Pumpkin Pecan Apple Butter Sourdough Loaf

Indulge in the cozy flavors of Autumn with the Pumpkin Pecan Apple Butter Sourdough Loaf. This artisanal bread combines the tangy depth of Sourdough with the rich, seasonal tastes of pumpkin, pecans, and Apple Butter.

Furthermore, each slice offers a delightful medley of textures and flavors: the tender, slightly chewy crumb of the Sourdough is infused with the subtle sweetness of Apple Butter and the earthy warmth of pumpkin. Then, chopped and toasted pecans are scattered throughout, adding a satisfying crunch and a hint of nutty richness.

Finally, the Pumpkin Pecan Apple Butter Sourdough Loaf is perfect for a crisp Fall morning or as a comforting treat with your favorite hot beverage. This loaf is a celebration of Fall’s finest ingredients in every bite.

Pumpkin Pecan Apple Butter Sourdough Loaf Ingredients

For the Pumpkin Sourdough Loaf Dough

• Active Sourdough Starter
• Warm Water
• Organic Milled Flour
• Organic Pumpkin Puree
• Pink Salt

For the Apple Pecan Butter Filling

• Free Reign’s Apple Pecan Butter
• Roasted Pecans
• Cinnamon
• Organic Milled Flour

Creating the Apple Pecan Butter “Paste”

1. First, in a medium-sized mixing bowl, combine all of the ingredients for the “paste.”
2. Next, using a fork, spoon, or whisk, combine the ingredients until the mixture is smooth.
3. Finally, set the Apple Pecan Butter “paste” aside until the lamination phase.

Crafting the Pumpkin Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Pumpkin Sourdough Loaf Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Sourdough Loaf with the Apple Butter and Pecans and The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, plop all but a tablespoon of the Apple Pecan Butter paste on top of the dough. Sprinkle a tablespoon of flour over it.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining tablespoon of Apple Pecan Butter paste onto the seam of the two sides of dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.
   • Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours.

Scoring the Pumpkin Pecan Apple Butter Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Pumpkin Pecan Apple Butter Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Pumpkin Pecan Apple Butter Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Pumpkin Pecan Apple Butter Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Pumpkin Pecan Apple Butter Sourdough Loaf is ready to enjoy!

Serving and Storing the Pumpkin Pecan Apple Butter Sourdough Loaf

Once the Pumpkin Pecan Apple Butter Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cutting that in half and then individual slices. Finally, serve with more Apple Butter, softened butter, honey, jam, or used as a vehicle on a delicious festive Autumn charcuterie board.

To store the Pumpkin Pecan Apple Butter Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

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Pumpkin Pecan Apple Butter Sourdough Loaf

Yield: 2 Medium Loaves or 1 Large Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

Indulge in the cozy flavors of Autumn with the Pumpkin Pecan Apple Butter Sourdough Loaf. This artisanal bread combines the tangy depth of Sourdough with the rich, seasonal tastes of pumpkin, pecans, and Apple Butter.

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Ingredients

For the Pumpkin Sourdough Loaf

• 1/2 c. Active Sourdough Starter
• 3/4 c. Warm Water
• 2 1/2 - 3 c. Organic Milled Flour
• 1/3 c. Organic Pumpkin Puree
• 1 1/2 tsp. Pink Salt

For the Pecan Apple Butter Filling

• 3/4 c. Free Reign's Apple Pecan Butter
• 1/4 c. Roasted Pecans
• 1 tbsp. Cinnamon
• 1/8 c. Organic Milled Flour

Instructions

Creating the Pecan Apple Butter Filling

1. First, in a medium-sized mixing bowl, combine all of the ingredients for the "paste."
2. Next, using a fork, spoon, or whisk, combine the ingredients until the mixture is smooth.
3. Finally, set the Apple Pecan Butter "paste" aside until the lamination phase.

Crafting the Pumpkin Sourdough Loaf Dough

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf. (Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at a time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off. (Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Pumpkin Sourdough Loaf Dough

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Pumpkin Sourdough Loaf Dough with the Pecan Apple Butter Filling; The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, plop all but a tablespoon of the Apple Pecan Butter paste on top of the dough. Sprinkle a tablespoon of flour over it.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining tablespoon of Apple Pecan Butter paste onto the seam of the two sides of the dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes. (Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours).

Scoring the Pumpkin Pecan Apple Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Pumpkin Pecan Apple Butter Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Pumpkin Pecan Apple Butter Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Pumpkin Pecan Apple Butter Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Pumpkin Pecan Apple Butter Sourdough Loaf is ready to enjoy!

Serving and Storing the Pumpkin Pecan Apple Butter Sourdough Loaf

Once the Pumpkin Pecan Apple Butter Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve with more Apple Butter, softened butter, honey, or jam, or used as a vehicle on a delicious festive Autumn charcuterie board.

To store the Pumpkin Pecan Apple Butter Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.