Here is a spiced and moist pumpkin bread made with sourdough discard. It’s perfect for fall when absolutely everything revolves around pumpkin and pumpkin spice. This quick bread cannot be easier to make and is perfect recipe to use up your sourdough discard. I adapted the recipe from King Arthur flour site. I made the recipe vegan by eliminating the eggs. Anyone with sourdough starter will agree with me that we are always looking for recipes to use up that sourdough discard. So this bread is just awesome. It gives the bread a very slight tangy flavor and makes the bread light with an amazing crumb.
Ingredients
This is quite an easy quick bread recipe to make. Here is what you need: Wet Ingredients:
Sourdough starter - use unfed, discard starterOil - I use canola oil, but vegetable or other non-flavored oil will work in the recipeMolasses - gives the bread its characteristic flavor and colorPumpkin puree - canned works best here. Egg replacer - this is my favorite ingredient to make eggless baked treats. Ground flaxseed meal will work beautifully as well.Granulated sugar
Dry Ingredients:
All purpose flour - I use a combination of 50:50 white whole wheat flour:all purpose flour.Leaveners - baking powder & baking sodaSaltPumpkin pie spice - homemade or store boughtWalnuts Raisins
Instructions
As I mentioned before, this vegan sourdough pumpkin bread is very easy to make. Here’s how to go about it: Preheat the oven to 350°F. Lightly grease a 9"x5" loaf pan. Combine all the wet ingredients in a large bowl. Combine all the dry ingredients, except for the walnuts and raisins, in a medium size bowl. Add the dry ingredients to the wet ingredients and mix until combined. Stir in walnuts and raisins. Pour into the prepared baking pan. Bake for 45~60 minutes, or until a cake tester inserted into the center comes out clean. Let the cake cool in the pan for 5~10 minutes before turning it onto a wire rack to cool completely. Wait for the bread to cool completely before slicing. Use a serrated knife to slice the bread.
Storing
Store the bread in an airtight container at room temperature for up to 3 days. Or freeze for longer storage.
Taste Test
There is no tell-tale sign of sourdough in the taste of this pumpkin bread. It is simply moist, slightly spicy and absolutely delicious. Walnuts add nice crunch to the bread and golden raisins add nice sweetness. A perfect fall treat with a cup of afternoon tea.
Tips
Other flours like white whole wheat flour, barley flour, spelt flour can be used along with all purpose flour. I usually use 50:50 ratio.Make sure to use pumpkin puree and NOT pumpkin pie filling.Buy unsulphured molasses and not blackstrap molasses.Use a combination of 50:50 white whole wheat flour:all purpose flour.Substitute walnuts and raisins with other nuts, cranberries. Or simply use chocolate chips instead.Use a serrated knife to slice the bread.
High Altitude Alterations to make
Here are the changes to make to bake this recipe at high altitude:
Increase the oven temperature to 375°F.Reduce baking powder and baking soda to ¼ teaspoon.Bake for 40~50 minutes.
Few more recipes using Sourdough starter
Sourdough chocolate breadBasic sourdough breadSourdough zucchini breadEasy sourdough popoversSourdough Carrot cake
More pumpkin recipes to try
Pumpkin cakeRoasted pumpkin sambarSweet pumpkin rotiAuriya Kadoo
