There’s something truly magical about a loaf of Sourdough Pumpkin Apple Bread with Cinnamon and Pecans, especially when it’s warm from the oven and filling your kitchen with the heady aroma of fall spices and toasted nuts. This bread is a celebration of cozy flavors and textures, blending tangy sourdough with earthy pumpkin, sweet apple, and the warm kiss of cinnamon—all punctuated by crunchy, buttery pecans. Whether you’re a seasoned sourdough baker or just dipping your toes into wild yeast, this hearty, wholesome loaf is bound to win a place in your regular baking rotation.

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe - Recipe Image

Ingredients You’ll Need

Despite its bakery-worthy flavor and appearance, the ingredient list for Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is refreshingly simple. Each component works its magic to create a loaf with depth, character, and irresistible comfort.

Organic bread flour: The sturdy backbone of our loaf, bread flour gives structure and chew, letting the flavors and fillings truly shine.

Water: Simple hydration is key for gluten development and dough texture.
Sourdough starter: This lively culture not only leavens but lends signature tang and complexity.

Sea salt: Just enough to balance sweetness and intensify each flavor.
Maple syrup: Adds a subtle caramel sweetness and extra autumnal flavor.

Pecans, crushed: For buttery crunch in every bite—don’t skip toasting them lightly for even more depth.
Pumpkin puree, strained: Adds color, moisture, and that gentle earthy-sweet pumpkin note; make sure to strain well for the best dough texture.
Fresh apple, minced: Tiny apple bits melt into pops of juicy sweetness throughout the loaf.

Cinnamon: Warms up the entire bread with spice that smells and tastes like home.

How to Make Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Step 1: Prepare Your Dough Early

Kicking off the sourdough process in the morning is the best way to ensure you’ll have plenty of time for rising, folding, and baking—especially since this Sourdough Pumpkin Apple Bread with Cinnamon and Pecans needs a slow and steady approach. If you’re new to sourdough, don’t worry! It’s all about building flavor over several hours, and the hands-on work is nicely spaced out.

Step 2: Mix the Base Ingredients

In a large mixing bowl, bring together your lively starter, bread flour, pure maple syrup, and water. Stir or knead thoroughly until you get a uniform, slightly sticky dough ball. This is your foundation, so make sure everything is well incorporated before moving on.

Step 3: First Rest (Autolyse)

Let your dough rest undisturbed for 45 minutes. This short nap gives the flour and water a chance to mingle, starting the gluten development that will give your loaf the perfect bite and texture down the line.

Step 4: Incorporate the Salt

With damp hands and a quick spritz of water over the dough, sprinkle in the sea salt. Knead it in gently until it vanishes. This step deepens the flavor and strengthens the dough’s structure.

Step 5: First Gentle Stretch and Fold

Turn your dough out onto a misted countertop. Stretch the top over the bottom, then the sides in, and finish by folding the bottom up. This technique helps build strength without aggressive kneading—plus, it’s oddly satisfying!

Step 6: Rest and Add the Fillings

After letting your dough rest again, it’s time for the fun part. Gently flatten the dough into a rectangle, then scatter over the cinnamon, fresh minced apple, strained pumpkin puree, and crushed pecans. If you like things extra sweet, a sprinkle of sugar is delicious here. Fold and knead the dough until the fillings are evenly distributed—don’t worry if some pecans poke out.

Step 7: Repeat Stretch and Folds

For the next several hours, you’ll alternate between stretching, folding, and letting the dough rest. Each round (about every 1 to 2 hours) further strengthens the loaf, gives the sourdough time to ferment, and develops chewy texture and rich flavor. The playful routine is one of the small, meditative joys of baking Sourdough Pumpkin Apple Bread with Cinnamon and Pecans.

Step 8: Pre-Shaping and Final Shaping

After your last round of resting, gently shape the dough into a taut, round loaf. Sprinkle with flour and let it rest before the final shape. This helps relax the gluten and preps the loaf for a picture-perfect end result.

Step 9: Proofing Overnight

Generously flour your proofing basket, transfer your shaped dough seam-side up, and wrap it snugly for an overnight rest in the fridge. This slow, cold rise brings out the best in your flavors—think tangy, robust, and excitingly complex.

Step 10: Scoring and Baking

When you’re ready to bake, preheat your oven and Dutch oven to a blazing 450°F. Turn your dough onto parchment, score with your sharpest blade, and transfer carefully. Bake covered first for wonderful oven spring, then uncovered to develop that crackling crust that makes homemade bread so irresistible. Let your gorgeous loaf cool for at least an hour (the hardest part!) before slicing in and enjoying every bite of your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans.

How to Serve Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Garnishes

This bread is already bursting with flavor, but a few thoughtful garnishes can take it over the top. Try a soft pat of salted butter melting into a warm slice, a dusting of powdered sugar for a touch of elegance, or a drizzle of honey to accent the apple and pumpkin notes. And don’t forget a sprinkle of extra crushed pecans for a little bit of flair and crunch.

Side Dishes

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is delightful all by itself, but it also plays well with others. Serve it alongside a steaming bowl of butternut squash soup, a crisp fall salad with cranberries and greens, or simply next to your favorite coffee or chai for the ultimate breakfast or snack.

Creative Ways to Present

If you’re sharing with friends or taking this loaf to a seasonal gathering, slice the bread and fan the pieces out on a wooden board. Fill in the spaces with fresh apple slices, roasted pecans, and even a small bowl of whipped maple butter. For a brunch twist, use thick slices as the base for decadent French toast—it’s a showstopper!

Make Ahead and Storage

Storing Leftovers

Once cooled completely, keep your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans wrapped in a clean kitchen towel or in a bread bag at room temperature. It will stay moist and delicious for two to three days—sourdough’s natural acidity helps preserve freshness while the apples keep things tender.

Freezing

If you want to make your bread ahead or preserve some for later, simply slice the cooled loaf, wrap individual portions tightly in plastic wrap, and place them in an airtight freezer bag. They’ll keep beautifully for up to two months, and you can defrost slices as needed whenever the craving strikes!

Reheating

To revive that just-baked taste, pop slices into the toaster or warm them in a 350°F oven for about 7 minutes. If you have a little extra time, brush with a touch of butter before heating—this will bring back the crispy crust and the heavenly aroma that makes Sourdough Pumpkin Apple Bread with Cinnamon and Pecans completely irresistible.

FAQs

Can I use canned pumpkin instead of homemade puree?

Absolutely! Just make sure to use pure pumpkin puree and not pumpkin pie filling, and don’t forget to strain it well. Excess moisture can make the dough too sticky, so a thick, velvety puree is best for this bread.

What type of apples work best?

Any firm, tart apple works beautifully—think Granny Smith, Honeycrisp, or Pink Lady. These varieties hold their shape and add a pleasant bite and flavor that complements the pumpkin and sourdough notes.

Can I make this recipe without a Dutch oven?

Yes, you can! While a Dutch oven yields a gorgeous crust and great oven spring, you can bake your Sourdough Pumpkin Apple Bread with Cinnamon and Pecans on a preheated pizza stone with an inverted oven-safe bowl on top to trap steam. Just watch carefully for browning and adjust bake times if needed.

How do I tell if my bread is baked all the way?

Your loaf should sound hollow when tapped on the bottom, and the crust will be a deep golden brown. If you want to be extra precise, the internal temperature should register at least 200°F when checked with an instant-read thermometer.

Can I add other spices or mix-ins?

Of course! Feel free to play with flavors: nutmeg, ginger, or cardamom would all be lovely additions to the dough, and swapping in walnuts or dried cranberries for pecans and apple can make this sourdough bread your own signature loaf.

Final Thoughts

If you’re searching for a bread that captures the very essence of autumn comfort and homemade goodness, look no further than Sourdough Pumpkin Apple Bread with Cinnamon and Pecans. Gather your ingredients, embrace the gentle rhythm of sourdough baking, and treat yourself to slices of pure, cozy joy—you might just find this bread becomes a new favorite in your home!

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe

★★★★★

4.8 from 19 reviews

Author: Lila
Total Time: 9 hours

Yield: 1 loaf 1x
Diet: Vegetarian

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Description

This Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a delightful autumn treat that combines the warmth of cinnamon with the sweetness of apple and pumpkin, all wrapped up in a crusty, sourdough loaf.

Ingredients

Scale

For the Bread:

500 grams organic bread flour
300 grams water
100 grams sourdough starter

10 grams sea salt
40 grams maple syrup

For the Filling:

3 Tablespoons pecans, crushed

30 grams pumpkin puree, strained*
1 small apple, fresh, minced
2 teaspoons cinnamon

Instructions

Sourdough Preparation: Start the sourdough process before 9 am. Refer to the notes section for tips.
Combine Ingredients: In a large bowl, mix starter, flour, maple syrup, and water.
Knead Dough: Form a uniform dough ball by kneading.

First Rest: Let the dough rest for 45 minutes.
Add Salt: Sprinkle salt over the dough, knead, and let rest for 30 more minutes.
Stretch and Fold: Follow the stretching and folding process.

Add Fillings: Stretch out dough, add cinnamon, apple, pumpkin, and pecans. Fold ingredients in.
Repeat Stretch and Fold: Allow the dough to rest for 1-2 hours.
Final Stretch and Fold: Repeat the stretching and folding process.

Pre-shape: Shape the dough gently, cover with a tea towel and let rest.
Final Shape: Shape the dough into a circular loaf.
Proofing: Place the dough in a floured proofing basket and refrigerate overnight.

Baking: Preheat dutch oven, transfer dough, score, and bake covered, then uncovered.
Cool: Allow the loaf to cool for at least 1 hour before slicing.

Notes

Start the sourdough process early in the day for best results.

Watch the linked video for visual guidance on the folding process.
Adjust sugar quantity for a sweeter loaf.
Be cautious when handling the hot dutch oven.

Refer to specific temperature notes for dutch oven preheating.

Prep Time: 30 minutes
Cook Time: 1 hour 5 minutes

Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 6g

Sodium: 210mg
Fat: 2g
Saturated Fat: 0.5g

Unsaturated Fat: 1.5g
Trans Fat: 0g
Carbohydrates: 38g

Fiber: 2g
Protein: 4g
Cholesterol: 0mg

Keywords: Sourdough, Pumpkin, Apple, Bread, Cinnamon, Pecans, Autumn