As the autumn leaves start to fall, there’s nothing quite like the aroma of freshly baked bread wafting through the kitchen. This Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans captures the essence of the season beautifully, combining the warmth of spices with the delightful taste of pumpkin. Not only does this recipe elevate your baking game, but it also embraces the healthy benefits of sourdough fermentation, making each slice both delicious and digestively friendly. Plus, it’s a fantastic option for cozy gatherings or a comforting breakfast treat that everyone will love. Ready to fill your home with the heartwarming scent of this seasonal delight? Let’s get baking!

Why is this pumpkin bread irresistible?

Irresistible Flavor: The blend of sweet pumpkin, spicy cinnamon, and crunchy pecans creates a flavor explosion that truly defines autumn.

Sourdough Magic: Thanks to the unique fermentation process, this bread has a moist and tender crumb, elevating it beyond ordinary pumpkin bread.

Perfect for Any Occasion: Whether for breakfast, a cozy afternoon snack, or a centerpiece at gatherings, it’s sure to impress family and friends.

Easy Instructions: Even novice bakers can achieve success, making it an accessible recipe that anyone can enjoy whipping up.

Delight in Every Slice: Best enjoyed warm with a pat of butter or a dollop of cream cheese, you won’t want to miss this delicious rendition of sourdough. Plus, for a twist, consider checking out my Pumpkin Banana Bread for another seasonal favorite!

Sweet Sourdough Pumpkin Bread Ingredients

• For the Dough

Sourdough Starter (100 g) – The essential leavening agent; use one that’s active and bubbly.
Roasted Pumpkin (200 g) – Offers natural sweetness and moisture; can also use pumpkin purée if needed.
White Bread Flour (500 g) – Provides the structure and chewiness; all-purpose flour is an alternative but may change the texture.
Warm Water (180 g) – Helps activate the sourdough and hydrate the flour blend.
Maple Syrup (30 g) – Adds sweetness and moisture; honey or agave syrup can be a tasty substitute.
Salt (10 g) – Key for balancing flavors and managing fermentation.
Turmeric (Pinch) – Offers a vibrant color; feel free to omit if you prefer a less colorful loaf.
Cinnamon (Pinch) – Infuses warm spice essence; adjust based on your preference for sweetness.

• For the Filling

Pumpkin Puree (50 g) – Contributes moisture and a rich pumpkin flavor; omit if you’ve added more roasted pumpkin.
Brown Sugar (100 g) – Deepens sweetness while enhancing moisture levels.
Cinnamon (1 tsp) – Amplifies the aromatic quality of the bread’s filling.
Flour (15 g) – Necessary for creating a smooth filling mix.
Nutmeg (Pinch) – A lovely spice that complements the cinnamon beautifully.
Crushed Pecans (60 g) – Adds delightful texture and nutty flavors; walnuts can be used as an alternative or omit for a nut-free option.

Embrace the art of baking this Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans and watch as your kitchen fills with comforting aromas that warm the heart!

Step‑by‑Step Instructions for Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans

Step 1: Begin Dough Preparation
In a large mixing bowl, combine 100 g of active sourdough starter, 200 g of roasted pumpkin, 500 g of white bread flour, 180 g of warm water (about 100°F), 30 g of maple syrup, a pinch of turmeric, and a pinch of cinnamon. Stir the mixture until a shaggy dough forms, making sure all ingredients are well combined. This initial mix sets the foundation for your Sweet Sourdough Pumpkin Bread.

Step 2: Knead Dough
Turn the shaggy dough onto a lightly floured surface and knead it for about 8-10 minutes. Use the heel of your hands to push and fold the dough until it becomes smooth and elastic. This process helps to develop the gluten structure necessary for a tender loaf. Once done, form it into a ball and place it back in the bowl.

Step 3: Initial Rest
Cover the bowl with a clean kitchen towel and let the dough rest for 45 minutes at room temperature. This resting period allows the dough to rise slightly, making it easier to handle during the next steps. Keep an eye on it; you want it to puff up slightly but not double in size.

Step 4: Incorporate Salt
After the dough has rested, wet your hands to prevent sticking, and sprinkle 10 g of salt directly onto the dough. Gently knead the salt into the dough for about 2-3 minutes until fully absorbed. Return it to the bowl, cover again, and let it rest for another 30 minutes. This helps enhance the flavor of your Sweet Sourdough Pumpkin Bread.

Step 5: Stretch and Fold
Dust your counter with a bit of flour and gently turn the dough out onto the surface. Using the stretch and fold technique, grab one edge of the dough, stretch it out, and fold it over towards the center. Turn the dough 90 degrees and repeat this process for all sides. Cover and let it rest for 30 minutes, allowing the dough to develop further.

Step 6: Fill Dough
In a separate bowl, mix together 50 g of pumpkin puree, 100 g of brown sugar, 1 tsp of cinnamon, 15 g of flour, a pinch of nutmeg, and 60 g of crushed pecans until well combined. After the dough has rested, perform the stretch and fold technique again, gently incorporating the filling into your dough until evenly distributed. This adds delightful flavor and texture.

Step 7: Rest and Shape Dough
After incorporating the filling, let the dough rest for about 30 minutes, performing the stretch and fold technique every 10 minutes. This improves the dough’s strength and structure. Once you’ve completed the folds, shape the dough into a round ball for the final shaping process.

Step 8: Final Shaping
Lightly flour the surface again, and turn the rested dough out. Gently pre-shape it into a round loaf by tucking the edges underneath. Let it rest for 15 minutes on the counter under a towel, then refine the shape by tightening the surface before placing it in a proofing basket seam-side up.

Step 9: Overnight Ferment
Cover the proofing basket with a plastic wrap or a clean towel and transfer it to the refrigerator for 8-12 hours. This slow fermentation allows the flavors to develop deeply, giving your Sweet Sourdough Pumpkin Bread a rich taste.

Step 10: Bake
The next day, preheat your Dutch oven to 450°F. Once ready, carefully place a sheet of parchment paper in the pot, then turn the shaped dough onto the paper. Score the top with a sharp knife to allow for expansion. Bake covered for 35 minutes, then uncover and bake for an additional 20-30 minutes, or until the bread is golden brown. Enjoy the wonderful aroma as your bread bakes to perfection.

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

As you prepare to indulge in the warm, spiced aroma of freshly baked bread, consider these delightful pairings to elevate your dining experience.

Creamy Mashed Potatoes: The buttery softness of mashed potatoes complements the bread’s texture, creating a comforting plate for any gathering.
Maple Glazed Carrots: Roasted carrots coated in maple syrup add a sweet earthiness that harmonizes beautifully with the pumpkin flavors.
Cinnamon-Spiced Applesauce: This fruity side brings a fresh, sweet contrast to the bread’s richness, perfect for breakfast or dessert.

For a complete experience, serve your bread warm with a scoop of cream cheese frosting. Its tangy sweetness enhances the spiced flavors, making each bite even more indulgent. Don’t forget a warm cup of chai tea, as the spices in the tea mirror the savory notes of your pumpkin bread, uniting the meal in a delightful embrace.

Pecan Pie: A slice of pecan pie can take your dessert game up a notch, merging wonderfully with the crunchy pecans in the bread.
Fall Salad: A blend of greens with pomegranate seeds and feta adds a refreshing crunch that balances the sweetness of the bread.

These pairings will ensure that each moment spent enjoying your Sweet Sourdough Pumpkin Bread is as memorable as the flavors it delivers.

Make Ahead Options

These Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans are perfect for meal prep enthusiasts! You can mix and knead the dough up to 24 hours in advance, then store it in the refrigerator, covered with plastic wrap to maintain moisture. Alternatively, prepare the filling separately and refrigerate it for up to 3 days. When ready to bake, shape the dough and let it undergo its overnight fermentation. This not only saves time for busy weeknights but also deepens the flavors. Just follow the baking instructions directly from the fridge, ensuring a deliciously fresh loaf that’s just as delightful as if it were made that day!

How to Store and Freeze Sweet Sourdough Pumpkin Bread

Room Temperature: Store your Sweet Sourdough Pumpkin Bread in an airtight container for up to 3 days. This helps maintain its moisture and avoids staleness.

Freezer: To freeze, wrap the bread tightly in plastic wrap followed by aluminum foil. It can be stored in the freezer for up to 3 months, preserving its delightful flavor.

Thawing: When ready to enjoy, thaw at room temperature for a few hours or overnight. For a fresh-from-the-oven taste, warm slices in the oven at 350°F for about 10 minutes.

Reheating: Enjoy the bread warm by toasting individual slices for a cozy breakfast or snack. Add a touch of butter or cream cheese for extra indulgence!

Expert Tips for Sweet Sourdough Pumpkin Bread

Temperature Matters: Ensure your warm water is around 100°F for optimal fermentation. Too hot can kill the yeast, while too cold slows it down.
Watch the Dough: Keep an eye on the dough throughout the process to prevent over-proofing, especially with the Sweet Sourdough Pumpkin Bread which has sugar content.
Measure Accurately: Use a kitchen scale for precise ingredient measurements. Accurate ratios lead to consistent results, especially key in sourdough baking.
Incorporate Filling Wisely: Be gentle when mixing the filling into the dough. Overworking can toughen the texture, defeating the moist, fluffy goal.
Preheat Your Dutch Oven: Ensure your Dutch oven is thoroughly preheated to achieve that beautiful golden crust you desire in your Sweet Sourdough Pumpkin Bread.
Cool Before Cutting: Allow the bread to cool before slicing. This helps set the crumb and enhances flavors, giving you the perfect slice.

Sweet Sourdough Pumpkin Bread Variations

Customize your baking experience with these delightful twists that will make your kitchen sing with warmth and flavor!

Nut-Free: Substitute crushed pecans with sunflower seeds or pumpkin seeds for a nut-free version that still delivers texture.
Dairy-Free: Instead of using butter on the finished bread, try a light spread of coconut oil or vegan butter for a plant-based alternative.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of conventional flour for a gluten-sensitive option, though texture may vary slightly.
Spiced Up: Add a hint of chili powder or cayenne pepper to the filling for a delightful spicy kick that pairs surprisingly well with pumpkin.
Flavorful Mix-ins: Incorporate chocolate chips or dried cranberries into the dough or filling for unique bursts of sweetness. A lovely surprise in every bite!
Cinnamon Sugar Topping: Before baking, sprinkle a mix of cinnamon and sugar on top of the loaf for an irresistible sweetness that creates a crunchy crust.
Maple Glaze: Drizzle a maple glaze over the baked bread for an extra layer of flavor—a perfect harmony with the pumpkin.
Raisin Twist: Toss in some plump raisins alongside the pecans for a chewy contrast that pairs beautifully with every slice.

Feel free to explore these ideas and make this Sweet Sourdough Pumpkin Bread truly your own! If you’re interested in more autumn-inspired goodies, check out my delicious Pumpkin Cream Cheese for a creamy twist on another classic!

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans Recipe FAQs

How do I choose the best pumpkin for this recipe?
Absolutely! Look for pumpkins that are firm, without any dark spots or blemishes. A good indicator of ripeness is a deep orange color; you want it to feel heavy for its size. If using canned pumpkin, make sure it’s pure pumpkin without any added sugars or spices.

What’s the best way to store Sweet Sourdough Pumpkin Bread?
Store your Sweet Sourdough Pumpkin Bread in an airtight container at room temperature for up to 3 days. This helps to maintain its moisture and flavor. For longer storage, consider freezing it; just wrap it in plastic wrap and then aluminum foil to prevent freezer burn.

Can I freeze this pumpkin bread, and how should I do it?
Absolutely, freezing is a great option! To freeze, wrap slices or the whole loaf tightly in plastic wrap, followed by a layer of aluminum foil. This method can keep it fresh for up to 3 months. When you’re ready to enjoy, simply thaw it at room temperature or heat slices in the oven at 350°F for about 10 minutes.

How can I prevent my dough from being too sticky during preparation?
Very good question! If you find your dough is sticky, lightly flour your work surface as needed during kneading or shaping. Additionally, make sure your sourdough starter is well-fed and bubbly before using, as this will improve the dough’s consistency. If it still feels too wet, you can gradually add a little more flour until it reaches a good texture.

Is this recipe safe for people with nut allergies?
Yes, indeed! To make this recipe nut-free, simply omit the crushed pecans. This won’t compromise the overall flavor of the Sweet Sourdough Pumpkin Bread; you may even consider adding more pumpkin seeds or sunflower seeds for added texture if desired.

How can I ensure my pumpkin bread rises properly?
To enhance the fermentation process, make sure your sourdough starter is active and bubbly. Also, monitor your dough closely; environmental factors such as room temperature can affect proofing time. If your kitchen is cooler, allow for a longer fermentation period, or find a warmer spot to help it along—your dough should roughly double in size during the final rise.