Can you add pumpkin to sourdough bread ?

Yes, pumpkin can be added to sourdough bread with great results. It adds moisture, subtle sweetness, and a beautiful color. In this sourdough pumpkin apple bread , it pairs wonderfully with cinnamon and fresh apple, creating a tender, flavorful crumb that still holds its shape well.

What’s the best type of apple for baking in bread ?

Firm apples like Granny Smith, Honeycrisp, or Pink Lady work best. They hold their shape and texture during baking without becoming mushy. For this recipe, the apple adds bright, juicy bits that complement the sourdough and pumpkin flavors.

How do you keep add-ins like apples from making sourdough too wet ?

To avoid soggy dough, mince the apples finely and use only a small amount. Straining the pumpkin puree before adding it also prevents excess moisture. This ensures your sourdough pumpkin apple bread stays fluffy, not dense or gummy.

Can I make this without a Dutch oven ?

Yes. While a Dutch oven helps trap steam and create that artisan crust, you can bake on a sheet pan or loaf tin. Just add a tray of hot water on the oven’s lower rack during the first 20 minutes of baking to simulate the steam effect.

Sourdough Pumpkin Apple Bread – 5 Irresistible Fall Bites

Description

This sourdough pumpkin apple bread brings together earthy pumpkin, fresh apple, cinnamon spice, and sourdough tang for the perfect fall loaf.

Ingredients

Scale

500 grams organic bread flour

300 grams water

100 grams sourdough starter

10 grams sea salt

40 grams maple syrup

3 Tablespoons pecans, crushed

30 grams pumpkin puree, strained

1 small apple, fresh, minced

2 teaspoons cinnamon

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Instructions

1. Combine starter, flour, maple syrup, and water in a bowl. Mix to form dough.

2. Let dough rest for 45 minutes.

3. Add sea salt and knead gently. Rest 30 minutes.

4. Mist counter and hands. Stretch and fold dough.

5. Place dough back in bowl seam-side down. Rest 30 minutes.

6. Repeat stretch and fold. Spread dough, add apple, pumpkin, cinnamon, pecans.

7. Fold dough over fillings and knead to combine. Rest 1–2 hours.

8. Repeat 2 more stretch and folds with rests in between.

9. Shape dough into a round loaf, seam side up. Cover and rest 1 hour.

10. Final shaping. Transfer to floured proofing basket. Chill overnight.

11. Preheat Dutch oven to 450°F.

12. Place dough in Dutch oven, seam side down. Score the top.

13. Bake covered 35 minutes, then uncovered 20–30 minutes.

14. Cool loaf for at least 1 hour before slicing.

Notes

For best texture, strain pumpkin before adding to dough.

Use firm, tart apples like Honeycrisp or Granny Smith.

You can freeze this loaf sliced for up to 2 months.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Bread
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 195
Sugar: 6g
Sodium: 220mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 5g
Cholesterol: 0mg