Vegan Pumpkin Spice Bread With Sourdough Discard Recipes

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VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD



Vegan Pumpkin Spice Bread with Sourdough Discard image

Pumpkin bread isn't just for fall! I always have a lot of sourdough discard in the refrigerator and this is a great way to use it up no matter what the season. This is based on a King Arthur® recipe but tweaked a bit based on sugar and spice preferences, and made vegan so my daughter can enjoy it. I love to make multiple batches, slice the loaves, and freeze them in 1/2-loaf portions to thaw and enjoy as desired.

Provided by jaybu

Time 1h55m

Yield 24

Number Of Ingredients 16

1 ¾ cups sourdough starter discard
4 ¼ cups all-purpose flour
1 ¾ teaspoons ground cinnamon
1 ¼ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup mashed ripe banana
1 cup brown sugar
⅔ cup canola oil
⅓ cup molasses
2 teaspoons vanilla extract
¾ cup raisins
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
  • Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
  • Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
  • Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 248.3 calories, Carbohydrate 39.2 g, Cholesterol 0.1 mg, Fat 8.7 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 245.6 mg, Sugar 13.4 g

VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD



Vegan Pumpkin Spice Bread with Sourdough Discard image

Pumpkin bread isn't just for fall! I always have a lot of sourdough discard in the refrigerator and this is a great way to use it up no matter what the season. This is based on a King Arthur® recipe but tweaked a bit based on sugar and spice preferences, and made vegan so my daughter can enjoy it. I love to make multiple batches, slice the loaves, and freeze them in 1/2-loaf portions to thaw and enjoy as desired.

Provided by jaybu

Categories     Pumpkin Bread

Time 1h55m

Yield 24

Number Of Ingredients 16

1 ¾ cups sourdough starter discard
4 ¼ cups all-purpose flour
1 ¾ teaspoons ground cinnamon
1 ¼ teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
¾ teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup mashed ripe banana
1 cup brown sugar
⅔ cup canola oil
⅓ cup molasses
2 teaspoons vanilla extract
¾ cup raisins
¾ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.
  • Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.
  • Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.
  • Combine pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract in a separate large bowl; whisk vigorously until brown sugar is completely incorporated with no chunks remaining. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, at first whisking to combine and then switching to a heavy spoon and stirring until just incorporated; batter will be thick. Stir in raisins and walnuts and spoon into the prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center of each loaf comes out clean, 60 to 70 minutes. Remove from the oven and let cool in the pans for 5 minutes. Transfer loaves to a wire rack and cool completely before slicing, about 30 minutes.

Nutrition Facts : Calories 248.3 calories, Carbohydrate 39.2 g, Cholesterol 0.1 mg, Fat 8.7 g, Fiber 2.2 g, Protein 4.4 g, SaturatedFat 0.7 g, Sodium 245.6 mg, Sugar 13.4 g

VEGAN PUMPKIN SPICE BREAD



Vegan Pumpkin Spice Bread image

This is easy and delicious. Perfect with a cup of coffee for an afternoon pick-me-up. You can make it fat-free by substituting an additional 1/4 cup of applesauce for the oil, or use regular eggs instead of the egg-replacer if you don't need the recipe to be vegan. I got this recipe from Fatfree Vegan Kitchen. http://blog.fatfreevegan.com/2006/12/pumpkin-spice-bread.html

Provided by VeganFamilyChef

Categories     Quick Breads

Time 1h20m

Yield 1 large loaf, 8 serving(s)

Number Of Ingredients 17

1 cup sugar
1/2 cup brown sugar, packed
1 cup canned pumpkin
1/4 cup canola oil or 1/4 cup applesauce
1/4 cup applesauce
1/2 cup water
1 tablespoon Ener-G Egg Substitute, mixed well with
4 tablespoons water
1 2/3 cups white flour
1 teaspoon baking soda
1 teaspoon cinnamon
3/4 teaspoon powdered ginger
3/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon nutmeg
1/8 teaspoon clove
1/2 cup chopped pecans or 1/2 cup walnuts

Steps:

  • Preheat oven to 350°F Oil 1 regular sized loaf pan or 4 small (approximately 3 1/2 X 5 1/2-inch) loaf pans or a dozen muffin cups.
  • Combine the wet ingredients in a medium-sized mixing bowl and blend well. In a large bowl, combine the dry ingredients. Add the liquid mixture to the dry, and stir well. Stir in the nuts, if desired. Pour the batter into the pan(s) and place on the center rack of oven. Bake until a toothpick inserted in the middle comes out clean--about15 minutes for muffins, 35 minutes for small loaf pans, and 60-70 minutes for one large loaf. Allow to cool before removing from pan.

PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER



Pumpkin Bread With Discard Sourdough Starter image

A moist and spicy pumpkin bread with a strong pumpkin flavor! The cardamom and pepper give this recipe a Scandinavian flair. This recipe makes loaves or muffins, and can be made with or without sourdough starter. To substitute starter add 2/3 cup water to wet ingredients and 1 1/4 cups flour to the dry ingredients

Provided by Meghan O

Categories     Quick Breads

Time 45m

Yield 24 muffins

Number Of Ingredients 15

1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
1 1/4 cups unfed sourdough starter (300 grams by weight)
1 1/4 cups white sugar
1/2 cup brown sugar
2 1/3 cups flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons ground cardamom
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves

Steps:

  • Preheat oven to 350. Grease and flour 3 3x7 loaf pans or line muffin pans.
  • Combine pumpkin, eggs, starter (or water if using), and sugars until smooth.
  • In a separate bowl, combine flour, soda, salt, and spices.
  • Gradually add dry ingredients to wet ingredients until fully incorporated.
  • Pour into prepared pans and bake until a toothpick inserted into the center comes out clean (Approximately 30 minutes for muffins, 60 minutes for loaves).

Nutrition Facts : Calories 201.2, Fat 10.1, SaturatedFat 1.5, Cholesterol 31, Sodium 312.6, Carbohydrate 25.9, Fiber 0.7, Sugar 15.2, Protein 2.5

VEGAN PUMPKIN BREAD



Vegan Pumpkin Bread image

This easy vegan pumpkin bread recipe was given to me by my stepmom shortly after she and my dad got married 40 years ago. It's perfect for potlucks since it makes two loaves and is dairy- and egg-free. Everyone who tries it loves it! -Susan Johnson, Payne, Ohio

Provided by Taste of Home

Time 1h

Yield 2 loaves (16 slices each).

Number Of Ingredients 11

3-1/2 cups all-purpose flour
3 cups sugar
1-1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/2 teaspoon baking powder
1 can (15 ounces) pumpkin
1 cup canola oil
2/3 cup water
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. In a large bowl, whisk flour, sugar, salt, baking soda, cinnamon, nutmeg and baking powder. In another bowl, whisk pumpkin, oil, water and vanilla until blended. Add to flour mixture; stir just until moistened. Transfer to 2 greased 9x5-in. loaf pans lined with parchment. Bake until a toothpick inserted in center comes out clean, 50 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely.Freeze option: Securely wrap cooled loaf / loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature.

Nutrition Facts : Calories 190 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 159mg sodium, Carbohydrate 31g carbohydrate (19g sugars, Fiber 1g fiber), Protein 2g protein.

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