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Cozy Sourdough Discard Pumpkin Bread with Honey Butter

sourdough discard pumpkin bread - featured image
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This sourdough discard pumpkin bread is perfectly moist, not too sweet, and uses up your unfed starter in the most delicious way possible. Topped with a sweet and salty honey butter, it’s the ultimate cozy fall treat.

Ingredients

Scale
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 cup (113g) unsalted butter, melted and slightly cooled
  • 3/4 cup (150g) packed brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 cup (245g) pumpkin puree
  • 1 cup (240g) sourdough discard, unfed and at room temperature
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/4 cup (60ml) milk
  • For the honey butter:
  • 1/2 cup (113g) unsalted butter, softened
  • 3 tablespoons honey
  • Pinch of flaky sea salt

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a 9×5-inch loaf pan with parchment paper, leaving about two inches of overhang on the long sides.
  2. In a large mixing bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon. Set aside.
  3. In a separate medium bowl, combine the melted butter and both sugars. Whisk until they look like wet sand, about 30 seconds.
  4. Add the pumpkin puree, sourdough discard, eggs, and vanilla extract to the butter-sugar mixture. Whisk until smooth and well combined.
  5. Pour the wet ingredients into the bowl with the dry ingredients. Use a rubber spatula to fold them together gently, starting from the bottom and bringing the mixture up and over. Stop as soon as no streaks of flour remain. Do not overmix.
  6. Pour the batter into the prepared loaf pan and spread it into an even layer. Gently tap the pan on the counter a couple of times to release air bubbles.
  7. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If the top is browning too quickly around the 40-minute mark, tent the pan loosely with aluminum foil.
  8. Let the bread cool in the pan on a wire rack for about 10 minutes. Then use the parchment paper overhang to lift it out and transfer it to the rack to cool completely.
  9. While the bread cools, make the honey butter: Place the softened butter in a small bowl. Add the honey and a pinch of flaky sea salt. Mix with a spatula or hand mixer until light and fluffy.
  10. Serve the bread warm with a generous smear of honey butter.

Notes

Let the sourdough discard sit out for about 30 minutes before mixing for better texture. Do not overmix the batter to avoid a dense loaf. For a bakery-style domed top, let the batter rest in the pan for 15 minutes before baking. The flavors deepen after the first day.

Nutrition

Keywords: sourdough discard, pumpkin bread, honey butter, fall baking, quick bread, sourdough pumpkin bread

Find it online: https://ovenmila.com/cozy-sourdough-discard-pumpkin-bread-with-honey-butter/