Pumpkin Sourdough Bread with Pecans

Pumpkin Sourdough Bread with Pecans is your sweet spot between rustic and indulgent. It’s a swirl of cinnamon sugar, roasted pecans, and soft pumpkin dough that makes your kitchen smell like a bakery in October. In this article, I’ll walk you through the story, tips, techniques, and flavor pairings that make this loaf so irresistible. Whether you’re new to sourdough or a seasoned fermenter, you’re going to love the crunch, spice, and golden glow of this fall favorite.

Total Time: 18 hours (includes proof)
 Yield: 1 loaf 1x

• Prep Time: 30 mins
• Cook Time: 45 mins
• Category: Sourdough, Fall Baking
• Method: Baking
• Cuisine: American

This pumpkin sourdough bread with pecans is the perfect fall bake: warm, tangy, slightly sweet, and full of cinnamon-spiced crunch.

Ingredients

• 450g bread flour
• 100g pumpkin puree (unsweetened)
• 100g active sourdough starter
• 250g water
• 8g salt
• 2 tbsp brown sugar (in dough)
• 2 tbsp melted butter (for brushing)
• 3 tbsp cinnamon sugar (for filling)
• 1/2 cup chopped pecans (toasted)

Instructions

1. In a bowl, mix starter, water, and pumpkin puree until smooth.

2. Add flour, salt, and brown sugar. Mix into a sticky dough. Rest 30 minutes.

3. Do 3–4 rounds of stretch and folds every 30 minutes.

4. Laminate in the cinnamon sugar and chopped pecans gently.

5. Shape into round or batard. Rest 30 minutes.

6. Transfer to banneton or lined bowl. Cold proof overnight.

7. Preheat Dutch oven to 475°F.

8. Flip dough onto parchment, score, and bake covered for 20 mins.

9. Uncover and bake another 25 mins until golden.

10. Brush warm loaf with melted butter. Cool before slicing.

Notes Pumpkin Sourdough Bread with Pecans

Optional: Add a maple glaze drizzle for a dessert-style finish.

Use fresh, unsweetened pumpkin puree for best flavor.

How to Serve Pumpkin Sourdough Bread with Pecans

Serving Pumpkin Sourdough Bread with Pecans and Making It Even Better.

The first slice of warm pumpkin sourdough bread with pecans is something special. Serve it just slightly cooled, brushed with butter, and maybe a touch of flaky salt on the crust. The sweetness, crunch, and tang are in perfect balance.

For a more dessert-like twist, whip up a quick maple glaze: powdered sugar, a splash of maple syrup, and a touch of milk. Drizzle it over the loaf once it’s cooled a bit. This brings it even closer to a pecan sticky bun without the fuss.

This bread pairs beautifully with warm apple cider, a spiced chai, or your favorite fall roast. For breakfast, toast a thick slice and top with apple butter or cream cheese. The toasted pecans get extra crisp, and the pumpkin flavor deepens.

Step-by-Step Instructions & Ingredients Pumpkin Sourdough Bread with Pecans

Spice, Texture, and Tang: The Flavor Equation:

• Creating deeply flavorful pumpkin sourdough bread with pecans is more than mixing ingredients it’s about layering textures and balancing earthiness, sweetness, and tang. That begins with pumpkin puree. Not the spiced pie filling kind, but plain, smooth roasted pumpkin. It adds moisture and a subtle warmth that plays perfectly with cinnamon sugar.
• Next, the sourdough starter brings its signature tang. If yours is active and bubbly, you’re already halfway to great bread. Not sure how yours is doing? Try my No Discard Sourdough Starter method to keep things easy and low-waste.
• Brown sugar folded into the dough offers just enough caramel notes to enrich the base, while a cinnamon sugar swirl during lamination delivers the sweet-spiced contrast.
• And don’t skip the pecans they’re more than garnish. Their buttery crunch anchors the softness of the crumb and makes every slice interesting. Toast them lightly before folding in, and they’ll offer a nutty aroma that deepens in the oven.

Choosing the Right Flour and Fermentation Style:

• Stick with bread flour for best results. The higher protein content provides structure to hold those layers of sugar and nuts. Pumpkin adds softness, so we want the dough to remain strong enough to rise tall and bake evenly. Hydration hovers around 70%, which keeps it manageable even for newer bakers.
• Give your dough time. After mixing, allow it to rest and stretch gently. Sourdough doesn’t need to be rushed especially when you’re chasing a light, airy crumb.
• Cold proofing overnight brings everything together: flavor, strength, and that signature sourdough depth. When you bake it, the crust will sing. And the smell? Pure autumn bliss.
• Next, I’ll guide you step-by-step through folding, shaping, and baking this beauty to golden perfection.

Folding Flavor into Every Layer:

• Now that you’ve built the base flavor, it’s time to add the magic: lamination. For this pumpkin sourdough bread with pecans, laminating the dough with cinnamon sugar and pecans ensures each slice has swirls of sweetness and crunch. Think of it as a rustic cinnamon roll-meets-country loaf.
• After your final stretch and fold, let the dough rest. Then, turn it out onto a lightly damp surface not floured. Gently press it out into a large rectangle. Sprinkle generously with cinnamon sugar and chopped, toasted pecans. Then fold it like a letter left over center, right over left.
• Shape your laminated dough into a batard or boule. If the filling spills out, that’s okay. Those caramelized bits on the crust? Worth it. Let the shaped dough rest again for about 30 minutes before transferring to a banneton or bowl lined with a towel for the cold proof.

Bake It Bold – Steam, Score, and Sizzle

• A hot Dutch oven is your best friend. Preheat it to 475°F (245°C) while your dough finishes proofing in the fridge overnight. This cold start ensures a bold oven spring and crispy crust.
• Flip the dough onto parchment, score with a sharp lame or knife, and carefully transfer it into the hot pot. Cover and bake for 20 minutes with the lid on this traps steam and sets the crust. Then uncover and bake 25 more minutes to let the loaf brown beautifully.
• Right out of the oven, brush it with melted butter. The crust drinks it in. Let the loaf cool if you can resist. But if not? Warm slices with a drizzle of maple glaze are fair game.

Storing and Repurposing Leftovers

Let your loaf cool completely before wrapping. Store it at room temperature in a cloth-lined bread bag or a paper bag to preserve the crust. It will stay fresh for 2–3 days.

For longer storage, slice and freeze individual pieces. Toast straight from frozen for a quick cozy snack or dessert.

Got leftovers? Cube the bread for a decadent pumpkin sourdough French toast bake. Or turn stale ends into crispy pecan-scented croutons for a fall salad. The possibilities are endless.

Fall flavors like this deserve more time on the table. And honestly? It’s hard not to bake another loaf before the first one’s even gone.

FAQ: Pumpkin Sourdough Bread with Pecans

1.Can I add pumpkin puree to sourdough bread?
Yes! Pumpkin puree adds moisture and a slightly earthy sweetness that pairs beautifully with sourdough’s tang. Just make sure to use unsweetened pumpkin, not pie filling.

2.How do I make pumpkin sourdough bread sweeter?
Add more brown sugar or swirl in maple syrup during lamination. A glaze or sweet spread after baking also boosts sweetness without altering the dough structure.

3.What spices go well in pumpkin sourdough bread?
Cinnamon, nutmeg, cloves, and ginger all work well. Start with a simple cinnamon-sugar swirl, or experiment with pumpkin pie spice blends.

4.Do I need to adjust hydration for pumpkin sourdough?
Yes. Pumpkin puree adds moisture, so reduce water slightly to avoid an overly wet dough. This recipe balances pumpkin with a 70% hydration level for best results.

Nutrition

Serving Size: 1 slice
Calories: 210
Sugar: 5g
Sodium: 200mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 2g
Protein: 5g
Cholesterol: 5mg