Name: Delicious Pumpkin Apple Bread with Cinnamon and Pecans Bliss
Prep time: 30 min
Cook time: 65 min
Total time: 155 min
Ingredients: 500 grams organic bread flour (Opt for organic for the best flavor.); 300 grams water (Warm water will help activate the yeast.); 100 grams sourdough starter (A well-fed starter is key.); 10 grams sea salt (Enhances flavor and controls fermentation.); 40 grams maple syrup (Adds sweetness.); 30 grams pumpkin puree (Adds moisture and rich pumpkin flavor.); 1 small apple (Fresh and minced, choose a sweet variety.); 3 tablespoons pecans (Crushed, adds crunch.); 2 teaspoons cinnamon (Infuses bread with cozy flavor.)

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As the leaves start to swirl in vibrant hues of orange and gold, I can’t help but crave the warmth and comfort of freshly baked bread. This Sourdough Pumpkin Apple Bread with Cinnamon and Pecans brings together the rich, earthy flavors of pumpkin and apple, intertwined with a comforting hint of cinnamon, making it the perfect treat for a cozy afternoon. Not only is this recipe a delightful way to use seasonal ingredients, but it’s also a skill-building exercise in sourdough baking that results in a beautiful artisan loaf. Plus, it fills your home with irresistible aromas that pull loved ones to the kitchen. Are you ready to embrace the season and create a slice of fall magic in your own oven?

Why is This Bread a Must-Try?

Irresistible Aroma: The captivating scent of cinnamon and baked apples fills your kitchen, turning it into a cozy haven.
Seasonal Delight: Featuring delectable pumpkin and apples, this bread celebrates the flavors of fall.
Artisan Quality: Master the art of sourdough with this straightforward recipe, perfect for both beginners and seasoned bakers.
Perfectly Textured: Enjoy a wonderfully soft interior paired with a crunchy crust and nutty pecans, creating a delightful contrast.
Versatile and Wholesome: Enjoy it as breakfast, a snack, or even dessert—this bread suits any occasion! And if you love this blend of flavors, you might also want to try our Cinnamon Roll Muffins or Potato Rounds with Goat Cheese for more seasonal bliss.

Pumpkin Apple Bread Ingredients

• Get ready to bake something wonderful!

For the Dough

500 grams organic bread flour – This gives your bread its structure and delightful chew; opt for organic for the best flavor.
300 grams water – Warm water will help activate the yeast and ensure a good rise.
100 grams sourdough starter – A well-fed starter is key for a fluffy, airy loaf.
10 grams sea salt – Salt not only enhances flavor but also controls the fermentation process.
40 grams maple syrup – Adds a lovely sweetness that beautifully complements the pumpkins and apples, though honey or agave can be used as alternatives.

For the Fillings

30 grams pumpkin puree, strained – This ingredient adds moisture and rich pumpkin flavor, giving the bread a fall twist.
1 small apple, fresh, minced – Adds natural sweetness; choose a sweet variety for the best flavor.
3 tablespoons pecans, crushed – These add a delightful crunch; feel free to substitute with walnuts or leave them out if necessary.
2 teaspoons cinnamon – Infuses your bread with a warm, cozy flavor perfect for fall; consider using pumpkin spice for a unique spin!

Step‑by‑Step Instructions for Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Step 1: Start the Sourdough
Begin your sourdough pumpkin apple bread journey by preparing your dough in the morning. In a large mixing bowl, combine 100 grams of your active sourdough starter, 500 grams of organic bread flour, 300 grams of warm water, and 40 grams of maple syrup. Stir until the mixture forms a shaggy dough, ensuring all ingredients are well incorporated.

Step 2: Knead the Dough
Turn the shaggy dough onto a clean, floured surface and knead it for about 8–10 minutes until it becomes smooth and elastic. When done, place the dough back into the bowl, cover it with a damp cloth, and let it rest for 45 minutes. This rest period allows the gluten to relax, making it easier to shape later.

Step 3: Add Salt and Rest
After the initial resting time, sprinkle 10 grams of sea salt over the dough. Knead the salt into the dough for about 2 minutes until fully incorporated. Cover the bowl again, letting it rest for another 30 minutes. During this second resting period, the dough will continue to rise and develop flavor.

Step 4: Stretch and Fold
Once the dough has rested, mist your countertop and hands with water to keep everything damp. Gently turn the dough onto your work surface, and perform a “stretch and fold” technique by pulling one side of the dough over the center, then doing the same with the opposite side. Repeat this for all sides and let it rest for 30 minutes to allow the dough to relax further.

Step 5: Incorporate Fillings
Repeat the stretch and fold process one more time, this time incorporating 30 grams of strained pumpkin puree, 1 minced apple, 2 teaspoons of cinnamon, and 3 tablespoons of crushed pecans during the first fold. This will ensure even distribution of these delicious flavors through your sourdough pumpkin apple bread.

Step 6: Final Rise
After mixing in the fillings, cover the dough and let it rest in a warm spot for 1–2 hours. During this time, perform additional stretch and folds every 30 minutes to promote gluten development and improve structure. Look for the dough to rise and become puffy, indicating fermentation is taking place.

Step 7: Pre-Shape the Dough
When the dough has doubled in size, gently turn it out onto a lightly floured surface. Pre-shape the dough into a round or oblong shape, depending on your preference. Cover it with a damp cloth and allow it to rest for about 1 hour. This step will help relax the gluten, readying it for final shaping.

Step 8: Shape and Proof
After the resting period, shape your dough into a final loaf. Place it seam-side up in a floured proofing basket, making sure it’s well-floured to prevent sticking. Cover the basket with a cloth and refrigerate your sourdough pumpkin apple bread overnight, allowing it to proof for 8-12 hours. This slow fermentation adds depth of flavor.

Step 9: Preheat the Oven
On baking day, preheat your Dutch oven to 450°F (232°C) about 30 minutes before you plan to bake. This ensures a hot environment for your sourdough pumpkin apple bread, resulting in a beautiful rise and crust. Meanwhile, gently roll your dough out onto parchment paper.

Step 10: Score and Bake
Once the oven is hot, carefully transfer the dough (on the parchment) into the Dutch oven. Score the top of the loaf with a sharp knife to allow steam to escape and create an appealing crust. Bake covered for 35 minutes, then uncover and bake for an additional 20-30 minutes until the crust is a deep golden brown.

Step 11: Cool Before Slicing
Once baked, remove the sourdough pumpkin apple bread from the Dutch oven and let it cool on a wire rack for at least 1 hour. This cooling period allows the bread to finish setting and helps enhance the flavor. Resist the urge to slice into it immediately, as waiting will lead to a better texture.

Variations & Substitutions for Pumpkin Apple Bread

Feel free to customize this delightful bread to suit your tastes and dietary needs—get creative and enjoy the process!

Fruit Swap: Substitute other fruits like pears or throw in some dried cranberries for a different flavor twist. These alternatives bring their unique sweetness and texture to the party.
Nut-Free Option: Omit the pecans entirely or replace them with sunflower seeds for a nut-free version. This makes the bread more accessible for those with allergies while still providing a lovely crunch.
Sweetener Alternative: Swap maple syrup with honey or agave syrup for a different kind of sweetness. Each option will complement the spices and fruit beautifully.
Pumpkin Puree Alternative: Try using roasted pumpkin instead of puree for a deeper, caramelized flavor. This twist adds a new layer of richness that pairs well with the spices.
Spice It Up: Add a dash of nutmeg or allspice along with cinnamon for an extra kick. This little addition makes the flavor profile more complex and festive, ideal for fall.
Whole Wheat Variation: Use whole wheat flour in place of half of the bread flour for added nutrition and a nutty flavor. This makes your bread a wholesome option while still retaining its delightful texture.
Vegan Friendly: Replace the honey with a plant-based sweetener and the water with almond milk to make it vegan-friendly. It’s a simple swap that keeps all the deliciousness intact.
Cheesy Surprise: Consider adding shredded cheese like sharp cheddar to the dough for a savory twist. This unexpected addition creates a delightful contrast to the sweetness of the bread!

And if you find yourself in need of a sweet treat that embraces a similar flavor blend, try making our Cinnamon Roll Muffins for a quick burst of deliciousness!

Expert Tips for Pumpkin Apple Bread

Room Temperature Matters: Ensure your sourdough starter is at room temperature before using; this boosts fermentation and helps your Pumpkin Apple Bread rise beautifully.
Hydrate Well: Use warm water during mixing to activate the yeast, which is crucial for achieving that soft, airy texture in your bread.
Don’t Rush the Rest: Allow adequate resting times between kneading and folding; this step is essential for gluten development and gives your bread its artisanal qualities.
Gentle Mixing: When incorporating the pumpkin, apple, and pecans, fold them in gently to avoid tearing the dough. Aim for a well-mixed but intact dough for the best results.
Cooling is Key: Resist the urge to cut into your Pumpkin Apple Bread right out of the oven. Letting it cool for at least an hour allows the flavors to meld and the texture to set beautifully.

What to Serve with Sourdough Pumpkin Apple Bread with Cinnamon and Pecans

Warm autumn gatherings are best enhanced with a medley of complementary dishes that celebrate the season’s flavors!

Creamy Mashed Potatoes: The smooth, buttery texture contrasts beautifully with the bread’s crust, enriching every bite with comfort.
Savory Pumpkin Soup: This velvety soup echoes the bread’s pumpkin notes, making for a harmonious pairing on any chilly day.
Spiced Apple Cider: A warm cup of this spiced beverage perfectly complements the bread’s flavors, enhancing the cozy ambiance.
Rich Cheese Platter: Select sharp cheddar and creamy brie to create a delightful range of tastes that pair wonderfully with the nutty pecans and cinnamon.
Harvest Salad: Toss together fresh greens, pomegranate seeds, and goat cheese for a vibrant salad that adds a refreshing crunch and earthiness.
Whipped Cream Cheese Spread: A light slathering of this spread allows the bread’s sweet flavors to shine through, creating a sweet and savory delight.
Candied Pecans: For a sweet and crunchy addition, these delicate treats accentuate the pecan flavor in the bread while adding an elegant touch.

This collection creates a feast that captures the essence of fall, inviting warmth and joy to your table!

Make Ahead Options

These Sourdough Pumpkin Apple Bread with Cinnamon and Pecans are perfect for busy home cooks looking to save time! You can prepare the dough up to 24 hours in advance by following the first few steps and allowing it to rise. For optimal results, once you shape your dough, simply place it in the floured proofing basket and refrigerate overnight. This slow fermentation will enhance the flavors, making your bread just as delicious. On baking day, preheat your Dutch oven, score the dough, and bake as directed. With these make-ahead steps, you’ll enjoy fresh, artisan-quality bread without the hassle during your busy week!

Storage Tips for Pumpkin Apple Bread

Room Temperature: Store your Pumpkin Apple Bread at room temperature in a breadbox or a paper bag for up to 3 days to maintain its fresh texture.

Fridge: If it’s particularly warm in your home, you can refrigerate the bread in an airtight container for up to 5 days. This helps prevent the bread from becoming stale.

Freezer: For longer storage, wrap the sliced bread tightly in plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months.

Reheating: To enjoy the bread warm, thaw slices at room temperature and reheat in a toaster or oven at 350°F for about 5-10 minutes, restoring that delightful taste!

Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe FAQs

Can I use store-bought pumpkin puree instead of making my own?
Absolutely! Store-bought pumpkin puree is convenient and works perfectly in this recipe. Just make sure it’s 100% pumpkin with no added ingredients.

How should I store leftover bread?
To keep your Sourdough Pumpkin Apple Bread fresh, store it at room temperature in a breadbox or a paper bag for up to 3 days. If your home is warm, an airtight container in the refrigerator will preserve freshness for about 5 days.

Can I freeze this sourdough bread?
Yes, you can freeze it! Wrap slices tightly in plastic wrap, then place them in a freezer-safe bag. This will keep your bread fresh for up to 3 months. To reheat, thaw slices at room temperature and warm in a toaster or oven at 350°F for 5-10 minutes.

What can I do if my dough isn’t rising properly?
If your dough isn’t rising, first check the temperature of your kitchen; it may be too cold. I recommend placing it in a warmer location (like near a sunny window or quickly warming the oven and turning it off) to promote fermentation. Additionally, ensure your sourdough starter is active and bubbly; a sluggish starter won’t rise the dough efficiently.

Can I substitute the pecans due to allergies?
Of course! You can easily omit the pecans for a nut-free version, or substitute them with seeds, such as sunflower seeds, if you want that crunch without the nuts. Always ensure to check for any allergies with your loved ones!

Is it possible to use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for part or all of the bread flour. However, you may need to adjust the water slightly, as whole wheat flour absorbs more moisture. Start with a little less water and adjust as necessary for the right dough consistency.