Sourdough Pumpkin Apple Bread – 5 Irresistible Fall Bites

When crisp leaves start falling and the scent of cinnamon floats through the kitchen, it’s time to bake something that feels like autumn in every bite. This sourdough pumpkin apple bread is the perfect blend of tangy, sweet, and spiced goodness. It brings together the magic of homemade sourdough with comforting fall flavors—earthy pumpkin, fresh apple, and warm cinnamon—wrapped in a rustic loaf. Whether you’re hosting a cozy brunch or simply want to fill your home with the aroma of the season, this recipe belongs at the top of your fall baking list.

A Fall Memory Baked in Every Slice

The story behind this sourdough pumpkin apple bread

Hi, I’m Ethan—the cook, creator, and voice behind this cozy corner of the web!

This sourdough pumpkin apple bread was born on a crisp fall morning that still lives in my memory. The sun had just started to peek through golden trees, and the house smelled like cinnamon and cool air. I had some fresh apples from the orchard, a bit of pumpkin puree left from a pie recipe, and my lively sourdough starter waiting on the counter.

Rather than choosing one flavor over the other, I combined them—and the result surprised me. This sourdough pumpkin apple bread was tender, slightly sweet, warmly spiced, and had the perfect tangy depth from the sourdough. It’s the kind of loaf that feels like a hug in every slice. Every fall since, I’ve made this recipe a tradition. It’s a reminder to slow down, bake with intention, and enjoy the little things—like the sound of leaves underfoot or the warmth of a mug in hand.

This bread isn’t just another seasonal bake—it’s a reflection of the way fall makes us feel: cozy, connected, and creative.

Why these flavors work together so well

Pumpkin and sourdough offer a natural balance. Pumpkin gives this sourdough pumpkin apple bread its signature softness and earthy sweetness, while the sourdough starter lends a gentle tang that keeps the flavor from becoming flat. Minced apple adds a fresh pop of sweetness in every bite, and cinnamon ties it all together with a warm, familiar scent.

The addition of chopped pecans creates texture, and maple syrup adds a touch of depth without overpowering the fruit and spice. It’s a bread that’s just as fitting for breakfast as it is for dessert.

If you enjoy warm, inviting flavors like these, you’ll definitely want to check out my Pumpkin Cheesecake Bread and these moist Pumpkin Banana Muffins—two more fall favorites that pair perfectly with a cup of coffee or tea.

Ingredients, Tools & Prep Tips for Sourdough Pumpkin Apple Bread

What you need to make sourdough pumpkin apple bread

Before you dive into the process, let’s look at the ingredients that make this sourdough pumpkin apple bread so flavorful and moist. Each one has a purpose—and when combined, they bring the taste of fall to life.

Here’s what you’ll need:

• Bread flour: This gives your loaf structure and that signature sourdough chew.
• Sourdough starter: Active and bubbly. It’s what gives your bread rise and flavor.
• Pumpkin puree: Use canned or homemade, but make sure it’s strained to avoid excess moisture.
• Fresh apple: One small apple, peeled and finely minced, adds bursts of sweetness.
• Maple syrup: A natural sweetener that deepens the flavor and complements both apple and pumpkin.
• Crushed pecans: These add a bit of crunch and nutty richness.
• Cinnamon: The backbone of fall baking—it adds warmth and balances the tang.
• Sea salt: Just enough to enhance the other flavors.
• Water: Helps hydrate the dough and bring everything together.

These ingredients come together to form a dough that’s soft, pliable, and bursting with seasonal character.

Helpful prep & substitution tips

When working with wet add-ins like apple and pumpkin, balance is key. Be sure to strain your pumpkin puree through cheesecloth or a fine mesh sieve. This keeps the sourdough pumpkin apple bread from becoming soggy during proofing.

You can switch things up depending on what you have:

• Swap pecans for walnuts or skip the nuts altogether.
• Use brown sugar or honey if you’re out of maple syrup.
• Add cranberries or raisins for a sweeter bite, or even toss in some dark chocolate chips for a richer twist.

When it comes to the apple, firm varieties like Honeycrisp or Granny Smith hold up best. Avoid soft apples, which tend to break down and release too much liquid.

Make sure your starter is active and bubbly. Feed it the night before, so it’s ready to go by morning. You’ll also want a large mixing bowl, a spray bottle (for stretch-and-folds), and a proofing basket or bowl lined with a floured towel.

If you love experimenting with mix-ins, try blending in ideas from this Pumpkin Zucchini Bread or these Pumpkin Chocolate Chip Muffins—they offer great inspiration for flavor combos.

Step-by-Step Method for Perfect Sourdough Pumpkin Apple Bread

Folding, shaping & flavor layering techniques

Making sourdough pumpkin apple bread is a hands-on, sensory experience. It starts early in the day and ends with a warm loaf and a house that smells like autumn. The real magic? How we layer the flavors during the stretch and fold process.

Start by mixing the sourdough starter, water, flour, and maple syrup until a shaggy dough forms. Let it rest—this rest allows the gluten to develop naturally. After 45 minutes, you’ll knead in the salt using wet hands and let it rest again.

From there, you’ll begin stretch-and-folds every 30 to 60 minutes. During the first fold, stretch the dough into a rectangle and sprinkle your cinnamon, pumpkin puree, fresh apple, and crushed pecans evenly across the surface. Gently fold the dough like an envelope—top over bottom, side over side, then bottom over top. This layering distributes flavor and texture throughout the loaf.

Expect the dough to feel sticky due to the fruit and puree. That’s okay—use water and gentle hands to keep things manageable. During the second and third folds, you’re just reinforcing structure and tension.

This folding method ensures that your sourdough pumpkin apple bread rises evenly and bakes into a beautifully domed loaf.

Cold-proofing, scoring & baking tips

After your final stretch and fold, you’ll shape the dough into a tight round and transfer it seam-side-up into a generously floured proofing basket. Cover and cold-proof overnight in the fridge. This slow fermentation builds complex flavor and makes scoring easier.

In the morning, preheat your oven—and your Dutch oven—to 450°F. When ready to bake, flip the dough seam-side-down onto parchment paper. Score it using a sharp blade or lame. A deep center slash with decorative side cuts works beautifully here.

Bake with the lid on for 35 minutes to trap steam, then uncover for another 25–30 minutes to develop that rich, golden crust.

Want a deeper crust? Bake it a few extra minutes until the bottom sounds hollow when tapped. Let the loaf cool for at least 1 hour before slicing (we know it’s hard to wait!).

For more cozy baking inspiration, check out these Pumpkin Oatmeal Muffins or these nutrient-packed Kodiak Pumpkin Muffins—both are quick and flavorful if you’re short on time.

Serving, Storage & Variations of Sourdough Pumpkin Apple Bread

How to serve sourdough pumpkin apple bread

One of the joys of sourdough pumpkin apple bread is how versatile it is once baked. You can enjoy it warm from the oven with a pat of salted butter melting into every crevice, or toasted with a layer of cream cheese or nut butter for a heartier treat.

This bread makes a fantastic autumn breakfast or brunch centerpiece. Try it sliced alongside scrambled eggs, a fall fruit salad, or a mug of maple chai. It’s also delightful as a cozy afternoon snack with hot cider or coffee. If you love pumpkin-forward comfort food, pair it with a side of Maple Pumpkin Cookies for a well-rounded fall dessert board.

Want to take it up a notch? Drizzle a simple maple glaze over each slice, or warm it slightly and serve with whipped cinnamon honey butter. The contrast of sweet, spicy, and tangy notes makes every bite feel like a hug.

Whether you’re hosting guests or just treating yourself, this sourdough pumpkin apple bread is a seasonal showstopper on any table.

Storing, freezing & flavor variations

This loaf stays fresh at room temperature for 3–4 days. Just store it in a bread bag, a clean towel, or an airtight container. Avoid plastic wrap—it can trap moisture and soften the crust.

For longer storage, slice the cooled loaf and freeze the pieces individually. That way, you can pull out a slice (or two) whenever the craving hits. Toast straight from the freezer for a crispy, fresh-baked feel.

You can also customize this recipe to suit your taste:

• Swap pecans for walnuts or hazelnuts.
• Add dried cranberries or golden raisins for a fruity twist.
• Try a sprinkle of cardamom or nutmeg along with the cinnamon.
• Want more sweetness? Fold in brown sugar or use diced dried apples instead of fresh.

If you’re looking for more ways to use seasonal flavors, my Super Moist Pumpkin Bread and these Pumpkin Banana Muffins offer easy options with cozy fall flair.

FAQ About Sourdough Pumpkin Apple Bread

There’s something magical about baking a loaf of sourdough pumpkin apple bread. It’s not just about the warm spices or the comforting aroma—it’s about the process, the memories, and the joy it brings to your kitchen.

Whether you’re slicing it for breakfast, gifting it to a friend, or freezing extra for later, this bread captures the essence of fall in every bite. With tender apple, rich pumpkin, and the tang of sourdough, it’s a recipe you’ll return to every season.

Let it be your new autumn tradition—just like it is in my kitchen.

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