Description
Soft, moist, and packed with fall flavor, this sourdough pumpkin bread is this ultimate fall treat! Made with pumpkin puree, sourdough discard, and lots of fall flavored spices, it is topped with a quick brown butter icing to make it over the top delicious.
Ingredients
Scale
- 1 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cinnamon
- 1 1/2 tsp pumpkin pie spice
- 1 tsp salt
- 2 eggs
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 15 oz can pumpkin puree
- 1 tsp pure vanilla extract
- 1/2 cup avocado oil
- 1/4 cup milk
- 1/3 cup sourdough discard
Brown Butter Icing
- 1 stick butter
- 1 cup powdered sugar
- 3-4 tbsp milk ((can add more if icing is too thick))
- 1/2 tsp pure vanilla extract
- pinch salt ((to taste))
Instructions
- Preheat oven to 350°F. Prepare a loaf pan by spraying with nonstick spray (I like to use avocado oil spray).
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In another bowl, whisk the eggs, granulated sugar, and brown sugar together until combined. Whisk in the pumpkin puree, vanilla, milk, sourdough discard, and oil. Pour the wet ingredients into the bowl with the dry ingredients and gently mix together using a rubber spatula or a wooden spoon, being careful not to overmix.
- Pour/spread the batter evenly into prepared loaf pan. Bake the bread for 70-75 minutes, covering loosely with foil about halfway through to prevent overbrowning. Poke the center of the bread with a toothpick. If it comes out clean, the bread is done. Keep in mind baking times will vary between ovens!
- Cool bread completely in the pan set on a wire cooling rack.
- Brown Butter: Cube the butter (this will ensure it cooks evenly), then place in a light-colored pan over medium heat. Stir the butter the entire time to keep it moving. Once melted, the butter will begin to foam and sizzle around the edges. After a few minutes, you will see the butter start to turn golden brown. Immediately remove the pan from heat and pour the butter into heatproof bowl to stop the cooking process. If left in the hot pan, the butter will burn. Allow to cool before adding to the icing.
- Make the Icing: While the bread is cooling, prepare the icing. To a medium sized mixing bowl, add cooled brown butter, powdered sugar, milk, vanilla extract, and a pinch of salt. Whisk together until smooth. The icing should be thick but pourable. If it's too thick, add in 1-2 tbsp more of milk. If it's too sweet, add in a pinch more salt.
Notes
-
- Baking: If you find the bread is browning too quickly in the oven, you can loosely tent it with aluminum foil to prevent it from over browning.
- Cool Completely: I know it can be hard to wait, but it is essential to make sure this bread has completely cooled before adding the brown butter icing. If the bread is still warm, the butter in the icing will melt, making a huge mess.
- Brown Butter: Quick and easy to make! It adds a ton of flavor to this recipe. Be sure to remove the butter from heat as soon as you start to see it turn golden brown. It can burn quickly!
- Muffins: This pumpkin bread can easily be made into pumpkin muffins! Bake the muffins for 20-22 minutes at 350 degrees. You can choose to still top with the brown butter glaze or leave it off completely. The muffins will be delicious either way!
- Storage: Cover tightly and store leftovers at room temperature for up to 4 days, or in the refrigerator for up to one week.
- Freezing Instructions: Baked pumpkin bread can be frozen for up to 3 months. Make sure to wrap tightly in plastic wrap and then store in an airtight, freezer-safe container (like a Ziploc bag). Thaw overnight in the refrigerator and bring to room temperature before icing and serving.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread Recipes, Breakfast Recipes
- Cuisine: American
