Print

Cozy Sourdough Pumpkin Bread Recipe with Easy Brown Butter Glaze

sourdough pumpkin bread - featured image
Print Recipe

A cozy sourdough pumpkin bread with warm spices and a nutty brown butter glaze, perfect for fall mornings and brunch. The sourdough starter adds a subtle tang that balances the sweetness and spices.

Ingredients

Scale
  • 1 cup (240 ml) active sourdough starter
  • 1 cup (240 g) pumpkin purée (preferably homemade or canned 100% pumpkin, not pumpkin pie filling)
  • 2 cups (250 g) all-purpose flour, sifted
  • 3/4 cup (150 g) packed brown sugar (dark brown sugar preferred)
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg, room temperature
  • 1/2 cup (115 g) unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • For the Brown Butter Glaze:
  • 1/4 cup (56 g) unsalted butter, browned
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tablespoon pure maple syrup
  • 1/2 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly and line with parchment paper.
  2. In a large bowl, whisk together the flour, brown sugar, cinnamon, nutmeg, ginger, salt, and baking soda.
  3. In a separate bowl, mix the pumpkin purée, sourdough starter, egg, melted butter, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until combined. Do not overmix.
  5. Scrape the batter into the prepared loaf pan and smooth the top.
  6. Bake for 50-60 minutes, checking at 50 minutes with a toothpick. It should come out mostly clean with a few moist crumbs.
  7. Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  8. To make the glaze, melt the butter in a small saucepan over medium heat, swirling occasionally until golden brown and nutty, about 4-5 minutes. Remove from heat immediately.
  9. Transfer browned butter to a bowl and whisk in powdered sugar, maple syrup, vanilla extract, and salt until smooth. Thin with a teaspoon of milk or water if too thick.
  10. Once the bread is completely cool, drizzle the brown butter glaze over the top and let set for 10 minutes before slicing.

Notes

Use an active sourdough starter fed 4-6 hours before baking. Do not overmix the batter to keep it tender. Watch the butter carefully when browning to avoid burning. Cool the bread completely before glazing to prevent a sticky mess. If glaze hardens too quickly, warm gently before drizzling.

Nutrition

Keywords: sourdough pumpkin bread, pumpkin bread, brown butter glaze, fall recipe, cozy bread, sourdough baking, pumpkin spice bread

Find it online: https://evabakery.com/cozy-sourdough-pumpkin-bread-recipe-with-easy-brown-butter-glaze/