Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a delightful twist on traditional bread, combining the earthy flavors of pumpkin and apple with the nutty crunch of pecans and the warm spice of cinnamon. This rustic loaf not only satisfies your taste buds but also fills your home with a comforting aroma that makes it impossible to resist. Whether served as a breakfast treat, an afternoon snack, or a lovely addition to your holiday table, this recipe is sure to become a favorite in your kitchen.

Ingredients

• 500 grams organic bread flour
• 300 grams water
• 100 grams sourdough starter
• 10 grams sea salt
• 40 grams maple syrup
• 3 tablespoons pecans, crushed
• 30 grams pumpkin puree, strained
• 1 small apple, fresh, minced
• 2 teaspoons cinnamon

Directions

1. In a large bowl, combine the sourdough starter, organic bread flour, maple syrup, and water.
2. Knead the ingredients together until a uniform dough ball forms.
3. Let the dough rest for 45 minutes.
4. Wet your hands and spray the dough with water. Sprinkle the sea salt over the dough and knead it in. Let it rest for an additional 30 minutes.
5. Mist your clean countertop with water, then turn the dough onto it, scraping out the bowl.
6. Stretch and fold the dough.
7. Place the dough back in the bowl seam side down and let it rest for 30 minutes.
8. Repeat misting, turning out, and stretching/folding twice more, with 1 to 2 hours of resting time in between.
9. Clean the working surface, sprinkle with flour, and flip the dough seam side up.
10. Gently stretch and fold the dough again and place it seam side down.
11. Let the dough rest on the counter for 1 hour, covered with a tea towel.
12. Shape into a circular loaf and place into a floured proofing basket.
13. Cover and refrigerate overnight for 8-12 hours.
14. Preheat a Dutch oven to 230°C (450°F).
15. Once heated, cut a square of parchment and turn the dough onto it seam side down.
16. Score the dough and transfer it into the hot Dutch oven.
17. Cover and bake for 35 minutes, then uncover and bake for another 20-30 minutes until golden brown.
18. Cool on a wire rack for at least 1 hour before slicing.

Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 12-14 hours (including resting and proofing time)
Servings: 1 large loaf
Nutrition Info (approx.): 150 calories per slice, high in fiber, and enriched with healthy fats from pecans.

How to serve

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is incredibly versatile. Serve it warm with a pat of butter for breakfast, or slice it for a midday snack. It pairs beautifully with cream cheese or a drizzle of honey. For a delightful dessert, try it toasted with a scoop of vanilla ice cream. This bread also makes for a thoughtful homemade gift during the holiday season, wrapped in parchment and tied with twine for a charming presentation.

FAQs

Can I use store-bought pumpkin puree?
Yes, store-bought pumpkin puree works well in this recipe and saves you time!

How do I store leftover bread?
To keep your Sourdough Pumpkin Apple Bread fresh, wrap it in a clean cloth and store it at room temperature for up to 3 days. For longer storage, slice and freeze it.

Can I substitute the pecans?
Absolutely! Walnuts or almonds can be used as a substitute if you prefer a different nut flavor.

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

A delightful twist on traditional bread, combining pumpkin, apple, and pecans with warm cinnamon spice.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 12 hours hrs

Servings: 1 loaf

Course: Breakfast, Dessert, Snack

Cuisine: American, Bakery

Calories: 150

Ingredients Method Notes

Ingredients

  

Bread Ingredients

• 500 grams organic bread flour Use organic for best results.
• 300 grams water Room temperature water.
• 100 grams sourdough starter Active and bubbly for best fermentation.
• 10 grams sea salt Enhances flavor.
• 40 grams maple syrup Adds sweetness.
• 3 tablespoons pecans, crushed Can substitute with walnuts or almonds.
• 30 grams pumpkin puree, strained Store-bought puree works well.
• 1 small apple, fresh, minced Use a firm variety for best texture.
• 2 teaspoons cinnamon Enhances flavor profile.

Method

 

Preparation

1. In a large bowl, combine the sourdough starter, organic bread flour, maple syrup, and water.
2. Knead the ingredients together until a uniform dough ball forms.
3. Let the dough rest for 45 minutes.
4. Wet your hands and spray the dough with water. Sprinkle the sea salt over the dough and knead it in. Let it rest for an additional 30 minutes.
5. Mist your clean countertop with water, then turn the dough onto it, scraping out the bowl.
6. Stretch and fold the dough.
7. Place the dough back in the bowl seam side down and let it rest for 30 minutes.
8. Repeat misting, turning out, and stretching/folding twice more, with 1 to 2 hours of resting time in between.

Shaping and Proofing

1. Clean the working surface, sprinkle with flour, and flip the dough seam side up.
2. Gently stretch and fold the dough again and place it seam side down.
3. Let the dough rest on the counter for 1 hour, covered with a tea towel.
4. Shape into a circular loaf and place into a floured proofing basket.
5. Cover and refrigerate overnight for 8-12 hours.

Baking

1. Preheat a Dutch oven to 230°C (450°F).
2. Once heated, cut a square of parchment and turn the dough onto it seam side down.
3. Score the dough and transfer it into the hot Dutch oven.
4. Cover and bake for 35 minutes, then uncover and bake for another 20-30 minutes until golden brown.
5. Cool on a wire rack for at least 1 hour before slicing.

Notes

Serve warm with butter, cream cheese, or honey. Great as a dessert with vanilla ice cream. Ideal for gift-giving wrapped in parchment and twine.