Maple Pecan Cinnamon Swirl Cold Brew Sourdough Bread

Maple Pecan Cinnamon Swirl Cold Brew Sourdough Bread

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If you love sourdough and coffee, this recipe brings the best of both worlds together in one cozy loaf.

Instead of water, this sourdough is made with smooth cold brew coffee, giving it a deep, rich flavor without bitterness. Add in a buttery maple pecan cinnamon swirl, and you’ve got a loaf that feels like a cross between artisan sourdough and your favorite coffee cake.

It’s slightly sweet, beautifully aromatic, and perfect for slow mornings, brunch gatherings, or an afternoon treat with (of course) a cup of coffee.

Why You’ll Love This Recipe

  • Made with cold brew coffee for a rich, smooth depth of flavor
  • A sweet maple pecan cinnamon swirl in every bite
  • Soft, tender crumb with a bakery-style finish
  • Perfect balance of sweet and savory
  • A unique twist on traditional sourdough

Ingredients

Dough

  • 100g active sourdough starter (at peak)
  • 300g cold brew coffee (room temperature)
  • 500g bread flour
  • 10g salt
  • 25g brown sugar

Maple Pecan Cinnamon Filling

  • 100g brown sugar
  • 2 tsp cinnamon
  • 85g butter, softened
  • 60g chopped pecans (lightly toasted)
  • 2 tbsp maple syrup

Instructions

1. Mix the Dough

In a large bowl, combine the sourdough starter, cold brew coffee, and brown sugar. Stir until mostly dissolved.

Add the bread flour and mix until a shaggy dough forms. Cover and let rest for 30–45 minutes.

2. Add Salt

Sprinkle the salt over the dough and mix thoroughly until fully incorporated.

3. Stretch and Folds

Perform 3–4 sets of stretch and folds, spaced 20–30 minutes apart.

After the final set, allow the dough to rest and continue fermenting until:

  • slightly puffy
  • smoother in texture
  • increased in size by about 50–75%

4. Prepare the Filling

In a small bowl, mix together the brown sugar, cinnamon, softened butter, and maple syrup until a spreadable paste forms.

Fold in the chopped pecans.

5. Shape and Add the Swirl

Turn the dough out onto a lightly floured surface and gently stretch it into a rectangle.

Spread the filling evenly across the surface.

Roll the dough up tightly (like a cinnamon roll log), then shape into a boule or batard.

6. Final Proof

Place the dough into a floured banneton.

Cover and refrigerate overnight (8–12 hours).

7. Bake

Preheat your Dutch oven to 450°F (232°C).

Turn the dough onto parchment paper, score, and bake:

  • 20 minutes covered
  • 20–25 minutes uncovered

Allow to cool completely before slicing.

Notes and Tips

  • Cold brew provides a smoother, less acidic coffee flavor than hot brewed coffee
  • Dough may feel slightly tighter than usual—add 10–20g extra liquid if needed
  • Toasting pecans enhances their flavor and adds depth
  • For best results, use a strong, active starter at peak
  • This bread is incredible toasted with butter or even a drizzle of maple syrup

Inclusion Variations

You can use this same cold brew sourdough base to create multiple variations depending on your mood or season.

Chocolate Chunk Cold Brew Sourdough

Add 120–150g dark chocolate chunks (70% or higher recommended) during stretch and folds.

Optional: add 1–2 tablespoons cocoa powder to the dough for a deeper chocolate flavor.

Chocolate Orange Cold Brew Sourdough

Add:

  • 120g dark chocolate chunks
  • zest of 1–2 oranges

Fold in during stretch and folds.

This version is rich, bright, and incredibly unique.

Walnut or Pecan Cold Brew Sourdough

Add 100–120g toasted walnuts or pecans.

Optional: add 1 teaspoon cinnamon for warmth.

Cherry Coffee Sourdough

Add 100g dried cherries or cranberries.

Optional: soak briefly in warm water or coffee, then drain before adding.

Simple Maple Pecan (No Swirl)

Add:

  • 100g pecans
  • 1–2 tablespoons maple syrup directly into the dough

Fold in during stretch and folds for a more traditional loaf.

Final Thoughts

This cold brew sourdough is one of those recipes that feels a little unexpected—but once you try it, it just makes sense.

The depth from the coffee, the warmth of cinnamon, and the richness of maple and pecans come together in a way that’s both comforting and a little indulgent.

If you’re looking for something new to add to your sourdough rotation, this might just become your next favorite.

DOWNLOAD the Recipe HERE

You May Also Love

If you enjoyed this cozy cold brew sourdough, here are a few more reader-favorite recipes from Sourdough Sorcery that bring that same warm, bakery-style magic to your kitchen:

Whether you’re in the mood for something classic, indulgent, or a little unexpected, there’s always another delicious sourdough adventure waiting for you.

Bake in Style with My Sourdough Sorcery Aprons

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FAQ's

Can I use regular coffee instead of cold brew?

You can, but cold brew is recommended because it’s smoother and less acidic, which creates a better-balanced flavor.

Will the coffee affect fermentation?

Slightly. Coffee can slow fermentation a bit, so focus on how your dough looks and feels rather than strictly following the clock.

Is this bread sweet?

It’s lightly sweet, but still very much a sourdough loaf—not a dessert bread. The swirl adds sweetness without overpowering the structure.

Can I skip the swirl?

Yes! You can turn this into a simple inclusion loaf by folding in nuts, chocolate, or fruit instead.