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
Scale
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
