Pumpkin Cinnamon Swirl Sourdough Sandwich Bread
Cozy up your autumn with this no-fuss Pumpkin Cinnamon Swirl Sourdough Sandwich Bread, baked right in a standard 9x5 pan. Expect a buttery, ultra-soft crumb, a tender golden crust, and a tight, fragrant cinnamon ribbon running through every single slice.
It makes the ultimate fall toast, especially slathered with extra salted butter, cream cheese, or a drizzle of honey.
Why You’ll Love This Bread
Ultra-Soft, Rich Crumb: The combination of whole milk, pumpkin puree, and softened butter creates an amazingly tender sandwich bread texture that stays soft for days.
No Cinnamon "Caves": Adding a little flour directly into the cinnamon-sugar swirl keeps the sugar from turning into liquid syrup, creating tight, beautiful swirls without hollow pockets.
Warm Autumn Flavor: REAL pumpkin and cozy spices bring a warm, seasonal touch to every slice without overpowering the gentle sourdough tang.
Versatile & Toastable: Perfect for morning toast, French toast, or simply sliced and spread with salted butter.
Pumpkin Cinnamon Swirl Sourdough Sandwich Bread Recipe Overview
Detail | Info |
Yield | 1 Loaf (8–12 slices) |
Skill Level | Intermediate |
Equipment Needed | 9x5-inch Loaf Pan, Instant-Read Thermometer, Mixing Bowl |
Total Ingredients | 9 distinct ingredients |
Prep Time | 30 minutes |
Stretch & Fold Time | 1.5 hours (3 sets spaced 30 min apart) |
Bulk Fermentation | 4–10 hours (~5 hours at 77°F) |
Final Proof Time | 2–5 hours (~2.5 hours at 77°F) |
Bake Time | 45–50 minutes |
Total Time | ~9.5 to 10 hours (mostly hands-off) |
Ingredients for Pumpkin Cinnamon Swirl Sourdough Sandwich Bread
The Dough
Active Sourdough Starter: 115g (½ cup)
Pumpkin Puree: 200g (¾ cup + 1 tbsp)
Whole Milk: 100g (7 tbsp)
Water: 50g (3½ tbsp)
White Sugar: 25g (2 tbsp)
Salt: 10g (1¾ tsp fine sea salt)
All-Purpose Flour: 450g (3¾ cups, spooned & leveled)
Unsalted Butter (softened): 54g (4 tbsp)
The Cinnamon Swirl
Packed Brown Sugar: 50g (¼ cup)
All-Purpose Flour: 16g (2 tbsp)
Ground Cinnamon: 5g (2 tsp)
Step-by-Step Instructions
1. Mix the Liquid Base & Dough In a large mixing bowl, whisk together the active sourdough starter, pumpkin puree, whole milk, water, white sugar, and salt until smooth and fully combined. Add the 450g of all-purpose flour and stir until no dry bits remain. Cover the bowl and let it rest for 30 minutes.
2. Work in the Butter Add the softened butter directly to the rested dough. Squeeze and dimple the butter into the dough using your fingers, working it in thoroughly until fully incorporated and smooth. Cover and rest for another 30 minutes.
3. Build Dough Strength Perform 3 sets of stretch-and-folds (or brief kneads) spaced 30 minutes apart:
Set 1: Stretch and fold, cover, rest 30 minutes.
Set 2: Stretch and fold, cover, rest 30 minutes.
Set 3: Final stretch and fold.
4. Bulk Fermentation Cover the bowl tightly with a damp towel or wrap and let it ferment at room temperature until puffy (roughly 4–10 hours depending on your ambient room temperature).
💡 Baker’s Note on Timing & Temperature Sourdough is always governed by temperature! During bulk fermentation, my dough took 5 hours at a room temperature of 77°F (25°C) to get perfectly puffy and aerated, followed by a 2.5-hour final proof in the loaf pan. If your home is cooler, expect it to take longer; if warmer, keep an eye on it so it doesn't over-proof!
5. Shape & Layer the Cinnamon Swirl In a small bowl, whisk together the brown sugar, 2 tablespoons of flour, and cinnamon. Line a 9x5-inch loaf pan with parchment paper or grease it well.
Turn the dough out onto a clean, un-floured work surface and pat it out gently into a wide rectangle.
First Layer: Sprinkle half of the cinnamon swirl mixture evenly over the surface.
First Fold: Fold the left third of the rectangle over toward the center. Sprinkle two-thirds of the remaining cinnamon mixture over this new top layer.
Second Fold: Fold the right third over to cover the left fold, creating a long, narrow rectangle. Sprinkle the last of the cinnamon mixture on top.
Roll & Tension: Roll the dough tightly from the bottom up into a log. Pinch the end seams and sides as best as you can to trap the sugar ribbon inside. Use a gentle push-pull motion against the counter to build outer skin tension.
6. Final Proof Lightly oil your hands and carefully transfer the loaf seam-side down into your prepared 9x5 pan. Cover lightly and let it rise until puffy and filling the pan (approx. 2–5 hours).
7. Bake Preheat your oven to 350°F (175°C) about 30 minutes before baking.
Bake the loaf for 45–50 minutes. Check at the 40-minute mark; if the top is browning too quickly, tent it loosely with aluminum foil. The loaf is done when the top is deep golden brown and the internal temperature reads 200°F (93°C) on an instant-read thermometer.
8. Cool Completely Remove the bread from the pan immediately and let it cool on a wire rack. Resist slicing while hot! Allowing it to cool completely sets the cinnamon swirl and keeps the tender crumb from turning gummy.
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