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Pumpkin Sourdough Bread Recipe Easy Cozy Bakery-Style with Honey Butter

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A cozy bakery-style pumpkin sourdough bread with a perfect balance of mellow pumpkin sweetness and gentle sourdough tang, topped with a luscious honey butter spread. Ideal for fall breakfasts, brunch, or snacking.

Ingredients

Scale
  • 100g (½ cup) active and bubbly sourdough starter
  • 400g (3 ¼ cups) all-purpose flour
  • 100g (¾ cup) whole wheat flour
  • 150g (½ cup) pumpkin puree, unsweetened
  • 250ml (1 cup) water, room temperature
  • 10g (2 tsp) salt
  • 30g (2 tbsp) honey
  • 1 tsp ground cinnamon (optional)
  • 50g (3 ½ tbsp) softened butter for honey butter spread
  • 2 tbsp honey for honey butter spread

Instructions

  1. Feed your sourdough starter about 4-6 hours before starting the dough to ensure it’s active and bubbly.
  2. In a large bowl, combine all-purpose flour, whole wheat flour, ground cinnamon, and salt. Stir to blend evenly.
  3. In a separate bowl, whisk together pumpkin puree, water, honey, and active sourdough starter until smooth.
  4. Pour the wet mixture into the dry ingredients and mix until a shaggy, sticky dough forms. Cover with a damp towel and let rest for 30 minutes (autolyse).
  5. Perform a series of stretch-and-folds every 30 minutes for 2 hours, 4 times per session, rotating the bowl each time.
  6. Cover the dough and let it bulk ferment at room temperature for 3-4 hours until it grows about 50% in volume.
  7. Turn the dough onto a floured surface, shape into a round loaf by folding edges into the center, and place seam-side up into a floured proofing basket or bowl lined with a kitchen towel.
  8. Cover and let the loaf rise for 1-2 hours, or refrigerate overnight for a more complex flavor and firmer crumb.
  9. Preheat the oven to 450°F (230°C) with a Dutch oven inside for at least 45 minutes.
  10. Transfer the dough onto parchment paper, score the top with a sharp knife or razor blade, and place inside the hot Dutch oven. Cover and bake for 20 minutes.
  11. Remove the lid and bake for another 20-25 minutes until the crust is deep golden brown and crackly.
  12. Cool the bread completely on a wire rack for at least 1 hour before slicing.
  13. Mix softened butter with honey until creamy and spreadable to make honey butter.

Notes

Do not add extra flour if dough is sticky; use stretch-and-fold method to build structure. Score dough right before baking to control oven spring and prevent random cracks. Preheat Dutch oven thoroughly to trap steam and create a crisp crust. For vegan honey butter, substitute dairy-free butter and maple syrup. Overnight proofing enhances flavor and texture.

Nutrition

Keywords: pumpkin sourdough bread, pumpkin bread, sourdough bread, honey butter, fall bread recipe, cozy bread, bakery-style bread

Find it online: https://cookluma.com/pumpkin-sourdough-bread-recipe-easy-cozy-bakery-style-with-honey-butter/