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Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans

A flavorful pumpkin bread infused with cinnamon, topped with roasted pecans, and made with sourdough for a delightful texture and aroma.
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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 until smooth.
  2. Let dough rest for 45 minutes, then add salt and knead again. Rest for 30 minutes.
  3. Stretch dough, spread filling, fold, and knead until pecans are evenly distributed. Rest for 1-2 hours, then shape into a loaf.
  4. Proof in a floured basket overnight, then preheat oven and dutch oven to 450°F. Transfer dough, score, and bake covered for 35 minutes, then uncovered for 20-30 minutes.
  5. Cool loaf for at least 1 hour before slicing and serving.

Notes

Ensure to monitor fermentation times as they vary with temperature.