Description
A moist and flavorful pumpkin bread made with sourdough discard, topped with a sweet cinnamon streusel and a simple maple glaze.
Ingredients
For the Streusel:
1/4 cup unsalted butter (56 g), melted
1/2 cup all-purpose flour (63 g)
1/4 cup light brown sugar (67 g), packed
2 tablespoons granulated sugar (25 g)
1 teaspoon cinnamon
For the Bread:
1 1/2 cups pumpkin puree (340 g)
1/2 cup sourdough starter discard
2 large eggs, room temperature
1/2 cup avocado oil (109 g) or other neutral oil
2 teaspoons vanilla extract
1 2/3 cups all-purpose flour (170 g)
1 cup light brown sugar (200 g), packed
1/4 cup granulated sugar (50 g)
1 teaspoon baking soda
1 teaspoon baking powder
2 teaspoons cinnamon
1 3/4 teaspoons pumpkin pie spice
1/2 teaspoon kosher salt
For the Glaze:
1 tablespoon unsalted butter (14 g), melted
1 tablespoon light brown sugar (12 g), packed
1/2 cup powdered sugar (60 g)
2 tablespoons pure maple syrup (40 g)
pinch sea salt
1–2 teaspoons milk (5–10 g), optional
Instructions
- Step 1: Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
- Step 2: To make the streusel, stir together the melted butter, flour, sugars, and cinnamon in a small bowl until crumbly. Place the bowl in the refrigerator to keep it firm.
- Step 3: In a large bowl, whisk together the pumpkin puree, sourdough discard, eggs, oil, and vanilla extract until smooth.
- Step 4: In a separate bowl, whisk together the all-purpose flour, sugars, baking soda, baking powder, cinnamon, pumpkin pie spice, and kosher salt until well combined.
- Step 5: Add the dry ingredients to the wet ingredients and gently fold with a spatula until just combined. Be careful not to overmix.
- Step 6: Spread the batter evenly into the prepared loaf pan. Sprinkle the chilled streusel evenly over the top of the batter.
- Step 7: Bake for 60–70 minutes. The bread is done when a long toothpick or skewer inserted into the center comes out clean or with a few moist crumbs.
- Step 8: Let the bread cool in the pan for 15 minutes before using the parchment paper overhang to lift it out. Transfer it to a wire rack to cool completely.
- Step 9: To make the glaze, stir together the melted butter, brown sugar, powdered sugar, maple syrup, and a pinch of salt until smooth. Add milk, one teaspoon at a time, if the glaze needs thinning.
- Step 10: Once the bread is completely cool, drizzle it with the glaze, slice, and serve.
Notes
Check the bread at the 40-45 minute mark and tent it with foil if the streusel is browning too quickly.
For the most accurate doneness, use an instant-read thermometer to check for an internal temperature of 200–205°F in the center of the loaf.
Do not overmix the batter, as it can lead to a tough bread.
Ensure the bread is completely cool before adding the glaze to prevent it from melting and soaking in.
- Prep Time: 20 mins
- Cook Time: 70 mins
- Category: Bread
- Method: Baking
- Cuisine: American