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Cozy Pumpkin Chocolate Chip Sourdough Bread Recipe with Easy Maple Cream Cheese Spread

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A cozy, spiced pumpkin sourdough bread studded with chocolate chips, paired with a simple maple cream cheese spread. Perfect for fall mornings and comforting gatherings.

Ingredients

Scale
  • 100g (3.5 oz) active sourdough starter (100% hydration)
  • 350g (12.3 oz) all-purpose flour
  • 120g (4.2 oz) pumpkin puree (canned or fresh-roasted, unsweetened)
  • 50g (1.8 oz) brown sugar
  • 150ml (5 fl oz) warm water
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 100g (3.5 oz) semi-sweet chocolate chips
  • For the maple cream cheese spread:
  • 113g (4 oz) cream cheese, softened
  • 2 tbsp pure maple syrup
  • 1/2 tsp vanilla extract (optional)
  • Pinch of salt

Instructions

  1. Mix the Dough (15 minutes): In a large bowl, combine 100g active sourdough starter with 150ml warm water. Stir until combined. Add 120g pumpkin puree, 50g brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, and 1 tsp salt. Mix well.
  2. Add Flour and Form Dough (5 minutes): Gradually add 350g all-purpose flour, mixing until a shaggy dough forms. Turn dough onto a floured surface and knead about 5 minutes until smooth and elastic. Add flour sparingly if too sticky.
  3. First Rise (Bulk Fermentation) (3-4 hours): Place dough in lightly oiled bowl, cover, and let rise at room temperature until doubled in size.
  4. Fold in Chocolate Chips (5 minutes): Turn dough onto clean surface, sprinkle 100g chocolate chips, and fold gently to distribute.
  5. Shape the Dough (10 minutes): Shape into a round boule, tuck edges under, and place seam-side up in a floured proofing basket or bowl.
  6. Second Rise (Proofing) (1-2 hours): Cover and let proof at room temperature until puffed but not doubled.
  7. Preheat Oven (30 minutes before baking): Preheat Dutch oven or baking vessel with lid to 450°F (230°C).
  8. Score and Bake (40-45 minutes): Remove hot Dutch oven, flip dough seam-side down onto parchment, score top, place in Dutch oven, cover and bake 20 minutes. Remove lid and bake 20-25 minutes more until crust is golden and crackly.
  9. Cool Completely (1 hour): Transfer bread to cooling rack and cool fully before slicing.
  10. Prepare Maple Cream Cheese Spread (5 minutes): Beat 113g softened cream cheese with 2 tbsp maple syrup, 1/2 tsp vanilla extract, and a pinch of salt until smooth and fluffy.

Notes

Use a lively, bubbly sourdough starter for best rise and flavor. If dough is sticky, flour hands lightly rather than adding too much flour. Baking in a Dutch oven traps steam for a crispy crust; if unavailable, use a loaf pan or cast iron skillet with lid. Let bread cool completely before slicing to avoid gummy crumb. The maple cream cheese spread can be made dairy-free by substituting coconut cream cheese.

Nutrition

Keywords: pumpkin bread, sourdough bread, chocolate chip bread, maple cream cheese spread, fall recipe, cozy bread, homemade bread, spiced bread

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