Can I use fresh pumpkin instead of canned puree for this recipe?

Yes, fresh pumpkin can be used instead of canned pumpkin puree. To do so, cut and clean a pumpkin, rub the inside with oil, and roast it at 425°F for about 20 minutes. Once cooled, scoop out the pumpkin flesh and use it in the recipe, just as you would canned puree.

How do I know when my sourdough pumpkin apple bread is done baking?

The bread is ready when it's golden brown on top, and the crust is firm. To be sure, tap the bottom of the loaf — if it sounds hollow, it's done. Additionally, you can use a kitchen thermometer to check the internal temperature; it should read around 200°F.

Can I make this bread without a sourdough starter?

While a sourdough starter adds a unique flavor, you can substitute it with instant yeast for a quicker rise. If you’re using yeast, you’ll need to adjust the recipe to accommodate the yeast’s leavening power. This will, however, change the flavor and texture slightly.

How should I store leftover sourdough pumpkin apple bread?

Store any leftover bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for 2-3 days. For longer storage, you can freeze it by wrapping slices in parchment paper and placing them in a freezer bag. Reheat in the toaster for a warm, fresh taste.

Sourdough Pumpkin Apple Bread: A Delicious Fall Treat

Name: Sourdough Pumpkin Apple Bread
Prep time: 20 min
Cook time: 1 h
Total time: 7 h 20 min
Cuisine: American
Ingredients: 500 grams organic bread flour; 300 grams water; 100 grams sourdough starter; 10 grams sea salt; 40 grams maple syrup; 3 tablespoons crushed pecans; 30 grams strained pumpkin puree; 1 small apple, fresh, minced; 2 teaspoons cinnamon

Description

Sourdough Pumpkin Apple Bread combines the earthy flavors of pumpkin and apple with the tangy depth of sourdough, spiced with cinnamon and enriched with crunchy pecans. This rustic, seasonal bread is perfect for fall, offering a moist and flavorful loaf that pairs wonderfully with a cup of tea or coffee.

Ingredients

Scale

500 grams organic bread flour
300 grams water
100 grams sourdough starter
10 grams sea salt
40 grams maple syrup
3 tablespoons crushed pecans
30 grams strained pumpkin puree
1 small apple, fresh, minced
2 teaspoons cinnamon

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Instructions

In a large bowl, combine your sourdough starter, flour, maple syrup, and water. Mix until a dough forms. Let it rest for 45 minutes.
Add the sea salt. Mist the dough with water using a spray bottle, and knead until smooth. Let it rest for another 30 minutes.
Stretch and fold the dough on a clean, misted countertop. Repeat stretching and folding every 30 minutes for 6 hours, adding the apple, cinnamon, pumpkin puree, and pecans during the first stretch and fold.
After the last stretch and fold, let the dough rest for 1-2 hours, then shape it into a round loaf.
Cover the dough and let it rest for another hour before proofing in the fridge overnight.
Preheat a Dutch oven to 450°F. Place the dough inside the preheated Dutch oven, cover, and bake for 35 minutes. After 35 minutes, uncover and bake for another 20-30 minutes or until golden brown.
Remove the loaf from the Dutch oven and let it cool for at least 1 hour before slicing.

Notes

If using fresh pumpkin, roast it at 425°F for 20 minutes before using it in the recipe.
Be gentle when incorporating the apple, cinnamon, and pecans into the dough to avoid tearing it.
Ensure that your dough remains hydrated during the stretching and folding process for the best rise.
For a sweeter loaf, sprinkle a bit of granulated sugar during the first stretch and fold.
Store leftover bread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg