Sourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe
Introduction
This Sourdough Pumpkin Apple Bread combines the warm flavors of cinnamon, pumpkin, and fresh apples with the crunch of pecans. It’s a cozy, slightly tangy loaf perfect for fall mornings or afternoon tea.
Ingredients
- 1 cup active sourdough starter
- 2 cups all-purpose flour
- 1 cup pumpkin puree
- 1 medium apple, peeled and diced
- 2 teaspoons ground cinnamon
- 1/2 cup chopped pecans
- 3/4 cup sugar
- 2 large eggs
Instructions
- Step 1: In a large bowl, combine the sourdough starter, pumpkin puree, eggs, and sugar. Mix until smooth and well incorporated.
- Step 2: Add the flour and cinnamon to the wet ingredients and gently mix until just combined. Avoid overmixing to keep the bread tender.
- Step 3: Fold in the diced apples and chopped pecans evenly through the batter.
- Step 4: Pour the batter into a greased loaf pan and bake at 350°F (175°C) for 50–60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Step 5: Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- Use a tart apple like Granny Smith for a nice balance of sweetness and acidity.
- Substitute walnuts for pecans if preferred or to suit what you have on hand.
- Add a teaspoon of vanilla extract for an extra layer of flavor.
- For a sweeter bread, drizzle a simple glaze made from powdered sugar and milk over the cooled loaf.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster or oven until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin puree works perfectly and is the easiest option. Just make sure it is pure pumpkin, not pumpkin pie filling, which contains added spices and sugar.
How do I know when the bread is done baking?
The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
PrintSourdough Pumpkin Apple Bread with Cinnamon and Pecans Recipe
This Sourdough Pumpkin Apple Bread combines the tangy depth of sourdough with the warm flavors of pumpkin, cinnamon, and fresh apples, complemented by crunchy pecans. Perfect for fall or any time you want a cozy, flavorful bread with a moist crumb and a golden crust.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Bread
- Method: Baking
- Cuisine: American
Ingredients
Sourdough Starter
- 1 cup active sourdough starter
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
Add-ins
- 1 medium apple, peeled and diced
- 1/2 cup chopped pecans
Instructions
- Prepare the batter: In a large mixing bowl, combine the active sourdough starter, pumpkin puree, and eggs until smooth. In another bowl, whisk together the flour, cinnamon, sugar, and salt.
- Combine wet and dry: Gradually mix the dry ingredients into the wet mixture until just combined, being careful not to overmix, to maintain a tender crumb.
- Add apples and pecans: Gently fold in the diced apples and chopped pecans to evenly distribute them through the batter.
- Bake the bread: Preheat your oven to 350°F (175°C). Pour the batter into a greased or parchment-lined loaf pan and bake for 50-60 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the bread to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing to preserve its structure and flavor.
Notes
- Ensure your sourdough starter is active and bubbly for the best rise and flavor.
- You can substitute chopped walnuts for pecans, or omit nuts for a nut-free option.
- Use sweet or tart apples depending on your preferred flavor profile.
- Storing the bread wrapped tightly will keep it fresh for up to 3 days at room temperature or longer in the fridge.
- This bread freezes well; wrap tightly and thaw at room temperature before slicing.
Keywords: sourdough bread, pumpkin bread, apple bread, fall baking, cinnamon bread, pecan bread
