Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
There’s nothing quite like the aroma of freshly baked pumpkin bread filling your kitchen on a crisp autumn morning. This Sweet Sourdough Pumpkin Bread combines the tangy depth of sourdough starter with the natural sweetness of roasted pumpkin and warm spices. Studded with crunchy pecans and swirled with a cinnamon-sugar filling, each slice reveals a beautiful golden crumb that’s incredibly moist and flavorful. Whether you’re a sourdough enthusiast or simply looking for the perfect seasonal treat, this bread delivers bakery-quality results right from your home oven.
Ingredients
For the Dough:
- 100 g (1/2 cup) sourdough starter, fed and bubbly
- 200 g (3/4 cup) roasted pumpkin puree
- 500 g (4 cups) white bread flour
- 180 ml (3/4 cup) warm water
- 30 ml (2 tablespoons) maple syrup
- 10 g (2 teaspoons) salt
- 1 pinch of turmeric
- 1 pinch of cinnamon
For the Filling:
- 50 g (3 tablespoons) roasted pumpkin puree
- 100 g (1/2 cup) brown sugar
- 1 teaspoon cinnamon
- 15 g (2 tablespoons) all-purpose flour
- 1 pinch of nutmeg
- 60 g (1/2 cup) crushed pecans
Instructions
Step 1: Prepare the Dough Begin your sourdough process in the morning before 9 AM for optimal fermentation. In a large mixing bowl, combine the active sourdough starter, roasted pumpkin puree, white bread flour, warm water, maple syrup, turmeric, and cinnamon. Mix until all ingredients come together into a shaggy dough.
Step 2: First Knead and Rest Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky. Place it back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes.
Step 3: Add Salt and Knead Again Sprinkle the salt over the dough and knead for another 5 minutes until fully incorporated. The salt will strengthen the gluten structure and enhance the flavor.
Step 4: Stretch and Fold Perform a series of stretch and folds by gently pulling one side of the dough up and folding it over itself. Rotate the bowl 90 degrees and repeat 4 times. Cover and let the dough rest for 30 minutes. Repeat this stretch and fold process 2-3 times over the next 2 hours.
Step 5: Prepare the Filling While the dough is resting, mix together the roasted pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and crushed pecans in a small bowl until well combined. Set aside.
Step 6: Incorporate the Filling Once the dough has completed its bulk fermentation and nearly doubled in size, gently stretch it into a rectangle on a lightly floured surface. Spread the filling mixture evenly over the dough, leaving a small border around the edges.
Step 7: Fold and Knead Fold the dough over itself in thirds, like a letter, then gently knead to distribute the filling throughout. Be careful not to overwork the dough. You should see beautiful swirls of the cinnamon-pecan filling throughout.
Step 8: Final Rest Shape the dough into a smooth ball and let it rest for 15-20 minutes, covered.
Step 9: Shape the Loaf Shape the dough into your desired loaf shape—either a round boule or an oval batard. Place it seam-side up in a well-floured proofing basket or bowl lined with a floured kitchen towel.
Step 10: Cold Fermentation Cover the shaped dough and refrigerate overnight (8-12 hours). This slow fermentation develops incredible flavor and makes the dough easier to score.
Step 11: Preheat and Prepare The next morning, place your Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.
Step 12: Score and Bake Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or lame in your desired pattern. Using the parchment paper, carefully transfer the dough into the preheated Dutch oven. Cover with the lid.
Step 13: Bake Covered Bake covered for 30 minutes. This creates steam that helps develop a beautiful crust.
Step 14: Bake Uncovered Remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
Step 15: Cool Completely Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing. This allows the crumb to set properly and ensures the best texture.
Time, Servings & Nutrition
Prep Time: 45 minutes (active) Fermentation Time: 4-5 hours + overnight Baking Time: 50 minutes Total Time: Approximately 16 hours Servings: 12-14 slices
Nutrition per slice: Calories: 245 | Protein: 7g | Carbohydrates: 45g | Fat: 5g | Fiber: 3g | Sugar: 10g | Sodium: 390mg
Why This Recipe Works
This Sweet Sourdough Pumpkin Bread offers the perfect balance of nutrition and indulgence. Pumpkin is rich in vitamin A, fiber, and antioxidants that support immune health and eye function. The sourdough fermentation process breaks down gluten and phytic acid, making the bread easier to digest while enhancing nutrient absorption. Pecans add healthy fats, protein, and minerals like magnesium and zinc. The natural sweetness from maple syrup and pumpkin means less refined sugar is needed. The long fermentation develops complex flavors and creates beneficial probiotics, making this not just a delicious treat but a more wholesome option compared to conventional quick breads.
Sweet Sourdough Pumpkin Bread
Ingredients
Method
- Begin your sourdough process in the morning before 9 AM for optimal fermentation.
- In a large mixing bowl, combine the active sourdough starter, roasted pumpkin puree, white bread flour, warm water, maple syrup, turmeric, and cinnamon. Mix until all ingredients come together into a shaggy dough.
- Transfer the dough to a clean work surface and knead for 8-10 minutes until smooth and elastic. The dough should feel slightly tacky but not sticky.
- Place it back in the bowl, cover with a damp kitchen towel, and let it rest for 30 minutes.
- Sprinkle the salt over the dough and knead for another 5 minutes until fully incorporated.
- The salt will strengthen the gluten structure and enhance the flavor.
- Perform a series of stretch and folds by gently pulling one side of the dough up and folding it over itself.
- Rotate the bowl 90 degrees and repeat 4 times. Cover and let the dough rest for 30 minutes.
- Repeat this stretch and fold process 2-3 times over the next 2 hours.
- While the dough is resting, mix together the roasted pumpkin puree, brown sugar, cinnamon, flour, nutmeg, and crushed pecans in a small bowl until well combined. Set aside.
- Once the dough has completed its bulk fermentation and nearly doubled in size, gently stretch it into a rectangle on a lightly floured surface.
- Spread the filling mixture evenly over the dough, leaving a small border around the edges.
- Fold the dough over itself in thirds, like a letter, then gently knead to distribute the filling throughout.
- Be careful not to overwork the dough. You should see beautiful swirls of the cinnamon-pecan filling throughout.
- Shape the dough into a smooth ball and let it rest for 15-20 minutes, covered.
- Shape the dough into your desired loaf shape—either a round boule or an oval batard.
- Place it seam-side up in a well-floured proofing basket or bowl lined with a floured kitchen towel.
- Cover the shaped dough and refrigerate overnight (8-12 hours). This slow fermentation develops incredible flavor and makes the dough easier to score.
- The next morning, place your Dutch oven with its lid in the oven and preheat to 450°F (230°C) for at least 30 minutes.
- Carefully turn the dough out onto a piece of parchment paper. Score the top with a sharp knife or lame in your desired pattern.
- Using the parchment paper, carefully transfer the dough into the preheated Dutch oven. Cover with the lid.
- Bake covered for 30 minutes. This creates steam that helps develop a beautiful crust.
- Remove the lid and continue baking for another 15-20 minutes until the crust is deep golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the Dutch oven and let it cool on a wire rack for at least 2 hours before slicing.
- This allows the crumb to set properly and ensures the best texture.