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Sourdough Discard Pumpkin Bread with Brown Butter Cream Cheese Frosting

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 1 loaf
Sourdough Discard Pumpkin Bread made with pumpkin puree, warm spices, and sourdough starter for a tender, deeply flavored loaf topped with a brown butter cream cheese frosting that makes every slice feel like fall decided to show up and stay. The pumpkin bread recipe worth pulling your starter out for every single October.
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Ingredients

FOR THE BATTER:

  • 113 Melted Butter (1 stick)
  • 1 Egg
  • 80 g Sourdough Starter (active or discard)
  • 350 g Brown Sugar
  • 10 g Vanilla Bean Paste (or extract)
  • 240 g All Purpose Flour
  • 1 can Pumpkin Puree (15 oz)
  • 2 tsp Cinnamon
  • ½ tsp Nutmeg
  • ¼ tsp Cloves
  • 2 tsp Baking Powder
  • ½ tsp Baking Soda
  • ½ tsp Salt
  • Sliver or frozen butter for topping before baking (optional)

FOR THE FROSTING:

  • 113 g Butter (1 stick)
  • 8 oz Cream Cheese (room temperature)
  • 240 g Powdered Sugar
  • 5 g Vanilla Bean Paste (or extract)
  • 3 tbsp Whole Milk

Instructions

  1. Preheat the oven to 350°F. Add the melted butter, pumpkin puree, egg, sourdough starter, brown sugar, and vanilla to a large bowl. Whisk until smooth.
  2. Add the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt to the bowl. Gently fold the batter together until all of the dry ingredients are absorbed. Be careful not to over mix.
  3. Add the batter to a parchment lined and greased 1.5lb loaf pan. Place a small sliver of frozen butter onto the center of the loaf.
  4. Bake the pumpkin bread for 30 minutes. Then, gently cover the loaf with foil and bake for another 30 minutes, or until the center is fully set. The foil will allow the bread to finish baking without burning the top.
  5. While the pumpkin bread bakes, prepare the frosting. Brown your butter in a saucepan over medium low heat. Stir regularly to avoid burning. This should take 5-8 minutes. Once perfectly browned, place the butter into the fridge to cool. You want the brown butter to achieve the consistency of room temperature butter.
  6. Once the butter has cooled, add it to a bowl along with the cream cheese. Whisk until smooth and creamy. Then, add the powdered sugar, vanilla, and milk. Whisk again until smooth.
  7. Allow the pumpkin bread to cool completely, then top with the frosting. Enjoy!
Course: Dessert
Cuisine: American
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