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Cozy Pumpkin Sourdough Bread Recipe with Cinnamon Brown Butter Easy and Perfect

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A cozy pumpkin sourdough bread with a subtle tang, warm spices, and a cinnamon brown butter glaze that adds a gentle richness. Perfect for fall mornings and cozy afternoons.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, fed and bubbly
  • 350g (2 ¾ cups) all-purpose flour
  • 50g (⅓ cup) whole wheat flour
  • 200g (¾ cup) pumpkin puree (canned, not pumpkin pie filling)
  • 50g (¼ cup packed) brown sugar
  • 150ml (⅔ cup) warm water (around 80°F / 27°C)
  • 1 ½ tsp ground cinnamon
  • ½ tsp ground nutmeg
  • 1 ½ tsp salt
  • ¼ tsp instant yeast (optional)
  • 60g (4 tbsp) unsalted butter (for glaze)
  • 1 tsp ground cinnamon (for glaze)
  • 30g (2 tbsp) powdered sugar (for glaze)
  • ½ tsp vanilla extract (for glaze)

Instructions

  1. Feed your starter: Start with about 100g (3.5 oz) of active sourdough starter, bubbly and at its peak. (10 minutes)
  2. Mix the dough: In a large bowl, combine 350g all-purpose flour and 50g whole wheat flour with 1 ½ tsp cinnamon, ½ tsp nutmeg, and 1 ½ tsp salt. Stir in 200g pumpkin puree, 50g brown sugar, and 150ml warm water. Add the starter and mix until a shaggy dough forms. If using, sprinkle ¼ tsp instant yeast. (15 minutes)
  3. Autolyse and rest: Cover the bowl with a damp towel and let the dough rest for 45 minutes.
  4. Stretch and fold: Every 30 minutes for the next 2 hours, perform stretch and folds directly in the bowl. (10 minutes total)
  5. Bulk fermentation: Let the dough ferment at room temperature until doubled in size and airy, about 3-5 hours.
  6. Shape the loaf: Turn dough onto a floured surface, shape into a round boule, place seam-side down into a floured proofing basket or bowl lined with a floured towel. (10 minutes)
  7. Final proof: Cover and let rise for 1-2 hours or refrigerate overnight for slow ferment.
  8. Preheat oven: Place Dutch oven with lid inside and preheat to 450°F (230°C) for at least 30 minutes.
  9. Bake the bread: Transfer dough onto parchment paper, score top about ¼ inch deep, place into hot Dutch oven, cover and bake 25 minutes. Remove lid and bake another 15-20 minutes until crust is golden and crisp. (45 minutes total)
  10. Make cinnamon brown butter glaze: Melt 60g unsalted butter in a small saucepan over medium heat until golden brown and nutty (3-5 minutes). Remove from heat and stir in 1 tsp cinnamon, 30g powdered sugar, and ½ tsp vanilla extract until smooth.
  11. Glaze and cool: Brush warm bread generously with cinnamon brown butter glaze. Cool on wire rack at least 1 hour before slicing.

Notes

If dough feels sticky during shaping, dust hands lightly with flour but avoid too much to prevent drying the crumb. Score about ¼ inch deep for good oven spring. Use a lively starter; add a pinch of instant yeast if starter is slow. For gluten-free option, substitute flours and add xanthan gum. For dairy-free, use coconut oil instead of butter in glaze. Bread can be baked in a slow cooker on high for 2 hours if no oven is available, but crust will be less crisp.

Nutrition

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

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