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Cozy Brown Sugar Cinnamon Pumpkin Sourdough Bread

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A comforting and flavorful sourdough bread infused with pumpkin puree, brown sugar, and cinnamon, perfect for fall and holiday mornings. This recipe delivers a chewy crumb with a tender, sweet-spiced crust.

Ingredients

Scale
  • 100g (⅓ cup + 1 tbsp) active sourdough starter
  • 350g (2 ⅞ cups) all-purpose flour
  • 50g (⅓ cup + 1 tbsp) whole wheat flour
  • 120g (½ cup) pumpkin puree (plain canned pumpkin, not pumpkin pie filling)
  • 50g (¼ cup packed) brown sugar (light or dark)
  • 2 tsp ground cinnamon
  • 1½ tsp salt
  • 180g (¾ cup) warm water (around 75°F / 24°C)
  • 30g (2 tbsp) unsalted butter, melted and slightly cooled
  • Optional: chopped pecans or walnuts (½ cup), vanilla extract (1 tsp), nutmeg or ground cloves (½ tsp)

Instructions

  1. Feed your sourdough starter about 8-12 hours before baking using 50g flour and 50g water; keep at room temperature until bubbly and active.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, cinnamon, and salt (about 5 minutes).
  3. Add pumpkin puree, warm water, melted butter, and active starter to the dry ingredients. Mix with a wooden spoon or hands until a shaggy, sticky dough forms (about 10 minutes).
  4. Cover the bowl with a damp towel and let the dough rest for 30 minutes to hydrate the flour and start gluten development.
  5. Perform stretch and fold technique: wet your hands and gently stretch one side of the dough upward, folding it over the center. Rotate and repeat 3-4 times. Cover and rest for 30 minutes. Repeat this cycle 2-3 times over the next 2 hours (total active time ~15 minutes).
  6. Transfer dough to a lightly floured surface and shape into a tight round loaf by folding edges into the center and rotating against the counter. Place in a proofing basket or bowl lined with a floured towel (about 10 minutes).
  7. Cover and let dough rise at room temperature for 2-3 hours or refrigerate overnight for slow fermentation.
  8. Preheat oven to 450°F (230°C) about 45 minutes before baking with a Dutch oven or baking stone inside.
  9. Turn dough out onto parchment paper and score the top with a sharp blade to allow oven spring. Place dough with parchment into the hot Dutch oven, cover with lid, and bake for 20 minutes.
  10. Remove lid and bake an additional 20-25 minutes until crust is deep golden brown and crisp. Internal temperature should reach about 205°F (96°C). Cool completely on a wire rack before slicing.

Notes

If dough is too sticky during shaping, lightly flour your hands but avoid adding too much flour to prevent dryness. Use a lively, bubbly starter for best rise. Cold fermentation overnight deepens flavor. Proper scoring helps the bread expand beautifully. Let bread cool completely before slicing to avoid gummy texture. For vegan option, use dairy-free butter or coconut oil and feed starter with water only. Gluten-free flour blends can be used but expect a denser crumb.

Nutrition

Keywords: pumpkin bread, sourdough bread, cinnamon bread, brown sugar bread, fall recipes, homemade bread, easy sourdough, pumpkin sourdough

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