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Cozy Pumpkin Sourdough Bread Recipe with Easy Maple Cinnamon Cream Cheese Spread

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A cozy pumpkin sourdough bread combining the tangy depth of sourdough with sweet, spiced pumpkin flavor, finished with a dreamy maple cinnamon cream cheese spread. Perfect for fall mornings and cozy gatherings.

Ingredients

Scale
  • 150g active sourdough starter (fed and bubbly)
  • 350g all-purpose flour (about 2 ¾ cups, spooned and leveled)
  • 50g whole wheat flour (scant ½ cup)
  • 120g pumpkin puree (½ cup, canned 100% pumpkin or homemade)
  • 200ml warm water (¾ cup + 2 tbsp, about 80°F/27°C)
  • 50g brown sugar (¼ cup packed)
  • 9g salt (1 ½ tsp)
  • 2 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground ginger (optional)
  • 225g cream cheese (8 oz, softened)
  • 2 tbsp pure maple syrup
  • 1 tsp ground cinnamon (for spread)
  • ½ tsp vanilla extract (optional)

Instructions

  1. Feed and prepare your starter about 4-6 hours before starting; it should be active, bubbly, and pass the float test.
  2. Mix the dough: In a large bowl, combine all-purpose flour, whole wheat flour, salt, cinnamon, nutmeg, and ginger. In another bowl, whisk pumpkin puree, warm water, brown sugar, and active sourdough starter. Slowly add wet mix to dry ingredients and stir until a shaggy dough forms.
  3. First rise and stretch & fold: Cover dough and every 30 minutes for 2 hours, perform gentle stretch and folds. Let dough rest until doubled in size with bubbles (4-6 hours total).
  4. Shape the dough into a round loaf on a lightly floured surface, creating surface tension by pulling dough towards you.
  5. Proof the shaped dough in a floured banneton or bowl lined with floured towel, seam side up, for 2-3 hours at room temperature or overnight in the refrigerator (up to 12 hours).
  6. Preheat oven to 450°F (230°C) with Dutch oven or heavy pot inside for 45 minutes.
  7. Score the dough with a sharp knife, transfer to hot pot on parchment paper, cover and bake for 20 minutes. Remove lid and bake another 20-30 minutes until crust is deep golden and crisp.
  8. Cool bread completely on a wire rack for 1-2 hours before slicing.
  9. Make the maple cinnamon cream cheese spread by beating cream cheese, maple syrup, cinnamon, and vanilla extract until smooth and fluffy.
  10. Slice the bread thick, spread with maple cinnamon cream cheese, and enjoy.

Notes

Use an active, bubbly sourdough starter for best rise. Perform stretch and folds instead of kneading to build gluten gently. Preheat Dutch oven thoroughly for a crisp crust. Cool bread completely before slicing to avoid gummy crumb. For gluten-free, substitute flours accordingly. For dairy-free, use coconut-based cream cheese alternatives.

Nutrition

Keywords: pumpkin sourdough bread, pumpkin bread, sourdough bread, maple cinnamon cream cheese, fall recipe, autumn bread, cozy bread, homemade bread

Find it online: https://oracooks.com/cozy-pumpkin-sourdough-bread-recipe-with-easy-maple-cinnamon-cream-cheese-spread/