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Flavorful Brown Butter Pumpkin Cream Cheese Sourdough Bread with Maple Glaze

brown butter pumpkin sourdough bread - featured image
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A cozy and indulgent sourdough bread featuring a nutty brown butter pumpkin base, a luscious cream cheese swirl, and a subtle maple glaze, perfect for fall gatherings.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter, bubbly and fed
  • 350g (12.3 oz) all-purpose flour
  • 50g (1.75 oz) whole wheat flour
  • 120g (4.2 oz) pure pumpkin puree
  • 90g (6 tablespoons) brown butter, browned slowly until golden
  • 200ml (6.7 fl oz) warm water (around 80°F / 27°C)
  • 10g (2 teaspoons) fine sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg (optional)
  • 2 tablespoons maple syrup
  • 225g (8 oz) cream cheese, softened
  • 40g (3 tablespoons) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 60ml (¼ cup) pure maple syrup (for glaze)
  • 30g (2 tablespoons) powdered sugar (for glaze)
  • A pinch of salt (for glaze)
  • 1 tablespoon warm water (for glaze)

Instructions

  1. Activate your starter: Use about 100g (3.5 oz) of active sourdough starter, fed and bubbly within the last 4-6 hours.
  2. Brown the butter: Melt 90g (6 tablespoons) butter over medium heat, stirring constantly until golden brown and nutty (about 5-7 minutes). Let cool.
  3. Mix the dough: In a large bowl, combine all-purpose flour, whole wheat flour, salt, cinnamon, and nutmeg. Stir in pumpkin puree and maple syrup, then add cooled brown butter and warm water. Fold in sourdough starter until a shaggy dough forms (about 5 minutes).
  4. Bulk ferment: Cover and let rest at room temperature (70-75°F / 21-24°C) for 3-4 hours, folding every 45 minutes to build strength.
  5. Prepare cream cheese swirl: Beat cream cheese, powdered sugar, vanilla extract, and egg yolk until smooth. Chill until ready to use.
  6. Shape the loaf: Turn dough onto floured surface, roll into 12×8 inch rectangle. Spread cream cheese mixture evenly, leaving a border. Roll tightly into a log, pinch seam closed, and tuck ends under.
  7. Final proof: Place loaf seam-side down in floured banneton or bowl lined with tea towel. Cover and proof for 1.5-2 hours until puffy and nearly doubled.
  8. Preheat oven: Heat oven to 450°F (230°C) with Dutch oven inside for 30 minutes.
  9. Bake: Transfer loaf on parchment paper to Dutch oven, score top, cover and bake 20 minutes. Remove lid and bake another 15-20 minutes until golden and crusty.
  10. Cool: Remove bread and cool on wire rack for at least 1 hour before glazing.
  11. Apply maple glaze: Mix maple syrup, powdered sugar, salt, and warm water until smooth. Brush over cooled loaf for a shiny finish.

Notes

Keep bench scraper sharp and clean for easier dough handling. Brown butter carefully to avoid burning. Let bread cool fully before glazing to prevent melting off the glaze. For gluten-free or dairy-free variations, substitute flours and cream cheese accordingly. Patience during bulk fermentation is key for flavor and texture development.

Nutrition

Keywords: brown butter, pumpkin bread, sourdough, cream cheese swirl, maple glaze, fall bread, autumn baking, homemade bread

Find it online: https://cookluma.com/flavorful-brown-butter-pumpkin-sourdough-bread-recipe-with-maple-glaze/