Brunch – Family Feast

You know those slow, sunlit brunch mornings when the kitchen smells of warm bread and bright fruit? That's the vibe here. These 15 Delicious Fruit Sourdough Bread Variations for Brunch give you an array of loaf ideas to bake, slice, and share — from citrus-bright loaves to warm spiced fruit rounds. Each recipe focuses on a reliable sourdough base with different fruit and flavor pairings, so you can pick one that matches your mood or the season. Whether you want a tender, slightly sweet breakfast loaf or a rustic loaf filled with chewy dried fruit, you'll find a fruit sourdough option that fits your brunch table. You’ll get clear ingredient lists, step-by-step instructions, baking times, and serving ideas. Save this for your weekend baking, pin the photos for inspiration, and try a new fruit sourdough bread variation each week. 1. Fruit Sourdough Bread Variations: Classic Cinnamon Raisin Loaf This classic cinnamon raisin loaf is cozy and familiar. The tangy sourdough balances warm cinnamon and sweet raisins. It’s soft inside with a slightly crisp crust and swirls of spice. Perfect for a lazy brunch, toast, or French toast the next day. Anyone who loves cinnamon and chewy fruit will smile at the first bite. Ingredients 450 g bread flour (about 3 3/4 cups) 320 g water, lukewarm (1 1/3 cups) 150 g active sourdough starter (100% hydration) 10 g fine sea salt (1 3/4 tsp) 40 g brown sugar (3 tbsp) 10 g ground cinnamon (2 tsp) 200 g raisins, soaked in warm water for 15 minutes and drained (1 1/4 cups) 30 g unsalted butter, room temperature (2 tbsp) 1 tsp vanilla extract Instructions Mix starter, 320 g water, and 450 g flour in a bowl until no dry flour remains. Cover and rest 30 minutes (autolyse). Add 10 g salt, 40 g brown sugar, 10 g cinnamon, 30 g butter, and 1 tsp vanilla. Mix until incorporated. Fold in drained 200 g raisins by gentle stretch-and-fold during the first two bulk fermentation hours. Bulk ferment at room temperature 4–5 hours, performing 3 sets of stretch-and-fold every 30 minutes during the first 2 hours. Dough should rise ~30–50% and feel airy. Turn onto a floured surface, pre-shape, rest 20 minutes, then shape into a tight boule or oval. Place in a floured banneton or linen-lined bowl. Proof in the fridge overnight (8–12 hours) or at room temp 2–3 hours until puffy. Preheat oven with Dutch oven to 475°F (245°C) for 45 minutes. Score the loaf. Bake covered 20 minutes at 450°F (230°C), then uncover and bake 15–20 minutes until deep golden and internal temp >200°F (93°C). Toothpick test: insert into center — it should come out mostly clean. Cool at least 1 hour before slicing. How to Serve It Serve thick slices toasted with butter or cream cheese. Sprinkle a little cinnamon sugar for an extra touch. Pairs well with coffee, chai tea, or apple cider. Store wrapped at room temp 2 days, refrigerate up to 5 days, or freeze slices for up to 3 months. Make ahead: shape and refrigerate to bake fresh in the morning. 2. Cranberry Orange Sourdough Loaf Tangy cranberries and bright orange zest make this loaf pop. The sourdough tang plays beautifully with citrus brightness. Moist crumb with pockets of tart fruit and a glossy orange aroma. It’s festive and perfect for holiday brunch or a sunny winter morning. You'll love the color contrast and lively flavors. Ingredients 450 g bread flour (3 3/4 cups) 320 g water, room temperature 150 g active sourdough starter (100% hydration) 10 g fine sea salt 30 g sugar Zest of 2 large oranges (about 2 tbsp) 200 g fresh or frozen cranberries (if frozen, thaw and drain) 30 g orange juice (fresh) 20 g unsalted butter, melted, room temperature 1 tsp vanilla extract Instructions Combine starter, 320 g water, and flour. Mix until just combined. Rest 30 minutes. Add 10 g salt, 30 g sugar, orange zest, 30 g orange juice, 20 g butter, and vanilla. Mix well. Gently fold in 200 g cranberries until evenly distributed. Bulk ferment at room temp 4–5 hours, performing 3 stretch-and-fold every 30 minutes in the first 2 hours. Pre-shape, bench rest 20 minutes, then shape tight and place in banneton. Proof cold overnight 8–12 hours or at room temp 2–3 hours until puffy. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Score and bake covered 20 minutes, then uncover and bake 15–20 minutes until golden and internal temp >200°F (93°C). Check doneness: crust should sound hollow when tapped. Cool 1–2 hours before slicing. How to Serve It Brush with a light orange glaze for shine and extra citrus. Garnish plate with extra orange zest and fresh cranberries. Serve with whipped ricotta or goat cheese and honey. Store wrapped at room temp 2–3 days, refrigerate up to 5 days. Freeze slices for quick toasts later. 3. Fig & Walnut Sourdough Loaf This fig and walnut loaf is rich and pleasantly chewy. Sweet figs and toasty walnuts add texture and earthiness. The loaf feels rustic and slightly sweet, great with cheese. Ideal for a grown-up brunch or a cheese board showstopper. You’ll notice caramelized fig notes in every bite. Ingredients 450 g bread flour 320 g water, lukewarm 150 g active sourdough starter (100% hydration) 10 g sea salt 20 g honey 200 g dried figs, chopped 120 g walnuts, toasted and chopped 30 g warm water (to soak figs, if needed) 1 tbsp olive oil (for coating hands) Instructions If figs are dry, soak 200 g chopped figs in 30 g warm water for 15 minutes, then drain. Mix starter, 320 g water, and flour. Rest 30 minutes. Add 10 g salt and 20 g honey. Mix until smooth. Fold in figs and 120 g walnuts during the first two sets of stretch-and-fold. Bulk ferment 4–5 hours at room temp, doing 3 folds in the first 2 hours. Pre-shape, rest 20 minutes, shape into boule, place in banneton dusted with rice flour. Proof overnight in fridge 8–12 hours or room temp 2–3 hours. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Score, bake covered 20 minutes, uncover and bake 15–20 minutes until deep brown and internal temp >200°F (93°C). Tap test for hollow sound. Cool 1–2 hours before slicing. How to Serve It Slice and serve with soft cheeses like Brie or a smear of mascarpone. Drizzle honey or fig jam for extra sweetness. Pair with a bold coffee or a light red wine for brunch. Store tightly wrapped up to 3 days, or freeze slices for longer. Great for holiday brunch platters or picnic baskets. 4. Apricot Almond Sourdough Loaf Juicy dried apricots bring a sunny sweetness to this loaf. Toasted slivered almonds add a delicate crunch. The crumb is slightly enriched and tender for easy slicing. It’s an elegant brunch loaf that pairs well with tea. You’ll smell hints of almond when you cut into it. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter (100% hydration) 10 g fine sea salt 30 g sugar 150 g dried apricots, chopped 60 g slivered almonds, toasted 20 g orange zest (optional) 20 g unsalted butter, room temperature Instructions Soak 150 g chopped apricots in warm water for 15 minutes if dry, then drain. Mix starter, water, and flour. Rest 30 minutes (autolyse). Add salt, 30 g sugar, 20 g butter, and orange zest if using. Mix well. Fold in apricots and toasted 60 g almonds over the first hour of bulk fermentation. Bulk ferment 4–5 hours, performing 3 stretch-and-folds in first 2 hours. Pre-shape, bench rest 20 minutes, shape and place in banneton. Cold-proof overnight 8–12 hours or room temp 2–3 hours. Preheat oven to 475°F (245°C) with Dutch oven for 45 minutes. Score and bake covered 20 minutes, uncovered 15–20 minutes to golden brown, internal temp >200°F (93°C). Cool at least 1 hour to set crumb before slicing. How to Serve It Top slices with soft ricotta and a few toasted almonds. Serve with chamomile tea or a delicate sparkling wine. Store wrapped at room temp 2–3 days, refrigerate up to 5 days. Freeze baked slices for up to 3 months for quick brunch toasts. Perfect for spring brunch or bridal shower spreads. 5. Fruit Sourdough Bread Variations: Blueberry Lemon Loaf This blueberry lemon loaf is bright and slightly tangy. Juicy berries burst into sweet pockets inside the sourdough crumb. Lemon zest lifts the flavor and keeps it fresh for brunch. It’s light, colorful, and perfect for late spring mornings. You’ll get a floral citrus aroma as you slice. Ingredients 450 g bread flour 320 g water, cold 150 g active sourdough starter (100% hydration) 10 g fine sea salt 30 g sugar 200 g fresh or frozen blueberries (if frozen, do not thaw) Zest of 2 lemons (about 2 tbsp) 1 tbsp lemon juice 1 tbsp cornstarch (toss with frozen blueberries) 20 g unsalted butter, melted Instructions Toss frozen blueberries with 1 tbsp cornstarch if using frozen. This prevents bleeding. Mix starter, 320 g water, and flour. Rest 30 minutes. Add 10 g salt, 30 g sugar, lemon zest, lemon juice, and 20 g butter. Mix. Gently fold in 200 g blueberries during the first two folds. Bulk ferment at room temp 4–5 hours, with 3 stretch-and-folds in the first 2 hours. Pre-shape, rest 20 minutes, shape, and place in a banneton dusted with flour. Proof in fridge overnight 8–12 hours or room temp 2–3 hours. Preheat oven with Dutch oven to 475°F (245°C) for 45 minutes. Score and bake covered 20 minutes, uncover and bake 15–20 minutes until crust is golden and internal temp >200°F (93°C). Allow to cool 1–2 hours before slicing to avoid soggy crumb. How to Serve It Spread lemon curd on a warm slice for extra brightness. Garnish with fresh blueberries and lemon zest. Pairs with Earl Grey tea or a lemony cocktail. Store wrapped at room temp 2 days, refrigerate up to 5 days. Freeze slices individually for quick breakfasts. 6. Apple Cinnamon Sourdough Breakfast Loaf Thin apple slices caramelize on the crust of this loaf. Warm cinnamon and tender apple chunks make it taste like fall. The texture is soft with slightly chewy edges and sweet pockets. This loaf is perfect for a cozy weekend brunch or holiday morning. You’ll notice a warm, baked-apple aroma when it comes out. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g sea salt 40 g brown sugar 2 medium apples, peeled and diced (~250 g) 1 apple thinly sliced for top garnish 10 g ground cinnamon 20 g unsalted butter, melted 1 tbsp lemon juice (to prevent browning of apple) Instructions Toss diced apples with 1 tbsp lemon juice and set aside. Mix starter, water, and flour. Rest 30 minutes. Add salt, 40 g brown sugar, 10 g cinnamon, and 20 g butter. Mix thoroughly. Fold in diced apples during the first two folds of bulk fermentation. Bulk ferment 4–5 hours, with 3 stretch-and-folds in first 2 hours. Pre-shape, rest 20 minutes, then shape. Arrange thin apple slices on top and sprinkle a little sugar. Proof 8–12 hours in fridge or 2–3 hours at room temp. Preheat oven with Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncovered 15–20 minutes until apples caramelize and internal temp >200°F (93°C). Cool 1 hour before slicing; glaze with a little warmed maple syrup if desired. How to Serve It Warm slices slightly and serve with maple butter. Garnish with toasted pecans or a dusting of cinnamon. Pairs with spiced cider or latte for brunch. Store wrapped 2 days, refrigerate up to 5 days, freeze slices for later. Great for autumn brunch menus or holiday mornings. 7. Pear & Cardamom Sourdough Loaf Delicate pear slices and warm cardamom make this loaf refined. Cardamom adds aromatic spice that complements pears’ honeyed sweetness. The crumb is tender and slightly moist for elegant brunch plates. It’s a subtler fruit sourdough that feels special without being heavy. You’ll taste floral spice and see soft pear ribbons in each slice. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g fine sea salt 30 g sugar 2 ripe pears, diced (~250 g) 1 pear thinly sliced for topping 5 g ground cardamom (1 tsp) 20 g unsalted butter, room temperature 1 tsp lemon juice Instructions Toss diced pears with 1 tsp lemon juice and drain excess liquid. Mix starter, water, and flour. Rest 30 minutes. Add salt, sugar, cardamom, and butter. Mix until combined. Fold in diced pears gently during the first two folds. Bulk ferment 4–5 hours, doing 3 stretch-and-folds over the first 2 hours. Pre-shape, rest 20 minutes, shape, and top with thin pear slices. Proof overnight in fridge 8–12 hours or room temp 2–3 hours. Preheat Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover and bake 15–20 minutes until golden and internal temp >200°F (93°C). Cool at least 1 hour before slicing; dust with powdered sugar if desired. How to Serve It Serve with crème fraîche or ricotta and a drizzle of honey. Garnish with a few cracked cardamom pods or thin pear slices. Pairs well with green tea or a light white wine. Store wrapped 2–3 days; refrigerate to keep pears fresh longer. This loaf is great for elegant brunches and tea parties. 8. Cherry Almond Sourdough Loaf Tart cherries give a lively pop against nutty almonds. The crumb stays tender with juicy pockets of fruit. Sliced almonds add visual texture and a gentle crunch. It’s an eye-catching loaf for summer brunches or picnics. You’ll smell sweet cherry and toasted almond as it bakes. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter (100% hydration) 10 g fine sea salt 30 g sugar 200 g fresh or pitted cherries, halved 60 g sliced almonds (plus extra for topping) 1 tbsp cornstarch (optional, for frozen cherries) 20 g unsalted butter, room temp Instructions If using frozen cherries, toss 200 g with 1 tbsp cornstarch. If fresh, halve and pit. Mix starter, water, and flour. Rest 30 minutes. Add salt, 30 g sugar, and 20 g butter. Mix until smooth. Gently fold in cherries and 60 g sliced almonds in the initial folds. Bulk ferment 4–5 hours, with 3 stretch-and-folds in the first 2 hours. Pre-shape, rest 20 minutes, shape, and sprinkle extra almonds on top. Proof 8–12 hours in fridge or 2–3 hours at room temp until puffy. Preheat oven to 475°F (245°C) with Dutch oven for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until golden and internal temp >200°F (93°C). Cool 1 hour before slicing to set crumb. How to Serve It Serve with mascarpone or almond butter and whole cherries. Garnish with toasted sliced almonds or a light dusting of powdered sugar. Pairs with iced coffee or a sparkling rosé for summer brunch. Store wrapped 2 days, refrigerate up to 5 days. Freeze slices to keep cherries fresh for later toasts. 9. Plum & Rosemary Rustic Sourdough Sweet plums and piney rosemary create a savory-sweet loaf. The rosemary brightens the fruit and adds a meadow-like aroma. Crust is caramelized around the plum edges, giving color and texture. This loaf is rustic and perfect for a savory brunch board. You’ll notice fragrant herb notes when slicing warm bread. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g sea salt 20 g honey 250 g ripe plums, pitted and sliced 1–2 tsp fresh rosemary, finely chopped 20 g unsalted butter, melted 1 tbsp lemon juice Instructions Toss sliced plums with 1 tbsp lemon juice to prevent browning. Mix starter, water, and flour. Rest 30 minutes. Add salt and 20 g honey and 20 g butter. Mix until combined. Fold in plums and rosemary gently during early folds to avoid crushing fruit. Bulk ferment 4–5 hours, doing 3 stretch-and-folds in first 2 hours. Pre-shape, rest 20 minutes, then shape carefully to keep fruit distributed. Proof overnight in fridge 8–12 hours or room temp 2–3 hours. Preheat Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover and bake 15–20 minutes until deep golden and internal temp >200°F (93°C). Cool 1–2 hours before slicing to let juices settle. How to Serve It Serve alongside soft goat cheese and a drizzle of honey. Garnish with extra fresh rosemary sprigs for scent. Pairs with black tea or a medium-bodied white wine. Store wrapped 2 days, refrigerate up to 4 days. Great for late-summer brunch or a savory dessert board. 10. Fruit Sourdough Bread Variations: Mixed Berry Artisan Loaf A colorful mixed berry loaf brightens any brunch spread. Strawberries, blueberries, and raspberries add both sweet and tart notes. The crumb is studded with juicy pockets and a tender, slightly sticky texture. It looks gorgeous sliced and is a crowd-pleaser for gatherings. You’ll taste summer in every slice. Ingredients 450 g bread flour 320 g water, cold 150 g active sourdough starter 10 g fine sea salt 30 g sugar 250 g mixed berries (strawberries chopped, blueberries, raspberries) 1 tbsp cornstarch (for frozen berries) 20 g unsalted butter, room temp 1 tsp vanilla extract Instructions If using frozen berries, toss 250 g with 1 tbsp cornstarch. Chop larger strawberries. Mix starter, water, and flour. Rest 30 minutes. Add salt, sugar, butter, and vanilla. Mix until smooth. Fold in mixed berries gently during the first two folds. Bulk ferment 4–5 hours, with 3 stretch-and-folds in first 2 hours. Pre-shape, rest 20 minutes, shape, and place in banneton. Cold-proof 8–12 hours or room temp 2–3 hours until puffy. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until golden and internal temp >200°F (93°C). Cool 1–2 hours to allow berry juices to set before slicing. How to Serve It Serve with a smear of cream cheese or Greek yogurt. Garnish with fresh berries and a sprig of mint. Pairs well with iced coffee or a fruity mimosa. Store wrapped in fridge up to 4 days to keep berries fresh. Freeze slices for quick berry toasts anytime. 11. Date & Orange Sourdough Loaf Caramel-like dates and bright orange create a pleasing contrast. This loaf is sweet but balanced by sourdough tang. Dates add chew and deep flavor, orange zest keeps it lively. It’s great for weekend brunch or tea service. You’ll notice warm, fruity perfume as you slice. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g fine sea salt 40 g brown sugar 200 g chopped Medjool dates Zest of 1 large orange (about 1 tbsp) 20 g orange juice 20 g unsalted butter, room temperature 1 tsp vanilla extract Instructions Chop 200 g dates and soak briefly in orange juice if very dry. Mix starter, water, and flour and rest 30 minutes. Add salt, 40 g brown sugar, orange zest, butter, and vanilla. Mix. Fold in dates during the first two stretch-and-folds. Bulk ferment 4–5 hours, performing 3 folds in the first 2 hours. Pre-shape, rest 20 minutes, shape, and put in banneton. Proof 8–12 hours in fridge or 2–3 hours at room temp. Preheat Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until rich brown and internal temp >200°F (93°C). Cool 1–2 hours before slicing to allow sticky date pockets to set. How to Serve It Serve with butter and citrus marmalade for extra zing. Garnish with a twist of orange peel and toasted walnuts. Pairs with strong coffee or black tea. Store wrapped 2–3 days, refrigerate up to 5 days. Freezes well; toast frozen slices for quick breakfasts. 12. Mango Coconut Sourdough Loaf Tropical mango and toasted coconut make this loaf playful. Sweet mango chunks add juicy bites; coconut brings chew and fragrance. The crumb is slightly tender and aromatic for sunny brunches. It’s a tropical twist on classic fruit sourdough selections. You’ll catch coconut notes as you slice and taste. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g fine sea salt 30 g sugar 200 g ripe mango, diced 40 g shredded coconut, toasted 20 g unsalted butter, room temp 1 tsp lime zest (optional) Instructions Dice 200 g ripe mango and pat dry to remove excess juice. Mix starter, water, and flour. Rest 30 minutes. Add salt, sugar, butter, and lime zest if using. Mix. Fold in mango and 40 g toasted coconut gently during early folds. Bulk ferment 4–5 hours, with 3 stretch-and-folds in first 2 hours. Pre-shape, rest 20 minutes, shape into desired loaf and sprinkle extra coconut on top. Proof 8–12 hours in fridge or 2–3 hours room temp. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until golden and internal temp >200°F (93°C). Cool 1–2 hours before slicing to set crumb. How to Serve It Serve with softened cream cheese and a few mango slices. Garnish with toasted coconut and a lime wedge. Pairs with tropical fruit juice or iced tea for brunch. Store wrapped 2 days, refrigerate up to 4 days to keep mango fresh. Freeze slices for later tropical breakfasts. 13. Peach & Thyme Sourdough Loaf Roasted peaches add jammy sweetness and thyme adds herbaceous lift. The loaf bakes with caramelized peach edges and fragrant herbs. Texture is juicy but well-structured for slicing and serving. This loaf is a lovely summer brunch centerpiece. You’ll notice the warm honeyed scent of peaches and savory thyme. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g fine sea salt 25 g honey 2 ripe peaches, peeled and diced (~250 g) plus slices for topping 1 tbsp fresh thyme leaves, chopped 20 g unsalted butter, room temperature 1 tbsp lemon juice Instructions Toss diced peaches with 1 tbsp lemon juice to keep them bright. Mix starter, water, and flour and rest 30 minutes. Add salt and 25 g honey and 20 g butter; mix thoroughly. Fold in diced peaches and chopped thyme during early folds, keeping pieces intact. Bulk ferment 4–5 hours, performing 3 stretch-and-folds in the first 2 hours. Pre-shape, rest 20 minutes, shape with peach slices on top. Proof cold 8–12 hours or room temp 2–3 hours until puffy. Preheat Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until peaches caramelize and internal temp >200°F (93°C). Cool 1–2 hours before slicing to let juices set. How to Serve It Serve with a smear of mascarpone and a drizzle of honey. Garnish with fresh thyme sprigs and peach slices. Pairs with sparkling water or a light rosé for brunch. Store wrapped 2 days, refrigerate up to 4 days. Freezes well — toast slices straight from the freezer. 14. Banana Walnut Sourdough Loaf Banana and walnut make this loaf satisfyingly comforting. Ripe mashed bananas add natural sweetness and tender crumb. Toasted walnuts bring crunch and a roasted flavor. It’s a brunch favorite that also makes great toast the next day. You’ll smell warm banana and walnut while the crust browns. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g fine sea salt 2 very ripe bananas, mashed (~200 g) 60 g toasted walnuts, chopped 30 g brown sugar 20 g unsalted butter, room temp 1 tsp cinnamon (optional) Instructions Mash 2 ripe bananas to ~200 g and set aside. Mix starter, water, and flour. Rest 30 minutes. Add salt, sugar, butter, and cinnamon if using. Mix until incorporated. Stir in mashed bananas and fold in 60 g toasted walnuts during initial folds. Bulk ferment 4–5 hours, with 3 stretch-and-folds during the first 2 hours. Pre-shape, rest 20 minutes, then shape and place in banneton. Proof 8–12 hours in fridge or 2–3 hours at room temp. Preheat Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until golden and internal temp >200°F (93°C). Cool 1 hour before slicing to firm the crumb. How to Serve It Toast slices and top with a smear of peanut butter or honey. Garnish with extra chopped walnuts and banana slices. Pairs with iced coffee or a banana smoothie for brunch. Store wrapped 2 days, refrigerate up to 4 days. Freeze for later; toast frozen slices straight from freezer. 15. Pineapple Macadamia Sourdough Loaf Sweet pineapple and buttery macadamia nuts give tropical flair. Juicy pineapple pockets and crunchy macadamias make every bite interesting. The loaf is slightly sweet with a tender, yielding crumb. It’s a brunch loaf that feels indulgent and sunny. You’ll notice tropical aroma as it cools on the counter. Ingredients 450 g bread flour 320 g water, room temperature 150 g active sourdough starter 10 g sea salt 30 g sugar 150 g crushed canned pineapple, drained well 80 g macadamia nuts, toasted and chopped 20 g unsalted butter, room temperature 1 tsp vanilla extract Zest of 1 lime (optional) Instructions Drain 150 g crushed pineapple thoroughly and pat dry to avoid excess moisture. Mix starter, water, and flour. Rest 30 minutes. Add salt, sugar, butter, vanilla, and lime zest if using. Mix until combined. Fold in pineapple and chopped macadamias during the early folds. Bulk ferment 4–5 hours, performing 3 stretch-and-folds in the first 2 hours. Pre-shape, rest 20 minutes, then shape and place in banneton. Proof 8–12 hours in the fridge or 2–3 hours at room temp until puffy. Preheat oven and Dutch oven to 475°F (245°C) for 45 minutes. Bake covered 20 minutes, uncover 15–20 minutes until golden brown and internal temp >200°F (93°C). Cool 1–2 hours to let pineapple pockets settle before slicing. How to Serve It Serve with mascarpone or coconut yogurt and extra toasted macadamias. Garnish with lime zest and a few pineapple tidbits. Pairs nicely with cold brew coffee or pineapple-mint iced tea. Store wrapped 2 days, refrigerate up to 4 days to maintain freshness. Freeze slices for tropical toasts whenever you need them. These 15 Delicious Fruit Sourdough Bread Variations for Brunch give you a wide palette of flavors to match any season or mood. From bright citrus and berries to warm spice and tropical notes, you’ve got options for everyday mornings and special gatherings. Pin your favorites, try one this weekend, and tweak fruit quantities to suit your taste. Which fruit sourdough will you bake first — something bright like blueberry lemon or cozy like cinnamon raisin? Share your bakes with friends and family, and don’t forget to save this list for future brunch inspiration.