Print

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans

Print Recipe

A delightful blend of pumpkin, cinnamon, and crunchy pecans in a tangy sourdough bread.

Ingredients

Scale
  • 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 g roasted pumpkin (filling)
  • 100 g brown sugar (filling)
  • 1 tsp cinnamon (filling)
  • 15 g flour (filling)
  • Pinch nutmeg (filling)
  • 60 g crushed pecans (filling)

Instructions

  1. In a large bowl, combine starter, pumpkin, flour, water, maple syrup, turmeric, and cinnamon.
  2. Knead until a uniform dough ball forms.
  3. Let the dough rest for 45 minutes.
  4. Wet hands, sprinkle salt, knead into dough, and let rest for 30 minutes.
  5. Mist countertop and dough with water. Turn out and stretch and fold the dough. Let rest for 30 minutes.
  6. Mix filling ingredients.
  7. Turn out dough, scrape bowl, and mix in filling. Knead until smooth.
  8. Let the dough rest for 1-2 hours and repeat stretch and fold.
  9. Pre-shape dough and rest for 1 hour.
  10. Final shaping and place in proofing basket, cover, and refrigerate overnight (8-12 hours).
  11. Preheat Dutch oven at 450°F.
  12. Turn out dough onto parchment, score, and bake covered for 35 minutes.
  13. Bake uncovered for an additional 20-30 minutes. Remove and cool for at least 1 hour before slicing.

Notes

For variations, consider adding chocolate chips, dried fruit, or different nuts. Store bread in an airtight container for 3-5 days or freeze for longer storage.

Nutrition

Keywords: sourdough, pumpkin bread, cinnamon, pecans, baking

Find it online: https://alexandrarecipes.com/sweet-sourdough-pumpkin-bread-cinnamon-pecans/