Potato Flake Sourdough Pumpkin Cinnamon Swirl Loaf (Pumpkin Shaped)

Fall is here, and it’s the perfect season to bring the cozy flavors of pumpkin and cinnamon to your table. Today, I’m sharing a special bread recipe that’s as delightful to look at as it is to eat: Potato Flake Sourdough Pumpkin Cinnamon Swirl Loaf, shaped like a pumpkin! This loaf has a tender, soft crumb thanks to the potato flake sourdough starter, and the cinnamon-sugar swirl gives every slice a warm, comforting sweetness.

Not only is this bread delicious, but it’s also a fun baking project if you love hands-on bread-making and want something festive for fall gatherings. Let’s walk through it together.

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A Twist on a Favorite: From Sandwich Loaf to Pumpkin Swirl

This pumpkin-shaped loaf actually starts with the same tender, flavorful base as my Potato Flake Sourdough Pumpkin Bread recipe here on the blog. The dough itself is soft, slightly sweet, and perfectly balanced with the pumpkin puree and potato flake sourdough starter—everything that makes the sandwich loaf such a hit for fall.

For this version, we’ve taken that familiar bread base and added a warm cinnamon-pumpkin swirl, plus a fun shaping method to turn it into a festive pumpkin. The result is a bread that’s still soft and slightly sweet, but with an extra touch of cozy fall flavor and a charming presentation that’s perfect for Thanksgiving tables or weekend brunches. If you love the sandwich loaf, you’ll be amazed at how easily it transforms into this show-stopping pumpkin centerpiece.

Tools Needed

• Stand mixer with dough hook (or mixing bowl and wooden spoon for hand-kneading)
• Kitchen scale (for weighing flour)
• Small bowl (for the cinnamon-sugar mixture)
• Bakers twine
• Rice-floured banneton basket
• Dutch oven with lid
• Parchment paper
• Scoring blade or sharp knife
• Bench scraper (Helpful during shaping if the dough is sticking to the counter)

Ingredients

For the dough:

• 3 ½ cups bread flour (455 grams)
• ½ tablespoon salt
• ¾ cup potato flake sourdough starter
• ¾ cup + 1 Tablespoon canned pumpkin puree (can also use homemade)
• ¼ cup pure maple syrup
• 4 tablespoons unsalted butter, melted (55 grams)

For the swirl:

• 2 teaspoons cinnamon
• 1 teaspoon pumpkin pie spice
• 4 Tablespoons sugar
• ½ tablespoon cornstarch
• 1 cinnamon stick for the top

Making the Dough

Start by combining your dry ingredients in the bowl of a stand mixer: bread flour and salt. Weighing your flour ensures the most consistent results—455 grams is perfect here.

Next, add your potato flake sourdough starter, pumpkin puree, maple syrup, and melted butter. Mix on low speed with a dough hook attachment until the dough begins to come together and pulls away from the sides of the bowl. Then, let your mixer knead it for 10–15 minutes until smooth and soft.

No stand mixer? No problem! You can mix the ingredients by hand with a wooden spoon and knead on a lightly floured surface for about 10 minutes until smooth and elastic.

Once your dough is ready, transfer it to a lightly greased bowl, cover with plastic wrap, and let it proof at room temperature for 8 hours, or until doubled in size. Timing may vary depending on the temperature of your kitchen.

Preparing the Cinnamon Swirl

While the dough is rising, combine the cinnamon, pumpkin pie spice, sugar, and cornstarch in a small bowl. Set it aside for when the dough is ready to be shaped.

Shaping the Loaf

Lightly flour your work surface, then press and stretch the dough into a 12×17-inch rectangle. Evenly sprinkle the cinnamon-sugar mixture across the surface.

Fold one long side toward the center, sprinkle more sugar mixture on top, then fold the other long side over the top to form a trifold. Sprinkle again.

Starting at the short edge closest to you, roll the dough up tightly, adding more sugar mixture as you go—but leave the final edge clear so it seals properly.

Pinch the seam to close and tuck the ends under to form a smooth ball.

Turn to dough over and gently pull the dough toward you on the counter to create surface tension, being careful not to tear the top. If it does tear, simply pinch it closed.

Creating the Pumpkin Shape

Cut four 34-inch pieces of bakers twine and tie them together in the center to form a knot.

Lightly coat the twine in avocado oil to prevent sticking.

Lay the twine out on your counter, evenly spaced, and place the dough ball in the center of the knot.

Bring opposite strands of twine up and tie them loosely over the dough to create eight sections. Don’t pull too tight—the dough will still rise.

Place the tied dough top side down into a rice-floured banneton basket, slip it into a plastic bag, and tie it closed to prevent drying out. Refrigerate for about 8 hours (overnight works beautifully).

Baking

Remove the dough from the fridge. Without uncovering it, let it rise at room temperature for 4–5 hours, until puffy. Preheat your oven and Dutch oven to 400°F.

Gently flip the dough onto parchment paper and score as desired, either down each section or in a pattern you like.

Carefully place the dough (with parchment) into the hot Dutch oven. Cover and bake for 30 minutes, then uncover and bake another 20 minutes until golden brown.

Allow the loaf to cool slightly before removing the twine. For a final touch, place a cinnamon stick in the center to resemble a pumpkin stem.

FAQ: Potato Flake Sourdough Pumpkin Cinnamon Swirl Loaf

Q: Can I use my traditional starter instead of potato flake sourdough starter?
In short, yes. If you have an active sourdough starter you prefer, you can use it in place of the potato flake starter. However, you’ll need to adjust the flour and liquid ratios a bit. Also, the texture may be slightly different, but the loaf will still be soft and flavorful. If you already have your own starter made with flour and water, you can convert it to a potato flake starter too!

Q: Do I need to let the dough rest?The dough doesn’t necessarily need to rest, but it does need to ferment of about 8–12 hours for the bulk fermentation. This long ferment develops flavor and a pillowy texture.

Q: Can I make this loaf without a Dutch oven?
Yes! You can bake the loaf on a sheet pan or baking stone instead, covering it loosely with an oven-safe large bowl for the first 30 minutes to help trap steam.

Q: How do I know when the bread is done?
Check the internal temperature—it should read around 200°F. The loaf should also sound hollow when tapped on the bottom.

Q: Do I have to use canned pumpkin puree?
Absolutely not! Both homemade pumpkin puree and canned pumpkin puree work beautifully in this recipe.

Q: Can I add pumpkin pie spice into my dough

I don’t recommend doing this simply because the spices, especially cinnamon, can hinder the fermentation process and the rise. 

Substitutions

• Butter: You can replace the unsalted butter with coconut oil or another neutral oil if you prefer a dairy-free option.
• Flour: Bread flour gives the best structure, but you can try a mix of all-purpose flour and bread flour if needed.
• Sweetener: Maple syrup can be swapped with honey or brown sugar to adjust sweetness and flavor.
• Spices: Feel free to adjust the cinnamon and pumpkin pie spice to taste, or add a pinch of nutmeg for extra warmth.
• Twine: If you don’t have bakers twine, you can shape the loaf in a normal round or oval shape without sectioning—it will still taste amazing.

Pin for later and share with a friend: 

This loaf is a showstopper for any fall table. The tender crumb from the potato flake sourdough starter pairs beautifully with the warm cinnamon-pumpkin swirl. It’s a bit of a project, but shaping it like a pumpkin makes it fun and festive—and completely worth the effort.

Serve it as a centerpiece for your Thanksgiving meal, brunch, or just enjoy it with a pat of butter and a cup of tea. Your friends and family will be impressed by both the flavor and the creativity of this unique fall bread.

If you give this recipe a try, I would greatly appreciate if you came back and gave it a 5-star review! It helps me out so much! 

I also love seeing all of the delicious creations you make! Share your photo over on instagram or facebook and give me a tag @littletennesseehome