To make Sourdough Pumpkin Apple Bread with Cinnamon and Pecans, follow these easy steps:

1. Prepare the Sourdough Starter: Make sure your sourdough starter is active. Feed it a few hours before you begin baking if needed.
2. Mix Wet Ingredients: In a large bowl, combine sourdough starter, pumpkin puree, applesauce, granulated sugar, eggs, and vanilla extract. Whisk until smooth.
3. Combine Dry Ingredients: In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture. Stir until just combined; avoid over-mixing to keep the bread tender.
5. Fold in Pecans: Gently fold the chopped pecans into the batter until evenly distributed.
6. Prepare the Baking Pan: Grease a standard loaf pan or line it with parchment paper for easy removal.
7. Pour the Batter: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
8. Let it Rise: Cover the loaf pan with a clean kitchen towel and let it sit in a warm spot for 4 to 8 hours, or until it’s noticeably puffy.
9. Preheat the Oven: Preheat your oven to 350°F (175°C) while the dough is rising. This ensures a warm baking environment.
10. Bake: Place the loaf in the preheated oven and bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
11. Cool: Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.

With these steps, you will have crafted a delightful loaf, perfect for sharing (or keeping all to yourself!).