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Perfect Easy Pumpkin Sourdough Bread with Cinnamon Sugar Crust

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This pumpkin sourdough bread combines tangy sourdough with cozy pumpkin spice, all wrapped in a crackly cinnamon-sugar crust. It’s a fall favorite that’s surprisingly simple to make and perfect for breakfast, brunch, or gifting.

Ingredients

Scale
  • 100g active sourdough starter (fed within 4–6 hours)
  • 200g pumpkin puree (not pumpkin pie filling)
  • 400g bread flour
  • 100g whole wheat flour
  • 100g warm water
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1½ teaspoons fine sea salt
  • 50g brown sugar, packed
  • 50g granulated sugar
  • 30g unsalted butter, melted (plus more for brushing)
  • 1 large egg, room temperature
  • For the crust: 2 tablespoons granulated sugar mixed with 1 tablespoon cinnamon

Instructions

  1. Feed your sourdough starter 8-12 hours before mixing; it should be bubbly and pass the float test.
  2. In a large bowl, combine 100g active starter, 200g pumpkin puree, 100g warm water, and 1 egg. Whisk until smooth.
  3. Add 400g bread flour, 100g whole wheat flour, 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1½ teaspoons salt, 50g brown sugar, and 50g granulated sugar. Mix until no dry flour remains. Cover and let rest for 30 minutes (autolyse).
  4. Over the next 2 hours, perform 4 sets of stretch and folds every 30 minutes. Wet your hands, stretch one side of the dough, and fold it over the top. Rotate the bowl 90 degrees and repeat 4 times per set.
  5. Cover the bowl and let the dough bulk ferment at room temperature (70-75°F) for 6-8 hours until doubled in size, domed, and bubbly.
  6. Turn the dough out onto a lightly floured surface. Shape into a round by folding edges into the center, then flip and create surface tension. Place seam-side up in a floured banneton or bowl. Cover and refrigerate overnight (8-12 hours).
  7. Place a Dutch oven in the oven and preheat to 450°F (230°C) for at least 30 minutes. Mix 2 tablespoons granulated sugar with 1 tablespoon cinnamon for the crust.
  8. Remove dough from fridge. Brush top with melted butter and generously sprinkle with cinnamon-sugar mixture.
  9. Carefully remove hot Dutch oven. Place parchment over dough, invert to release, and score the top with a shallow slash (about ½ inch deep). Lower dough into pot, cover, and bake for 30 minutes.
  10. Remove lid and bake uncovered for 15-20 minutes until deep amber and internal temperature reaches 200-205°F (93-96°C).
  11. Transfer to a cooling rack and cool completely for at least 2 hours before slicing.

Notes

Don’t skip the autolyse. Use warm water (about 80°F) if your kitchen is cold. Use as little flour as possible when shaping. The finger dent test helps determine if dough is ready for the fridge. Make sure your Dutch oven is fully preheated. The covered baking period creates steam for a crispy crust. Apply cinnamon sugar crust before baking, not during.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon sugar crust, fall bread, sourdough pumpkin bread, easy sourdough recipe

Find it online: https://cookluma.com/perfect-easy-pumpkin-sourdough-bread-with-cinnamon-sugar-crust/