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Cozy Sourdough Pumpkin Bread Recipe with Easy Brown Butter Glaze

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A cozy sourdough pumpkin bread that combines the tangy flavor of sourdough with the warm sweetness of pumpkin, topped with a nutty brown butter glaze. Perfect for fall gatherings and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 100g active sourdough starter (about 3.5 oz)
  • 250g all-purpose flour (about 2 cups)
  • 50g whole wheat flour (about 1/3 cup)
  • 200g pumpkin puree (about 3/4 cup), canned or fresh roasted
  • 100g brown sugar (1/2 cup), packed
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 large eggs, room temperature
  • 60 ml vegetable oil or melted coconut oil (1/4 cup)
  • 1 tsp vanilla extract
  • 50g unsalted butter (about 3.5 tbsp) for the brown butter glaze
  • 100g powdered sugar (about 3/4 cup) for the glaze
  • 2–3 tbsp milk or cream (use dairy-free milk if needed) to thin the glaze

Instructions

  1. Activate your sourdough starter: Ensure your 100g starter is bubbly and active by feeding it 4-6 hours before starting.
  2. Mix dry ingredients: In a large bowl, whisk together all-purpose flour, whole wheat flour, salt, baking soda, cinnamon, nutmeg, and ginger.
  3. Combine wet ingredients: In a separate bowl, beat eggs with pumpkin puree, brown sugar, vegetable oil, and vanilla extract until smooth.
  4. Incorporate the starter: Stir the active sourdough starter into the wet ingredients until fully combined.
  5. Mix wet and dry: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined.
  6. Prepare the loaf pan: Grease an 8.5 x 4.5 inch loaf pan with butter or oil and lightly dust with flour. Pour in the batter and smooth the top.
  7. Proof the dough: Cover the loaf pan loosely and let rest at room temperature for 1 to 1.5 hours until slightly puffed but not doubled.
  8. Bake: Preheat oven to 350°F (175°C). Bake the loaf for 50-60 minutes, checking doneness with a toothpick.
  9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. Make the brown butter glaze: Melt butter in a small saucepan over medium heat until golden brown and nutty (3-4 minutes). Remove from heat.
  11. Glaze the bread: Whisk together brown butter, powdered sugar, and milk or cream until smooth. Drizzle over cooled loaf and let set for 15 minutes before slicing.

Notes

Use a ripe, bubbly sourdough starter for best rise. Do not overmix the batter to avoid a tough crumb. Brown butter glaze should be made while bread cools and poured on cooled bread for best finish. Tent bread with foil if crust browns too quickly. For vegan adaptation, replace eggs with flax eggs and use plant-based oil and milk. Nuts like pecans or walnuts can be added for crunch.

Nutrition

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

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