Sourdough Pumpkin Apple Bread combines the rustic charm of sourdough with the cozy flavors of fall. Infused with cinnamon, sweet apples, and the nutty crunch of pecans, this homemade bread is the perfect treat for chilly days. Whether you’re preparing a holiday feast or simply craving something delicious, this recipe offers a wholesome, flavorful option that will warm up any kitchen.
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Why You’ll Love This Sourdough Pumpkin Apple Bread
This Sourdough Pumpkin Apple Bread isn’t just about flavor—it’s about an experience. The tangy depth of sourdough perfectly complements the sweet apple and pumpkin filling, while the cinnamon and pecans add a delightful warmth and crunch. It’s an easy, healthy, and seasonal bread that fits perfectly into autumn’s charm. You’ll find this recipe both satisfying to bake and even more satisfying to enjoy with a cup of tea or coffee.
Ingredients for Sourdough Pumpkin Apple Bread
• Sourdough Starter: A vital ingredient for that signature tangy flavor and soft texture.
• Flour: Bread flour or unbleached all-purpose flour works best for a tender yet hearty bread.
• Water: Tap water is fine, but filtered water is recommended for purity and taste.
• Salt: Unrefined sea salt enhances the flavor without overpowering the bread.
• Maple Syrup: Adds a touch of sweetness and depth to the dough.
• Pecans: Crushed pecans provide a crunchy texture and nutty flavor.
• Pumpkin Puree: Adds moisture and a subtle sweetness.
• Apple: One fresh, diced apple offers fruity bursts of sweetness.
• Cinnamon: A classic fall spice that complements both pumpkin and apple.
Alternative Ingredient Suggestions
If you’re looking to tweak the ingredients, here are some suggestions:
- Pumpkin Puree: Use freshly roasted pumpkin instead of canned puree for a richer, more natural flavor.
- Pecans: Walnuts or shelled pumpkin seeds can serve as suitable replacements if you prefer a different texture.
- Maple Syrup: Honey or brown sugar can be used as an alternative for a different level of sweetness.
Step-by-Step Instructions for Sourdough Pumpkin Apple Bread
- Prepare the Sourdough Starter: Begin by feeding your sourdough starter 100% rye or a 50/50 mix of all-purpose and rye flour. Allow it to ferment for 7 days, or use a quick recipe that takes just 2 days.
- Mix the Dough: In a large bowl, combine your sourdough starter, flour, maple syrup, and water. Knead the ingredients together until a uniform dough ball forms. Let the dough rest for 45 minutes.
- Stretch and Fold: Wet your hands and spray the dough with water. Sprinkle the salt over the dough and knead it in. Allow the dough to rest for another 30 minutes before moving on to the next stretch and fold.
- Incorporate the Fillings: Gently stretch the dough into a rectangle on a wet countertop. Add the cinnamon, apple, pumpkin pulp, and pecans, then fold the dough over to incorporate the ingredients. Repeat the stretching and folding process, allowing the dough to rest in between each round.
- Shape the Dough: After folding the dough and incorporating the fillings, shape it into a smooth loaf. Rest it for another hour, then transfer it to a floured proofing basket.
- Final Proofing: Cover the dough and refrigerate it overnight for 8-12 hours.
- Bake: Preheat a Dutch oven to 450°F. Place the dough in the preheated Dutch oven and bake for 35 minutes covered. After removing the lid, bake for an additional 20-30 minutes until golden brown.
- Cool and Enjoy: Let the bread cool for at least an hour before slicing. Enjoy the perfect blend of tangy sourdough with the comforting taste of fall.
Tips & Tricks for Perfect Sourdough Pumpkin Apple Bread
- Hydration is Key: Make sure your dough stays hydrated. This helps ensure a better rise and a more tender crumb. Use a spray bottle to keep your hands and the surface moist without adding too much flour.
- Patience with Stretch and Fold: Don’t rush the folding process—allow the dough to rest between folds to develop the gluten properly.
- Adjust Time for Temperature: Depending on your room’s temperature, adjust the resting times for stretching and folding. Warmer environments may need shorter intervals.
Pairing Ideas and Variations for Sourdough Pumpkin Apple Bread
This Sourdough Pumpkin Apple Bread pairs wonderfully with a warm cup of tea or a creamy latte. For a more indulgent treat, top it with a dollop of butter or cream cheese. Looking to spice things up? Add a pinch of nutmeg or cloves to the dough for an extra layer of fall flavor.
If you’re preparing this bread for a holiday gathering, serve it alongside roasted vegetables, soups, or salads for a complete meal. This bread also makes an excellent gift for friends and family during the fall season.
Health Benefits of Sourdough Pumpkin Apple Bread
Sourdough Pumpkin Apple Bread isn’t just a treat for your taste buds—it’s also packed with nutritional benefits. The fermentation process used to make sourdough enhances the bioavailability of nutrients, making minerals like potassium and magnesium easier for your body to absorb. Pumpkin is loaded with vitamin A and C, promoting a healthy immune system and skin. Additionally, pecans offer healthy fats and fiber, making this bread a nourishing choice for any time of day.
Whether you’re baking it for a special occasion or just to enjoy the seasonal flavors, this Sourdough Pumpkin Apple Bread will surely become a fall favorite in your kitchen!
Conclusion
Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is the perfect fall recipe that brings together the tangy goodness of sourdough with the sweetness of pumpkin, apple, and a hint of cinnamon. Whether you’re a seasoned baker or a beginner, this bread is easy to prepare and a joy to bake. The tender crumb, the warm spices, and the satisfying crunch of pecans make every bite an autumn delight. Try it today and enjoy a homemade treat that brings the flavors of fall right to your kitchen.
Frequently Asked Questions (FAQs)
1. Can I use fresh pumpkin instead of canned puree for the sourdough pumpkin apple bread?
Yes, fresh pumpkin can be used instead of canned puree. Simply roast a pumpkin, scoop out the flesh, and use it in place of the canned pumpkin puree. Fresh pumpkin will give the bread a richer, more natural flavor.
2. How do I store sourdough pumpkin apple bread?
To store the bread, wrap it in a clean kitchen towel and place it in an airtight container. It can be kept at room temperature for up to 3 days. For longer storage, slice the bread and freeze it in a zip-lock bag for up to 1 month.
3. Can I substitute the pecans with another nut or seed?
Yes, you can substitute pecans with other nuts like walnuts, or even seeds like pumpkin or sunflower seeds. Each will provide a different texture, but the flavors will remain deliciously complementary.
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Sourdough Pumpkin Apple Bread with Cinnamon and Pecans
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 7 hours 20 minutes
- Yield: 1 loaf 1x
- Category: Breads
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sourdough Pumpkin Apple Bread with Cinnamon and Pecans combines the rustic tang of sourdough with the sweet and spiced flavors of autumn. Perfect for any fall gathering or as a comforting treat on a chilly day.
Ingredients
- 500g organic bread flour
- 300g water
- 100g sourdough starter
- 10g sea salt
- 40g maple syrup
- 3 tablespoons crushed pecans
- 30g pumpkin puree, strained
- 1 small apple, minced
- 2 teaspoons cinnamon
Instructions
- In a large bowl, combine the sourdough starter, bread flour, water, and maple syrup. Knead the ingredients until a uniform dough forms. Let the dough rest for 45 minutes.
- After the rest, wet your hands, spray the dough with water, and sprinkle the salt over it. Knead until the salt is fully incorporated. Let the dough rest for 30 minutes.
- Prepare a clean surface, spray it with water, and turn out the dough. Stretch the dough into a rectangle, then add the cinnamon, minced apple, pecans, and pumpkin puree. Fold the dough over the fillings gently. Repeat the stretch and fold process every 30 minutes, up to 3 times, to incorporate the fillings.
- Once all folds are completed, shape the dough into a loaf. Let it rest for 1 hour before placing it in a floured proofing basket. Refrigerate for 8-12 hours to proof.
- Preheat a Dutch oven to 450°F. Once heated, carefully transfer the dough, seam-side down, into the pot and bake for 35 minutes covered. Remove the lid and continue baking for an additional 20-30 minutes until golden brown.
- Cool the bread for at least an hour before slicing and serving.
Notes
- To make your sourdough starter, follow a simple recipe with rye or all-purpose flour. Let it ferment for 7 days or use a quick 2-day method.
- If using fresh pumpkin, roast it at 425°F for 20 minutes before using in the recipe.
- Adjust stretch and fold intervals based on room temperature; shorter intervals work in warmer environments.
- Ensure to let the bread cool completely before slicing to achieve the best texture.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
