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Cozy Sourdough Pumpkin Bread Recipe with Easy Brown Butter Glaze

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A comforting sourdough pumpkin bread with a subtle tang and warm spices, topped with a nutty brown butter glaze that adds a rich, caramelized finish.

Ingredients

Scale
  • 100g (½ cup) active sourdough starter
  • 300g (2 ½ cups) all-purpose flour
  • 200g (¾ cup) pumpkin puree (not pumpkin pie filling)
  • 100g (½ cup, packed) brown sugar
  • 1 large egg, room temperature
  • 120ml (½ cup) whole milk (or dairy-free milk)
  • 60ml (¼ cup) vegetable oil or melted butter
  • 1 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ½ tsp salt
  • 1 tsp baking soda
  • For the Brown Butter Glaze:
  • 60g (4 tbsp) unsalted butter
  • 100g (¾ cup) powdered sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1–2 tbsp milk or cream

Instructions

  1. Activate your sourdough starter 4-6 hours before baking until bubbly and passing the float test.
  2. Preheat oven to 350°F (175°C). Grease an 8×4 inch loaf pan and optionally line with parchment paper.
  3. In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. In another bowl, mix pumpkin puree, brown sugar, egg, milk, oil, and active sourdough starter until smooth and glossy.
  5. Gradually fold dry ingredients into wet mixture until just combined; do not overmix.
  6. Pour batter into prepared loaf pan and smooth the top.
  7. Bake for 50-60 minutes, checking at 50 minutes with a toothpick; it should come out mostly clean with a few moist crumbs.
  8. Cool bread in pan for 15 minutes, then transfer to a wire rack to cool completely (about 1 hour).
  9. To make the glaze, brown butter in a small saucepan over medium heat until golden and nutty (about 5 minutes). Remove from heat.
  10. Whisk in powdered sugar, vanilla, salt, and milk one tablespoon at a time until smooth and drizzle-able.
  11. Once bread is completely cool, drizzle glaze generously over the top and let set for 10 minutes before slicing.

Notes

Use a lively, bubbly sourdough starter for best rise. Do not overmix the batter to avoid toughness. Start checking bread at 50 minutes and tent with foil if browning too fast. Brown butter just before glazing for best flavor. Room temperature eggs and milk improve texture. If batter is too thick, add a splash more milk. Brown butter glaze can be stored in fridge up to a week and warmed before use.

Nutrition

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

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