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Overnight Cranberry Pecan Sourdough

  • Author: Emilie Raffa
  • Yield: 1 Sandwich loaf
  • Category: Sourdough Bread Recipes
  • Method: Oven-Baked
  • Cuisine: American
  • Diet: Vegan


This Overnight Cranberry Pecan Sourdough is PERFECT for fall baking and Thanksgiving leftovers. The dough is exceptionally easy to handle and can be made in advance.


For the Dough

  • 65 g (1/3 cup) bubbly, active starter
  • 300 g (1¼ cup) warm water
  • 500 g (4 cups + 2 tbsp) bread flour
  • 9 g (1½ tsp) fine sea salt

For the Fillings

  • 150 g (1 cup) dried cranberries
  • 50 g (1/4- cup) pecan pieces or whole pecans, roughly chopped
  • Butter for coating the pan


  1. Start in the evening: in a large bowl, whisk the starter and water together with a fork. Add the flour and salt. Continue mixing with your fork until the dough becomes stiff. Then get in there with your hands and finish mixing until the flour is fully absorbed and a rough-looking dough forms. Cover with a damp cloth and let rest for 1 hour.
  2. Meanwhile, lightly toast the pecans in a small, dry skillet. Transfer to a bowl to cool.
  3. Add the cranberries and toasted pecans to the dough. Fold the dough over the fillings several times until they are fully incorporated- this might take a little elbow grease, but don’t worry it’s actually fun to do!
  4. Cover the bowl with the same damp cloth you used earlier. Let the dough rise overnight at room temperature. This will take 8-12 hrs or so, @ 68-70 F.
  5. In the morning, remove the dough onto a lightly floured surface. Gently dimple the surface all over to release any large air pockets. Roll the dough into a log and let rest for 5-10 minutes. Meanwhile, coat a 9×5 inch loaf pan with butter. After the dough has rested, pull it towards you to tighten its shape (use lightly floured hands if the dough is sticky). Place into your loaf pan seam side down.
  6. Cover and let rest for 1-2 hours, or until the dough rises about 1-inch above the rim of the pan.
  7. Preheat your oven to 450F. Place dough on the center rack and reduce the heat to 400 F. Bake for 45-50 minutes. If the loaf starts to brown too quickly, loosely tent with foil (some of the cranberries will burn, which is okay. Just pick them off the top before serving). 
  8. Remove from the oven and cool in the loaf pan for about 10 minutes. Then transfer the bread to a wire rack to finish cooling for 1 hour before slicing.


This loaf will stay fresh for about 3 days, stored in a plastic bag. Any leftovers make great French toast!

Keywords: sourdough, sourdough recipes, sourdough bread, overnight sourdough, cranberry pecan sourdough, sourdough starter