Cinnamon Swirl Pumpkin Sourdough Focaccia Bread

With Pumpkin season here, you know I had to make a pumpkin focaccia bread and this Cinnamon Swirl Pumpkin Sourdough Focaccia Bread is to die for! Soft, fluffy, and full of warm spices with a hint of pumpkin. It the sweet bread of my dreams.

Sourdough Focaccia Bread is one of my favorite things to make year round! The flair options are endless and it is such a great way to enjoy seasonal flavours in your bread. This Pumpkin Sourdough Focaccia Bread is full of a spiced brown sugar swirl and topped with a cream cheese glaze making it absolutely perfect for Fall.

This bread is decadent, yet extremely easy to make! You start by making a simple pumpkin sourdough focaccia bread dough. Let that rise and then place it in a baking dish. Then you allow it to do a final rise, before dimpling the bread and smothering it in a spiced butter brown sugar mixture. Bake the bread until golden and bubbly, then drizzle a simple cream cheese glaze over top. This bread in as absolute dream enjoyed warm from the oven or reheated later.

Focaccia bread is so good because it is quite literally full proof. It only takes a few minutes of work, for an amazing result. Enjoy this pumpkin sourdough focaccia bread with a hot cup of coffee, as an afternoon treat or warm for dessert. It freezes really well and also makes beautiful little gifts.

Tips for Making Perfect Cinnamon Swirl Pumpkin Sourdough Focaccia Bread

1. Always use a nice strong and active fed sourdough starter for making focaccia bread. This ensure you get a nice light and fluffy bread with that classic focaccia texture.
2. Once you have dumped the dough into your baking dish, you want to give it a good solid 3 hours or more to get nice and puffy again. This is an essential rise to give you the fluffiest bread possible.
3. I recommend allows the bread to cool in the baking dish for at least 20-30 minutes before slicing. Then allows the sugars to cool, and the bread to set completely so it doesn’t get gummy when you slice it.

Cinnamon Swirl Pumpkin Sourdough Focaccia Bread Ingredients

Sourdough Starter– As mentioned above you want a nice strong fed sourdough starter. I recommend a 1:4:4 feeding about 8-10 hours before making the dough.

Pumpkin– You want pure canned pumpkin.

Flour- Unbleached all purpose or bread flour. Whichever you typically use to make your sourdough.

Butter– I like salted but unsalted wrks too.

Brown Sugar– Light or dark brown sugar works.

Pumpkin Pie Spice– This can be bought or made at home with a blend of spices.

Cinnamon- A little extra cinnamon for that perfect cinnamon swirl.

Cream Cheese– Brick style is what you want.

Powdered Sugar– This gives that nice smooth icing you want.

The Steps

1. Start by mixing together the sourdough starter, pumpkin and water in a large bowl with a dough whisk or wooden spoon.
2. Once combined, add in the flour and the salt and stir until you get a shaggy dough with no dry spots remaining.
3. Cover the bowl with a tea towel and allow it to rest for 30-45 minutes.
4. Once the dough has rested perform a set of stretch and folds or coil folds.
5. Cover the dough back up and let it rest another 30 minutes.
6. Repeat this process two more times for a total of 3 sets of folds.
7. After all the folds are done, cover the dough with a damp tea towel or plastic wrap and let it bulk rise for about 8 hours or until it has more then doubled in size, and isn’t as sticky to the touch.
8. Then, make sure the dough is covered with plastic wrap and place it in the refrigerator for 8-36 hours. This helps develop flavor in the bread and also makes it easier to digest.

1. A few hours before you are ready to bake the bread, drizzle a few tbsp of oil or melted butter in the bottom of a 9×13 baking dish, and dump the focaccia dough into the pan.
2. Cover the pan with a tea towel and let it do one final rise for about 3-4 hours.
3. Once it its nice and puffy and soft again, preheat your oven to 425F.
4. Stir together the melted butter, brown sugar, pumpkin pie spice and cinnamon in a small bowl.
5. Take your fingers and lightly press them into the dough to dimple it all over and get the dough spread evenly in the pan.
6. Pour the brown sugar mixture evenly over the bread, then bake it for about 25-30 minutes or until golden on top and cooked through.

1. Allow the bread to cool for about 20-30 minutes before mixing together all of the cream cheese glaze ingredients until smooth, and drizzling the glaze over top of the bread.
2. Slice the focaccia with a bread knife and enjoy warm!

If you give this recipe a try, leave a comment or a recipe review below!

Looking for more pumpkin treats to bake this Fall?

https://cmbarndominium.com/soft-and-fluffy-pumpkin-sourdough-cinnamon-buns/

https://cmbarndominium.com/the-best-pumpkin-spice-cookies-with-coffee-cream-cheese-filling/

https://cmbarndominium.com/soft-cream-cheese-stuffed-pumpkin-muffins/