Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe

There is something truly magical about the cozy flavors mingling in this Sourdough Pumpkin Apple Bread with Cinnamon and Pecans. This delicious loaf perfectly balances the mild tang of sourdough starter with the sweet earthiness of pumpkin puree, fresh apple bits, warm cinnamon spice, and the delightful crunch of pecans. It’s a treat that feels like a warm hug fresh from the oven, full of comforting fall flavors that will have you reaching for seconds before it’s even cooled. Whether shared over morning coffee or served as a seasonal snack, this bread is an absolute showstopper.

Ingredients You’ll Need

The ingredients for this bread are refreshingly straightforward yet essential to building its rich taste and beautiful texture. Each component plays a vital role from the organic bread flour’s strength, to the moisture and subtle sweetness provided by the pumpkin and apple.

• 500 grams organic bread flour: The backbone of the bread, providing structure and chewiness.
• 300 grams water: Hydrates the flour for the perfect dough consistency.
• 100 grams sourdough starter: Adds natural leavening and a wonderful tangy depth.
• 10 grams sea salt: Enhances all the flavors and balances the sweetness.
• 40 grams maple syrup: Imparts delicate sweetness and a subtle caramel note.
• 3 tablespoons crushed pecans: Bring delightful crunch and nutty flavor.
• 30 grams pumpkin puree, strained: Adds moisture and that gentle, comforting pumpkin character.
• 1 small apple, minced fresh: Offers fresh bursts of sweetness and texture.
• 2 teaspoons cinnamon: The warming spice that ties the flavors together harmoniously.

How to Make Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Step 1: Prepare Your Dough Base

Begin your day early since the sourdough process needs patience and time. In a large bowl, mix the sourdough starter, bread flour, maple syrup, and water. Knead this mixture until a smooth, uniform dough ball forms, then set it aside to rest for 45 minutes, allowing the flour to fully hydrate.

Step 2: Incorporate Salt and Initial Knead

Wet your hands and lightly mist the dough with water. Sprinkle sea salt on top and work it into the dough by kneading again. This enhances the flavor and strengthens the gluten network. Let the dough rest for 30 minutes to relax and develop.

Step 3: First Stretch and Fold

Lightly spray your countertop with water, wet your hands, and turn the dough onto the surface. Perform gentle stretch and folds by pulling the dough’s edges over itself, encouraging gluten development without tearing. Place the dough back in the wet bowl with the seam side down and rest for another 30 minutes.

Step 4: Add the Pumpkin, Apple, Cinnamon, and Pecans

Repeat the stretch and fold process, this time stretching the dough carefully into a rectangle and sprinkling cinnamon, minced apple, pumpkin puree, and crushed pecans evenly over it. Fold the dough like an envelope and knead gently so the fillings are evenly distributed. Don’t worry if the dough gets sticky or if some pecan bits peek through—that’s all part of the charm. Rest this enriched dough 1 to 2 hours.

Step 5: Additional Stretch and Folds

Perform two more stretch and fold sessions spaced with resting times of 2 hours and then 1 to 2 hours. Each fold improves the dough’s strength and texture, helping it develop that signature airy crumb and perfect chew.

Step 6: Pre-Shape the Loaf

Flour your countertop and hands, then gently flip the dough out with the seam side up. Fold it once again and form a loose ball, tucking under any uneven pieces to shape a smooth round dough. Sprinkle flour on top, cover with a tea towel, and allow it to rest for 1 hour.

Step 7: Final Shaping and Proofing

Flour your workspace and hands again, then flip the dough seam side up and fold once more before shaping into the final round loaf. Generously flour a proofing basket (or use a bowl lined with a floured towel), and transfer the dough seam side up. Cover and refrigerate overnight for 8 to 12 hours to develop flavor and allow slow fermentation.

Step 8: Baking Your Bread

Preheat your oven with a Dutch oven inside at 450 degrees Fahrenheit. When hot, carefully remove the Dutch oven, transfer your dough on parchment paper seam side down, and score the top with a sharp knife. Lift using the parchment paper and place it in the pot, cover, and bake for 35 minutes. Remove the lid and continue baking uncovered for 20 to 30 minutes until the crust is golden and crisp. Allow the loaf to cool completely for at least an hour before slicing.

How to Serve Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Garnishes

This bread shines with a simple pat of butter or drizzled honey to enhance its natural sweetness. For a festive touch, a light sprinkle of powdered sugar or a cinnamon sugar dusting works beautifully.

Side Dishes

Pair slices of Sourdough Pumpkin Apple Bread with cinnamon and pecans alongside warm soups like butternut squash or apple cider glazed ham for a comforting, fall-inspired meal. It also pairs wonderfully with soft cheeses like brie or cream cheese for a savory contrast.

Creative Ways to Present

Consider slicing this bread thick and toasting it gently to bring out the nutty aroma of pecans and spices. Use it as a base for open-face sandwiches or French toast, topped with fresh fruit or whipped cream. For special occasions, serve on a rustic wooden board with small bowls of preserves and nuts to invite sharing and conversation.

Make Ahead and Storage

Storing Leftovers

Keep your finished bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to three days, preserving its soft, moist crumb and crisp crust.

Freezing

To enjoy this bread later, slice and freeze it in a sealed freezer bag for up to two months. This way, you can thaw individual slices as needed without loss of flavor or texture.

Reheating

For best results, warm slices in a toaster or oven at low heat until just heated through. This briefly revives the crisp crust and brings out those glorious cinnamon and pecan aromas once again.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Absolutely! Just ensure it is plain pumpkin puree without added sugars or spices, so you maintain control over the flavor of your bread.

Do I have to use pecans, or can I substitute other nuts?

You can swap pecans for walnuts or almonds depending on your preference. Each will add a unique crunch and subtle flavor twist to your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans.

How important is the sourdough starter in this recipe?

The sourdough starter is key for the signature tangy flavor and natural leavening. It also contributes to the bread’s airy texture and longer shelf life.

Can this bread be made without the apple?

While the apple adds lovely sweetness and texture, you can omit it if needed. Consider adding a bit more pumpkin or an extra teaspoon of cinnamon for balance.

What’s the best way to score the bread for baking?

Use a very sharp knife or a baker’s scoring tool to make clean, confident cuts on the dough’s surface. This allows the bread to expand beautifully without tearing.

Final Thoughts

If you want to fill your kitchen with the comforting aromas of fall and savor a loaf bursting with flavor and texture, this Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a must-try. I guarantee it will become a beloved staple in your baking repertoire and a delicious way to celebrate the season.

Print