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Cozy Pumpkin Sourdough Bread Recipe with Easy Cinnamon Honey Butter

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A cozy pumpkin sourdough bread with a tender crumb and a tangy flavor, paired with an easy cinnamon honey butter that melts perfectly into every slice. This recipe balances flavor, texture, and approachability, making it a fall favorite and crowd-pleaser.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter
  • 450g (3 ¾ cups) all-purpose flour
  • 50g (½ cup) whole wheat flour
  • 200g (¾ cup) pure pumpkin puree (canned or fresh, no spices)
  • 120g (½ cup) full-fat cottage cheese, blended smooth
  • 200ml (¾ cup + 2 tbsp) warm water (about 80°F/27°C)
  • 50g (¼ cup packed) brown sugar
  • 10g (1 ¾ tsp) salt
  • 2 tsp cinnamon
  • ½ tsp ground nutmeg (optional)
  • 113g (½ cup) unsalted butter, softened
  • 2 tbsp honey
  • 1 tsp ground cinnamon
  • Pinch of salt

Instructions

  1. Feed your sourdough starter about 4–6 hours before baking until bubbly and active, roughly doubled in size and passing the float test.
  2. In a large bowl, combine 450g all-purpose flour, 50g whole wheat flour, 2 tsp cinnamon, ½ tsp nutmeg, and 10g salt.
  3. In a separate bowl, whisk together 200g pumpkin puree, 120g blended cottage cheese, 50g brown sugar, and 200ml warm water.
  4. Add 100g active sourdough starter to the wet mixture, then pour into the dry ingredients. Stir with a wooden spoon until a shaggy dough forms, about 5 minutes.
  5. Cover the bowl with a damp towel and let it rest for 30 minutes (autolyse).
  6. Perform gentle stretch-and-folds every 30 minutes, 3 times total, about 10 minutes of folding in total.
  7. Cover and let the dough rise at room temperature (around 70°F/21°C) for 3–4 hours until nearly doubled and bubbly.
  8. Turn the dough onto a lightly floured surface and shape it gently into a tight round or oval. Transfer to a floured proofing basket or lined bowl.
  9. Cover and proof for 2–3 hours at room temperature, or overnight in the fridge for a slower, deeper flavor. Bring to room temperature before baking if refrigerated.
  10. Preheat the oven to 450°F (230°C) about 45 minutes before baking. Place a Dutch oven or baking stone inside if available.
  11. If using a Dutch oven, transfer the dough on parchment paper inside, score the top, bake covered for 20 minutes, then uncovered for 20–25 minutes until deep golden brown. If baking on a sheet, bake for 35–45 minutes, rotating halfway.
  12. Cool the bread completely on a wire rack for at least 2 hours before slicing.
  13. While the bread cools, mix 113g softened unsalted butter with 2 tbsp honey, 1 tsp cinnamon, and a pinch of salt until creamy and smooth. Chill slightly if too soft.

Notes

Do not rush the final proof to avoid dense or collapsed bread. Score the loaf before baking to prevent unpredictable bursting. Use a float test to check sourdough starter readiness. Cool bread completely before slicing to prevent gummy texture. Butter should be softened naturally for smooth cinnamon honey butter. For gluten-free, substitute flour with a blend containing xanthan gum and adjust hydration. Vegan options include replacing cottage cheese with silken tofu or soaked cashews and using vegan butter or coconut oil.

Nutrition

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

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