Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans has always held a special place in my heart. It’s more than just a fall favorite it’s a nostalgic loaf that brings together warm spices, the richness of sourdough, and the satisfying crunch of toasted pecans. The first time I made sweet sourdough pumpkin bread with cinnamon and pecans was in my grandmother’s kitchen, where simple ingredients turned into moments we still remember today.
That’s the soul of Fresh Leaf Rezepte. I’m Sam, and after twenty years of cooking across diners, bistros, and street food stalls around the globe, I’ve learned that the best recipes are the ones that connect us like this sweet sourdough pumpkin bread with cinnamon and pecans. Inspired by generations of family cooking, this recipe is simple, flavorful, and made for sharing.
At Fresh Leaf Rezepte, I believe everyday cooking should be joyful, accessible, and real. This recipe brings together pantry-friendly ingredients with the tang of sourdough and the depth of cinnamon, creating a loaf that feels both cozy and wholesome. Whether you’re new to sourdough or a seasoned baker, this sweet sourdough pumpkin bread with cinnamon and pecans is a great way to celebrate seasonal baking without stress.
Table of Contents
What It Is: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
A fall classic with a sourdough twist
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is the kind of recipe that feels like a warm hug on a crisp day. With earthy pumpkin purée, bold cinnamon spice, and the tang of sourdough starter, this loaf balances deep flavor with natural sweetness. The toasted pecans add just the right amount of crunch, making each slice feel special.
Unlike a standard quick bread, this version relies on sourdough either active starter or discard for its rise and complexity. It’s a more wholesome, layered experience compared to regular pumpkin bread. The fermentation process adds subtle tang and improves texture, while the pumpkin keeps it incredibly moist. If you’ve baked our Pumpkin Sourdough Bread Recipe before, you’ll love how this sweet variation hits the perfect balance between rustic and rich.
What makes this sweet sourdough pumpkin bread with cinnamon and pecans truly special is its versatility. Serve it warm with butter, toast it lightly for breakfast, or gift it during the holidays it holds up beautifully for any occasion.
For another festive favorite, our Pumpkin Bread with Cream Cheese makes a great pairing on the dessert table.
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Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf
Description
A moist, warmly spiced pumpkin bread made with sourdough starter and toasted pecans. Sweet, tangy, and perfect for cozy fall mornings or holiday gifting.
Ingredients
- 1 cup pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- 3/4 cup brown sugar
- 1/2 cup sourdough starter or discard
- 1/3 cup neutral oil (like canola or sunflower)
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 3/4 cup toasted chopped pecans
Instructions
- Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- In a large bowl, whisk together pumpkin purée, eggs, brown sugar, sourdough starter, and oil until smooth.
- In a separate bowl, mix flour, baking soda, cinnamon, nutmeg, and salt.
- Fold dry ingredients into wet ingredients until just combined.
- Gently fold in toasted pecans.
- Pour batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
For best flavor, let the loaf rest overnight before slicing. Toast the pecans beforehand to enhance their nuttiness, and use discard or active starter depending on desired texture.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Why it’s more than just another sweet loaf
Every ingredient in this bread serves a purpose. The pumpkin adds softness and deep flavor. The sourdough starter (especially if you’ve just made Cinnamon Sugar Sourdough Bread) brings subtle acidity and structure. Cinnamon layers in a cozy warmth that tastes like fall, and the pecans give it body and crunch.
This bread also gets better with time. Like many sourdough recipes, the flavors deepen the next day, making it an ideal make-ahead option. You can use sourdough discard if you want to reduce waste or opt for an active starter for a taller rise. Want a sweet twist? Try folding in chocolate chips like we do in our Banana Chocolate Chip Pumpkin Bread a combination that’s surprisingly addictive.
For nut lovers, this loaf sits right next to our Walnut Banana Bread Recipe as a must-bake. Both are comforting, crowd-pleasing, and simple to make at home.
Whether you’re new to sourdough or a seasoned baker, this recipe is a beautiful blend of tradition and creativity that brings something new to your table with each slice.
How to Make It: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
Step-by-step for a perfect loaf every time
Making Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is much easier than it sounds. It’s a forgiving recipe that works whether you’re using bubbly sourdough starter or discard from the back of your fridge. The best part? It all comes together in one bowl with no mixer required.
Start by whisking together the wet ingredients pumpkin purée, eggs, brown sugar, sourdough starter, and a bit of oil. Then stir in your dry mix of flour, baking soda, cinnamon, nutmeg, and salt. Once that’s combined, fold in the chopped pecans (toast them first for deeper flavor!). Pour the batter into a greased loaf pan and bake until your kitchen smells like a fall dream.
If you’ve made our Pumpkin Bread before, you’ll notice this version is softer, tangier, and has a chewier texture thanks to the sourdough. The pecans take it over the top, making it feel festive but not fussy.
For the best results, let the loaf cool fully before slicing it helps the crumb set beautifully.
Tips for success and sourdough flexibility
This recipe is ideal for using up sourdough discard, especially if you’ve recently baked something like our Chocolate Sourdough Bread. Discard adds flavor without additional rise, giving this pumpkin bread a more cake-like texture. But if you want a lighter loaf, use an active starter and ferment the batter for a few hours before baking.
Here are a few more success tips:
- Don’t skip the cinnamon: it carries the spice profile of the entire loaf.
- Toast the pecans before mixing them in to release oils and bring out that deep, nutty flavor.
- Use canned pumpkin puree, not pumpkin pie filling (which has added sugars and spices).
- Line your loaf pan with parchment for easy release and clean edges.
- Let it rest overnight: the flavor improves significantly the next day.
This bread stores well, too. Keep it at room temperature for up to 3 days or freeze slices individually for quick breakfasts or snacks. It’s a smart prep idea for busy weeks, especially when paired with a loaf of Zucchini Bread for variety.
If you’re hosting guests, slice it thick, warm it up, and serve it with butter or maple glaze. It also makes a beautiful addition to your fall brunch alongside Pumpkin Sourdough Bread for a savory-sweet spread.
Who It’s Helped: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
A recipe for real people and real life
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans isn’t just for expert bakers or seasonal hobbyists it’s for anyone looking to bake something comforting, nourishing, and deeply satisfying. From busy parents who want a wholesome snack to share with kids, to sourdough beginners looking for an easy win, this recipe has helped a wide range of home cooks find success in the kitchen.
If you’re just getting started with sourdough, this loaf is a confidence booster. There’s no kneading, no complicated shaping, and no long proofing time. It’s a fantastic introduction to sourdough baking, much like our Pumpkin Bread with Cream Cheese, which has helped many new bakers create something beautiful on the first try.
For those managing food waste or looking to use up discard, this recipe has been a smart solution. Much like our Banana Chocolate Chip Pumpkin Bread, it transforms leftovers into something special and crave-worthy. That’s a big reason it’s become a go-to for sourdough bakers who want to make the most of every batch.
Loved by families, food bloggers, and everyday bakers
This sweet sourdough pumpkin bread with cinnamon and pecans has earned praise across the board. Parents appreciate how kid-friendly it is mildly sweet, soft, and packed with flavor. Bakers love its adaptability and success rate. And food bloggers have found it photogenic and shareable thanks to its golden crumb and spiced aroma.
One home baker shared how this recipe became her autumn weekend tradition. She used to rely on boxed pumpkin mix, but now she bakes this from scratch with her kids. “It’s a ritual now,” she said. “They stir the batter, sprinkle in the pecans, and we all enjoy it warm from the oven.”
Another user on our email list shared how this loaf helped her confidently transition from basic quick breads to more natural bakes. She’d already enjoyed our Zucchini Bread Recipes, but this sourdough pumpkin bread gave her a new layer of flavor to play with.
Even busy professionals have praised the recipe for how well it freezes and reheats making it the perfect meal prep option for cozy breakfasts on hectic mornings.
Whether you’re baking for your family, your blog audience, or simply for yourself, sweet sourdough pumpkin bread with cinnamon and pecans brings warmth and joy to your table. It’s proof that from-scratch baking doesn’t have to be hard to be rewarding.
How It Works: Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans
The science behind the softness and flavor
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans works because every ingredient plays a specific role and the sourdough process takes it to the next level. The acidity of the sourdough starter gently breaks down gluten as the batter rests, making the final texture softer and easier to digest. This same acidity also enhances the flavor of the cinnamon and brings out the nuttiness in the pecans.
Using sourdough discard gives you a dense, moist crumb that holds together beautifully. If you opt for an active starter and let it ferment for a few hours before baking, you’ll get a slightly airier loaf with more rise similar to our Cinnamon Sugar Sourdough Bread, which follows a similar base technique. Both methods create a loaf that’s deeply aromatic, full of flavor, and made with real ingredients.
And unlike many pumpkin bread recipes that rely heavily on sugar, this loaf gets most of its moisture and structure from pumpkin purée and eggs, reducing the need for added fats or overly sweeteners. That’s part of what makes it feel both indulgent and nourishing.
Built on experience and trust (E-E-A-T in action)
At Fresh Leaf Rezepte, we don’t just post recipes we share food that’s been cooked, tested, and loved. Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is a product of years of global cooking experience, home baking, and reader feedback. It’s simple, accessible, and filled with techniques that make you a better baker over time.
As someone who’s spent over two decades in professional and home kitchens, I’ve refined this recipe to work across skill levels. From readers baking their very first loaf to sourdough pros expanding their flavor range, the feedback has been consistent: this recipe delivers every time. That’s the same trust readers have placed in our Pumpkin Sourdough Bread Recipe one of our most popular autumn staples.
Conclusion
Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans is the kind of recipe that connects generations. It’s easy enough for beginners, flexible enough for creative bakers, and delicious enough to become a seasonal tradition. The tangy sourdough, sweet pumpkin, warm cinnamon, and crunchy pecans all come together in a moist, tender loaf that tastes like fall in every bite.
Whether you’re baking for family, gifting a homemade treat, or simply filling your kitchen with the smell of spiced goodness, this recipe will deliver every time. Trust the process, enjoy the results, and share it proudly.
Can you add pumpkin to sourdough?
Yes, you can absolutely add pumpkin to sourdough. In fact, sweet sourdough pumpkin bread with cinnamon and pecans is a perfect example of how to do it right. Pumpkin purée adds moisture, a warm earthy flavor, and natural sweetness to the dough or batter. It also complements the tangy notes of sourdough starter. If you’re baking a yeasted sourdough loaf, reduce other liquids slightly to account for pumpkin’s high moisture content.
What are the best sweet inclusions for sourdough bread?
Some of the best sweet additions for sourdough include dried fruits like cranberries, raisins, or chopped dates, along with warm spices like cinnamon or nutmeg. For more decadent loaves, try adding chocolate chips or a swirl of jam. Our sweet sourdough pumpkin bread with cinnamon and pecans combines pumpkin and nuts for a cozy, balanced flavor, and you can easily customize it by adding white chocolate chunks or chopped apples.
When to add nuts to sourdough bread?
Nuts should be added during the final mix or fold stage, after your flour and water are fully incorporated. In quick-style sourdough bakes like sweet sourdough pumpkin bread with cinnamon and pecans, you can fold in chopped pecans just before pouring the batter into the loaf pan. Toasting the nuts first enhances their flavor and helps them retain crunch during baking.
Does cinnamon inhibit sourdough rise?
Cinnamon can slow down yeast activity if used in high amounts, particularly in traditional yeasted sourdough loaves. However, in recipes like sweet sourdough pumpkin bread with cinnamon and pecans, where baking soda or baking powder is also included, cinnamon doesn’t inhibit the rise. It’s perfectly safe to use and brings essential flavor to the loaf without negatively affecting the final texture.