Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly. Be sure to strain it through cheesecloth to remove excess liquid and achieve the right dough consistency. Freshly roasted pumpkin is also an excellent option for richer flavor.

How long does sourdough pumpkin apple bread stay fresh?

This bread stays fresh for up to 3 days at room temperature if wrapped in a clean tea towel or stored in a bread bag. For longer storage, freeze sliced pieces and reheat them in a toaster or oven when needed.

Can I make this recipe without a Dutch oven?

Absolutely. While a Dutch oven helps achieve the ideal crust and rise, you can bake this bread on a preheated baking stone or baking sheet. Place a pan of water in the oven for added steam.

Sourdough Pumpkin Apple Bread: A Rustic Fall Favorite

Description

This sourdough pumpkin apple bread combines the tangy flavor of sourdough with the natural sweetness of pumpkin and apple, enhanced by cinnamon and pecans. Perfect for fall baking, it delivers a soft, moist crumb with a delightful aroma and crunchy nutty texture.

Ingredients

Scale

500 grams organic bread flour
300 grams water
100 grams sourdough starter
10 grams sea salt
40 grams maple syrup
3 tablespoons pecans, crushed
30 grams pumpkin puree, strained
1 small fresh apple, minced
2 teaspoons ground cinnamon

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Instructions

In a large bowl, combine the sourdough starter, bread flour, maple syrup, and water. Knead until a smooth dough ball forms, then rest for 45 minutes.
Wet your hands, sprinkle sea salt over the dough, and knead it in. Let rest for 30 minutes.
Spray a clean countertop with water, wet your hands, and stretch and fold the dough. Return it to the bowl seam-side down and let it rest for 30 minutes.
During the first fold, gently stretch the dough into a rectangle and sprinkle pumpkin puree, apple, cinnamon, and pecans over it. Fold the dough to distribute fillings evenly.
Repeat stretch and fold steps 2–3 times over 4–6 hours, adjusting the rest time based on room temperature.
Pre-shape the dough into a round, let rest for 1 hour, then perform final shaping and place it in a floured proofing basket. Refrigerate for 8–12 hours.
Preheat a Dutch oven to 450°F. Turn the dough onto parchment paper, score, and bake covered for 35 minutes. Uncover and bake 20–30 minutes until golden brown.
Cool for at least 1 hour before slicing.

Notes

Strain canned pumpkin puree to remove excess moisture for better dough texture.
Use freshly roasted pumpkin for a richer flavor.
Adjust stretch-and-fold timing based on room temperature — warmer rooms may require shorter intervals.
When flouring your proofing basket, use coarse flour like rice or rye flour to prevent sticking.
Monitor baking during the uncovered stage to avoid over-browning, as oven temperatures vary.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 220
Sugar: 5g
Sodium: 180mg
Fat: 4g
Saturated Fat: 0.5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 3g
Protein: 5g
Cholesterol: 0mg