Description

Sweet sourdough pumpkin bread with cinnamon and pecans is a comforting autumn delight that brings warmth and flavor to any occasion. This unique recipe combines the tangy taste of sourdough with the rich sweetness of roasted pumpkin, creating a moist and tender loaf that’s perfect for breakfast, snacks, or dessert. The addition of cinnamon and crunchy pecans adds an irresistible crunch and aroma that will fill your kitchen with cozy fall vibes. Whether enjoyed plain, toasted, or as French toast, this bread is sure to impress family and friends.

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
Filling: 50 g roasted pumpkin
100 g brown sugar
1 tsp cinnamon
15 g flour
Pinch nutmeg
60 g crushed pecans

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Instructions

In a mixing bowl, combine sourdough starter, roasted pumpkin, flour, warm water, maple syrup, turmeric, and cinnamon until mixed.
Knead to form a uniform dough ball and let it rest for 45 minutes.
Incorporate salt by wetting hands and kneading it into the dough; rest again for 30 minutes.
Stretch and fold the dough in the bowl every half hour until doubled in size (about 1-2 hours).
Prepare filling ingredients while the dough rests.
Roll out the dough; spread filling evenly over it and fold it back together.
Shape into a loaf and place seam side down in a proofing basket; cover tightly overnight (8–12 hours).
Preheat Dutch oven to 450°F before baking.
Score the top of the loaf; bake covered for 35 minutes then uncovered for an additional 20–30 minutes until golden brown.
Cool on a wire rack before slicing.

Prep Time: 30 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 160
Sugar: 6g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg