Description
This pumpkin sourdough bread with pecans is the perfect fall bake: warm, tangy, slightly sweet, and full of cinnamon-spiced crunch.
Ingredients
450g bread flour
100g pumpkin puree (unsweetened)
100g active sourdough starter
250g water
8g salt
2 tbsp brown sugar (in dough)
2 tbsp melted butter (for brushing)
3 tbsp cinnamon sugar (for filling)
1/2 cup chopped pecans (toasted)
Instructions
1. In a bowl, mix starter, water, and pumpkin puree until smooth.
2. Add flour, salt, and brown sugar. Mix into a sticky dough. Rest 30 minutes.
3. Do 3–4 rounds of stretch and folds every 30 minutes.
4. Laminate in the cinnamon sugar and chopped pecans gently.
5. Shape into round or batard. Rest 30 minutes.
6. Transfer to banneton or lined bowl. Cold proof overnight.
7. Preheat Dutch oven to 475°F.
8. Flip dough onto parchment, score, and bake covered for 20 mins.
9. Uncover and bake another 25 mins until golden.
10. Brush warm loaf with melted butter. Cool before slicing.
Notes
Optional: Add a maple glaze drizzle for a dessert-style finish.
Use fresh, unsweetened pumpkin puree for best flavor.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Category: Sourdough, Fall Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 5g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
Keywords: pumpkin sourdough bread with pecans, fall sourdough, cinnamon swirl sourdough