Name: Sourdough Maple Pecan Bread
Prep time: 30 min
Cook time: 50 min
Total time: 920 min
Ingredients: 125 g active sourdough starter (½ cup); 300 g lukewarm water (1 ¼ cups); 120 g pure maple syrup (⅓ cup + 1 tablespoon); 525 g bread flour (4 ¼ cups); 10 g salt (1 ¾ teaspoons); 170 g chopped pecans (about 1 ½ cups); rice flour (to sprinkle over the dough during shaping and before baking)

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This sourdough maple pecan bread is a soft, flavorful homemade loaf made with active sourdough starter, pure maple syrup, and plenty of crunchy pecans. With a lightly sweet maple flavor, tender crumb, and golden crust, this easy sourdough bread is perfect for breakfast, brunch, or an afternoon snack.

From-scratch sourdough maple pecan bread is shown sliced and sitting on a wooden cutting board.

I’m loving all the fall bakes, but I’ve gotta say, as a sourdough baker, my classic sourdough bread loaves have been made less and less. As of last week, I changed that by making a couple loaves and enjoying it alongside homemade soup.

But I thought it was time to combine my love for a classic sourdough boule and fall-flavored baked goods by perfecting my maple pecan sourdough bread. After a couple tweaks, I am so very pleased with this recipe.

I recommend using toasted pecans for the added crunch (though not necessary) and using 100% pure maple syrup (highly recommended!). It’s a simple bread recipe which could be made extravagant by turning it into french toast or a french toast bake, or oh my goodness sourdough bread pudding. Yum!

Why You’ll Love This Sourdough Maple Pecan Bread

Perfectly sweet: Pure maple syrup adds a subtle natural sweetness without making the bread overly sweet.
Loaded with pecans: Chopped pecans are laminated throughout the dough for crunchy, buttery bites in every slice.
Soft and flavorful: Sourdough adds depth of flavor while creating a tender, chewy crumb.
Easy overnight recipe: After bulk fermentation, the loaf is shaped and refrigerated overnight, making it easy to bake fresh the next day.
Beautiful golden crust: The maple syrup helps create a gorgeous, deeply golden crust with plenty of flavor.

A closeup is shown of the sourdough maple pecan loaf of bread with several pieces in the foreground.

Step-By-Step Instructions

The shaggy just mixed together dough for the sourdough maple pecan bread sits in a ceramic bowl.

Mix the active sourdough starter, lukewarm water, and maple syrup until mostly combined. Add the bread flour and salt. Mix until no dry flour remains.

The fully bulk fermented dough for the maple pecan sourdough bread is shown in the mixing bowl.

Cover and rest for 30 minutes. Over the next 2 hours, complete 3–4 sets of stretch and folds, about 30 minutes apart.

Let the dough bulk ferment at room temperature for about 4–6 hours. Look for a dough that is 50–75% larger, puffy, bubbly, and slightly jiggly. Fermentation time will vary depending on your kitchen and dough temperature.

The dough for the sourdough pecan maple bread has been stretched out into a rectangle and covered with chopped pecans.

Turn the dough onto a lightly wet surface and gently stretch into a rectangle. Sprinkle with half the pecans.

The dough for the sourdough pecan maple bread has been folded over a third of the rectangle and covered with chopped pecans.

Fold in thirds, and sprinkle half the remaining pecans.

The dough for the sourdough maple pecan loaf has been folded into a log and topped with the remaining pecans.

Fold the other side over and sprinkle the remaining pecans over it. Then roll the log up into a ball.

The dough has been rolled into a round ball.

Shape the dough into a tight round, pinching the edges underneath. Use your hands or a bench scraper to gently pull the dough toward you, creating surface tension. Rotate and repeat until the loaf feels smooth and taut.

The dough has been scored after an overnight cold ferment.

Place the shaped dough seam-side up in a generously floured banneton. Cover and refrigerate for 8–12 hours, or overnight.

The next day, preheat your Dutch oven at 450°F (232°C) for 30–60 minutes. Because of the maple syrup, this loaf can brown quickly.

Use parchment, a bread sling, plus a layer of uncooked rice underneath if needed to protect the bottom.

The sourdough maple pecan bread is shown freshly baked and sitting on a wooden cutting board.

Turn the cold dough onto parchment or a bread sling and score the top. Bake covered at 450°F (232°C) for 30 minutes.

Remove the lid and bake another 15–20 minutes, until deeply golden and the internal temperature reaches 205–210°F (96–99°C).

Watch closely during the uncovered bake and tent with foil if the crust browns too quickly.

Transfer the loaf to a wire rack and cool completely, ideally for at least 2 hours. Once cooled, slice and enjoy!

Helpful Tips for Making the Best Sourdough Maple Pecan Bread

Use an active starter: Make sure your sourdough starter is bubbly, active, and at or near its peak for the best rise and flavor.
Don’t rush bulk fermentation: The 4–6 hour timeframe is a guideline. Look for a dough that has increased by about 50–75%, looks puffy and aerated, and jiggles when gently shaken.
Use pure maple syrup: Pure maple syrup gives the bread a more pronounced maple flavor and natural sweetness.
Don’t overwork the dough: Handle it gently during lamination and shaping to preserve the air developed during bulk fermentation.
Distribute the pecans evenly: Adding the pecans in layers while laminating helps ensure crunchy pecans are spread throughout every slice.
Toast the pecans for even more flavor: For a deeper, nuttier flavor, lightly toast the pecans and let them cool completely before adding them to the dough.
Flour your banneton well: Pecans can make the dough slightly more difficult to release, so generously flour your banneton with rice flour to prevent sticking.
Don’t skip the overnight cold proof: Refrigerating the shaped dough overnight develops flavor and makes the loaf easier to score and transfer to the Dutch oven.
Protect the bottom of the loaf: Maple syrup contains sugar, which can cause the crust to brown more quickly. If you’re using a dark Dutch oven, use parchment paper, a bread sling, dry rice, or a combination to help prevent the bottom from burning.
Watch the uncovered bake: Keep an eye on the loaf once you remove the Dutch oven lid. The maple syrup can cause the crust to darken quickly, so tent with foil if needed.
Let it cool completely: Allow the loaf to cool for at least 2 hours before slicing. This gives the crumb time to finish setting and helps prevent a gummy texture.

Equipment

Storage

Store cooled sourdough maple pecan bread in an airtight container, bread bag, or reusable bread storage bag at room temperature for up to 3 days.

For longer storage, slice the bread and freeze it in a freezer-safe bag for up to 3 months. Individual slices can be removed as needed and toasted straight from frozen.

Avoid storing sourdough bread in the refrigerator, as the cold temperature can cause the bread to stale more quickly.

Check out these other sourdough fall bakes!