Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe

Meet your new cool-weather obsession: Sourdough Pumpkin Apple Bread with Cinnamon and Pecans. This showstopping loaf is everything autumn dreams are made of, marrying the unmistakable tang of sourdough with velvety pumpkin, melt-in-your-mouth apples, bursts of cinnamon, and crunchy pecans. Whether you’re a sourdough die-hard or a weekend bread baker looking for something a little extra, this bread is cozy, aromatic, and utterly irresistible—the kind of bake that will have friends and family grabbing for a second slice. The entire process is as rewarding as that first delicious bite!

Ingredients You’ll Need

Every ingredient in this Sourdough Pumpkin Apple Bread with Cinnamon and Pecans serves a special purpose, coming together in delicious harmony—the pumpkin lends vibrant color and moisture, while apples and pecans bring crunch and sweetness. Starting with just a handful of kitchen staples and some seasonal favorites, you’ll transform simple pantry items into a loaf that tastes like fall in every bite.

• 500 grams organic bread flour: This forms the backbone of your loaf, giving it structure and a wonderful crumb.
• 300 grams water: Hydrates your dough and activates the gluten needed for that perfect sourdough rise.
• 100 grams sourdough starter: The tangy flavor and natural leavening kick starts your bread with complex flavor.
• 10 grams sea salt: Enhances flavor and regulates fermentation, never skip it!
• 40 grams maple syrup: A touch of earthy sweetness that complements the pumpkin and apple beautifully.
• 3 tablespoons pecans, crushed: Add nutty crunch and lovely bursts of flavor in every slice.
• 30 grams pumpkin puree, strained: Straining removes excess water and ensures a tighter crumb while infusing the bread with color and sweetness.
• 1 small apple, fresh, minced: Tiny chopped bits soften during baking, adding moisture and a lovely fruity bite.
• 2 teaspoons cinnamon: Warm spice ties all the flavors together and fills your kitchen with an amazing aroma.

How to Make Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Step 1: Start Early and Plan Ahead

Making Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a little adventure that’s worth every moment. Begin before 9 am to give your dough enough time to work its magic, and be sure to read through all the instructions before getting started—sourdough is as much about rhythm as it is about ingredients!

Step 2: Mix the Base Dough

Grab a large bowl and combine your sourdough starter, bread flour, maple syrup, and water. Get your hands in there and knead until the mixture forms a lovely, uniform ball of dough. Take a moment to appreciate how pillowy and soft it feels!

Step 3: Rest and Add Salt

Allow your dough to rest for 45 minutes—this rest, called “autolyse,” helps develop gluten. After resting, lightly wet your hands and sprinkle the dough with sea salt. Knead the salt in thoroughly, then let your dough rest for another 30 minutes. Don’t rush; this step guarantees incredible texture.

Step 4: Stretch and Fold #1

Spritz your countertop and hands with water to keep the dough from sticking, then turn out the dough. Do a series of gentle stretches and folds—pull the top over the bottom, the sides over each other, and finish with the bottom over the top. This is what builds structure without the need for endless kneading. Place dough back in the bowl, seam side down, and rest for another 30 minutes.

Step 5: Add the Goodies—Pumpkin, Apple, Cinnamon & Pecans

Mist your workspace again and turn the dough out. Gently stretch into a rectangle, careful not to tear the dough. Evenly scatter the cinnamon, minced apple, strained pumpkin puree, and crushed pecans across the surface (feel free to add a touch of granulated sugar for a sweeter bite). Carefully fold these treasures into the dough, working the mixture until the fruits, spices, and nuts are evenly distributed—it’ll be a bit sticky and rustic, but that’s the charm!

Step 6: Repeat Folds and Rests

After folding in the fillings, give your dough another gentle stretch and fold, and let it rest in the bowl for 1 to 2 hours. Over the next several hours, repeat this stretch-and-fold process two more times, always allowing gentle rest intervals. These steps create air pockets and that signature sourdough chew.

Step 7: Pre-shape and Final Shaping

Sprinkle your counter and hands with flour and ever so gently turn out the rested dough. Shape it by folding the sides and top over each other; flip seam side down and let rest under a towel for 1 hour. Flour again, repeat shaping, and create a beautiful round loaf—the final time is your chance to make it picture perfect!

Step 8: Proof and Chill

Generously flour a proofing basket or a bowl lined with a towel. Place your lovely loaf in, smooth side down (seam up), cover, and pop it in the fridge overnight for 8-12 hours. This cold fermentation deepens the flavor and makes the Sourdough Pumpkin Apple Bread with Cinnamon and Pecans unforgettable.

Step 9: Preheat and Bake

When you’re ready to bake, heat your dutch oven and oven to 450°F. Turn your dough onto parchment (seam down), score the top with a sharp knife, and carefully lift into the hot dutch oven. Cover and bake for 35 minutes, then remove the lid and bake 20–30 minutes more until golden and fragrant.

Step 10: Cool and Enjoy

The hardest part: let your bread cool on a rack for at least an hour. This ensures the crumb sets and doesn’t turn gummy when sliced. Now, slice and savor—you’ve just baked a loaf of Sourdough Pumpkin Apple Bread with Cinnamon and Pecans magic!

How to Serve Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Garnishes

Nothing makes this cozy loaf shine quite like a sprinkle of cinnamon sugar on top right before serving, or an extra scattering of chopped pecans for crunch. Try a swipe of soft butter, a drizzle of honey, or a little dollop of whipped cream cheese to really let those flavors glow!

Side Dishes

Pair your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans with a mug of apple cider, a bowl of butternut squash soup, or a tangy cranberry salad. For breakfast, it’s dreamy with just-brewed coffee or a spread of creamy Greek yogurt and a little fruit compote on the side.

Creative Ways to Present

Slice the loaf thick and use it for French toast, cube it up for a festive bread pudding, or toast it and top with mascarpone and roasted pears. Sourdough Pumpkin Apple Bread with Cinnamon and Pecans transforms whatever you pair it with into a celebration of autumnal flavor!

Make Ahead and Storage

Storing Leftovers

Wrap the cooled loaf tightly in a clean tea towel or beeswax wrap, then store at room temperature for up to three days. This keeps your sourdough crust perfectly crisp and the interior moist, all while letting those fall flavors keep developing.

Freezing

Your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans freezes beautifully! Slice and freeze individual pieces (with a layer of parchment between slices), or freeze the whole loaf tightly wrapped and tucked inside a freezer bag. It’ll stay fresh for up to two months—just thaw at room temperature before enjoying.

Reheating

To refresh the bread, just pop individual slices in the toaster or warm the whole loaf in a 350°F oven, loosely wrapped in foil, for about 10 minutes. This brings back all the warmth and that inviting bakery aroma as if it’s fresh out of the oven!

FAQs

Can I use canned pumpkin purée instead of fresh?

Absolutely! Canned pumpkin puree works beautifully in Sourdough Pumpkin Apple Bread with Cinnamon and Pecans—just make sure to strain it well to remove extra moisture for the best crumb.

What type of apple is best for this recipe?

Crisp, tart apples like Granny Smith or Honeycrisp hold up nicely and add a lovely bite, but feel free to experiment with whatever apple you love or have on hand. Just make sure to mince it fine so it bakes evenly into the loaf.

Can I leave out the pecans for a nut-free version?

Yes! You can omit pecans entirely or swap for another mix-in like pumpkin seeds or dried cranberries for crunch and color, while keeping the spirit of Sourdough Pumpkin Apple Bread with Cinnamon and Pecans intact.

Can I use a different sweetener besides maple syrup?

Definitely. Honey or agave syrup can be used as substitutes for maple syrup, though each will lend its own unique flavor. Maple syrup pairs especially well with pumpkin and apple, but don’t be afraid to play!

My bread is a little dense—how can I get a lighter crumb?

Try giving your dough extra time to rise, especially during the bulk fermentation phases. Make sure your sourdough starter is active and bubbly before using, and avoid overmixing once you add the fillings, which can weigh the dough down.

Final Thoughts

There’s real joy in baking Sourdough Pumpkin Apple Bread with Cinnamon and Pecans—it fills your kitchen with mouthwatering aromas and each bite is bursting with comforting fall flavors. If you haven’t tried this recipe yet, now’s your chance to create something truly special that everyone will remember. Happy baking, and I hope this loaf becomes a treasured part of your autumn table!

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