27 Irresistible Fall Sourdough Bread Recipes to Try

Autumn is the perfect season for cozy kitchens, warm drinks, and the comforting aroma of freshly baked bread.

Sourdough, with its natural tang and chewy texture, is an ideal canvas for seasonal flavors.

From sweet fruits and nuts to hearty vegetables and warming spices, fall-inspired sourdough breads bring the flavors of the season to your table.

Whether you’re baking for breakfast, brunch, snacks, or festive gatherings, these 27 fall sourdough bread recipes offer something for every palate.

Each recipe incorporates autumn’s favorite ingredients—apples, cranberries, pumpkin, sweet potatoes, nuts, and warming spices—into moist, flavorful loaves.

Even novice bakers will find these recipes approachable, while experienced sourdough enthusiasts will enjoy experimenting with textures, flavors, and mix-ins.

Get ready to fill your kitchen with the inviting scent of cinnamon, roasted squash, and sweet fruit as we explore these 27 delectable fall sourdough bread recipes.

27 Irresistible Fall Sourdough Bread Recipes to Try

These 27 fall sourdough bread recipes celebrate the flavors, colors, and textures of autumn.

From sweet options like caramel apple and cranberry orange loaves to savory delights like roasted pumpkin and sage or caramelized onion sourdough, each recipe is designed to bring warmth and comfort to your table.

Baking these breads not only results in delicious, seasonal loaves but also creates a cozy, aromatic experience that embodies the essence of fall.

Whether enjoyed with butter, cheese, soups, or on their own, these breads are sure to become seasonal favorites in your home.

Embrace the season, experiment with flavors, and enjoy the timeless tradition of baking sourdough this fall.

Pumpkin Spice Sourdough Bread

This autumn-inspired sourdough bread combines the subtle tang of naturally fermented dough with the warm flavors of pumpkin and fall spices.

Its soft, tender crumb and lightly sweet, aromatic crust make it perfect for breakfast toast or cozy snacking with butter.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1 cup (240ml) pumpkin puree (fresh or canned, unsweetened)
• 1/4 cup (60ml) warm milk
• 2 tablespoons (25g) maple syrup or honey
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon ground cloves
• 3 1/2 cups (420g) all-purpose flour (plus extra for kneading)
• 1/2 cup (60g) pumpkin seeds for topping

Instructions:

1. Activate the starter: In a large mixing bowl, combine the sourdough starter, pumpkin puree, warm milk, and maple syrup. Stir until smooth.
2. Mix dry ingredients: In a separate bowl, whisk together the flour, salt, cinnamon, nutmeg, and cloves.
3. Combine and knead: Gradually add the dry ingredients to the wet mixture, mixing until a rough dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. First rise: Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4–6 hours, or until doubled in size.
5. Shape the dough: Gently deflate the dough and shape it into a round boule. Place it on a parchment-lined baking sheet.
6. Second rise: Cover and let rise for another 1–2 hours until puffy. Preheat the oven to 425°F (220°C).
7. Prepare for baking: Brush the dough with a little water and sprinkle pumpkin seeds on top.
8. Bake: Bake for 30–35 minutes until golden brown and hollow-sounding when tapped on the bottom. Cool on a wire rack.

This pumpkin spice sourdough is soft, aromatic, and perfectly suited for autumn breakfasts.

Its mildly sweet, spiced flavor complements nut butters, cheeses, or just a pat of butter.

Apple Cinnamon Sourdough Loaf

This loaf captures the essence of fall with sweet, tender apple pieces and aromatic cinnamon swirls inside a tangy sourdough structure.

It’s a comforting, lightly sweet bread perfect for brunch or afternoon tea.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) sugar or honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1/2 teaspoon allspice
• 1 medium apple, peeled, cored, and finely diced
• 1 tablespoon melted butter for brushing
• Optional: 1/4 cup chopped walnuts or pecans

Instructions:

1. Prepare the dough: In a large bowl, mix the starter, warm water, and sugar until combined. Stir in the flour, salt, cinnamon, and allspice.
2. Add apples: Fold in the diced apples (and nuts if using) until evenly distributed.
3. Knead and rest: Knead the dough for 8–10 minutes until smooth. Cover and let rise for 4–6 hours until doubled in size.
4. Shape: Gently deflate the dough and shape it into a loaf. Place it in a greased loaf pan or on a parchment-lined baking sheet.
5. Second rise: Cover loosely and let rise for 1–2 hours until slightly puffy. Preheat oven to 400°F (200°C).
6. Bake: Brush the top with melted butter and bake for 30–35 minutes, until golden brown and fully cooked.
7. Cool: Remove from the pan and cool on a wire rack.

This apple cinnamon sourdough loaf is tender, subtly sweet, and spiced just right.

It pairs wonderfully with warm tea or coffee and makes a festive addition to any autumn breakfast table.

Maple Pecan Sourdough Bread

Rich, nutty, and lightly sweet, this sourdough bread celebrates fall flavors with roasted pecans and a hint of maple syrup.

Its chewy texture and golden crust make it ideal for sandwiches or enjoying plain.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) pure maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1/2 teaspoon cinnamon (optional)
• 1 cup (120g) chopped pecans, lightly toasted
• 1 tablespoon butter or milk for brushing

Instructions:

1. Mix the wet ingredients: In a large bowl, combine the starter, water, and maple syrup.
2. Add dry ingredients: Gradually incorporate flour, salt, and cinnamon until a rough dough forms.
3. Knead: Turn the dough onto a floured surface and knead for 8–10 minutes until smooth and elastic.
4. Fold in nuts: Gently fold in the toasted pecans, distributing evenly without overworking the dough.
5. First rise: Place the dough in a lightly greased bowl, cover, and allow to rise for 4–6 hours or until doubled.
6. Shape and second rise: Shape into a round or oval loaf, place on a parchment-lined tray, cover, and let rise 1–2 hours. Preheat the oven to 425°F (220°C).
7. Bake: Brush with butter or milk for a glossy crust. Bake for 30–35 minutes until golden and hollow-sounding. Cool completely on a wire rack.

The maple pecan sourdough offers a sweet and nutty autumn twist, perfect for snacking, toasting, or serving alongside soups and cheeses.

Its tender crumb and fragrant aroma make it a standout seasonal bread.

Cranberry Orange Sourdough Loaf

This loaf bursts with tart cranberries and bright orange zest, balancing perfectly with the tangy sourdough flavor.

Its slightly sweet, aromatic crumb is ideal for autumn breakfasts or holiday gatherings.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (30g) honey or maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• Zest of 1 large orange
• 1 cup (120g) dried cranberries
• Optional: 1/2 teaspoon ground cinnamon

Instructions:

1. Combine wet ingredients: In a large bowl, mix the starter, water, and honey until smooth.
2. Mix dry ingredients: In a separate bowl, combine flour, salt, orange zest, and cinnamon if using.
3. Form the dough: Gradually add the dry ingredients to the wet mixture, kneading until a soft, elastic dough forms.
4. Add cranberries: Gently fold in the dried cranberries.
5. First rise: Cover the bowl and let the dough rise at room temperature for 4–6 hours, until doubled.
6. Shape: Deflate gently, shape into a round or oval loaf, and place on a parchment-lined tray.
7. Second rise: Cover and let rise 1–2 hours. Preheat oven to 400°F (200°C).
8. Bake: Bake for 30–35 minutes until golden brown. Cool completely before slicing.

This cranberry orange sourdough is a festive fall treat, with bright citrus notes complementing the tart cranberries and tangy bread.

It’s perfect for breakfast, brunch, or gifting.

Sweet Potato Sourdough Bread

Incorporating roasted sweet potato into this sourdough adds moisture, natural sweetness, and a gorgeous golden-orange crumb.

This bread is hearty, comforting, and perfect for autumn toasts or sandwiches.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1/2 cup (120g) mashed roasted sweet potato
• 1 teaspoon salt
• 2 tablespoons (30g) maple syrup or honey
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• Optional: 1/2 cup (60g) chopped pecans for texture

Instructions:

1. Prepare the wet mixture: Combine starter, water, sweet potato, and maple syrup in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a sticky dough forms.
3. Knead: Knead the dough 8–10 minutes on a floured surface until smooth and elastic.
4. Optional nuts: Fold in chopped pecans gently.
5. First rise: Place in a greased bowl, cover, and let rise 4–6 hours until doubled.
6. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
7. Bake: Bake 30–35 minutes until golden and hollow-sounding. Cool on a wire rack.

Sweet potato sourdough offers a tender, subtly sweet autumn loaf.

Its natural sweetness pairs beautifully with butter, cream cheese, or nut spreads, making it perfect for cozy fall mornings.

Spiced Chai Sourdough Bread

Infused with the warming flavors of chai spices—cinnamon, cardamom, cloves, and ginger—this sourdough bread is aromatic and comforting.

Its slightly sweet, soft crumb makes it a seasonal favorite for tea or breakfast.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm milk
• 2 tablespoons (30g) honey
• 3 1/2 cups (420g) bread flour
• 1 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• Optional: 1/4 cup (30g) chopped walnuts

Instructions:

1. Mix wet ingredients: In a large bowl, combine sourdough starter, warm milk, and honey.
2. Add dry ingredients: Stir in flour, salt, and all spices until a rough dough forms.
3. Knead: Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
4. Optional nuts: Fold in walnuts if desired.
5. First rise: Cover and let rise for 4–6 hours until doubled.
6. Shape and second rise: Shape into a loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
7. Bake: Bake for 30–35 minutes until golden brown and hollow-sounding. Cool completely before slicing.

This spiced chai sourdough brings the comforting flavors of fall into every bite.

Enjoy it toasted with butter or paired with a warm cup of tea for a truly cozy autumn treat.

Maple Apple Pecan Sourdough

This bread blends the sweet flavors of caramelized apples with toasted pecans and a hint of maple syrup.

The tang of sourdough balances the sweetness, making it a cozy autumn loaf.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (30g) maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1 medium apple, peeled, cored, and finely diced
• 1/2 cup (60g) chopped toasted pecans

Instructions:

1. Combine wet ingredients: In a large bowl, mix the starter, water, and maple syrup.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a soft dough forms.
3. Incorporate apples and pecans: Gently fold in diced apple and toasted pecans.
4. First rise: Cover and let the dough rise at room temperature for 4–6 hours, until doubled.
5. Shape and second rise: Shape into a round or oval loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake for 30–35 minutes until golden brown. Cool on a wire rack.

The maple apple pecan sourdough is soft, subtly sweet, and nutty.

Perfect for fall breakfasts or as a side to soups and cheeses.

Pear Ginger Sourdough Bread

This loaf combines juicy pears with a gentle ginger spice, offering a moist, flavorful crumb with a hint of autumn warmth.

The natural sourdough tang complements the sweetness beautifully.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon ground ginger
• 1 medium pear, peeled, cored, and finely diced
• Optional: 1/4 cup chopped walnuts

Instructions:

1. Mix wet ingredients: In a large bowl, combine starter, water, and honey.
2. Add dry ingredients: Stir in flour, salt, and ground ginger until a soft dough forms.
3. Fold in pears and nuts: Gently incorporate diced pear and walnuts if using.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape the dough into a loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden and hollow-sounding. Cool completely on a wire rack.

The pear ginger sourdough offers a moist, subtly spiced loaf perfect for autumn mornings.

Its gentle sweetness and aromatic spices make it an ideal seasonal treat.

Caramelized Onion and Sage Sourdough

This savory fall sourdough combines sweet caramelized onions with earthy sage, creating a flavorful bread that pairs wonderfully with soups, cheeses, and roasted vegetables.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 2 large onions, thinly sliced
• 2 teaspoons fresh chopped sage (or 1 teaspoon dried)
• 1 tablespoon olive oil

Instructions:

1. Caramelize onions: Heat olive oil in a skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown and sweet (20–25 minutes). Let cool.
2. Mix dough: In a large bowl, combine starter, water, and salt. Gradually mix in flour until a rough dough forms.
3. Incorporate onions and sage: Fold in caramelized onions and sage evenly.
4. First rise: Cover and let dough rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a boule or oval loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden and hollow-sounding. Cool completely before slicing.

Caramelized onion and sage sourdough is savory, aromatic, and perfect as a side for soups or roasted dishes.

Its rich flavors make it a standout autumn bread.

Fig and Honey Sourdough Loaf

This loaf combines the natural sweetness of figs with a drizzle of honey, giving a tender crumb and aromatic flavor.

The tangy sourdough base balances the sweetness, making it a perfect fall bread for breakfasts or cheese boards.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (30g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 cup (150g) dried figs, chopped
• Optional: 1/4 teaspoon cinnamon

Instructions:

1. Mix wet ingredients: In a large bowl, combine starter, water, and honey.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a soft dough forms.
3. Fold in figs: Gently fold in chopped figs.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden and hollow-sounding. Cool on a wire rack.

Fig and honey sourdough is lightly sweet and fragrant, ideal for pairing with butter, cream cheese, or cheeses.

Its tender crumb makes it a delightful autumn treat.

Cranberry Walnut Sourdough

This loaf features tart cranberries and crunchy walnuts folded into a tangy sourdough base.

The combination makes a festive, flavorful bread perfect for fall breakfasts or holiday gatherings.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey or maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 cup (120g) dried cranberries
• 1/2 cup (60g) chopped walnuts

Instructions:

1. Combine wet ingredients: Mix starter, water, and honey in a large bowl.
2. Add dry ingredients: Stir in flour and salt until a soft dough forms.
3. Fold in mix-ins: Gently incorporate cranberries and walnuts.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely before slicing.

Cranberry walnut sourdough is tart, nutty, and aromatic, perfect for fall and winter. Its festive flavors make it excellent for breakfasts, snacks, or gifts.

Roasted Pumpkin and Sage Sourdough

This savory-sweet bread combines roasted pumpkin with aromatic sage, resulting in a moist, flavorful loaf.

Its hearty texture and fall-inspired flavors are perfect for pairing with soups, cheeses, or as a seasonal centerpiece.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1 cup (240g) roasted pumpkin, mashed
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 2 teaspoons fresh chopped sage (or 1 teaspoon dried)
• 1 tablespoon olive oil

Instructions:

1. Prepare wet ingredients: Mix starter, water, and mashed pumpkin in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and sage until a soft dough forms.
3. Knead: Knead 8–10 minutes until smooth and elastic.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a boule or loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Brush with olive oil and bake 30–35 minutes until golden and hollow-sounding. Cool on a wire rack.

Roasted pumpkin and sage sourdough is moist, flavorful, and aromatic, offering a perfect balance of savory and sweet.

It’s an ideal bread for autumn meals or seasonal entertaining.

Brown Sugar Pecan Sourdough

This sweet, nutty loaf features caramelized brown sugar and crunchy pecans folded into a tender sourdough base.

Its warm, buttery aroma makes it ideal for autumn breakfasts or snacks.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm milk
• 2 tablespoons (25g) brown sugar
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1/2 teaspoon cinnamon
• 1/2 cup (60g) chopped toasted pecans

Instructions:

1. Mix wet ingredients: Combine starter, warm milk, and brown sugar in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a rough dough forms.
3. Fold in pecans: Gently incorporate toasted pecans.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely before slicing.

Brown sugar pecan sourdough is sweet, nutty, and aromatic, perfect for cozy fall mornings or as a special treat with butter or cream cheese.

Carrot and Walnut Sourdough

This autumn-inspired loaf incorporates grated carrots and crunchy walnuts into a tangy sourdough base.

Its natural sweetness and moist crumb make it a delightful seasonal bread.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1 cup (120g) grated carrot
• 1/2 cup (60g) chopped walnuts

Instructions:

1. Mix wet ingredients: Combine starter, water, and honey in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a soft dough forms.
3. Fold in carrots and walnuts: Incorporate grated carrot and chopped walnuts evenly.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown. Cool on a wire rack.

Carrot and walnut sourdough is tender, lightly sweet, and spiced, making it a perfect fall breakfast or snack.

Its moist texture and nutty flavor are very satisfying.

Butternut Squash Sourdough

This loaf uses roasted butternut squash for a soft, slightly sweet crumb with a beautiful golden color.

Combined with a touch of sage or cinnamon, it’s a cozy autumn bread perfect for toasts or savory pairings.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1 cup (240g) roasted and mashed butternut squash
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon sage (optional) or 1/2 teaspoon cinnamon
• 1 tablespoon olive oil

Instructions:

1. Prepare wet ingredients: Mix starter, water, and mashed squash in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and sage or cinnamon until a soft dough forms.
3. Knead: Knead 8–10 minutes until smooth and elastic.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a boule or loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Brush with olive oil and bake 30–35 minutes until golden and hollow-sounding. Cool on a wire rack.

Butternut squash sourdough is soft, moist, and slightly sweet, offering a rich autumn flavor.

It pairs beautifully with soups, cheeses, or roasted vegetables.

Spiced Pear and Almond Sourdough

This loaf combines tender, juicy pear pieces with crunchy almonds and warm spices, offering a subtly sweet, fragrant sourdough perfect for autumn mornings or afternoon tea.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground cardamom
• 1 medium pear, peeled, cored, and diced
• 1/2 cup (60g) chopped almonds

Instructions:

1. Mix wet ingredients: In a large bowl, combine starter, water, and honey.
2. Add dry ingredients: Stir in flour, salt, cinnamon, and cardamom until a soft dough forms.
3. Fold in pear and almonds: Gently incorporate diced pear and chopped almonds.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Spiced pear and almond sourdough is aromatic, slightly sweet, and nutty, making it a perfect autumn loaf for breakfast, snacks, or gifting.

Sweet Potato and Cinnamon Sourdough

This loaf highlights roasted sweet potato with a hint of cinnamon, producing a moist, tender crumb with subtle sweetness.

It’s perfect for cozy fall breakfasts or brunch spreads.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1/2 cup (120g) roasted and mashed sweet potato
• 2 tablespoons (25g) maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon

Instructions:

1. Mix wet ingredients: Combine starter, water, sweet potato, and maple syrup in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a sticky dough forms.
3. Knead: Knead on a floured surface for 8–10 minutes until smooth and elastic.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool on a wire rack.

Sweet potato and cinnamon sourdough is tender, flavorful, and slightly sweet—a perfect autumn loaf to enjoy toasted with butter or cream cheese.

Harvest Cranberry and Orange Sourdough

This festive loaf combines tart cranberries with bright orange zest, producing a tangy, sweet, and aromatic sourdough ideal for autumn or holiday tables.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• Zest of 1 large orange
• 1 cup (120g) dried cranberries
• Optional: 1/4 teaspoon cinnamon

Instructions:

1. Mix wet ingredients: In a large bowl, combine starter, water, and honey.
2. Add dry ingredients: Stir in flour, salt, orange zest, and cinnamon if using until a soft dough forms.
3. Fold in cranberries: Gently incorporate cranberries evenly.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Harvest cranberry and orange sourdough is festive, aromatic, and slightly sweet, making it a standout bread for autumn breakfasts, brunches, or holiday celebrations.

Spiced Apple and Raisin Sourdough

This loaf blends tart apples, sweet raisins, and warm autumn spices with tangy sourdough for a tender, flavorful bread.

It’s perfect for breakfast or tea-time snacking.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1 medium apple, peeled, cored, and diced
• 1/2 cup (75g) raisins

Instructions:

1. Combine wet ingredients: Mix starter, water, and honey in a large bowl.
2. Add dry ingredients: Stir in flour, salt, cinnamon, and nutmeg until a soft dough forms.
3. Fold in apple and raisins: Gently incorporate the diced apple and raisins.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Spiced apple and raisin sourdough is tender, sweet, and aromatic—a comforting autumn loaf perfect for breakfast or a cozy snack.

Pumpkin Cranberry Sourdough

This vibrant autumn bread combines pumpkin puree with tart cranberries, producing a moist, flavorful loaf.

The natural sweetness and mild tang from sourdough make it ideal for seasonal breakfasts.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1/2 cup (120g) pumpkin puree
• 2 tablespoons (25g) maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1 cup (120g) dried cranberries

Instructions:

1. Mix wet ingredients: Combine starter, water, pumpkin puree, and maple syrup in a large bowl.
2. Add dry ingredients: Stir in flour, salt, cinnamon, and nutmeg until a soft dough forms.
3. Fold in cranberries: Gently incorporate cranberries evenly.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool on a wire rack.

Pumpkin cranberry sourdough is moist, slightly sweet, and perfectly spiced for fall.

It’s delicious toasted with butter or as a side for soups.

Caramel Apple Sourdough

This loaf combines caramelized apples with sourdough, resulting in a soft, flavorful bread with sweet autumn flavors.

Perfect for breakfast or dessert.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 2 medium apples, peeled, cored, and diced
• 2 tablespoons brown sugar

Instructions:

1. Caramelize apples: In a small skillet, cook diced apples with brown sugar over medium heat until soft and lightly caramelized. Let cool.
2. Mix wet ingredients: Combine starter, water, and honey in a large bowl.
3. Add dry ingredients: Stir in flour, salt, and cinnamon until a soft dough forms.
4. Fold in apples: Gently fold the caramelized apples into the dough.
5. First rise: Cover and let rise 4–6 hours until doubled.
6. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
7. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Caramel apple sourdough is sweet, tender, and comforting—a perfect fall bread for breakfast, brunch, or dessert.

At this point, you now have 21 unique fall sourdough bread recipes, ranging from sweet fruit-filled loaves to savory herb breads.

Maple Pecan Raisin Sourdough

This autumnal loaf combines the sweetness of maple syrup, tart raisins, and crunchy pecans with a tangy sourdough base.

It’s perfect for breakfast, snacking, or holiday brunches.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (30ml) maple syrup
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1/2 teaspoon cinnamon
• 1/2 cup (60g) chopped pecans
• 1/2 cup (75g) raisins

Instructions:

1. Mix wet ingredients: Combine starter, water, and maple syrup in a large bowl.
2. Add dry ingredients: Stir in flour, salt, and cinnamon until a soft dough forms.
3. Fold in pecans and raisins: Gently incorporate pecans and raisins evenly.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Maple pecan raisin sourdough is nutty, slightly sweet, and perfectly spiced for fall.

Roasted Butternut Squash and Sage Sourdough

This loaf combines roasted butternut squash with aromatic sage, producing a moist, savory-sweet bread ideal for autumn dinners or sandwiches.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1 cup (240g) roasted and mashed butternut squash
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 tablespoon fresh chopped sage or 1 teaspoon dried sage
• 1 tablespoon olive oil

Instructions:

1. Mix wet ingredients: In a large bowl, combine starter, water, and mashed squash.
2. Add dry ingredients: Stir in flour, salt, and sage until a soft dough forms.
3. Knead: Knead 8–10 minutes until smooth and elastic.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a boule or loaf, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Brush with olive oil and bake 30–35 minutes until golden brown and hollow-sounding. Cool on a wire rack.

Roasted butternut squash and sage sourdough is moist, flavorful, and aromatic—a perfect accompaniment to soups, cheeses, or roasted autumn vegetables.

Spiced Cranberry and Orange Sourdough

This loaf combines tart cranberries, bright orange zest, and warm spices for a festive and flavorful autumn sourdough bread.

It’s perfect for breakfast, brunch, or holiday gifting.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• Zest of 1 large orange
• 1 cup (120g) dried cranberries
• 1/2 teaspoon cinnamon

Instructions:

1. Mix wet ingredients: Combine starter, water, and honey in a large bowl.
2. Add dry ingredients: Stir in flour, salt, orange zest, and cinnamon until a soft dough forms.
3. Fold in cranberries: Gently incorporate cranberries evenly.
4. First rise: Cover and let rise 4–6 hours until doubled.
5. Shape and second rise: Shape into a loaf or boule, place on parchment, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake: Bake 30–35 minutes until golden brown and hollow-sounding. Cool completely on a wire rack.

Spiced cranberry and orange sourdough is tart, sweet, and aromatic—perfect for autumn breakfasts, brunches, or seasonal celebrations.

Pear Walnut Cinnamon Sourdough

This loaf features tender pears, crunchy walnuts, and warm cinnamon, perfectly balanced with the tang of sourdough.

It’s a moist, aromatic bread ideal for autumn breakfasts or tea.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1 medium pear, peeled, cored, and diced
• 1/2 cup (60g) chopped walnuts

Instructions:

1. Combine starter, water, and honey in a large bowl.
2. Stir in flour, salt, and cinnamon until a soft dough forms.
3. Fold in diced pear and walnuts gently.
4. Cover and let dough rise 4–6 hours until doubled.
5. Shape into a loaf or boule, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake 30–35 minutes until golden and hollow-sounding. Cool completely.

Pear walnut cinnamon sourdough is aromatic, tender, and slightly sweet—a perfect seasonal loaf for cozy mornings.

Roasted Pumpkin Seed Sourdough

This autumn bread is subtly sweet and nutty, featuring roasted pumpkin seeds folded into a tender sourdough base.

Its crunchy topping and golden crust make it visually appealing as well.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1/2 cup (60g) roasted pumpkin seeds, plus extra for topping
• 2 tablespoons (25g) maple syrup (optional)

Instructions:

1. Combine starter, water, and maple syrup (if using) in a bowl.
2. Stir in flour and salt until a soft dough forms.
3. Fold in roasted pumpkin seeds evenly.
4. Cover and let rise 4–6 hours until doubled.
5. Shape into a loaf, sprinkle extra seeds on top, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake 30–35 minutes until golden and hollow-sounding. Cool on a wire rack.

Roasted pumpkin seed sourdough is visually striking, nutty, and hearty—a perfect fall loaf to pair with soups or cheeses.

Apple Cinnamon Streusel Sourdough

This loaf incorporates soft apple pieces and warm cinnamon into the dough, topped with a crunchy streusel for a fall-inspired treat reminiscent of apple pie.

Ingredients:

• 1 cup (240g) active sourdough starter
• 1/2 cup (120ml) warm water
• 2 tablespoons (25g) honey
• 1 teaspoon salt
• 3 1/2 cups (420g) bread flour
• 1 teaspoon cinnamon
• 1 medium apple, peeled, cored, and diced
• Streusel topping: 2 tablespoons butter, 2 tablespoons brown sugar, 1 tablespoon flour

Instructions:

1. Combine starter, water, and honey in a large bowl.
2. Stir in flour, salt, and cinnamon until a soft dough forms.
3. Fold in diced apple gently.
4. Cover and let rise 4–6 hours until doubled.
5. Shape into a loaf, place on parchment, sprinkle streusel on top, cover, and let rise 1–2 hours. Preheat oven to 425°F (220°C).
6. Bake 30–35 minutes until golden and hollow-sounding. Cool completely.

Apple cinnamon streusel sourdough is tender, aromatic, and lightly sweet, perfect for autumn breakfasts, brunches, or as a dessert-like treat.