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Best Easy No-Knead Pumpkin Sourdough with Cinnamon Swirl

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A forgiving, no-knead sourdough bread with pumpkin puree and a sweet cinnamon swirl. Perfect for fall baking, this recipe delivers a soft, tender crumb and a warm, cozy aroma with minimal effort.

Ingredients

Scale
  • 100g active sourdough starter (about 1/2 cup)
  • 200g pumpkin puree (about 3/4 cup, not pumpkin pie filling)
  • 100ml lukewarm water (about 1/2 cup)
  • 400g all-purpose flour (about 3 1/4 cups)
  • 6g salt (about 1 teaspoon)
  • 25g granulated sugar (about 2 tablespoons, optional)
  • 50g unsalted butter, melted (about 3 1/2 tablespoons)
  • 60g brown sugar (about 1/4 cup, for cinnamon swirl)
  • 2 tablespoons ground cinnamon (for cinnamon swirl)
  • 1 tablespoon butter, melted (for topping, optional)
  • Cinnamon sugar (for topping, optional)

Instructions

  1. Mix the dough: In a large bowl, combine the active sourdough starter, pumpkin puree, and lukewarm water. Stir until the starter dissolves. Add the flour, salt, and granulated sugar (if using). Mix with a spatula or your hands until a shaggy, sticky dough forms. Cover with plastic wrap and let rest for 30 minutes.
  2. First rise (bulk fermentation): After the rest, perform stretch and folds: wet your hand, grab one side of the dough, stretch it up, and fold it over the center. Repeat on all four sides. Do this every 30 minutes for the first 2 hours. Then cover and let rise at room temperature for 8-12 hours, until puffy with visible bubbles.
  3. Make the cinnamon swirl: In a small bowl, mix the brown sugar and cinnamon. Set aside.
  4. Shape the dough: Lightly flour your work surface. Gently turn out the dough and pat it into a rough 8×10-inch rectangle. Drizzle the melted butter over the surface, then sprinkle the cinnamon-sugar mixture evenly, leaving a 1-inch border. Roll the dough tightly from the short end, like a jelly roll. Pinch the seam to seal.
  5. Second rise: Place the loaf seam-side down in a parchment-lined bowl or on a floured surface. Cover with a towel and let rise for 2-4 hours, until puffy and nearly doubled. Alternatively, refrigerate overnight and bring to room temperature 1 hour before baking.
  6. Preheat and bake: Place a Dutch oven (with lid) in the oven and preheat to 450°F for 30 minutes. Carefully transfer the parchment with the dough into the hot pot. Score the top with a sharp knife. Cover and bake for 30 minutes. Remove the lid and bake for another 15-20 minutes, until deep golden brown and internal temperature reaches 200°F.
  7. Cool: Transfer the loaf to a cooling rack. Brush with melted butter and sprinkle with cinnamon sugar if desired. Let cool for at least 1 hour before slicing.

Notes

Don’t rush the first rise; a slow rise develops better flavor. To keep the cinnamon swirl from sinking, spread the butter and cinnamon mixture evenly and roll tightly. Pumpkin sourdough browns faster than regular bread; tent with foil if needed. Use a thermometer to ensure doneness (200°F-205°F). Let cool completely before slicing to avoid a gummy texture.

Nutrition

Keywords: no-knead bread, pumpkin sourdough, cinnamon swirl, fall baking, sourdough bread, pumpkin bread, easy sourdough

Find it online: https://spoonmira.com/best-easy-no-knead-pumpkin-sourdough-with-cinnamon-swirl/