Description
Sourdough Pumpkin Apple Bread with Cinnamon and Pecans is a sensory delight that captures the essence of autumn in every slice. This moist, spiced bread combines tangy sourdough with sweet pumpkin and tart apples, finished with aromatic cinnamon and crunchy pecans. Perfect for breakfast, snacks, or dessert, this recipe is sure to impress family and friends alike. Breathe in the warm, inviting aroma as it bakes and enjoy a comforting treat that feels like a cozy hug.
Ingredients
Scale
- 1 cup active sourdough starter
- 1 cup pumpkin puree (canned or homemade)
- 2 large eggs
- 3/4 cup brown sugar
- 1/2 cup melted butter
- 2 cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp salt
- 1 cup chopped fresh apples (Granny Smith or Honeycrisp)
- 1/2 cup chopped pecans (toasted if desired)
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
- In a large bowl, mix the active sourdough starter, pumpkin puree, eggs, brown sugar, and melted butter until well combined.
- Gradually fold in flour, cinnamon, and salt until just mixed. Gently incorporate chopped apples and pecans to avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50-60 minutes or until golden brown and a toothpick inserted comes out clean.
- Allow to cool for 10 minutes in the pan before transferring to a wire rack. Slice while warm.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (70g)
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg