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Vegan Pumpkin Spice Bread with Sourdough Discard
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
115 minutes
Transform sourdough discard into vegan pumpkin bread with walnuts, raisins, and warm spices.
Ingredients:
  • 1.75 cups sourdough starter discard
  • 4.25 cups all-purpose flour
  • 1.75 teaspoons ground cinnamon
  • 1.25 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 0.75 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 1 cup mashed ripe banana
  • 1 cup brown sugar
  • 0.66666668653488 cup canola oil
  • 0.33333334326744 cup molasses
  • 2 teaspoons vanilla extract
  • 0.75 cup raisins
  • 0.75 cup chopped walnuts
Instructions:
  • Preheat your oven to 350 degrees F and gently grease two 9x5-inch loaf pans.
  • Combine the sourdough discard in a bowl and allow it to rest until bubbles begin to appear, approximately 5 minutes.
  • In a medium bowl, combine flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves, whisking until fully blended.
  • In a separate large bowl, vigorously whisk together pumpkin puree, mashed banana, brown sugar, oil, molasses, and vanilla extract until the brown sugar is completely incorporated. Fold in the sourdough discard until evenly distributed. Gradually add the flour mixture, first whisking and then switching to a heavy spoon until just incorporated; the batter will be thick. Stir in raisins and walnuts, then spoon the mixture into the prepared loaf pans.
  • Bake the loaves in the preheated oven for 60 to 70 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, allow to cool in the pans for 5 minutes, then transfer to a wire rack. Let them cool completely for about 30 minutes before slicing.

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