Description
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is a seasonal favorite that captures the essence of fall in every bite. This moist and flavorful loaf combines the rich taste of roasted pumpkin, warm spices, and crunchy pecans, enhanced by a unique sourdough fermentation process. Perfect for breakfast, snacks, or festive gatherings, this bread is not only easy to make but also offers a nutritious twist with wholesome ingredients. Enjoy it toasted with butter, paired with cream cheese, or simply on its own for an irresistible treat.
Ingredients
Scale
- 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
- 1 tsp Cinnamon
- 60 g Crushed Pecans
Instructions
- Prepare all ingredients before starting.
- In a mixing bowl, combine sourdough starter, roasted pumpkin, flour, warm water, maple syrup, salt, and cinnamon. Mix until combined.
- Knead the dough on a floured surface for about 8-10 minutes until smooth.
- Let the dough rest for 45 minutes covered with a damp cloth.
- Incorporate salt by wetting hands and kneading again.
- Use the stretch-and-fold method to develop gluten until dough is well-structured.
- Shape into a loaf and proof overnight.
- Bake in a preheated Dutch oven at 450°F (232°C) for about 30-35 minutes or until golden brown.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 170
- Sugar: 7g
- Sodium: 220mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg