Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans Recipe

Let me tell you, there’s nothing quite like the aroma of Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans wafting through your kitchen. This isn’t your typical fall treat—it’s a golden-crusted, deeply flavorful loaf that’s both rustic and irresistibly moist, marrying sourdough tang with sunny pumpkin, fragrant spices, and the crunch of toasted pecans. Whether you’re a seasoned baker or new to the sourdough journey, this bread is a celebration of cozy mornings, comfort, and sharing a slice (or two) with loved ones.

Ingredients You’ll Need

Gathering your ingredients is the first step to baking success. Each element here brings something wonderful— rich color from pumpkin, a gentle tang from sourdough, a touch of warmth from spices, and that sweet crunch of pecans—so don’t skimp on quality!

• 100g Sourdough Starter: Use a bubbly, active starter for the best rise and tang; feed it the night before so it’s lively come morning.
• 200g Roasted Pumpkin: Roasting concentrates flavor and brings natural sweetness—canned pumpkin works if you’re short on time.
• 500g White Bread Flour: This provides structure and chew; bread flour is best for a lofty, airy crumb.
• 180g Warm Water: The right hydration makes the dough stretchy and helps it ferment just right.
• 30g Maple Syrup: Adds gentle sweetness and pairs perfectly with pumpkin and pecans.
• 10g Salt: Don’t skip it—salt sharpens the flavors and balances the sweetness!
• A Pinch of Turmeric: Just a touch gives your bread that beautiful autumn gold.
• A Pinch of Cinnamon: Warm, comforting, and a must for any pumpkin bread.
• 50g Pumpkin Puree: Used in the filling to double-down on pumpkin flavor and keep things extra moist.
• 100g Brown Sugar: For the filling, it melts into the swirls, bringing caramel-like sweetness.
• 1 tsp Cinnamon: For the filling, it multiplies the coziness with every bite.
• 15g Flour: Helps the filling stick and keeps it from being too gooey.
• Pinch Nutmeg: Just a hint for that classic, aromatic spice.
• 60g Crushed Pecans: Provides nutty crunch in every bite, toasted pecans give even more flavor.

How to Make Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans

Step 1: Plan Your Baking Day

Begin early—ideally before 9 am—because this beautiful bread needs time for its slow sourdough magic. Keep in mind, temperature affects fermentation: warm kitchens speed things up, while chilly ones make for a slower rise. The addition of sugar also encourages a faster rise, so keep an eye on your dough to avoid over-proofing.

Step 2: Mix the Dough

In a large bowl, combine your active sourdough starter, roasted pumpkin, white bread flour, warm water, maple syrup, turmeric, and cinnamon. Mix everything together until you have a rough, shaggy dough, ensuring the pumpkin and starter are well distributed for gorgeous color and perfect flavor.

Step 3: Knead and Rest

Knead for a few minutes until you get a uniform, slightly sticky dough ball. Place it in the bowl, cover, and let it rest for a relaxing 45 minutes—this downtime helps the flour fully hydrate and the flavors begin to mingle.

Step 4: Add Salt and First Stretch

Wet your hands and spritz the dough with water. Sprinkle salt over the top, then knead or squeeze it through the dough so every bite is seasoned. Allow it to rest for another 30 minutes to absorb that saline goodness.

Step 5: The First Stretch and Fold

Mist your countertop and wet your hands again. Scrape your dough onto the wet counter and gently stretch and fold the dough: top over bottom, side to side, and bottom over top. Return the dough back to your cleaned, damp bowl with the seam side down, then let it rest for 30 minutes.

Step 6: Prepare the Filling

While the dough rests, stir together 50g pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and crushed pecans. This becomes your sweet autumnal swirl, ready to fold in at just the right moment.

Step 7: Add the Pumpkin Pecan Filling

Mist your countertop again and turn out the dough. Carefully stretch it into a rectangle—be gentle so you don’t tear it. Evenly spread your sweet pumpkin pecan filling over the surface. Now, fold the dough—top over bottom, sides over, then bottom over top—so the filling is snuggled inside. Knead it gently to distribute the nuts and filling; expect it to get a bit sticky and for some pecans to poke through—that’s all part of the magic!

Step 8: More Stretch and Fold (First Rest)

Place your dough back in its bowl, seam side down, and let it rest for another 1 to 2 hours. These repeated stretches and rests are what build that chewy, open crumb typical of the best sourdough loaves.

Step 9: Stretch and Fold, Again

Repeat the same process: mist the countertop, stretch and fold, put seam-side down, and cover for a 2-hour rest. This step strengthens your dough and evenly distributes that spiced pecan goodness.

Step 10: One Last Stretch and Fold

Perform your final stretch and fold—your dough should now feel airy and elastic. Rest it for 1 to 2 more hours as your anticipation grows!

Step 11: Pre-shape Your Dough

Lightly flour your clean counter and hands. Gently flip the dough onto the counter, seam side up. Fold it side-over-side and top-over-bottom to form a loose round. Sprinkle a bit more flour, cover with a tea towel, and let it relax for 1 hour.

Step 12: Final Shaping

Give the dough a final shape: repeat the gentle fold, creating a tight, round loaf. Flip it seam-side down, tucking to create surface tension, then pop it into a well-floured proofing basket or a towel-lined bowl. Smooth side down, seam side up.

Step 13: Cold Proof

Cover the basket and let your dough ferment slowly in the fridge for 8 to 12 hours. This chilled rest develops those signature sourdough flavors and makes morning baking effortless.

Step 14: Bake the Loaf

Heat your oven, with a Dutch oven and lid inside, to a blazing 450°F. When ready, cut a square of parchment, turn the dough out (seam down) onto the parchment, and score it deeply for an impressive burst in the oven.

Step 15: Bake to Perfection

Grab the parchment paper and lower the loaf into the hot Dutch oven. Cover with the lid. Bake at 450°F for 35 minutes, then remove the lid and bake another 20 to 30 minutes for a deep, crackly crust and golden glow.

Step 16: Cool and Enjoy

Carefully lift out your Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans, and let it cool at least 1 hour before slicing—it makes all the difference for crumb and flavor.

How to Serve Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans

Garnishes

For an extra flourish, sprinkle more toasted pecans on top, or dust lightly with powdered sugar for a touch of sweetness. A drizzle of maple glaze or a pat of cinnamon butter turns a simple slice into something spectacular.

Side Dishes

This bread is lovely on its own, but pairs beautifully with a mug of spicy chai, a bowl of warm soup, or creamy cheeses like brie or goat cheese. It’s a fantastic centerpiece for brunch, breakfast-for-dinner, or a special snack.

Creative Ways to Present

Slice your Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans thick and toast it for a crunchy treat, or make unforgettable French toast. For something fun, cube it and serve as part of a fall-themed bread basket alongside honey butter and homemade jams.

Make Ahead and Storage

Storing Leftovers

Store your bread, wrapped tightly in foil or in a bread bag, at room temperature for 2 to 3 days. The sourdough helps preserve freshness, so slices stay moist and delicious longer than typical quick breads.

Freezing

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans freezes beautifully! Slice before freezing to make thawing easier; simply wrap individual slices or the whole loaf in plastic wrap then stash in a freezer bag. It will keep for up to three months—perfect for toast-on-demand.

Reheating

To revive that fresh-baked magic, warm slices in a toaster, or heat the whole loaf in a 325°F oven for about 10 minutes. If you love it extra moist, wrap slices in foil before heating.

FAQs

Can I use canned pumpkin instead of roasted pumpkin?

Absolutely! While roasted pumpkin gives a deeper flavor and richer color, canned pumpkin puree is a fantastic and convenient substitute—just be sure to use pure pumpkin, not pumpkin pie filling.

How do I know if my sourdough starter is active enough?

Your starter should be bubbly and double in size within four to six hours after feeding. If it passes the “float test” (a spoonful floats in water), you’re good to go for making Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans!

Can I make this bread nut-free?

Yes, you can omit the pecans entirely for a nut-free loaf. You might add pumpkin seeds for a similar crunch, or leave them out for a simple spiced pumpkin sourdough bread.

Why does my dough seem sticky and hard to handle after adding the filling?

The added sugar and pumpkin puree increase the dough’s stickiness, which is normal. Flour your hands and use a bench scraper—don’t worry if some filling leaks out, it creates irresistible caramelized bits in the baked loaf.

Is there a way to speed up the process if I’m short on time?

Sourdough does love a patient baker, but if you must hurry, you can increase the room temperature for faster fermentation—placing your dough in a warm (not hot) spot, like an oven with the light on, can reduce rise times by an hour or two.

Final Thoughts

I truly hope you’ll give Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans a try—baking it brings comfort and joy with every knead, fold, and swirl of sweet, nutty goodness. Share it with friends and family, or treat yourself to a cozy morning at home. Happy baking!

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