There’s nothing quite like the scent of freshly baked Pumpkin Cinnamon Sugar Sourdough Bread drifting through the kitchen on a crisp fall morning. This golden, aromatic loaf balances the tangy depth of sourdough with the sweet warmth of pumpkin and cinnamon sugar. Its soft crumb and caramelized crust make it an irresistible autumn treat. In this recipe guide, you’ll learn the story behind this seasonal favorite, discover the exact ingredients and tools you’ll need, follow a simple step-by-step method, and find answers to common baking questions. Let’s embrace the flavors of the season—starting with the most comforting bread of fall.

Pumpkin Cinnamon Sugar Sourdough Bread – Cozy Fall Recipe

Why Pumpkin Cinnamon Sugar Sourdough Bread Feels Like Autumn

A Cozy Fall Memory that Started with Pumpkin Cinnamon Sugar Sourdough Bread

The first time I baked Pumpkin Cinnamon Sugar Sourdough Bread, the leaves outside were aflame with color, and the chill in the air called for something warm and fragrant. I remember stirring pumpkin puree into my bubbly sourdough starter, noticing how the dough took on a soft golden hue. As it baked, the kitchen filled with a comforting scent of cinnamon and toasted sugar that felt like a hug in the air.

When I sliced into that loaf, steam swirled above the crust, carrying with it the earthy sweetness of pumpkin mingled with the slightly tangy sourdough aroma. I spread a bit of butter over the warm slice, and it melted instantly—pooling into the swirl of cinnamon sugar like a tiny river of gold. In that moment, I realized Pumpkin Cinnamon Sugar Sourdough Bread wasn’t just another bake; it was autumn itself in edible form. Since then, it’s become my seasonal ritual, a tradition that marks the beginning of cozy mornings and flickering candlelight evenings.

For many home bakers, Pumpkin Sourdough Bread isn’t simply about feeding a starter or perfecting a dough—it’s about nurturing a sense of season and home. The tang of the sourdough starter deepens the natural sweetness of pumpkin, creating a flavor balance that’s rustic yet refined. Cinnamon sugar adds a gentle spice that whispers comfort at every bite.

Why Pumpkin Sourdough Bread is More Than Just a Recipe

Beyond taste, this bread embodies everything people love about autumn: warmth, nostalgia, and handmade care. It’s a reminder that seasonal baking connects us to simpler rhythms—harvest colors, cozy interiors, shared breakfasts. Each loaf represents both patience and creativity, two hallmarks of sourdough baking. Whether shared around a family table or gifted to a neighbor on a chilly morning, Pumpkin Cinnamon Sugar Sourdough Bread carries the essence of community, turning an everyday recipe into an experience of togetherness and joy.

Ingredients & Tools for the Perfect Pumpkin Cinnamon Sourdough Loaf

Essential Ingredients for the Pumpkin Cinnamon Sugar Sourdough Bread

Every great Pumpkin Cinnamon Sugar Sourdough Bread begins with balanced, high-quality ingredients. Each component—from your active starter to the sweet cinnamon sugar filling—plays a key role in developing flavor, texture, and that signature autumn color. Below, you’ll find a clear, categorized table to help you organize everything before you begin.

Category	Ingredient	Measurement	Notes / Substitutes
Sourdough Starter	Active sourdough starter	100g	Use a bubbly, recently fed starter for best lift
	Warm water	80g	Use filtered water at around 80°F (27°C)
Main Dough	Bread flour	400g	Can substitute 50g whole wheat for extra flavor
	Pumpkin puree	150g	Fresh roasted pumpkin or canned puree (unsweetened)
	Brown sugar	25g	Optional for a sweeter loaf
	Salt	8g	Balances pumpkin sweetness
	Cinnamon powder	1 tsp	Adds subtle spice throughout
Cinnamon Sugar Filling (Optional Swirl)	Unsalted butter, softened	30g	Helps the swirl stick
	Brown sugar	40g	Creates caramel-like flavor inside the loaf
	Ground cinnamon	1½ tsp	Adjust for desired spice level
Sugar Coating (Optional Finish)	Granulated sugar	2 tbsp	For sweet crust dusting
	Ground cinnamon	½ tsp	Mix with sugar and sprinkle after baking

If you don’t have access to fresh pumpkin, canned puree works perfectly—just make sure it’s pure pumpkin, not pie filling. The puree adds moisture and light earthy sweetness. For a vegan-friendly option, replace butter with coconut oil or plant-based margarine.

Pro tip: Keep your sourdough starter healthy and active in the days leading up to baking your Pumpkin Cinnamon Sourdough Bread Recipe. Feed it 4–6 hours before mixing so it’s at its peak activity.

Tools You’ll Need for Artisan Pumpkin Sourdough Baking

Digital Kitchen Scale: Ensures precise hydration and consistent results.
Mixing Bowls: Use one large enough for dough expansion during bulk fermentation.
Bench Scraper: Helps handle sticky pumpkin dough cleanly.
Dutch Oven: Delivers steam for a crisp crust; a baking stone and water pan are a fine substitute.
Banneton Basket: Supports shape and gives rustic ring patterns.
Lame or Sharp Knife: Provides beautiful, controlled scoring.
Instant-Read Thermometer: Confirms the loaf is baked—target 205°F (96°C).

Have parchment paper, a towel, and a wire rack ready. Let the loaf cool completely before slicing and store in a linen bag at room temperature up to three days. Frozen slices keep their texture beautifully for breakfast toasts later on.

How to Make Pumpkin Cinnamon Sugar Sourdough Bread

Mixing, Autolyse, and Bulk Fermentation

Step 1: Combine the Base Ingredients
Mix 400g bread flour and 8g salt in a large bowl. In another bowl, blend 100g starter, 80g warm water, and 150g pumpkin puree. Combine both until no dry flour remains. The dough will feel sticky—that’s normal.

Step 2: Autolyse
Rest the dough covered with a damp towel for 45–60 minutes. Then blend in 25g brown sugar and 1 teaspoon cinnamon with a few pinches and folds to build strength while infusing flavor.

Step 3: Bulk Fermentation
Over 3½–4 hours at about 75°F (24°C), perform stretch-and-folds every 30 minutes for the first 2 hours. The dough becomes smoother and more elastic as it ferments. When it has risen by 50% and shows small bubbles, it’s ready.

Pro Tip: Pumpkin slows fermentation slightly, so if your kitchen is cool, extend the timeline or keep it warmer to help your Pumpkin Cinnamon Sugar Sourdough Bread develop properly.

Shaping, Scoring, and Baking the Pumpkin Cinnamon Sourdough Loaf

Step 4: Pre-Shape and Rest
Lightly flour the surface and shape the dough into a loose round. Let it rest uncovered for 20 minutes.

Step 5: Final Shape
Form either a round boule or a long oval loaf, keeping good surface tension. For a swirl, flatten into a rectangle, spread butter, sprinkle the cinnamon-sugar mix, and roll up tightly.

Step 6: Cold Proof
Transfer seam-side up into a floured banneton, cover, and refrigerate for 8–12 hours. Cold proofing enhances depth and makes scoring precise.

Step 7: Score and Bake
Preheat the oven and Dutch oven to 450°F (232°C) for 30 minutes. Place the proofed dough on parchment, seam down, and score about ¼-inch deep. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until the crust reaches a deep golden hue and the internal temperature hits 205°F (96°C).

Step 8: Cool and Finish
Cool on a rack for at least an hour before slicing. Dust the warm crust with cinnamon sugar for a sweet finish. The result is a golden, cinnamon-fragrant loaf with a tender pumpkin heart.

Enjoy thick slices of your Pumpkin Cinnamon Sugar Sourdough Bread toasted with honey butter or maple cream cheese for a perfect fall breakfast moment.

Tips, FAQ, and Final Thoughts

Common Questions About Pumpkin Cinnamon Sugar Sourdough Bread

Can I make this pumpkin sourdough bread without a Dutch oven?
Yes. Bake on a stone or tray and place a metal pan of boiling water on the lower rack to create steam for the first 20 minutes for a crisp crust.

How do I store Pumpkin Cinnamon Sugar Sourdough Bread?
Cool completely, wrap in a linen bag, and store at room temperature up to three days. Freeze sliced portions for longer shelf life; reheat straight from the freezer.

Can I use whole wheat flour instead of bread flour?
Yes. Increase water by 10–15g since whole wheat absorbs more moisture. It adds nutty depth and complements the pumpkin flavor.

How long does this bread stay fresh?
Three days at room temperature. Toasting restores softness if it begins to lose moisture.

What’s the best way to get a deep golden crust?
Always preheat thoroughly and bake with steam. Keep the lid on during the first stage, then uncover to caramelize fully for that signature golden brown shine.

Bringing Warmth to Every Slice

There’s something special about baking Pumpkin Cinnamon Sugar Sourdough Bread—the way it fills a kitchen with comfort and brings the tang of sourdough together with the gentle sweetness of pumpkin and spice. From that first fragrant crack of crust to the final bite, each loaf celebrates autumn in the purest form.

Share it with loved ones on brisk mornings, serve it during cozy fall brunches, or toast a warm slice just for yourself. However it’s enjoyed, Pumpkin Cinnamon Sourdough Loaf turns simple ingredients into a shared moment of warmth.

So feed your starter, preheat your oven, and bake this comforting classic. Pumpkin Cinnamon Sugar Sourdough Bread isn’t just a recipe—it’s the spirit of fall, baked fresh and ready to share in every golden slice.