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Cozy Pumpkin Sourdough Bread with Cinnamon Honey Butter

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A warm, rustic pumpkin sourdough bread with a tangy base and subtle sweetness, paired perfectly with a silky cinnamon honey butter. Ideal for cozy fall mornings and comforting snacks.

Ingredients

Scale
  • 100g active sourdough starter (about 1/2 cup)
  • 400g all-purpose flour (about 3 1/4 cups)
  • 100g whole wheat flour (about 3/4 cup)
  • 200g pumpkin purée (about 3/4 cup), unsweetened
  • 200ml warm water (about 3/4 cup + 1 tbsp) at 80°F (27°C)
  • 10g salt (2 tsp)
  • 5g ground cinnamon (1 tsp)
  • 30g honey (2 tbsp)
  • For cinnamon honey butter:
  • 115g unsalted butter (1 stick), softened
  • 30g honey (2 tbsp)
  • 1 tsp ground cinnamon
  • 1/2 tsp vanilla extract (optional)

Instructions

  1. Feed your sourdough starter about 4-6 hours before starting the dough to ensure it’s active and bubbly.
  2. Mix the all-purpose flour, whole wheat flour, pumpkin purée, warm water, and honey in a large bowl until just combined. Let rest for 30 minutes (autolyse).
  3. Add the sourdough starter and salt to the dough. Mix thoroughly by hand or with a dough hook on low speed for about 5 minutes until smooth and elastic.
  4. Incorporate the cinnamon during mixing or sprinkle on top and gently fold in to avoid clumps.
  5. Bulk ferment the dough covered at room temperature (70°F / 21°C) for 4-6 hours, performing gentle stretch-and-folds every 30 minutes for the first 2 hours.
  6. Shape the dough into a tight round loaf and place seam side up in a floured proofing basket or bowl lined with a floured tea towel. Refrigerate overnight (8-12 hours) for cold ferment.
  7. Preheat oven and Dutch oven to 475°F (245°C) for at least 30 minutes.
  8. Turn dough onto parchment paper, score the top with a sharp knife or lame, and transfer into the hot Dutch oven.
  9. Bake with lid on for 20 minutes to trap steam, then remove lid and bake for another 20-25 minutes until crust is deep golden brown and crackly.
  10. Cool completely on a wire rack before slicing.
  11. Prepare cinnamon honey butter by mixing softened butter, honey, cinnamon, and vanilla until smooth. Serve alongside warm bread slices.

Notes

Use an active, bubbly sourdough starter for best rise and flavor. Avoid adding too much pumpkin to prevent a wet dough. Perform stretch-and-folds during bulk fermentation to build gluten. Cold proofing overnight enhances flavor and crust. Use a Dutch oven or steam method for a crisp crust. Cool bread completely before slicing to avoid gummy texture. Cinnamon honey butter can be made ahead and stored refrigerated for up to a week.

Nutrition

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

Find it online: https://tastytuck.com/cozy-pumpkin-sourdough-bread-with-cinnamon-honey-butter-recipe-easy-perfect-fall-treat/