Sourdough Honey Spice Bread
This Sourdough Honey Spice Bread is quick, easy, and bursting with warm, cozy flavors. Made with a sweet sourdough starter, honey, and aromatic spices, it’s incredibly soft, moist, and perfect for breakfast or a snack!
Equipment
- Mixing bowls
- Measuring cups and spoons
- 1 8x4 inch loaf pan
Ingredients
For the honey starter (optional)
- 15 grams active sourdough starter
- 15 grams honey
- 45 grams water
- 60 grams all-purpose flour
For the honey spice bread
- 100 grams (1/2 cup) honey starter OR sourdough discard (room temperature )
- 120 grams (1/2 cup) honey
- 100 grams (1/2 cup) brown sugar
- 80 grams neutral oil or melted unsalted butter (I use avocado oil )
- 120 grams (1/2 cup) milk (warmed)
- 1 egg (room temperature )
- 1 teaspoon vanilla extract
- 220 grams (1 & 1/2 cups) all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- optional add-ins (walnuts, pecans, raisins, dried cranberries, etc.)
For the honey glaze
- 25 grams (2 tablespoons) melted unsalted butter
- 25 grams (1.5 tablespoons) honey
Instructions
Make the honey starter (optional)
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**If using regular sourdough discard, skip this step**
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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
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Preheat the oven to 325 degrees F and grease a 8x4 inch loaf pan.
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Warm the milk in the microwave for 30-45 seconds and allow to cool for a few minutes.
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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.
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In a separate bowl whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
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Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing to keep the loaf tender.
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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.
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Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool fully before glazing and serving.
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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.
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Sourdough honey spice loaf bread lasts 3-4 days on the counter in an airtight container.
Notes
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.
