Vegan Pumpkin Spice Bread with Sourdough Discard

Use up some of that extra sourdough discard to make 2 loaves of this delicious vegan pumpkin bread with walnuts, raisins, and lots of spices.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 248 Calories

Ingredients

• 1 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons vanilla extract
• 1 teaspoon ground ginger
• 1 (15 ounce) can pumpkin puree
• 1 cup mashed ripe banana
• 0.75 cup chopped walnuts
• 1.25 teaspoons salt
• 0.75 cup raisins
• 0.75 teaspoon ground cloves
• 0.66666668653488 cup canola oil
• 0.33333334326744 cup molasses
• 4.25 cups all-purpose flour
• 1.75 cups sourdough starter discard
• 1.75 teaspoons ground cinnamon

Recipe Instructions

Step 1

Preheat oven to 350 degrees F. Lightly grease two 9x5-inch loaf pans.

Step 2

Stir sourdough discard in a bowl. Let sit until bubbles start to form, about 5 minutes.

Step 3

Meanwhile, whisk flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves together in a medium bowl until well combined.

Step 4

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.

Step 5

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.