Ultimate Cherry Pecan Sourdough Bread Recipe: Chewy, Flavorful, and Homemade

Indulge in the unparalleled delight of this **Cherry Pecan Sourdough Bread**. Each slice offers a satisfyingly chewy texture, generously studded with vibrant dried cherries and perfectly toasted pecans. This artisanal loaf is incredibly versatile, making it a perfect companion for a hearty breakfast, a delightful afternoon snack topped with your favorite nut butter, or even a sophisticated addition to your dinner table.

The Allure of Artisan Sourdough: Making the Right Choice

Picture this: you step into a bustling artisan bakery, the air rich with the scent of freshly baked bread. You’re faced with an array of choices, each loaf more tempting than the last. Do you opt for the dependable, everyday sandwich bread, or does your gaze linger on that “sexy, fun loaf” – the one bursting with dried fruits and nuts, promising an explosion of flavor? For many of us, the latter wins, and we find ourselves eagerly tearing into it like a ravenous beast on the journey home.

Consider this your official heads-up: this Cherry Pecan Sourdough Bread firmly belongs to the “sexy, fun loaf” category. If your culinary quest is for a more practical (yet still undeniably delicious) sandwich bread, I recommend exploring my recipes for buttery brioche bread or my wholesome whole wheat sandwich bread instead. But if you’re ready for an adventure in taste and texture, you’ve come to the right place.

While the joy of selecting an artisan loaf from a bakery is undeniable, the satisfaction of creating one in your own kitchen is a reward unto itself. And yes, you absolutely *should* still tear into this homemade masterpiece like you haven’t eaten in a week, especially when no one is watching. The experience is truly primal and deeply gratifying!

The Sourdough Renaissance and the Joy of Homemade Baking

The recent surge in sourdough baking has been nothing short of a culinary phenomenon. It’s akin to millions suddenly discovering and appreciating a niche sport you’ve secretly adored for years – utterly gratifying! My sincere hope is that this nationwide infatuation with sourdough continues long after the current trends fade. There’s something profoundly satisfying about working with a living starter, witnessing dough come to life, and transforming simple ingredients into something truly extraordinary.

Perhaps as life resumes its normal pace, people will return to their daily routines, leaving bread baking to professional bakeries once more. However, for a beautiful, fleeting moment, everyone seemed to grasp the deep satisfaction of slicing into a warm, homemade loaf fresh from the oven. That visual of the trademark sourdough holes, the earthy aroma, and that first tangy bite – it’s an experience that truly makes the soul smile, much like biting into the best oatmeal raisin cookies.

Adding whole wheat flour to this bread, much like in my whole wheat rolls, offers a subtle nutritional boost. It’s a small dose of wholesome goodness that allows us to enjoy our indulgences with a touch less guilt, feeling good about what we’re feeding ourselves and our loved ones.

Why You’ll Love This Cherry Pecan Sourdough & How to Enjoy It

It might sound excessive, but I must admit: I’ve been eating this cherry pecan sourdough bread on repeat. In fact, I recently baked a fresh batch solely because I devoured the last slice of my previous loaf and couldn’t bear to be without it! This bread isn’t just a treat; it’s an obsession, and for good reason.

The combination of tart, sweet dried cherries and the rich, buttery crunch of toasted pecans creates a harmonious flavor profile that is both comforting and exciting. The characteristic tang of sourdough provides the perfect counterpoint, elevating this loaf beyond a simple sweet bread into something truly special.

For optimal enjoyment and convenience, I highly recommend pre-slicing your cooled loaf. Wrap each slice meticulously in plastic wrap, then store them in the freezer. This way, you can easily retrieve individual slices whenever a craving strikes. My favorite way to enjoy it? Pop a slice in the broiler until perfectly golden and warm, then slather it generously with nut butter and pile it high with sliced bananas. If I’m feeling particularly indulgent, a drizzle of local honey adds an extra touch of sweetness. This bread also makes an unexpectedly delicious base for a savory deviled egg salad sandwich, where the fruit and nut notes complement the creamy filling beautifully.

While you certainly *could* halve this recipe to make just one loaf at a time, I genuinely ask: why would you? The effort is minimal, and the reward of having an extra loaf (or slices in the freezer) for later enjoyment is immeasurable. Trust me on this one – bake two!

Pro Tips for Sourdough Success

Baking sourdough, especially one with inclusions like cherries and pecans, can feel intimidating, but with a few key tips, you’ll be baking like a pro:

• Active Levain is Key: Ensure your liquid levain is active and bubbly. This is the heart of your sourdough and dictates the rise and flavor.
• Autolyse for Gluten Development: Don’t skip the autolyse step! Allowing the flour and water (and yeast if using) to rest for 15-30 minutes before adding salt helps the gluten develop naturally, leading to a better crumb structure.
• Gentle Inclusions: When adding cherries and pecans, be gentle. You want them evenly distributed without tearing the delicate gluten network you’ve worked so hard to build.
• Proofing Environment: A warm, consistent environment is crucial for proofing. If your kitchen is cold, consider using a proofing box or placing your dough in a slightly warm (but not hot) oven with the light on.
• Don’t Rush the Cold Ferment: If you opt for an overnight retard in the refrigerator, remember this step is vital for developing deeper flavors and making the dough easier to handle. This also allows for a flexible baking schedule.
• Dutch Oven Magic: Baking in a preheated Dutch oven creates the perfect steamy environment for a beautiful crust and oven spring. The lid traps steam, keeping the crust soft initially so the loaf can expand, and removing it allows for a crisp, golden-brown finish.
• Cool Completely: Patience is a virtue when it comes to sourdough. Resist the urge to slice into your warm loaf immediately. Cooling completely allows the internal structure (the crumb) to set properly, preventing a gummy texture.

5 from 1 ratings

Cherry Pecan Sourdough Bread

by Chef Lindsey

This Cherry Pecan Sourdough Bread is chewy and full of dried cherries and toasted pecans! It is delightful for breakfast, an afternoon snack with nut butter or for dinner!

Prep: 45 minutes mins

Cook: 45 minutes mins

Proof Time: 4 hours hrs

Total: 5 hours hrs 30 minutes mins

Servings: 20 slices

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Ingredients 

 

For the Liquid Levain Build (Instructional Video Here):

• ▢ 116 g Water
• ▢ 10 g Sourdough starter any % water
• ▢ 94 g All Purpose Flour

For the Dough:

• ▢ 400 g All Purpose Flour
• ▢ 134 g Whole Wheat Flour
• ▢ 339 g Water
• ▢ 200 g Liquid levain
• ▢ 2 g Dry Active Yeast optional
• ▢ 15 g Kosher Salt
• ▢ 80 g Toasted Pecans
• ▢ 80 g Dried Cherries

Instructions 

Build your Liquid Levain

• The night before baking, prepare your liquid levain from your active sourdough starter. If you already maintain a liquid levain starter at 125% hydration, simply adjust the provided ratios to ensure you have sufficient quantity for the main dough. Allow this levain to proof at room temperature until active and bubbly.

Make the Final Dough:

• In the bowl of a stand mixer, whisk together the dry active yeast (if using) and water just enough to hydrate the yeast and ensure there are no clumps. Add the all-purpose flour, whole wheat flour, and the prepared liquid levain to the bowl. Mix on low speed until all the flour is completely incorporated into a shaggy dough. Let the dough rest for 15 minutes (this is called autolyse) to begin developing gluten.
• While the dough is autolyzing, place the dried cherries in a small bowl and cover them with hot water. Allow them to soak for approximately 30 minutes to rehydrate. After soaking, drain the cherries very well and set them aside.
• After the autolyse, add the kosher salt to the dough in the mixer bowl. Switch to the dough hook attachment and mix on low speed until the salt is fully incorporated.
• Increase the mixer speed to medium to further develop the gluten. Periodically stop the mixer, take a small piece of dough, and gently stretch it to test for the “windowpane effect” – trying to pull it thin enough to see light through it. Note that the whole wheat grains will make it tear more easily; this is normal for a whole wheat sourdough. Don’t be discouraged; gluten development takes practice. This dough is intentionally wet and will not form a firm ball around the hook.
• Once the gluten is sufficiently developed, add the toasted, cooled pecans and the well-drained cherries to the dough. Mix on low speed just until they are evenly distributed throughout the dough, avoiding overmixing.
• Transfer the dough into a lightly oiled bowl and cover it tightly with plastic wrap to prevent a skin from forming.
• Place the covered bowl in a warm spot in your kitchen for initial proofing, typically for about one hour.
• First set of folds: After the initial hour, perform your first set of stretch and folds. Gently pull one side of the dough up and fold it towards the center, allowing it to gently stretch and land on top of the dough. Repeat this for all four sides. This process further develops gluten. Recover the bowl and allow it to proof for an additional hour, or until the dough has doubled in size and feels light and airy to the touch (oil or flour your hand lightly before touching). It should not feel stiff or dense.
• Pre-shape: Lightly dust the top of the dough in the bowl with flour. Gently turn the dough out onto a *very* lightly floured surface. Divide the dough into two equal portions, approximately 625g each. For each portion, perform a pre-shape: fold each of the four sides towards the center, turning the dough slightly after each fold, to create a small, neat packet. Flip the dough over so the seam is on the counter. Using both hands, gently pull the dough towards you to create surface tension, forming a round ball with a smooth top. Let these pre-shaped dough balls rest on the counter for 15 minutes, uncovered, for a bench rest.
• Final Shape: Repeat the same shaping process as the pre-shape. Once each loaf is shaped, carefully place it on a piece of parchment paper or gently flip it upside down into a proofing basket (banneton) that has been thoroughly dusted with rice flour to prevent sticking. Cover the shaped dough loosely with plastic wrap.
• To bake the same day: Place the covered proofing basket (or parchment-lined dough) back into a warm spot and allow it to rise for another 1-2 hours, or until it feels light and airy and has noticeably increased in volume. If proofing on parchment, estimating volume may be trickier as there’s no confined space. Proceed to the baking step below.
• To bake the next day (cold ferment): If you plan to bake the next day, **OMIT THE DRY ACTIVE YEAST** from the ingredient list entirely. Place the covered proofing basket into the refrigerator to retard the dough overnight (12-18 hours). This cold fermentation slows yeast activity, develops deeper flavors, and makes the dough easier to score.
• Baking: Preheat your oven to 450°F (230°C) for convection or 470°F (245°C) for non-convection, with your Dutch oven or heavy baking pan inside. Allow it to preheat for at least 30-45 minutes. Meanwhile, cut a piece of parchment paper slightly larger than your loaf. If your dough was proofed in a basket, toss a little flour onto the top of the dough, then carefully turn it out of the basket onto the parchment. (If proofed directly on parchment, skip this step). Using a lame, razor blade, or a sharp pairing knife, score the dough. For a round loaf like this, I suggest a square score that starts midway between the bottom and top to encourage an even rise and maintain the round shape.
• Carefully remove the preheated Dutch oven from the oven. Using the parchment as a sling, gently lower the scored dough into the hot pot. Cover it with the lid and place it back into the oven. Bake for 20 minutes. After 20 minutes, remove the lid and continue baking for another 25 minutes, or until the loaf achieves a deep, dark amber-brown crust.
• Once baked, carefully remove the loaf from the Dutch oven. Gently slide the parchment paper out from underneath and place the loaf on a wire rack to cool completely. This crucial step allows the internal crumb structure to set properly.
• Enjoy your magnificent homemade Cherry Pecan Sourdough Bread!

Video

Notes

To prolong the enjoyment of your delicious bread, consider making an extra loaf. Once it has cooled completely, slice it, wrap each slice well in parchment paper, then tightly in plastic wrap, and freeze. This allows you to effortlessly retrieve and toast individual slices whenever you desire!

Nutrition

Calories: 154kcal
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Carbohydrates: 27g
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Protein: 4g
|
Fat: 3g
|
Saturated Fat: 1g
|
Polyunsaturated Fat: 1g
|
Monounsaturated Fat: 2g
|
Sodium: 293mg
|
Potassium: 68mg
|
Fiber: 2g
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Sugar: 2g
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Vitamin A: 145IU
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Vitamin C: 1mg
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Calcium: 13mg
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Iron: 2mg

Course: Bread

Cuisine: French

Calories: 154

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