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Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans

A flavorful pumpkin bread infused with cinnamon, turmeric, and crunchy pecans, perfect for cozy mornings or festive occasions.
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Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings: 8 slices
Course: Bread
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dough
  • 100 g sourdough starter (fed and bubbly)
  • 200 g roasted pumpkin
  • 500 g white bread flour
  • 180 g warm water
  • 30 g maple syrup
  • 10 g salt
  • a pinch turmeric for color
  • a pinch cinnamon
  • 50 g roasted pumpkin (filling)
  • 100 g brown sugar (filling)
  • 1 tsp cinnamon (filling)
  • 15 g flour (filling)
  • pinch nutmeg (filling)
  • 60 g crushed pecans (filling)

Method
 

  1. Mix starter, pumpkin, flour, water, maple syrup, turmeric, and cinnamon; knead into a dough.
  2. Let the dough rest, then incorporate the filling by spreading and folding, ensuring pecans are evenly distributed.
  3. Shape the dough into a loaf, proof in a basket, then refrigerate overnight.
  4. Preheat oven with Dutch oven, score the dough on parchment, and bake covered at 450°F for 35 minutes, then uncovered for 20-30 minutes.
  5. Cool the bread for at least 1 hour before slicing and serving.

Notes

Ensure to monitor fermentation times as they vary with temperature.