1. Can I use canned pumpkin for this recipe?

Yes, you can substitute fresh roasted pumpkin with canned pumpkin puree. Both options work well, but fresh roasted pumpkin tends to have a richer flavor and texture.

2. How do I know when the sourdough pumpkin bread is done?

You’ll know the bread is done when it has a golden-brown crust and sounds hollow when tapped on the bottom. Additionally, an internal temperature of around 190°F (88°C) indicates it's fully baked.

3. Can I make this bread gluten-free?

Yes, you can use a gluten-free flour blend in place of the white bread flour. Keep in mind that the texture and rise may vary, but the flavors will still shine through.

4. How should I store Sweet Sourdough Pumpkin Bread?

Store the bread in an airtight container or wrap it in plastic wrap at room temperature for up to 3 days. For longer storage, you can freeze slices in a freezer-safe bag for up to 3 months. Just make sure to let it cool completely before freezing.

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans – A Fall Favorite

Name: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
Prep time: 9 h
Cook time: 1 h
Total time: 9 h 10 min
Cuisine: American
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 g Pumpkin Puree; 100 g Brown Sugar; 1 tsp Cinnamon; 15 g Flour; Pinch of Nutmeg; 60 g Crushed Pecans

Description

This Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is the perfect combination of soft sourdough bread and warm fall flavors. Infused with roasted pumpkin, cinnamon, and the crunch of pecans, this bread is a comforting and unique treat for the season.

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 Pumpkin Puree
100 g Brown Sugar
1 tsp Cinnamon
15 g Flour
Pinch of Nutmeg
60 g Crushed Pecans

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Instructions

In a large bowl, combine the active sourdough starter, roasted pumpkin, flour, water, maple syrup, turmeric, and cinnamon. Knead the mixture until it forms a uniform dough.
Let the dough rest for 45 minutes to allow the ingredients to meld together.
Sprinkle salt over the dough, knead it in, and let it rest for another 30 minutes.
Stretch and fold the dough: Wet your countertop and hands, then stretch the dough into a rectangle and fold it over itself. Let the dough rest again for 30 minutes.
Prepare the sweet filling: Mix together pumpkin puree, brown sugar, cinnamon, nutmeg, and crushed pecans.
Stretch the dough into a rectangle again, and spread half the sweet filling over the dough. Fold the dough to incorporate the filling and knead it until the pecans are evenly distributed.
Allow the dough to rest for 1 to 2 hours for further rising.
Pre-shape the dough by gently folding it over itself. Let it rest for another hour.
Shape the dough into a circular loaf, then place it in a proofing basket and refrigerate for 8-12 hours.
Preheat your oven to 450°F (232°C). Bake the dough in a preheated Dutch oven for 35 minutes with the lid on. Remove the lid and bake for an additional 20-30 minutes until golden brown.
Let the bread cool for at least 1 hour before slicing and serving.

Notes

Be cautious not to over-proof the dough, as the sugar content can cause it to rise too quickly.
If you prefer a more intense pumpkin flavor, you can add more roasted pumpkin or pumpkin puree to the dough.
Ensure that the pecans are evenly distributed to avoid any uneven texture in the final loaf.

Prep Time: 9 hours
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 200
Sugar: 12g
Sodium: 200mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 3g
Cholesterol: 5mg