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Cozy Sourdough Pumpkin Swirl Bread Recipe with Easy Cream Cheese Filling

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A cozy sourdough pumpkin swirl bread with a smooth, tangy cream cheese filling that offers a perfect balance of flavors and textures, ideal for fall mornings or special brunches.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 450g (3 1/2 cups) all-purpose flour
  • 200g (7 oz) pumpkin puree (canned or fresh)
  • 100g (1/2 cup packed) brown sugar
  • 150g (5 oz) softened cream cheese
  • 50g (3 1/2 tbsp) unsalted butter, softened
  • 120ml (1/2 cup) milk (whole or preferred kind)
  • 1 large egg, room temperature
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp vanilla extract

Instructions

  1. Activate your sourdough starter about 4-6 hours before baking by feeding it until bubbly and active. You will need 100g (3.5 oz) for the recipe.
  2. In a large bowl, combine 450g (3 1/2 cups) all-purpose flour, 1 tsp salt, 2 tsp ground cinnamon, and 1/2 tsp nutmeg.
  3. In a separate bowl, whisk together 100g (1/2 cup packed) brown sugar, 200g (7 oz) pumpkin puree, 120ml (1/2 cup) milk, 50g (3 1/2 tbsp) softened butter, 1 large egg, 1 tsp vanilla extract, and the active sourdough starter.
  4. Gradually add the wet ingredients to the dry, stirring until a shaggy dough forms.
  5. Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic, or use a stand mixer with a dough hook for 6-7 minutes. The dough should be slightly tacky but not sticky. If too sticky, sprinkle a little flour carefully.
  6. Place dough in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise at room temperature for about 3-4 hours, or until doubled in size.
  7. While the dough rises, beat together 150g (5 oz) softened cream cheese, 1 tsp baking powder, and 1 tbsp brown sugar until smooth and fluffy. Set aside in the fridge.
  8. After the dough has risen, gently punch it down on a floured surface. Roll it out into a rectangle about 12 x 16 inches (30 x 40 cm).
  9. Spread the cream cheese filling evenly over the dough, then drizzle or dollop the remaining pumpkin puree mixed with a pinch of cinnamon on top to create the swirl effect.
  10. Starting from the long edge, carefully roll the dough into a tight log. Pinch the seam to seal.
  11. Using a sharp knife or bench scraper, slice the log lengthwise down the middle, exposing the layers inside.
  12. Twist the two halves around each other, forming a spiral, and tuck the ends under.
  13. Transfer the twisted loaf into a greased 9×5 inch loaf pan. Cover loosely and let rise for 1.5 to 2 hours until puffy but not doubled.
  14. Preheat your oven to 350°F (175°C). Bake the bread for 40-45 minutes. Check at 35 minutes—if the top is browning too fast, tent with foil.
  15. The bread is done when it’s golden brown and sounds hollow when tapped.
  16. Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure your sourdough starter is active and bubbly for best rise and flavor. Chill the cream cheese filling before spreading to prevent leaking during baking. Twist the dough gently but firmly to maintain swirl integrity. Tent with foil if the crust browns too quickly. Let the bread cool completely before slicing to avoid gummy texture.

Nutrition

Keywords: sourdough, pumpkin bread, cream cheese filling, pumpkin swirl bread, fall baking, cozy bread, homemade bread, sourdough bread

Find it online: https://rowanrecipes.com/cozy-sourdough-pumpkin-swirl-bread-recipe-with-easy-cream-cheese-filling/