VEGAN PUMPKIN SPICE BREAD WITH SOURDOUGH DISCARD
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
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
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
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.
VEGAN ZUCCHINI BREAD WITH SOURDOUGH DISCARD
Another recipe to use up all the extra sourdough discard I seem to hoard in my refrigerator. Light tasting, with just enough spice to keep it interesting, and vegan! Double the recipe to enjoy one loaf now and freeze the second for later.
Provided by jaybu
Time 1h50m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
- Whisk flour, baking soda, cinnamon, ginger, and nutmeg together in a bowl until well combined.
- Stir sourdough discard in a second bowl. Let sit until bubbles start to form, about 5 minutes.
- Meanwhile, place grated zucchini in a third bowl. Sprinkle with salt and toss to combine. Let sit for 5 minutes.
- Gently squeeze small handfuls of zucchini over the sink to drain any liquid. Transfer zucchini to a large mixing bowl and add mashed banana, brown sugar, and oil. Whisk until zucchini is evenly distributed and no lumps of brown sugar remain. Stir in sourdough discard until evenly distributed. Add flour mixture gradually, stirring until just incorporated. Pour into the prepared loaf pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool in the pan for 5 minutes. Transfer loaf to a wire rack and cool completely before slicing, about 30 minutes.
Nutrition Facts : Calories 179.8 calories, Carbohydrate 27.9 g, Cholesterol 0.1 mg, Fat 6.6 g, Fiber 1.3 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 162.1 mg, Sugar 10.9 g
PUMPKIN BREAD WITH DISCARD SOURDOUGH STARTER
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
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
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