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Pumpkin Pecan Sourdough Bread: A Fall Flavor Delight!

Pumpkin Pecan Sourdough Bread
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A deliciously moist and flavorful sourdough bread infused with pumpkin and crunchy pecans, perfect for fall.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sourdough starter
  • 1/2 cup chopped pecans
  • 1/4 cup brown sugar
  • 1/4 cup water
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda

Instructions

  1. In a large bowl, combine the sourdough starter, pumpkin puree, and water.
  2. Add the brown sugar, cinnamon, nutmeg, and salt, and mix well.
  3. Gradually add the flour and baking soda, stirring until a dough forms.
  4. Fold in the chopped pecans.
  5. Knead the dough on a floured surface for about 5-7 minutes until smooth.
  6. Place the dough in a greased bowl, cover, and let it rise for 4-6 hours or until doubled in size.
  7. Preheat the oven to 375°F (190°C).
  8. Punch down the dough and shape it into a loaf.
  9. Place the loaf in a greased loaf pan and let it rise for another 30-45 minutes.
  10. Bake for 30-35 minutes or until golden brown and sounds hollow when tapped.
  11. Let cool before slicing and serving.

Notes

  • For a sweeter bread, add more brown sugar to taste.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-pecan-sourdough-bread-recipe/