconut oil for butter and almond milk for egg wash. Can bake as boule on baking sheet but adjust baking time.

Nutrition

Keywords: pumpkin bread, sourdough bread, cinnamon swirl, pepitas, fall baking, cozy bread, homemade bread, pumpkin sourdough

Find it online: https://forkmila.com/cozy-pumpkin-sourdough-bread-recipe-with-pepitas-and-cinnamon-swirl-easy-guide/