1. Can I use canned pumpkin instead of roasted pumpkin?

Yes, canned pumpkin puree works just fine in place of roasted pumpkin. The texture may be slightly softer, and the flavor a bit milder, but it still complements the sourdough and spices beautifully. Use the same weight in grams as the roasted pumpkin.

2. How do I know when my sourdough bread is fully baked?

Your loaf is fully baked when the crust is a deep golden brown and the internal temperature reaches 205°F to 210°F . Tapping the bottom of the loaf should produce a hollow sound. Let it cool completely before slicing for best results.

3. Can I skip the overnight cold fermentation?

Technically yes, but it’s not recommended. The overnight ferment develops better flavor and structure in the dough. If you must skip it, allow the dough to proof at room temperature until it doubles and passes the "poke test," then bake as directed.

Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans

Description

Sweet Sourdough Pumpkin Bread With Cinnamon and Pecans is a flavorful artisan loaf made with active sourdough starter, roasted pumpkin, brown sugar, warm spices, and toasted pecans. A perfect fall bake that balances sweet and tangy flavors with a beautifully soft crumb and crackling crust.

Ingredients

Scale

100g Sourdough Starter (fed and bubbly)
200g Roasted Pumpkin
500g White Bread Flour
180g Warm Water
30g Maple Syrup
10g Salt
A pinch of Turmeric
A pinch of Cinnamon
50g Pumpkin Puree (for filling)
100g Brown Sugar (for filling)
1 tsp Cinnamon (for filling)
15g Flour (for filling)
Pinch of Nutmeg (for filling)
60g Crushed Pecans (for filling)

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Instructions

In a large bowl, mix the sourdough starter, roasted pumpkin, bread flour, water, maple syrup, turmeric, and cinnamon until a smooth dough forms.
Let the dough rest for 45 minutes, then add salt and knead until incorporated. Rest for another 30 minutes.
Wet the countertop and hands. Stretch and fold the dough, then rest for 30 minutes.
Mix filling ingredients in a separate bowl.
Stretch the dough into a rectangle and gently spread the filling over the surface. Fold and knead to incorporate.
Let dough rest for 1–2 hours. Repeat a stretch and fold (Stretch & Fold 2), then rest for another 2 hours.
Repeat a third stretch and fold (Stretch & Fold 3), then rest 1–2 hours more.
Pre-shape the dough into a round, rest for 1 hour, then final shape into a tight boule.
Place seam-side up in a well-floured proofing basket, cover, and refrigerate for 8–12 hours.
Preheat Dutch oven to 450°F. Turn dough onto parchment, score the top, and bake covered for 35 minutes.
Remove lid and bake uncovered for 20–30 minutes until deep golden brown.
Cool for at least 1 hour before slicing.

Notes

Use roasted pumpkin or canned puree — both work, but roasted adds deeper flavor.
Watch fermentation closely due to added sugars — over-proofing happens quickly.
Wet hands and counter to manage stickiness when shaping and folding.
Let bread cool completely before slicing for the best crumb texture.

Prep Time: 10 minutes
Cook Time: 1 hour
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/10 loaf)
Calories: 210
Sugar: 9g
Sodium: 210mg
Fat: 6g
Saturated Fat: 0.8g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg