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Cozy Pumpkin Sourdough Bread Recipe with Easy Cinnamon Honey Butter

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A comforting pumpkin sourdough bread with cozy spices and a moist crumb, paired perfectly with a simple cinnamon honey butter spread. This recipe balances the mild tang of sourdough with the sweetness of pumpkin and warm spices for a delicious fall treat.

Ingredients

Scale
  • 1/2 cup (120g) active sourdough starter, bubbly and fed within 6-8 hours
  • 3 1/2 cups (420g) all-purpose flour
  • 1/2 cup (60g) whole wheat flour
  • 1 cup (240g) pumpkin puree, canned or homemade
  • 1 cup (240 ml) warm water (around 75°F/24°C)
  • 2 tablespoons brown sugar, packed
  • 1 1/2 teaspoons salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 2 tablespoons unsalted butter, melted
  • For the cinnamon honey butter:
  • 1/2 cup (115g) unsalted butter, softened
  • 2 tablespoons honey
  • 1 teaspoon ground cinnamon
  • Pinch of salt

Instructions

  1. Feed your sourdough starter about 6-8 hours before baking with equal parts flour and water to get it bubbly and active.
  2. In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, cinnamon, nutmeg, and ground cloves to ensure even spice distribution.
  3. In a separate bowl, mix pumpkin puree, warm water, brown sugar, melted butter, and active sourdough starter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or dough scraper until a shaggy dough forms. Cover with a damp towel and let rest for 30 minutes for autolyse.
  5. Every 30 minutes for the next 2 hours, perform stretch and folds: wet your hand, gently pull one side of the dough up, fold it over the rest, turn the bowl, and repeat 3-4 times.
  6. After the last fold, cover the dough and let it rise at room temperature (about 70°F/21°C) for 3-4 hours or until it roughly doubles in size.
  7. Lightly flour your work surface and gently tip the dough out. Shape it into a tight round boule by folding edges into the center, then flip it seam-side down into a floured proofing basket or bowl lined with a towel.
  8. Cover and let the dough rise for 1.5 to 2 hours at room temperature or refrigerate overnight for a slower ferment. If refrigerated, bring to room temperature before baking.
  9. Preheat your oven to 450°F (232°C) with a Dutch oven and lid inside for at least 30 minutes.
  10. Carefully transfer dough to parchment paper, score the top with a sharp knife or razor blade, and place it into the hot Dutch oven. Cover and bake for 20 minutes.
  11. Remove the lid and bake another 20-25 minutes until the crust is deep golden and crisp.
  12. Transfer bread to a wire rack and cool completely before slicing.
  13. While the bread cools, combine softened butter, honey, cinnamon, and a pinch of salt in a small bowl. Mix until smooth and creamy to make the cinnamon honey butter.

Notes

If dough feels too wet, dust hands and surface lightly with flour but avoid adding too much to prevent drying out the crumb. Scoring the dough right before baking helps it expand properly. Use an oven thermometer to avoid burnt crust or underbaked centers. For gluten-free or dairy-free adaptations, see variations section.

Nutrition

Keywords: pumpkin sourdough bread, cinnamon honey butter, autumn bread, sourdough recipe, pumpkin bread, cozy bread, fall baking

Find it online: https://ovenmila.com/cozy-pumpkin-sourdough-bread-recipe-with-easy-cinnamon-honey-butter/