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.

Sweet Sourdough Pumpkin Bread with Cinnamon and Pecans , 1 Cozy Fall Favorite You’ll Love

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

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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