Print

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe
Print Recipe

★★★★★

5 from 16 reviews

This Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a moist, flavorful, and slightly sweet bread, perfect for fall. It combines the natural tanginess of sourdough with the warm spices of cinnamon, fresh apple, pumpkin puree, and crunchy pecans, creating a unique artisan loaf ideal for breakfast or a cozy snack.

Ingredients

Scale

Dough Ingredients

  • 500 grams organic bread flour
  • 300 grams water
  • 100 grams sourdough starter
  • 10 grams sea salt
  • 40 grams maple syrup

Filling Ingredients

  • 3 tablespoons pecans, crushed
  • 30 grams pumpkin puree, strained
  • 1 small apple, fresh, minced
  • 2 teaspoons cinnamon

Instructions

  1. Prepare the starter and mix dough: Begin early in the morning. In a large bowl, combine the sourdough starter, organic bread flour, maple syrup, and water. Knead until a uniform dough ball forms, then let it rest for 45 minutes to hydrate.
  2. Add salt and begin kneading: Wet your hands and spray the dough with water. Sprinkle the sea salt over the dough and knead it into the dough thoroughly. Let it rest for another 30 minutes.
  3. First stretch and fold: Spray your clean countertop with water and wet your hands and top of dough. Turn dough onto the wet surface, stretch the top over the bottom, sides over sides, and bottom over top. Place dough back in a wet bowl, seam side down, and rest for 30 minutes.
  4. Second stretch and fold with fillings: Repeat the wetting process for your counter and hands. Turn dough out and gently stretch into a rectangle. Sprinkle cinnamon, minced apple, strained pumpkin puree, and crushed pecans evenly over the surface. Fold the dough over itself to incorporate fillings and knead carefully until even but expect some stickiness. Rest dough in bowl seam down for 1 to 2 hours.
  5. Third stretch and fold: Mist counter and wet hands, transfer dough and perform stretch and fold again. Rest dough seam side down for 2 hours.
  6. Fourth stretch and fold: Repeat stretching and folding one more time, then rest the dough for 1 to 2 hours again.
  7. Pre-shape the dough: Clean and flour your countertop and hands. Turn dough out seam side up. Gently stretch and fold sides over and flip seam side down, tucking in edges to form a round shape. Cover with a tea towel and rest for 1 hour.
  8. Final shaping: Flour the dough and counter again. Flip dough seam side up, stretch and fold again, flip seam side down, and shape into a tight, round loaf. Prepare a proofing basket generously floured and place dough seam side up inside.
  9. Proof overnight: Cover the basket and refrigerate overnight for 8-12 hours for slow fermentation.
  10. Preheat oven and dutch oven: Remove dough from fridge. Place Dutch oven with lid inside your oven and preheat to 450°F (230°C) for at least 30 minutes.
  11. Score and bake: Carefully remove hot Dutch oven, place parchment paper on counter, turn dough seam side down onto paper. Score dough with a sharp knife or scoring tool. Using the parchment, place dough into Dutch oven, cover with lid, and bake for 35 minutes at 450°F.
  12. Finish baking uncovered: Remove lid carefully and bake an additional 20-30 minutes until crust is deep golden and crisp.
  13. Cool loaf: Remove bread from Dutch oven and cool on a wire rack for at least one hour before slicing to complete crumb setting.

Notes

  • Start the sourdough process early in the morning as it takes multiple hours with several rest periods.
  • Using a spray bottle to mist the dough and countertop helps keep the dough moist and prevents excessive sticking during stretches and folds.
  • For a sweeter loaf, you can sprinkle a pinch of granulated sugar along with the fillings before folding them into the dough.
  • The dough is sticky, especially after adding the pumpkin and apple fillings; handle gently without forcing tears.
  • Ensure your Dutch oven is fully preheated to 450°F to achieve a good oven spring and crust.
  • Be cautious when handling the hot Dutch oven and lid; use oven mitts to prevent burns.
  • Letting the bread cool fully for at least an hour is important for the crumb to set properly and to avoid gummy texture.

Nutrition

Keywords: sourdough bread, pumpkin bread, apple bread, pecan bread, cinnamon bread, artisan bread, fall bread, homemade sourdough, seasonal bread, vegan option

Find it online: https://platedandproud.com/sourdough-pumpkin-apple-bread-with-cinnamon-and-pecans-recipe/