Veganpumpkinspicebread Recipes

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

Ingredients

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 CAKE

Vegan Pumpkin Spice Cake image

This cake is beautifully moist and incredibly simple to make; it's also 100% vegan and nut free, so it's an all-around winner in my book. It can easily be cut into bars or squares, and you could even add icing on top for an extra something. I hope you enjoy this as much as I do!

Provided by SparkleMeSarah

Categories Fruits and Vegetables Vegetables Squash

Time 1h5m

Yield 12

Number Of Ingredients 15

Ingredients

1 cup water
1 tablespoon instant coffee, or as needed
1 teaspoon oil for greasing
2 ¾ cups all-purpose flour
1 cup white sugar
2 ½ teaspoons pumpkin pie spice
1 ½ teaspoons baking powder
1 teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon ground ginger
¾ cup vegetable oil
¾ cup water
3 tablespoons pumpkin puree
1 teaspoon vanilla extract

Steps:

Boil 1 cup water and mix with instant coffee in a measuring cup or mug. Set aside to cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular 9x13-inch baking pan.
Combine flour, sugar, mixed spice, baking powder, salt, cinnamon, nutmeg, and ginger in a bowl and mix well. Add cooled coffee, oil, and 3/4 cup water and mix until well combined. Fold in pumpkin puree and vanilla extract; mix well. Pour batter evenly into the prepared baking pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean or almost clean, as this cake can be quite sticky, about 30 minutes.
Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert cake carefully onto a serving plate or cooling rack. Cool at least 15 minutes more before cutting.

Nutrition Facts : Calories 233.9 calories, Carbohydrate 23 g, Fat 14.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 2.3 g, Sodium 265.7 mg, Sugar 0.4 g

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

Ingredients

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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