Can I use fresh pumpkin instead of canned?

Absolutely. Roasted pumpkin can be substituted for canned puree. Just be sure to strain out excess liquid before adding it to your dough.

Do I need a Dutch oven to bake this bread?

While a Dutch oven provides the best rise and crust by trapping steam, you can also bake on a baking stone. In that case, add a pan of water to the oven to create steam during the first part of the bake.

How long does sourdough pumpkin apple bread last?

Stored in a sealed container at room temperature, it will stay fresh for three to four days. In the fridge, it lasts up to a week.

Why You’ll Love This Sourdough Pumpkin Apple Bread

Sourdough Pumpkin Apple Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sourdough pumpkin apple bread is a rustic fall loaf infused with pumpkin, apple, cinnamon, and pecans. Naturally leavened with a sourdough starter, it delivers a flavorful, hearty bread perfect for cozy mornings or festive gatherings.

Author: Benchi
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 7 hours 20 minutes
Yield: 1 loaf
Category: Bread
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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 apple, fresh, minced
2 teaspoons ground cinnamon

Instructions

In a large bowl, combine the starter, flour, maple syrup, and water until a uniform dough ball forms. Let the dough rest for 45 minutes.
Sprinkle salt over the dough, knead it in, and let rest for another 30 minutes.
Spray your counter and hands with water, turn dough out, and perform the first stretch and fold. Add the apple, pumpkin puree, cinnamon, and pecans during this step. Fold and knead gently until fillings are incorporated.
Repeat stretch and folds every 1–2 hours for a total of at least 3 rounds over 6 hours, returning the dough to the bowl seam-side down each time.
Pre-shape the dough into a round on a floured surface, rest 1 hour, then perform the final shaping and place seam-side up into a floured proofing basket.
Cover and refrigerate overnight for 8–12 hours.
Preheat oven with Dutch oven inside at 450°F. Flip dough onto parchment, score the top, and carefully place in Dutch oven.
Bake covered at 450°F for 35 minutes, then uncovered for 20–30 minutes until golden brown.
Remove loaf and cool for at least 1 hour before slicing.

Notes

To strain pumpkin puree, line a colander with cheesecloth, add puree, and allow juice to drain. Use the pulp in the recipe.
Fresh roasted pumpkin can be substituted for canned; roast at 425°F for 20 minutes, scoop, and strain.
Adjust fermentation timing depending on your kitchen temperature; warmer rooms may shorten the rest periods.
Use coarse flour (rye, rice, or masa) to flour proofing baskets and prevent sticking.
If using a baking stone instead of a Dutch oven, add a pan of water to the oven for steam.

Find it online: https://www.cookwithbenchi.com/sourdough-pumpkin-apple-bread/