Pumpkin Sourdough Bread

This spiced pumpkin sourdough bread with a cinnamon sugar swirl is the ultimate fall bread. It’s perfect for fall baking, Thanksgiving recipes, holiday gatherings, or simply serving warm with butter for breakfast or alongside a big pot of chili. 

If you’re looking for the ultimate fall bake, this pumpkin sourdough bread is it. Golden, lightly sweet, with aromatic pumpkin spice, and swirled with cinnamon sugar and walnuts or pecans (optional), this loaf makes the whole kitchen smell like autumn. I’ve been baking it over and over, and anyone who walks through the door comments on how incredible it smells.

This pumpkin sourdough is tender yet hearty, and just the right amount of festive. It’s just as delicious toasted with a little butter in the morning as it is served alongside a cozy fall dinner. And if you really want to make it extra special? Spread on a little cream cheese or whip up a quick cinnamon-sugar butter.

Why You’ll Love This Pumpkin Sourdough Bread

• Naturally leavened: Made with active sourdough starter, it has all the benefits of a slow-fermented loaf—depth of flavor, better digestion, and that chewy crumb we love.
• Pumpkin for moisture + color: Pumpkin purée gives the bread its gorgeous orange hue and keeps it tender. It’s subtle in flavor but makes all the difference in texture.
• Cozy swirl: The cinnamon-sugar spiral is the kind of thing that takes a humble loaf into “special occasion” territory without much extra work.
• Make-ahead friendly: Proof it overnight in the fridge and bake in the morning for fresh bread at breakfast. Or go the same-day route and have it ready by dinnertime. Slices freeze beautifully, too. 

Mixing the pumpkin sourdough dough — combining pumpkin purée, starter, and flour for a golden, cozy fall loaf.

How to Make Pumpkin Spice Sourdough Bread

Here’s the quick overview before you jump into the full recipe card:

1. Mix the dough – Combine your active sourdough starter with pumpkin purée, water, honey, pumpkin spice, and salt. Add the flour and mix until it comes together.
2. Bulk ferment – Let the dough rise at room temperature until puffy and airy. This usually takes several hours, depending on the strength of your starter and the temperature of your kitchen.
3. Add the swirl – Roll the dough into a rectangle, spread with cinnamon sugar, and sprinkle with toasted walnuts (or pecans). Fold and roll it up to laminate the filling inside.
4. Shape the loaf – Gently shape into a round or oval boule, being careful not to tear the dough so the swirl stays inside.
5. Final proof – Let it rise again: either 30–60 minutes at room temperature if baking the same day, or overnight in the fridge for a morning bake.
6. Score + bake – Lightly score the top (don’t go too deep or the filling may spill out), then bake until the crust is golden brown and the kitchen smells like fall.

Pumpkin sourdough after the bulk rise — airy, bubbly, and ready to shape.

Serving Ideas

• With cozy dinners: Serve thick slices warm with a pot of chili, butternut squash soup, or turkey chili for an easy fall dinner that feels extra special.
• For breakfast or brunch: Toast it and top with butter, cream cheese, or cinnamon-sugar butter for a sweet start to the day.
• As French toast: Leftover slices transform into the most incredible autumn French toast—no need for extra pumpkin spice, it’s already baked in.
• On the Thanksgiving table: This pumpkin sourdough bread looks beautiful in a breadbasket on your holiday spread. The cinnamon-sugar swirl makes it a festive alternative to plain dinner rolls.

Pumpkin sourdough bread just out of the oven — golden, rustic, and full of cozy fall flavor.

Frequently Asked Questions

Can I make this without the swirl?
Yes! If you prefer a simpler loaf, you can skip the filling entirely and just enjoy a pumpkin-spiced sourdough. You can shape it any way you like. 

Can I use fresh pumpkin instead of canned?
While you can use homemade pumpkin purée, I recommend using canned for the most consistent results. If you choose to use homemade, ensure that it’s very smooth and you drain any excess liquid to prevent it from affecting the dough’s hydration.

Does pumpkin sourdough taste sweet?
Not overly. The pumpkin adds a gentle sweetness, but the bread itself is balanced. The swirl filling is what gives it that cinnamon roll-like vibe, but much less sweet. 

More Sourdough Recipes to Make this Fall

• Pumpkin Sourdough with Cranberries: Use this same pumpkin sourdough recipe, but add 1 cup dried cranberries soaked in orange juice, then drained, instead of adding the swirl. 
• Easy High-Hydration Sourdough Bread 
• Jalapeno-Cheddar Sourdough Bread
• Sourdough Cinnamon Rolls with Cream Cheese Frosting
• Gluten-Free Sourdough Boule 

Continue to Content

Yield: 1 boule

Pumpkin Sourdough Bread

Prep Time 15 minutes

Cook Time 50 minutes

Additional Time 11 hours

Total Time 12 hours 5 minutes

This cozy pumpkin sourdough bread is golden, tender, and filled with warm fall flavor. Made with real pumpkin purée, sourdough starter, and a swirl of cinnamon sugar and walnuts (or pecans), it makes the house smell incredible while it bakes. Perfect for breakfast, an afternoon treat, or alongside a bowl of chili.

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Ingredients

Pumpkin Sourdough

• 80 grams active sourdough starter
• 225 grams lukewarm water
• 200 pumpkin puree (I used Libby’s)
• 1/2 tablespoon honey or maple syrup
• 1/2 teaspoon pumpkin pie spice
• 500 grams bread flour
• 9 grams sea salt

Cinnamon Swirl

• 50 grams granulated sugar
• 6 grams ground cinnamon
• 1 tablespoon melted butter or water for brushing
• Optional: ½ cup chopped toasted walnuts or pecans

Instructions

1. Mix the dough: In a medium bowl, stir together the active sourdough starter, water, pumpkin purée, honey, and pumpkin pie spice. Add the flour and salt, and mix with a rubber spatula or your hands until a shaggy dough forms. It will feel very sticky at this point.
2. Autolyze (rest): Cover the bowl with a damp towel and let it rest for 30–60 minutes. This allows the flour to fully hydrate and the gluten to start forming.
3. Stretch and fold: Perform 2–3 sets of stretch-and-folds every 30 minutes if possible to help develop the gluten. Grab one side of the dough, stretch it upward, and fold it over itself, rotating the bowl each time. Cover in between folds. This doesn't have to be perfect, so don't worry about exact timing or if you can't do more than one.
4. Bulk rise: Let the dough rest, covered, until it doubles in size, about 5–8 hours depending on your starter's strength and room temperature. A colder environment could take longer. It should look puffy and slightly domed with bubbles visible. A clear, straight-edged container makes it easiest to see when the dough is ready.
5. Add the cinnamon swirl: Lightly flour your surface and gently stretch the dough into a rectangle about 16 x 8 inches. Brush lightly with melted butter or water, leaving a 1-inch border. Sprinkle evenly with the cinnamon sugar mixture and toasted nuts, if using.
6. Shape: With the short end facing you, roll the dough up into a log and pinch the seam and ends to seal. Place seam-side up into a floured 10-inch oval proofing basket.
7. Final proof: Cover and proof at room temperature for 30–60 minutes before baking, or refrigerate overnight if you prefer to bake in the morning. Cover with plastic wrap or in a bag if proofing overnight, so it doesn't dry out.
8. Preheat and bake: Preheat your oven with a Dutch oven inside to 450°F for 40 minutes. Carefully invert your dough onto parchment paper. Lightly dust the top with flour and score gently — shallow cuts help keep the swirl filling inside. Lower the dough into the hot Dutch oven, cover, and bake at 450°F (232°C) for 20 minutes. Remove the lid and bake another 30–35 minutes until golden brown.
9. Cool and enjoy: Transfer to a wire rack and let cool at least 1 hour before slicing. Spread with butter, cream cheese, or cinnamon-sugar butter for an irresistible fall treat.
   

Notes

• Don’t overproof in the fridge if you prefer a mild flavor — leaving it too long will increase the sourness.
• Avoid deep scoring to keep the cinnamon filling neatly inside.
• Pumpkin purée adds moisture, so resist adding extra water or flour; the dough should be soft and tacky.
• Starter tip: Use your active starter at its peak for the best rise.
• Pumpkin: Use pumpkin puree, not pumpkin pie filling. I tested the recipe with Libby's and Trader Joe's pumpkin puree.

Nutrition Information:

Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 180