13 Irresistible Sweet Sourdough Bread Variations for Dessert Lovers

You love sourdough, but sometimes you crave dessert. Imagine the tang of a sourdough starter meeting sweet swirls of cinnamon, pockets of chocolate, or bright citrus glaze. These 13 sweet sourdough bread variations turn your starter into homemade dessert loaves and pull-apart treats.

This list gives you clear, home-baker-friendly recipes. Each recipe shows what makes it special, includes exact ingredients, and gives step-by-step instructions. You’ll find classic sweet sourdough bread loaves, a cinnamon swirl, a chocolate chip version, fruit-studded options, and a few elegant dinner-party breads.

Use these recipes to bake for brunch, holiday tables, or cozy afternoons. Save your favorite pins, adapt flavors, and enjoy the contrast of sourdough tang with sweet add-ins. Ready to bake something unforgettable with your starter?

1. Sweet Sourdough Classic Honey Loaf

This honey-sweetened sourdough loaf is a gentle introduction to dessert sourdough. It balances tangy starter with warm honey and soft crumb. The crust is golden and slightly crisp while the inside stays tender and buttery. It’s perfect for breakfast, toast with jam, or a simple dessert with cream. If you want a reliable, sweet sourdough bread, this is it.
Prep: 20 minutes active, plus 3–6 hours proofing | Bake: 35–40 minutes

Ingredients (sourdough dessert ingredients)

• 1 cup (240 g) active sourdough starter (100% hydration)
• 3 cups (360 g) all-purpose flour
• 1/2 cup (120 ml) whole milk, warmed to room temperature
• 1/3 cup (113 g) honey
• 2 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, soft
• 1 tsp fine salt
• 1 tsp vanilla extract
• 2 tsp instant yeast (optional for faster rise)
• 1/4 cup (50 g) sugar
• 1 egg (for egg wash)

Instructions

1. Feed your starter 4–6 hours before mixing so it's bubbly. Preheat oven to 350°F (175°C) when ready.
2. In a large bowl, whisk starter, milk, honey, eggs, vanilla, and sugar until smooth.
3. Add flour and salt. Mix until a shaggy dough forms.
4. Add soft butter in pieces. Knead by hand or mixer for 8–10 minutes until smooth and elastic.
5. Transfer to a greased bowl. Cover and bulk ferment 2–3 hours until nearly doubled (or 1 hour if using yeast).
6. Gently deflate, shape into a loaf, and place in a greased loaf pan. Cover and proof 1–2 hours until puffy and jiggly.
7. Preheat oven if needed. Brush with beaten egg for a shiny crust.
8. Bake 35–40 minutes until top is deep golden and internal temp reads 200°F (93°C).
9. Test doneness with a thermometer or tap bottom for a hollow sound. Cool at least 1 hour on a rack before slicing.
10. Store wrapped at room temperature for 2 days, refrigerate for up to 5 days.

How to Serve It

Serve thick slices with butter and extra honey drizzle. Garnish with a sprig of thyme or edible flowers for brunch. Pair with coffee or chai tea. Store in an airtight bag to keep moisture. For make-ahead, slice and freeze; toast slices from frozen. This loaf works well for seasonal brunch boards.

2. Cinnamon Swirl Sourdough Pull-Apart

This cinnamon swirl pull-apart turns sourdough crumb into a sticky, layered treat. The dough stays tender while cinnamon sugar caramelizes between layers. It’s soft, fragrant, and slightly tangy from the starter. Serve it warm for holidays or weekend coffee. Fans of cinnamon rolls and sweet breads will adore this version.

Ingredients (sourdough cinnamon sweet bread)

• 1 cup (240 g) active sourdough starter
• 3 1/4 cups (390 g) all-purpose flour
• 1/2 cup (120 ml) warm milk
• 1/3 cup (67 g) brown sugar
• 1/4 cup (50 g) granulated sugar
• 1 tsp fine salt
• 2 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, soft
• 1 tbsp ground cinnamon
• 1/2 cup (110 g) butter, melted (for filling)
• 1 cup (200 g) brown sugar (filling)
• 1/4 cup (60 g) heavy cream (optional glaze)

Instructions

1. Feed starter so it’s bubbly. Warm milk to room temp. Grease a 9×5 loaf pan or a pull-apart pan.
2. In a bowl, mix starter, milk, eggs, sugars, and salt.
3. Add flour and mix until combined.
4. Work in soft butter and knead 8–10 minutes until elastic and slightly tacky.
5. Bulk ferment 2–3 hours until noticeably risen.
6. Roll dough into a rectangle about 12×16 inches. Brush with melted butter.
7. Mix filling: brown sugar + cinnamon. Sprinkle evenly, press lightly.
8. Cut into strips and stack or cut into squares to layer into pan for pull-apart effect.
9. Proof 45–90 minutes until puffy. Preheat oven to 350°F (175°C).
10. Bake 30–35 minutes until golden and set. Optionally brush with warm cream glaze and dust powdered sugar. Cool 30 minutes before serving.

How to Serve It

Serve warm with cream cheese or vanilla glaze drizzled. Garnish with toasted nuts or a cinnamon stick. Pair with latte or hot chocolate. Refrigerate leftovers up to 4 days, or freeze slices. Reheat gently in oven or microwave before serving.

3. Lemon Blueberry Sourdough Tea Bread

Bright lemon and juicy blueberries lighten sourdough tang in this sweet loaf. The crumb is moist and dotted with bursts of fruit. A lemon glaze adds glossy citrus zing. It's ideal for afternoon tea, baby showers, or sunny brunches. If you like fruity, tender cakes with sourdough character, this one will please.

Ingredients (sourdough fruit bread)

• 1 cup (240 g) active sourdough starter
• 2 1/2 cups (300 g) all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 3/4 cup (150 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 1/3 cup (80 ml) vegetable oil
• Zest of 2 lemons
• 1 1/2 cups (200 g) fresh blueberries, tossed in 1 tbsp flour
• 1 cup (120 g) powdered sugar and 2 tbsp lemon juice (glaze)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5 loaf pan.
2. In a bowl, whisk starter, eggs, milk, oil, sugar, and lemon zest.
3. In another bowl, combine flour, baking powder, baking soda, and salt.
4. Fold dry into wet until just combined. Don’t overmix.
5. Gently fold in blueberries (tossed in flour to prevent sinking).
6. Pour into pan, smooth top. Bake 50–60 minutes until golden and a toothpick comes out clean.
7. Cool 10 minutes in pan, then remove to wire rack.
8. Whisk powdered sugar + lemon juice until smooth. Drizzle over slightly warm loaf.
9. Let glaze set 15 minutes before slicing.
10. Store wrapped at room temperature 2–3 days or refrigerate for up to 5 days.

How to Serve It

Slice and plate with fresh lemon slices and extra blueberries. Serve with Earl Grey or green tea. Store wrapped tightly to retain moisture. Make-ahead by freezing slices; thaw at room temperature. This loaf brightens spring and summer brunch spreads.

4. Cinnamon Raisin Sweet Sourdough Bread

This cinnamon raisin sweet sourdough bread blends chewy raisins and warm spice with sourdough tang. Soft crumb meets a gently caramelized crust. It’s great for toast topped with butter or mascarpone. If you love classic raisin bread or a cinnamon-scented breakfast loaf, you'll reach for this one.

Ingredients (raisin sourdough loaf)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) bread flour
• 1/2 cup (100 g) granulated sugar
• 1 tsp fine salt
• 2 tsp ground cinnamon
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 6 tbsp (85 g) unsalted butter, soft
• 1 1/4 cups (200 g) raisins
• 1 tbsp orange zest
• 1/4 cup (60 ml) warm water (if dough is too stiff)

Instructions

1. Feed starter so it's bubbly. Grease a loaf pan. Preheat oven to 350°F (175°C) when ready.
2. In a large bowl mix starter, milk, eggs, sugar, and orange zest.
3. Combine flour, salt, and cinnamon. Add to wet mixture.
4. Knead in soft butter until dough is smooth and elastic, about 8–10 minutes.
5. Fold in raisins evenly. Add a splash of warm water if too stiff.
6. Bulk ferment 2–3 hours until puffy.
7. Shape into loaf, place in pan, and proof 1–2 hours until nearly doubled.
8. Bake 35–40 minutes until golden and internal temperature is 200°F (93°C).
9. Cool on rack 1 hour before slicing to set crumb.
10. Store wrapped for 2–3 days or freeze slices.

How to Serve It

Toast slices and spread with butter and a sprinkle of cinnamon sugar. Pair with hot coffee or mulled cider. Add clotted cream or ricotta for a richer treat. Keeps well sealed at room temp and freezes nicely. Great for holiday breakfast tables.

5. Chocolate Chip Sweet Sourdough Bread

This chocolate chip sweet sourdough bread is a baker’s dessert dream. Soft, slightly tangy crumb meets pockets of semi-sweet chocolate. It’s tender, lightly sweetened, and irresistible warm. Perfect for dessert, snack, or a treat with cold milk. Chocolate lovers will find this loaf hard to resist.

Ingredients (sourdough chocolate bread)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) whole milk
• 1/3 cup (80 ml) vegetable oil
• 1 tsp fine salt
• 1 tsp vanilla extract
• 1 1/2 cups (255 g) semi-sweet chocolate chips
• 2 tbsp cocoa powder (optional for subtle chocolate crumb)
• 1 tbsp instant yeast (optional for quicker proof)

Instructions

1. Feed starter until bubbly. Grease a loaf pan. Preheat oven to 350°F (175°C) when ready.
2. Mix starter, milk, eggs, oil, sugar, and vanilla until combined.
3. Stir in flour, salt, and cocoa (if using). Mix to form a dough.
4. Fold in chocolate chips, reserving a few for topping.
5. Knead 6–8 minutes until smooth. Bulk ferment 2–3 hours until risen.
6. Shape into loaf, sprinkle reserved chips on top, and proof 60–90 minutes.
7. Bake 35–40 minutes until golden and set. If chips brown too fast, tent with foil.
8. Toothpick test: center should come out mostly clean with melted chocolate spots.
9. Cool at least 45 minutes; chocolate will set as it cools.
10. Store in airtight container at room temp up to 3 days, or freeze slices.

How to Serve It

Serve warm with whipped cream or a scoop of vanilla ice cream for dessert. Garnish with shaved chocolate or cocoa dust. Pair with espresso or cold milk. Freeze slices for later treats. Great for bake sales and kids' parties.

6. Orange Cardamom Sweet Sourdough Loaf

Fragrant cardamom and bright orange pair beautifully with sourdough tang in this elegant loaf. The crumb is tender and delicately spiced. A citrus glaze enhances the aroma and adds sweetness. This loaf suits holiday brunches and tea-time treats. If you like floral and citrus notes, this will delight your senses.

Ingredients (citrus sourdough dessert)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cardamom
• Zest of 2 oranges
• 1/2 cup (120 ml) orange juice
• 2 large eggs, room temperature
• 6 tbsp (85 g) unsalted butter, soft
• 1 tsp fine salt
• 1 cup (120 g) powdered sugar (for glaze)
• 1 tbsp milk (or adjust to desired glaze consistency)

Instructions

1. Feed starter so it’s active. Grease a loaf pan. Preheat oven to 350°F (175°C).
2. Mix starter, orange juice, eggs, sugar, and orange zest.
3. Combine flour, cardamom, and salt in another bowl.
4. Add dry to wet, then knead in soft butter until smooth, about 8–10 minutes.
5. Bulk ferment 2–3 hours until mildly risen and airy.
6. Shape into loaf, place in pan, proof 1–2 hours until puffy.
7. Bake 35–40 minutes until golden and internal temp is 200°F (93°C).
8. Whisk powdered sugar + milk with extra orange zest for glaze. Drizzle when loaf is warm.
9. Cool 30 minutes to let glaze set before slicing.
10. Store airtight for 2–3 days; refrigerate for longer.

How to Serve It

Serve thin slices with a dollop of mascarpone or Greek yogurt. Garnish with candied orange slices or a sprinkle of cardamom. Pair with bergamot tea or light white wine. Make-ahead option: freeze sliced loaf. This loaf brightens winter brunch menus.

7. Apple Streusel Sourdough Loaf

Chunks of tender apple and crunchy streusel top meet tangy sourdough in this cozy loaf. The apples add moisture and sweetness. The streusel gives a buttery, crisp contrast. It’s ideal for cool mornings or as a dessert with coffee. If you love textures—soft crumb and crunchy topping—you’ll enjoy this loaf.

Ingredients (sourdough apple bread)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 1/3 cup (80 g) granulated sugar
• 1 tsp fine salt
• 2 tsp ground cinnamon
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 1/3 cup (80 ml) vegetable oil
• 2 medium apples, peeled and diced
• For streusel: 1/2 cup (65 g) flour, 1/3 cup (70 g) brown sugar, 4 tbsp (56 g) cold butter, cubed

Instructions

1. Feed starter beforehand. Preheat oven to 350°F (175°C) when ready. Grease a loaf pan.
2. Mix starter, milk, eggs, oils, and sugars until smooth.
3. Combine flour, salt, and cinnamon; add to wet and mix lightly.
4. Fold in diced apples.
5. For streusel, pulse flour, sugar, and cold butter until crumbly. Chill.
6. Bulk ferment dough 2–3 hours until puffed.
7. Transfer to pan, sprinkle streusel evenly, and proof 45–90 minutes.
8. Bake 45–55 minutes until streusel is golden and a skewer inserted in center comes out clean.
9. Cool 30 minutes before removing from pan. Streusel firms as it cools.
10. Store covered at room temp up to 3 days, or refrigerate.

How to Serve It

Serve with a smear of spiced apple butter or whipped cream. Garnish with thin apple slices or a dusting of cinnamon. Pair with apple cider or a latte. Streusel adds best texture when fresh; reheat slices briefly to refresh topping. Freeze slices for longer storage.

8. Maple Pecan Sourdough Quick Loaf

Maple syrup and toasted pecans bring a rich, nutty sweetness to sourdough in this loaf. The texture is tender with crunchy nut bits. A light maple glaze adds shine and extra flavor. It’s cozy for fall breakfasts and weekend treats. Nut lovers and brunch hosts will appreciate this option.

Ingredients (sourdough nut bread)

• 1 cup (240 g) active sourdough starter
• 2 3/4 cups (330 g) all-purpose flour
• 1/2 cup (120 ml) pure maple syrup
• 1/3 cup (67 g) brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 1/3 cup (80 ml) melted butter, cooled
• 1 tsp fine salt
• 1 1/2 cups (150 g) chopped pecans, toasted
• 1 tsp baking powder
• Glaze: 1/2 cup (60 g) powdered sugar + 2 tbsp maple syrup

Instructions

1. Feed starter so it’s active. Preheat oven to 350°F (175°C). Grease a loaf pan.
2. Whisk starter, maple syrup, eggs, milk, and melted butter.
3. Combine flour, baking powder, and salt. Stir into wet mix.
4. Fold in toasted pecans, reserving a few for topping.
5. Pour into pan, top with reserved pecans.
6. Bake 45–55 minutes until a toothpick in center comes out clean.
7. Cool 15 minutes in pan, then move to wire rack.
8. Mix glaze and drizzle over warm loaf. Let set 15 minutes.
9. Slice after glaze firms. Store airtight up to 3 days.
10. Freeze slices for longer storage.

How to Serve It

Serve with extra toasted pecans and a drizzle of maple syrup. Pair with strong coffee or black tea. Store wrapped to keep nuts crisp. Make-ahead: slice and freeze, then toast slices briefly to refresh.

9. Chocolate Chip Sweet Sourdough Brioche-Style (Sweet Sourdough Bread)

This brioche-style sweet sourdough bread combines enriched dough with sourdough tang and chocolate chips. It’s rich, buttery, and pillowy with melt-in-your-mouth bites. The brioche technique makes it feel indulgent while the starter keeps depth of flavor. Perfect for dessert or celebratory breakfasts.

Ingredients (enriched sourdough bread)

• 1 cup (240 g) active sourdough starter
• 3 1/2 cups (420 g) bread flour
• 1/4 cup (50 g) granulated sugar
• 1 tsp fine salt
• 4 large eggs, room temperature
• 3/4 cup (170 g) unsalted butter, soft
• 1 cup (180 g) semi-sweet chocolate chips
• 1 tsp vanilla extract
• 1 tbsp milk (for egg wash)
• Optional: 1 tbsp instant yeast (to speed proof)

Instructions

1. Chill starter until active. Grease a loaf pan or line a baking tin. Preheat oven to 350°F (175°C) when ready.
2. In a mixer bowl, combine starter, eggs, sugar, and vanilla.
3. Add flour and salt. Mix on low until dough forms.
4. Gradually add soft butter in pieces. Beat until glossy and elastic, about 10–12 minutes.
5. Fold in chocolate chips.
6. Bulk ferment 2–4 hours in a warm spot until noticeably increased. (Can refrigerate overnight for a slower proof.)
7. Shape or braid dough. Place in pan and proof 1–2 hours until puffy.
8. Brush with milk-egg wash. Bake 30–35 minutes until golden and internal temp reads 195–200°F (90–93°C).
9. Let cool at least 1 hour before slicing to set crumb.
10. Store refrigerated wrapped up to 4 days, or freeze slices.

How to Serve It

Serve one or two slices warm with whipped cream or berries. Garnish with powdered sugar or extra chocolate shavings. Pair with dessert wine or espresso. Make-ahead: refrigerate shaped dough overnight for morning baking.

10. Cherry Almond Sweet Sourdough Bread

Tart cherries and nutty almonds add texture and brightness to sourdough in this elegant loaf. The crumb is tender and studded with fruit. Almond extract deepens the flavor while sliced almonds add crunch. Great for special brunches, dessert boards, or gifting.

Ingredients (fruit and nut sourdough)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 6 tbsp (85 g) unsalted butter, soft
• 1 tsp almond extract
• 1 tsp fine salt
• 1 1/2 cups (200 g) pitted fresh or frozen cherries, chopped
• 1/2 cup (50 g) slivered almonds, plus extra for topping
• 1 tbsp cornstarch (if using frozen cherries)

Instructions

1. Feed starter so it’s active. Grease a loaf pan. Preheat oven to 350°F (175°C).
2. Mix starter, milk, eggs, sugar, and almond extract.
3. Combine flour and salt and add to wet mix.
4. Knead in soft butter until smooth, 8–10 minutes.
5. Toss cherries with cornstarch if frozen. Fold in cherries and slivered almonds.
6. Bulk ferment 2–3 hours until puffy.
7. Shape into pan, sprinkle extra almonds on top, proof 45–90 minutes.
8. Bake 40–50 minutes until golden and center tests clean.
9. Cool 30 minutes before slicing.
10. Store airtight 2–3 days or freeze slices.

How to Serve It

Serve with whipped ricotta or honey drizzle. Add fresh cherries and almond slivers for garnish. Pair with sparkling wine or herbal tea. Make-ahead: bake and freeze slices for quick desserts. This loaf works well at summer gatherings.

11. Pumpkin Spice Sourdough Loaf

Pumpkin puree and warm spices create a fall-ready sweet sourdough loaf. The crumb is moist and spiced, with gentle sourdough tang. It’s perfect for Halloween or Thanksgiving brunch. If you like pumpkin bread with a subtle tang, this version is for you.

Ingredients (seasonal sourdough bread)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 cup (240 g) canned pumpkin puree
• 2/3 cup (133 g) brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 1 tsp fine salt
• 2 tsp pumpkin pie spice
• 6 tbsp (85 g) unsalted butter, soft
• 1 tsp baking powder
• Optional: 1/2 cup (60 g) chopped walnuts

Instructions

1. Feed starter. Grease loaf pan. Preheat oven to 350°F (175°C).
2. Whisk starter, pumpkin, eggs, milk, and brown sugar until smooth.
3. Mix flour, baking powder, salt, and pumpkin pie spice separately.
4. Add dry to wet and stir until combined.
5. Fold in soft butter and optional walnuts. Keep dough slightly sticky.
6. Bulk ferment 1.5–3 hours until airy but not overproofed.
7. Transfer to pan and proof 45–60 minutes.
8. Bake 50–60 minutes until a toothpick comes out clean and top springs back.
9. Cool at least 30 minutes before slicing.
10. Store wrapped at room temp for 2–3 days, refrigerate for longer.

How to Serve It

Top slices with cream cheese frosting or cinnamon butter. Garnish with toasted walnuts and a sprinkle of spice. Pair with spiced latte or mulled cider. Make-ahead: freeze slices and reheat before serving.

12. Cardamom Pear Sourdough Pull-Apart

Thin pear slices and fragrant cardamom create a refined pull-apart loaf. The bread is sweet, slightly floral, and studded with tender fruit. It’s lovely for dinner parties and holiday tables. If you like bakery-style fruit breads, this one offers a balance of tart pear and warm spice.

Ingredients (fruit pull-apart sourdough)

• 1 cup (240 g) active sourdough starter
• 3 1/4 cups (390 g) all-purpose flour
• 1/2 cup (100 g) granulated sugar
• 2 tsp ground cardamom
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 1/3 cup (80 ml) vegetable oil
• 1 tsp fine salt
• 2 ripe pears, thinly sliced
• For filling: 1/3 cup (75 g) brown sugar + 2 tbsp butter
• Glaze: 1/2 cup powdered sugar + 1 tsp milk

Instructions

1. Feed starter so it's active. Grease a bundt or pull-apart pan. Preheat oven to 350°F (175°C).
2. Mix starter, milk, eggs, oil, and sugar.
3. Combine flour, cardamom, and salt and add to wet mix.
4. Knead lightly until smooth; dough should be soft.
5. Roll into a rectangle and brush with melted butter. Sprinkle brown sugar evenly.
6. Layer thin pear slices and cut into strips. Stack and arrange in pan for pull-apart effect.
7. Proof 45–90 minutes until puffy.
8. Bake 35–45 minutes until golden and pears are tender.
9. Mix glaze and drizzle over warm loaf. Cool 20–30 minutes before serving.
10. Store covered at room temp up to 2 days; refrigerate for longer.

How to Serve It

Serve warm with a scoop of vanilla ice cream for dessert. Garnish with a dusting of powdered sugar and a few thin pear slices. Pair with light dessert wine or herbal tea. Freeze slices for later.

13. Brown Butter Fig & Walnut Sourdough Loaf

Nutty brown butter, sweet figs, and toasted walnuts make this sourdough loaf feel special. The brown butter deepens flavor and gives a caramel note. Figs add chewy sweetness and texture. This loaf is excellent for dinner desserts, cheese boards, or afternoon treats. If you want rich, textured bread with rustic charm, bake this one.

Ingredients (sourdough nut-and-fruit bread)

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1/2 cup (100 g) brown sugar
• 2 large eggs, room temperature
• 1/2 cup (120 ml) milk
• 6 tbsp (85 g) unsalted butter, to be browned
• 1 tsp fine salt
• 1 tsp vanilla extract
• 1 cup (150 g) dried figs, chopped
• 3/4 cup (75 g) toasted walnuts, chopped
• 1 tbsp lemon zest

Instructions

1. Brown the butter: melt 6 tbsp butter in skillet until nutty aroma appears. Cool slightly.
2. Feed starter so it's active. Grease a loaf pan. Preheat oven to 350°F (175°C) when ready.
3. In a bowl, mix starter, milk, eggs, cooled brown butter, vanilla, and brown sugar.
4. Combine flour and salt and add to wet ingredients. Mix until combined.
5. Fold in chopped figs, toasted walnuts, and lemon zest.
6. Knead briefly until dough holds together. Bulk ferment 2–3 hours until puffed.
7. Shape into loaf, place in pan, and proof 45–90 minutes.
8. Bake 40–50 minutes until golden and a skewer in center is clean.
9. Cool at least 30 minutes before slicing so figs and crumb set.
10. Store wrapped for 2–3 days or freeze slices.

How to Serve It

Serve with soft cheeses like brie or ricotta and a drizzle of honey. Garnish with extra walnuts and fig slices. Pair with robust tea or tawny port. Make-ahead: bake, cool, and freeze slices to reheat for quick desserts.

You now have 13 sweet sourdough bread recipes to explore. From classic honey loaves to indulgent chocolate and brioche-style options, each recipe shows how sourdough starter can become a dessert centerpiece. Pin the ones you love, try a new flavor each weekend, and share your favorites with friends or family.

Which flavor are you baking first? Share a photo after you try one so others can get inspired. Happy baking — and don't forget to save this pin for later recipes and weekend baking plans.