Baking can bring joy, comfort, and delicious smells into your home. Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is a perfect blend of flavors. You get the warmth of pumpkin and spices mixed with the nutty crunch of pecans. It’s a beautiful bread that not only tastes great but also looks wonderful. Whether you enjoy it as a snack or serve it as dessert, this bread will make everyone happy.
WHY YOU WILL LOVE THIS RECIPE
This recipe combines the rich flavors of pumpkin and the warm taste of cinnamon. The pecans add a lovely crunch to each bite. The use of sourdough gives the bread a nice tang and helps it stay fresh longer. Making this bread is a great way to enjoy baking while also filling your home with an amazing aroma. Plus, sharing your homemade bread with friends or family will make you feel proud. Each slice tells a story of your effort and love for baking, making it a delightful treat for any occasion.
HOW TO MAKE Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
Ingredients:
- 100 g Sourdough Starter (fed and bubbly)
- 200 g roasted pumpkin*
- 500 g White Bread Flour
- 180 g warm Water
- 30 g maple syrup
- 10 g Salt
- A pinch of turmeric for color
- A pinch of cinnamon
- 50 grams roasted pumpkin* (filling)
- 100 grams brown sugar (filling)
- 1 tsp cinnamon (filling)
- 15 grams flour (filling)
- Pinch nutmeg (filling)
- 60 grams crushed pecans (filling)
STEP-BY-STEP INSTRUCTIONS:
It’s best to start the sourdough process before 9 am so you have enough time. Depending on the temperature in your home, you may need to adjust the rest and rise times. If it is warmer in your home, the dough will ferment faster. If it is colder, it will ferment slower. There is also sugar in this bread, so it may rise much faster. Monitor the dough closely to avoid over proofing.
- In a large bowl, combine the starter, pumpkin, flour, water, maple syrup, turmeric, and cinnamon. (everything except the filling ingredients)
- Knead the ingredients together until a uniform dough ball forms.
- Let the dough rest for 45 minutes.
- Wet your hands, and spray the dough with your water bottle. Sprinkle the salt over the dough, then knead it into the dough. Let rest for 30 more minutes.
- Using a spray bottle filled with water, mist your clean countertop. Wet your hands and wet the top of the dough ball with the spray bottle.
- Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top. Place the dough back in the bowl with the seam side down. Let the dough rest for 30 minutes.
- While the dough rests, mix the filling ingredients.
- Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle.
- Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch out the dough into a rectangle, but be gentle and do not break or tear it. Spread the mixed filling over the dough.
- Fold the ingredients into the dough by folding the top of the dough over the bottom, side over side, and bottom over top. Then knead the dough again until it is mostly smooth and the pecans are evenly distributed through the dough.
- It will get sticky, and some pecans may tear through the dough, that’s okay. Use a bench scraper to keep scooping the dough together. (Please watch the video linked in the blog post if you need more guidance).
- Repeat another stretch and fold then place the dough back in the bowl with the seam side down. Let the dough rest for 1 to 2 hours.
- Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle.
- Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top.
- Place the dough back in the bowl with the seam side down. Let the dough rest for 2 hours.
- Using a spray bottle filled with water, mist your clean countertop again. Wet your hands and wet the top of the dough ball with the spray bottle.
- Turn the dough out onto the wet counter surface. Scrape out the bowl and rinse the inside of the bowl really well. Leave the bowl wet.
- Stretch and fold the dough. Stretch the top of the dough over the bottom, side over side, and bottom over top.
- Place the dough back in the bowl with the seam side down. Let the dough rest for 1 to 2 hours.
- Clean and dry the counter surface you’re working on. Sprinkle some flour on the surface of your counter and coat your hands in a bit of flour.
- Gently flip the dough out onto the floured surface so that it is seam side up.
- Gently stretch out the dough, and fold it again. Fold side over side and top over bottom.
- Then flip the dough over so that the seam side is down on the counter. Tuck under any parts of the dough you need to form a nice circular shape.
- Leave the dough on the counter, sprinkle some flour on the top of the dough, and cover with a tea towel.
- Let the dough rest for 1 hour.
- Sprinkle a little more flour on the top of your pre-shaped dough and on the counter around the dough.
- With your hands coated in flour, flip the dough over so that the seam side is up again.
- Gently stretch out the dough, and fold it again. Fold side over side and top over bottom.
- Then flip the dough over so that the seam side is down on the counter.
- Tuck under any parts of the dough you need to form a nice circular loaf shape. This is the final shaping, so take your time with it.
- Coat a proofing basket with flour. Be generous, as you do not want it to stick.
- You can also use a bowl lined with a towel and a generous amount of flour.
- Flour your hands and swiftly pick up and flip your dough into the basket. Smooth side down, seam side up.
- Cover and place in the fridge overnight for 8-12 hours.
- After 8-12 hours in the fridge, preheat your Dutch oven with the lid in your oven at 450° F. (see notes on temperature).
- Once your oven is preheated, carefully remove your Dutch oven and place the lid to the side. Don’t forget that the pot and the lid are both very hot!
- Cut a large square of parchment paper and place it on the counter. Turn your dough out onto the paper so that the seam side is down and touching the parchment paper.
- Score the dough using a very sharp knife or a scoring tool.
- Picking up all four corners of the parchment paper, move your dough into the Dutch oven.
- Place the lid on the Dutch oven and bake at 450 F for 35 minutes.
- After baking covered, remove the lid and bake for another 20-30 minutes at 450 F.
- Remove your finished loaf from the Dutch oven and allow it to cool for at least 1 hour.
HOW TO SERVE Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
Once your bread has cooled, slice it up and serve it fresh. It tastes delightful plain or with a spread of butter. If you want to jazz it up, try cream cheese or flavored spreads. You can also serve it with jam, honey, or maple syrup for a sweet treat. This bread can be a lovely addition to breakfast alongside your coffee or tea. For dessert, enjoy it with a scoop of ice cream or a dollop of whipped cream.
STORAGE & FREEZING: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
To store your bread, keep it in a bread bag or an airtight container. It will stay fresh for about 3 to 5 days at room temperature. If you want to keep it longer, slice the bread and freeze it. Wrap each slice in plastic wrap and place them in a freezer bag. This way, you can enjoy a slice whenever you want. Just take it out, let it thaw at room temperature, or gently warm it in the microwave or toaster.
SERVING SUGGESTIONS
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans can be served in many ways. Pair it with a warm drink like coffee, hot chocolate, or tea. You can also make a delicious French toast by soaking slices of the bread in a mixture of eggs and milk, then cooking it in a pan. For a heartier meal, enjoy it alongside your favorite soup or salad. The soft texture and lovely flavors of the bread will complement many dishes.
VARIATIONS
There are many ways to customize this bread recipe. Try adding chocolate chips for a sweet twist. You could also include dried fruit like cranberries or raisins for a chewy texture. If you prefer nuts, swap pecans for walnuts or almonds. For an extra kick, add more spices like ginger or clove. You can also change the sweetener; use honey instead of maple syrup for different flavor notes.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin. Just make sure it contains only pumpkin without additives.
2. How can I tell if my sourdough starter is ready?
Your starter should be bubbly and have a pleasant smell. It should double in size within 4-6 hours after feeding.
3. Why is my dough too sticky?
Dough can be sticky depending on the flour you use or how much water is added. Dust your hands and the surface with flour as needed to prevent sticking.
4. Can I skip the overnight fridge step?
The overnight rest helps develop flavor in the dough. If you’re in a hurry, you can let it rise at room temperature, but the flavor will be different.
MAKE-AHEAD TIPS FOR Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
To save time, you can prepare the filling in advance. Mix the filling ingredients a day before and keep them in a container in the fridge. You can also make the dough ahead of time. After the first rise, place it in the fridge for up to 24 hours before shaping and baking. This method allows you to enjoy freshly baked bread with less hassle on busy days.
By following this simple guide, you can create your Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans. Enjoy baking and delight in every delicious bite!