Sourdough Pumpkin Bread With Brown Butter Cream Cheese Frosting
Servings: 12 People
Moist sourdough discard pumpkin loaf topped with rich brown butter cream cheese frosting. An easy, cozy pumpkin bread perfect for fall baking.
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Ingredients
- 113 g Melted Butter 1 stick
- 1 Egg
- 125 g Sourdough Starter ¾ cup - active or discard
- 350 g Brown Sugar 1¾ cups
- 10 g Vanilla 1 tbsp
- 240 g All-Purpose Flour 2 cups
- 2 tsp Baking Powder
- 2 tsp Cinnamon
- ½ tsp Nutmeg
- 425 g Pumpkin Puree 1 can
- ¼ tsp Cloves
- ½ tsp Baking Soda
FROSTING
- 8 oz. Cream Cheese room temp
- 113 g Butter 1 stick
- 240 g Powdered Sugar 1½ cups
- 5 g Vanilla Bean Paste or extract
- 3 tbsp Milk
Instructions
- Preheat your oven to 350°F.
- Add your pumpkin, melted butter, egg, starter, brown sugar, and vanilla to a medium-sized bowl. Whisk thoroughly to combine.
- Add the flour, cinnamon, nutmeg, cloves, baking powder, and baking soda to the bowl. Mix with a silicone spatula until all of the dry ingredients are incorporated. Do not over-mix.
- Pour the batter into a greased 9”x 5” loaf pan.
- Bake for 30 minutes uncovered. Then tent with foil and bake for another 30 minutes (or until completely baked through).
- While the loaf bakes, prep the frosting. Start by browning the stick of butter until it is a deep golden color. Allow the butter to cool in the fridge.
- Using an electric hand/stand mixer, combine the cooled butter with the cream cheese until smooth and creamy. Whisk in the remaining ingredients.
- Frost the pumpkin loaf once it is cooled.
Notes
This recipe was developed using the metric system. Using cup measurements instead of the scale will result in a less accurate finished product.