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Best Easy Cinnamon Sugar Pumpkin Sourdough Bread Recipe

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This cinnamon sugar pumpkin sourdough bread combines the tangy chew of sourdough with sweet, spiced pumpkin and a crunchy cinnamon sugar crust. It’s a cozy, crowd-pleasing loaf that brings back the warmth of a favorite bakery.

Ingredients

Scale
  • 1 cup (240g) pumpkin puree (not pumpkin pie filling)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) brown sugar, packed
  • 1/2 cup (120ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (240g) active sourdough starter (fed and bubbly)
  • 1 1/2 cups (190g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 cup (50g) granulated sugar (for swirl and topping)
  • 2 tablespoons ground cinnamon (for swirl and topping)
  • 2 tablespoons melted butter (for brushing on top)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the long sides for easy lifting. Set aside.
  2. Make the cinnamon sugar swirl: In a small bowl, mix together 1/4 cup granulated sugar and 2 tablespoons ground cinnamon. Set aside.
  3. Whisk the wet ingredients: In a large mixing bowl, combine 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup packed brown sugar, 1/2 cup vegetable oil, 2 room temperature eggs, and 1 teaspoon vanilla extract. Whisk until smooth and well combined.
  4. Add the sourdough starter: Pour in 1 cup of active, bubbly sourdough starter. Whisk gently until fully incorporated. The batter will be thin.
  5. Combine the dry ingredients: In a separate medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ginger, and 1/4 teaspoon cloves.
  6. Fold the dry into the wet: Add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until no streaks of flour remain. Do not overmix.
  7. Layer the batter and cinnamon sugar: Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Pour the remaining batter on top, then sprinkle the rest of the cinnamon sugar. Use a butter knife to gently swirl the layers together with two or three figure-eight motions.
  8. Brush with melted butter: Melt 2 tablespoons of butter and brush it generously over the top of the batter.
  9. Bake for 50-60 minutes, until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The top should be deep golden brown.
  10. Cool properly: Let the bread cool in the pan for 15 minutes. Then lift it out using the parchment paper overhang and transfer to a wire rack. Let it cool completely before slicing, at least 1 hour.

Notes

Use an active, bubbly sourdough starter for best rise. Do not overmix the batter. Let the bread cool completely before slicing to avoid crumbling. The bread tastes even better on the second day as flavors meld.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon sugar pumpkin bread, sourdough pumpkin bread, fall baking, pumpkin bread recipe

Find it online: https://coracooks.com/best-easy-cinnamon-sugar-pumpkin-sourdough-bread-recipe/