Sourdough Honey Spice Bread

There’s something undeniably comforting about a warmly spiced loaf fresh from the oven. This Sourdough Honey Spice Loaf is the perfect blend of rich honey sweetness and cozy spices, all wrapped up in a soft, tender crumb.

Unlike traditional sourdough, this recipe comes together quickly—no long fermentation required—making it an easy yet incredibly flavorful way to use your sweet sourdough starter or discard. Whether you’re enjoying a slice with your morning coffee or as an afternoon treat, this loaf is sure to fill your kitchen with the most inviting aroma and keep you coming back for more.

Why I love this recipe

• Versatile Starter Options – You can use a sweet honey-fed starter for extra depth of flavor or regular sourdough discard, making it a great way to use up excess starter.

• Quick & Easy – No long fermentation needed! Just mix, bake, and enjoy a beautifully spiced loaf in no time.

• Simple Ingredients – Made with pantry staples like flour, honey, warm spices, and sourdough discard—nothing fancy, just wholesome goodness.

Sweet starter options

Have you heard of a sweet sourdough starter before?

I love baking with sweet sourdough starters and typically feed them with sugar, but I recently discovered that honey can be used instead. It adds a beautifully subtle sweetness and a delicate floral aroma, enhancing both the flavor and fragrance of my bakes.

It worked beautifully in this recipe! But if you prefer to use regular sourdough discard, that works just as well.

How to make Sourdough Honey Spice Bread: step-by-step

Baker’s schedule (only if using a honey sweet starter): mix the honey starter the evening before to bake with the following day. A honey starter can last for a week in the fridge if you’d like to use it at a later time.

Regular sourdough discard can be used in this recipe, ensure it is brought to room temperature. I recommend using a sourdough discard that is no more than a week old to avoid a sour taste. 

Ingredients

For the honey starer (optional):

• 15 grams active sourdough starter
• 15 grams honey
• 45 grams water
• 60 grams all-purpose flour

The honey spice bread

• 100 grams (sweet honey starter OR sourdough discard brought to room temperature)
• 120 grams (1/2 cup) honey
• 100 grams (1/2 cup) brown sugar
• 80 grams (1/3rd cup) neutral oil or melted unsalted butter (I use avocado oil)
• 120 grams (1/2 cup) milk (slightly warmed)
• 1 egg (room temperature))
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tsp ginger
• 1/2 tsp salt
• 2 tsp baking powder
• 1/2 tsp baking soda
• optional add-ins: chopped nuts or dried fruits (walnuts, pecans, raises, cranberries etc.)

Honey Glaze (optional)

• 25 grams unsalted butter (melted)
• 25 grams honey

Equipment

• Mixing bowls
• Measuring cups & spoons/food scale
• 1 8×4 inch loaf pan

Instructions

Make the honey starter (optional)

• The night before baking, combine the starter, honey, and water in a clean jar, stirring until mostly dissolved. Add the flour and mix until fully incorporated. Cover loosely and let it rest overnight for 10–12 hours.

A honey starter can last for a week in the fridge if you’d like to use it at a later time.

The following morning

• Preheat the oven to 325 degrees F and grease a 8×4 inch loaf pan.

• Warm the milk in the microwave for 30-45 seconds and allow to cool for a few minutes.

• In a large bowl whisk together the honey starter or sourdough discard (ensure it is brought to room temperature), honey, brown sugar, oil (or melted butter), milk, egg, and vanilla extract until smooth.

• In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.

• Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the loaf tender.

• Transfer the batter to the prepared loaf pan and smooth the top. Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

• Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before glazing and serving.

• To make the honey glaze, melt the butter and honey together in a saucepan over low heat, stirring occasionally. Once the butter is fully melted, remove from heat and let it cool until slightly thickened. Drizzle over the loaf once completely cooled.

• Sourdough honey spice loaf bread lasts 3-4 days on the counter in an airtight container.

More sourdough dessert recipes

• Sourdough Discard Cinnamon Roll Muffins
• Sourdough Brownies
• Sourdough Raspberry Scones (& a lemon glaze!)
• Sourdough Cinnamon Raisin Bread