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Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans Delight

Enjoy the autumnal flavors of Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans, a delicious and healthy treat.
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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Resting Time 3 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 100 g Sourdough Starter Use one that’s active and bubbly.
  • 200 g Roasted Pumpkin Can also use pumpkin purée if needed.
  • 500 g White Bread Flour All-purpose flour is an alternative but may change the texture.
  • 180 g Warm Water Helps activate the sourdough and hydrate the flour blend.
  • 30 g Maple Syrup Honey or agave syrup can be a tasty substitute.
  • 10 g Salt Key for balancing flavors and managing fermentation.
  • Turmeric Offers a vibrant color; feel free to omit.
  • Cinnamon Infuses warm spice essence; adjust based on preference.
For the Filling
  • 50 g Pumpkin Puree Omit if you’ve added more roasted pumpkin.
  • 100 g Brown Sugar Deepens sweetness while enhancing moisture.
  • 1 tsp Cinnamon Amplifies the aromatic quality of the filling.
  • 15 g Flour Necessary for creating a smooth filling mix.
  • Nutmeg A lovely spice that complements the cinnamon.
  • 60 g Crushed Pecans Substitute walnuts or omit for a nut-free option.

Equipment

  • Mixing Bowl
  • Dutch oven
  • kitchen scale
  • proofing basket

Method
 

Dough Preparation
  1. In a large mixing bowl, combine all dough ingredients until a shaggy dough forms.
  2. Knead the dough for 8-10 minutes until smooth and elastic.
  3. Cover the bowl with a clean towel and let the dough rest for 45 minutes.
  4. Incorporate salt by kneading it directly into the dough for 2-3 minutes.
  5. Perform the stretch and fold technique every 30 minutes for further development.
  6. Mix filling ingredients in a separate bowl and gently incorporate into the rested dough.
  7. After incorporating, let the dough rest again, performing stretch and folds every 10 minutes.
  8. Shape the dough into a round ball, resting for 15 minutes before final shaping.
  9. Refrigerate the proofing basket covered for 8-12 hours.
  10. Bake in a preheated Dutch oven at 450°F for 35-60 minutes.

Nutrition

Serving: 1sliceCalories: 210kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 150mgFiber: 2gSugar: 8gVitamin A: 500IUVitamin C: 2mgCalcium: 10mgIron: 1mg

Notes

For best results, allow bread to cool before slicing. This helps set the crumb and enhances flavors.

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