Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe
If you’re on the hunt for a cozy, soul-satisfying treat that’s as flavorful as it is unique, the Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is about to become your new favorite bake. This bread beautifully marries the tangy goodness of sourdough with the sweet, warm flavors of pumpkin, apple, and cinnamon, all studded with crunchy, toasted pecans. The end result is a loaf that’s simultaneously hearty and fragrant, perfect for breakfast, a snack with tea, or toasting gently for a special breakfast moment. Trust me, once you try this delightful combo, its rustic charm and comforting aroma will have you baking it again and again.
Ingredients You’ll Need
These ingredients are surprisingly simple yet essential to create the perfect balance of flavors, textures, and the lovely golden color that makes this bread so inviting. Each component plays a crucial role, from the tangy sourdough starter to the sweet apples and warming cinnamon.
- 500 grams organic bread flour: Provides the sturdy structure necessary for a chewy, open crumb.
- 300 grams water: Hydrates the flour and activates the sourdough starter for fermentation.
- 100 grams sourdough starter: Adds that signature tang and natural leavening.
- 10 grams sea salt: Enhances all the natural flavors without overpowering.
- 40 grams maple syrup: Introduces a subtle sweetness and depth that pairs perfectly with the fall spices.
- 3 tablespoons pecans, crushed: Offer a delightful crunch and nutty flavor to every bite.
- 30 grams pumpkin puree, strained: Adds moisture, a vibrant color, and that unmistakable pumpkin essence.
- 1 small apple, fresh, minced: Brings tenderness and natural sweetness, complementing the pumpkin beautifully.
- 2 teaspoons cinnamon: The warm spice that ties all the flavors together in a comforting embrace.
How to Make Sourdough Pumpkin Apple Bread with Cinnamon and Pecans
Step 1: Preparing the Dough Base
Begin bright and early to give the sourdough enough time to develop its fantastic flavor. In a large bowl, mix your sourdough starter, bread flour, maple syrup, and water. Knead everything together until you get a smooth, uniform dough ball. This mixture will start the fermentation process that’s crucial for the bread’s signature tang and texture.
Step 2: First Rest and Incorporate Salt
Let the dough rest for 45 minutes, giving the flour time to absorb the water fully. Then, wet your hands and lightly mist the dough with water. Sprinkle the sea salt over the dough, kneading it in gently to distribute the flavor evenly. Allow the dough to rest for another 30 minutes; this helps relax the gluten, prepping it for the stretch and folds to come.
Step 3: Stretch, Fold, and Prepare the Filling
Wet your hands and countertop, then gently turn the dough out onto the surface. Perform a series of stretch and folds to gently strengthen the gluten network. After your initial folds, it’s time to introduce the star ingredients: cinnamon, minced apple, pumpkin puree, and crushed pecans. Sprinkle them over the dough and fold carefully to evenly distribute these wonderful flavors without tearing the dough too much.
Step 4: Multiple Stretch and Folds for Texture
Over the next several hours, perform a series of three more stretch and folds, each time letting the dough rest between. This process helps to build a perfect chewy texture while ensuring the fillings are well incorporated. Remember to keep your hands and surface wet to prevent sticking — it makes the process smoother and kinder to the dough.
Step 5: Shaping and Proofing the Dough
Once your dough is nicely developed, gently shape it into a round loaf. Pre-shape it first, letting it rest, then do the final shaping care with folds to create surface tension. Place your shaped dough into a well-floured proofing basket or bowl lined with a towel. Cover it and refrigerate overnight for 8-12 hours. This cold proof deepens the flavor and improves crumb texture.
Step 6: Baking Day Essentials
Preheat your oven to 450° F with a Dutch oven inside to ensure a steamy environment for the bread’s baking. When ready, carefully transfer the dough from the fridge onto a parchment-lined board, score the top to control expansion, then place it into the hot Dutch oven. Bake covered for 35 minutes, then remove the lid for an additional 20-30 minutes to achieve a gorgeously crisp, golden crust.
Step 7: Cooling Your Masterpiece
Once baked, remove your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans from the Dutch oven and let it cool at least an hour. This rest period is a must for setting the crumb and allowing all those autumnal flavors to fully develop when slicing.
How to Serve Sourdough Pumpkin Apple Bread with Cinnamon and Pecans
Garnishes
To elevate every slice, consider spreading a little butter or cream cheese for richness, or a drizzle of honey or maple syrup to complement the natural sweetness. If you like a touch of texture, sprinkle extra crushed pecans on top or even a dusting of cinnamon sugar for sparkle.
Side Dishes
This bread pairs wonderfully with a hot beverage, such as chai tea or coffee, making it a perfect companion for a cozy morning or afternoon. For a full breakfast, serve alongside scrambled eggs or your favorite cheese platter to balance the sweetness with savory flavors.
Creative Ways to Present
Use your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans as a base for French toast or bread pudding for a decadent twist. Toast slices and top them with ricotta, fresh apple slices, and a sprinkle of pecans for a delightful brunch treat. It’s versatile, hearty, and stands up well to creative culinary play.
Make Ahead and Storage
Storing Leftovers
Store leftover bread in a paper bag or wrapped loosely in a kitchen towel at room temperature to keep the crust crisp while allowing the crumb to breathe. Avoid plastic wrap unless you want a softer crust; the bread keeps well fresh for up to 3 days this way.
Freezing
If you want to enjoy this bread over a longer period, freezing is your friend. Slice the loaf first, then wrap slices individually or in small batches in plastic wrap and foil. This way, you can pull out just what you need and toast it straight from frozen. The flavors hold beautifully after freezing.
Reheating
To refresh your bread, toast slices directly or warm them in a moderate oven (around 350° F) for 10-15 minutes. This brings back a crisp crust and a tender, warm crumb that tastes just like freshly baked.
FAQs
Can I use canned pumpkin puree instead of fresh?
Definitely! If you don’t have fresh pumpkin, canned pumpkin puree works just as well. Just be sure to use pure pumpkin and not pumpkin pie filling, which has added spices and sugars that could alter the flavor balance.
Is this bread sweet or savory?
The Sourdough Pumpkin Apple Bread with Cinnamon and Pecans has a mild sweetness balanced by the rustic tang of sourdough. It’s perfect as a breakfast bread, snack, or accompaniment to savory dishes, striking a wonderful sweet-savory harmony.
How long does the dough need to rise before baking?
After mixing and folding, the dough rests and rises in the refrigerator for 8-12 hours. This overnight proof is essential for flavor development and texture. The warm rising times and folds during the day also help develop the dough.
Can I substitute pecans with another nut?
Yes! Walnuts, almonds, or hazelnuts can all work beautifully in this bread if pecans aren’t your favorite or available. Just toast them lightly to bring out their flavor before adding to the dough.
Do I need a Dutch oven to bake this bread?
You don’t absolutely need a Dutch oven, but it helps create the perfect steamy environment that fosters a crunchy crust and open crumb. If you don’t have one, use a heavy baking tray and add a pan of water to the oven to generate steam.
Final Thoughts
Baking the Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is like wrapping yourself in the cozy comfort of fall flavors any time of year. Its unique combination of tangy sourdough, sweet pumpkin and apple, warm cinnamon spice, and crunchy pecans comes together to create a loaf that delights with every bite. I can’t wait for you to try this recipe and make it your own seasonal staple. Happy baking, and even happier eating!
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Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe
- Total Time: 12-16 hours (includes proofing time)
- Yield: 1 large loaf (about 12–16 slices) 1x
- Diet: Vegetarian
Description
This Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a delightful, seasonal twist on traditional sourdough bread. Infused with natural sweetness from pumpkin puree, fresh apple, and maple syrup, layered with warm cinnamon and crunchy pecans, this bread offers a moist, flavorful loaf perfect for fall breakfasts, snacks, or even dessert. Using a natural sourdough starter combined with careful folding and resting techniques delivers a hearty, crusty exterior and soft, tender crumb inside.
Ingredients
Dough Ingredients
- 500 grams organic bread flour
- 300 grams water
- 100 grams active sourdough starter
- 10 grams sea salt
- 40 grams maple syrup
Filling Ingredients
- 3 tablespoons crushed pecans
- 30 grams pumpkin puree, strained
- 1 small fresh apple, minced
- 2 teaspoons ground cinnamon
Instructions
- Prepare Starter and Ingredients: Begin early in the day to give ample time for fermentation. Have all ingredients ready and measured.
- Initial Mixing: In a large bowl, combine the sourdough starter, bread flour, maple syrup, and water. Mix until a uniform dough ball forms.
- First Rest: Cover the bowl and let the dough rest for 45 minutes to allow hydration.
- Add Salt and Knead: Wet your hands and spray the dough’s surface with water. Sprinkle sea salt over the dough and knead it in thoroughly. Allow the dough to rest for an additional 30 minutes.
- First Stretch and Fold: Spray the countertop and your hands with water. Turn the dough onto the wet surface, stretch, and fold the dough—top over bottom, sides over center, bottom over top. Return to the bowl seam side down and let rest for 30 minutes.
- Second Stretch and Fold with Fillings: Repeat wetting the surface and your hands. Turn dough out and gently stretch into a rectangle without tearing. Evenly sprinkle cinnamon, minced apple, pumpkin puree, and crushed pecans on top. Optionally add a little granulated sugar for extra sweetness. Fold dough over to encase fillings; knead gently until fillings are evenly distributed. Dough will be sticky and some pecans may tear through—that’s normal. Place dough back in bowl seam down; rest for 1-2 hours.
- Third Stretch and Fold: Repeat the wet countertop technique, stretch and fold the dough again as before. Return dough to bowl seam side down; rest for 2 hours.
- Fourth Stretch and Fold: Repeat stretching and folding process. Place dough back in bowl and let rest for 1-2 hours.
- Pre-shaping: Clean and flour your counter and hands. Turn dough out seam side up. Gently stretch and fold side over side, top over bottom, then flip dough seam side down. Tuck edges under to form a round shape. Sprinkle flour on dough and cover with a tea towel; rest for 1 hour.
- Final Shaping: Sprinkle flour again on dough and surrounding surface. Turn dough seam side up, stretch and fold again, then flip seam side down. Shape dough into a tight, round loaf. Flour a proofing basket generously and place dough seam side up inside.
- Cold Proof: Cover basket and refrigerate overnight for 8-12 hours.
- Preheat Oven and Dutch Oven: Preheat oven to 450°F (232°C) with the dutch oven and lid inside.
- Prepare Dough for Baking: Remove heated dutch oven carefully. Turn dough out from basket onto a parchment paper square, seam side down. Score the top using a sharp knife or scoring tool.
- Bake Covered: Using the parchment paper corners, lift dough into the hot dutch oven. Cover with lid and bake at 450°F for 35 minutes.
- Bake Uncovered: Remove lid and continue baking another 20-30 minutes to develop a deep crust.
- Cool: Carefully remove bread from dutch oven and cool on a wire rack for at least 1 hour before slicing to allow crumb to set.
Notes
- Straining the pumpkin puree helps remove excess moisture so the dough stays balanced.
- Using a spray bottle to wet your hands and dough prevents sticking and aids in gentle handling during stretch and folds.
- Overnight cold proof in the fridge enhances flavor development and dough strength.
- Ensure your sourdough starter is active and bubbly before starting for best rise.
- Be cautious handling the hot dutch oven—use oven mitts and keep children or pets away when removing it from the oven.
- You can adjust sweetness by adding granulated sugar with fillings if desired.
- This bread freezes well once cooled; slice before freezing for convenient toasting later.
- Prep Time: 30 minutes
- Cook Time: 55-65 minutes
- Category: Bread, Snack
- Method: Sourdough fermentation, folding, baking in Dutch oven
- Cuisine: American
Nutrition
- Serving Size: 1 slice (about 70g)
- Calories: 190
- Sugar: 4g
- Sodium: 210mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: sourdough bread, pumpkin bread, apple cinnamon bread, pecan bread, fall bread recipe, homemade sourdough, artisan bread, seasonal bread
