In the morning mix together the sourdough starter, sugar (or honey if using), and water in a small jar until mostly dissolved. Then add the flour and mix until combined. Cover the jar loosely, and let it rest until doubled in size (6-8 hours).

*The dough can be mixed by hand or a stand mixer.

In the evening, (once the levain has doubled in size), combine the levain, milk, pumpkin puree, brown sugar, honey, avocado oil (or melted butter if using), and vanilla extract. Stir to combine. Using cold milk is perfectly fine—it helps slow fermentation, making it ideal for a long overnight rise without the risk of overproofing.

Next, add the flour, salt, pumpkin pie spice, and nutmeg and mix until a shaggy dough forms. Cover the bowl and let it rest for 30 minutes.

After the dough has rested, knead by hand or mixer for 5 to 8 minutes until mostly smooth. Use flour to assist with stickiness, but try not exceed more than 1/4 cup.

Pro tip: The dough will feel sticky and may become stickier as you knead. To avoid overworking it or adding too much flour, let the dough rest for 10–15 minutes. This allows the gluten to relax, making it much easier to finish kneading afterward.

Once the dough has come together, is smoother, and slightly tacky cover it in a buttered bowl and let it rest for 20-30 minutes.

Perform 1 stretch and fold to the dough after it has rested, cover it, and let it rest overnight (8-10 hours) at room temperature (68-73 degrees F).

If you’re letting the dough rise during the day, place it in a warm spot. It’s ready to shape once it has doubled in size, which usually takes about 8 hours, though the exact timing may vary.

By morning (or when the first bulk ferment is complete), the dough should look domed, puffy, and well-risen (at least doubled in size).

Turn the dough out on a lightly floured surface and diving it into 12 even pieces using a scale. Let the dough pieces relax for 10 minutes and mix the cinnamon filling.

To a small bowl mix together the softened butter, cinnamon, flour, and sugar until smooth and set aside.

Roll or gently shape each piece into a rough 4x8-inch oval shape, it doesn’t need to be perfect. Spread a few teaspoons of the cinnamon mixture evenly over the surface, leaving about a ½-inch border around the edges.

Fold each dough piece in half, almost like a taco, and set it aside. Continue until all 12 pieces are filled and shaped.

Grease your loaf pan, then arrange the dough pieces inside. Don’t worry if you have to gently press or squish them together to make everything fit, they’ll rise and bake beautifully.

Cover the pan with greased plastic wrap and allow it to rest in a warm spot for 2-4 hours or just above the rim of the pan.

*Do not allow the pull-apart loaf to rest anywhere above 78 degrees F or the butter will melt out of the dough.

After the pull-apart loaf has completed its second rise, preheat the oven to 375°F. Place the loaf pan on a parchment-lined baking sheet to catch any drips, then bake for 50–60 minutes. Tent the top with foil halfway through to prevent over-browning.

Pro tip: The loaf is fully baked when the internal temperature reaches 190–195°F (88–90°C) on an instant-read thermometer.

Allow the Sourdough Pumpkin Cinnamon Pull-Apart Loaf to rest in the pan for 10-15 minutes before transferring to a cooling rack to cool completely.

While the pull-apart loaf is resting make the maple glaze by sifting the powdered sugar into a mixing bowl. Add the maple syrup and whisk together until combined. Add 1-2 tablespoons of milk at a time to achieve the desired consistency.

Drizzle the glaze over top of the loaf, pull apart, and enjoy!

Store the cooled pull-apart loaf in an airtight container or tightly wrapped in plastic wrap at room temperature for up to 2 days.

For longer storage, keep it in the refrigerator for 4–5 days, just bring slices to room temperature or warm gently before serving.

This loaf also freezes well: wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge and rewarm before enjoying.