Cozy Sourdough Pumpkin Cinnamon Swirl Loaf Recipe with Easy Maple Butter
A warm and comforting sourdough loaf infused with pumpkin and cinnamon swirl, served with a simple homemade maple butter. Perfect for cozy fall mornings and slow baking rituals.
- Prep Time: 30 minutes (plus 4-6 hours starter activation and 4-6 hours rising time)
- Cook Time: 45 minutes
- Total Time: 5 hours 15 minutes to 6 hours 15 minutes (including starter activation and rising)
- Yield: 1 loaf (about 12 slices) 1x
- Category: Bread, Breakfast
- Cuisine: American
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 500g (4 cups) all-purpose flour
- 200g (3/4 cup) pumpkin puree
- 100g (1/2 cup packed) brown sugar
- 2 tablespoons cinnamon
- 1/2 teaspoon ground nutmeg
- 10g (2 teaspoons) salt
- 300ml (1 1/4 cups) warm water
- 50g (3.5 tablespoons) unsalted butter, softened
- 60ml (1/4 cup) maple syrup
- 50g (3.5 tablespoons) heavy cream or unsalted butter for maple butter
Instructions
- Activate your starter: Feed your sourdough starter 4-6 hours before baking so it’s bubbly and active (about 100g / 3.5 oz).
- Mix the dough: In a large bowl, combine 500g (4 cups) all-purpose flour, 10g (2 tsp) salt, 200g (3/4 cup) pumpkin puree, 100g (1/2 cup) brown sugar, and 300ml (1 1/4 cups) warm water. Add the 100g active starter and 50g softened butter. Mix until a shaggy dough forms (about 5-7 minutes by hand).
- Bulk fermentation: Cover the bowl and let rise at room temperature for 3-4 hours, folding the dough every 45 minutes.
- Prepare the cinnamon swirl: Mix 2 tablespoons cinnamon and 50g (1/4 cup) brown sugar in a small bowl.
- Shape the loaf: Turn dough onto a floured surface, roll into a 12×18 inch rectangle. Sprinkle cinnamon-sugar mixture evenly, roll tightly from the long edge, pinch seam closed, and place seam-side down in a floured proofing basket or bowl.
- Final rise: Cover loosely and proof for 1-2 hours until puffy but not over-proofed.
- Preheat oven: Place Dutch oven with lid inside and preheat to 230°C (450°F) for at least 30 minutes.
- Bake: Transfer dough to parchment paper, score top, place in hot Dutch oven. Cover and bake 20 minutes, remove lid and bake another 20-25 minutes until deep golden brown.
- Cool: Transfer loaf to wire rack and cool completely (at least 1 hour) before slicing.
- Make maple butter: Beat 50g softened unsalted butter with 60ml maple syrup until smooth and spreadable. Serve on warm slices.
Notes
Use almond or oat milk instead of water for dairy-free dough. For gluten-free, use gluten-free flour blend and reduce hydration. If no sourdough starter, substitute 2 teaspoons instant yeast and adjust rising times. Dust dough lightly with flour if sticky during shaping. Do not rush final proof for best crumb. Use a sharp blade to score loaf for best expansion. Maple butter can be stored refrigerated for a week or frozen in portions.
Nutrition
- Serving Size: 1 slice (approximate
- Calories: 210
- Sugar: 8
- Sodium: 220
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 33
- Fiber: 2
- Protein: 5
Keywords: sourdough bread, pumpkin bread, cinnamon swirl, maple butter, fall recipe, cozy bread, homemade bread, breakfast loaf