Pumpkin Bread With Discard Sourdough Starter Food

VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD

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.

PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER

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).

SOURDOUGH PUMPKIN BREAD

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 loaf pans and set aside.
• Combine sugars, bisquick, cinnamon, pie spice and set aside.
• In a mixing bowl beat eggs.
• Stir in sourdough starter and then remaining ingredients.
• Stir in dry ingredients just until moistened.
• Taking care not to over blend.
• Pour into prepared pans and let rest at least 15 minutes.
• Bake for aprox.
• 40 minutes or until pick comes out clean.
• Cool out of the pans on a wire rack.
• I slice this bread after it has cooled and freeze some of the slices as it thaws beautifully.

HEALTHY PUMPKIN SOURDOUGH DISCARD PANCAKES

Steps:

• Dump all in a bowl.
• Preheat pan w/non-stick spray.
• Whisk together. Add more milk as needed.
• Test pan for readiness by waiting until water droplets sizzle.
• Drop by 1/4 c amounts onto hot pan. Flip when bubbly.