There’s something magical about the smell of baking bread, especially when it’s infused with the warm spices of pumpkin pie. Imagine filling your home with the fragrance of cinnamon, ginger, and nutmeg, all while using that sourdough discard you’ve been saving. This Vegan Pumpkin Spice Bread with Sourdough Discard isn’t just a delicious way to use up leftovers; it’s a heartwarming treat perfect for any time of year. Plus, it’s easy to make, and you don’t need to be a baking pro to whip it up. Let’s get into it and create some cozy magic in the kitchen!

why make this recipe

This recipe is fantastic for a few reasons. First, it lets you reuse that sourdough starter discard. No waste here! Second, it’s completely plant-based, making it ideal for anyone looking for a wholesome treat. And let’s not forget about the flavor! The combination of pumpkin and spices gives every bite a cozy, nostalgic feel, like a warm hug in loaf form. You can enjoy it for breakfast, as a snack, or even dessert. Who wouldn’t want a slice of this right out of the oven with a cup of tea?

how to make Vegan Pumpkin Spice Bread with Sourdough Discard

Gather your ingredients and let’s get started.

Ingredients

You’ll need:

1 3/4 cups sourdough starter discard
4 1/4 cups all-purpose flour
1 3/4 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup mashed ripe banana
1 cup brown sugar
2/3 cup canola oil
1/3 cup molasses
2 teaspoons vanilla extract
3/4 cup raisins
3/4 cup chopped walnuts

Start by preheating your oven to 350 degrees F. Lightly grease two 9×5-inch loaf pans.

In a bowl, stir your sourdough discard and let it sit until you see some bubbles forming—about 5 minutes does the trick. Meanwhile, combine your dry ingredients. In a medium bowl, whisk together the flour, cinnamon, salt, baking powder, baking soda, ginger, and cloves. Just whisk it all together until it’s well mixed.

Now, in a separate large bowl, let’s mix the moist ingredients: pumpkin puree, mashed bananas, brown sugar, canola oil, molasses, and vanilla extract. Whisk this vigorously until the brown sugar is fully incorporated—no lumps allowed! Once that’s done, stir in your bubbly sourdough discard until it’s evenly mixed in.

It’s time to combine the dry and wet ingredients. Gradually add your flour mixture. Start by whisking, then switch to a heavy spoon and stir gently until you see no dry flour—it’s okay if the batter is thick! Lastly, add in those beautiful raisins and walnuts.

Divide the batter between your prepared loaf pans and pop them in the oven. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once they’re golden and smelling amazing, let them cool in the pans for about 5 minutes before transferring to a wire rack. Allow them to cool for about 30 minutes before you slice in.

how to serve Vegan Pumpkin Spice Bread with Sourdough Discard

This bread is delicious on its own, but there are ways to make it even more special! Serve it warm with a spread of your favorite vegan butter or cream cheese. It’s lovely with a bit of jam too. I also love pairing it with a warm cup of tea or coffee for that cozy afternoon treat. If you want something different, try mixing it with some vegan ice cream on a warm day!

how to store Vegan Pumpkin Spice Bread with Sourdough Discard

Storing this bread is simple. Once cooled, wrap it tightly in plastic wrap or store it in an airtight container. It should stay fresh at room temperature for about 3-5 days. If you want to keep it longer, slice it up and freeze individual pieces. Just pop them into a zip-top freezer bag. You can take a slice out whenever you need a cozy treat!

tips to make Vegan Pumpkin Spice Bread with Sourdough Discard

Here are a few tips to ensure your bread turns out perfectly every time. Always measure your flour carefully—spoon it into your measuring cup and level it off for accuracy. If you desire an extra kick of flavor, feel free to add a pinch more spices. Swap the walnuts for pecans or even chocolate chips for a sweeter twist. You could also try adding some orange zest for a citrusy brightness. Lastly, if you like a softer loaf, you can replace some of the canola oil with applesauce!

variation (if any)

If you’re looking for different flavors, consider using different purees! Sweet potato or even applesauce can be great alternatives to the pumpkin. They’ll change up the flavor while keeping that lovely moist texture.

FAQs

Can I use fresh pumpkin instead of canned?
Absolutely! Just cook and puree your fresh pumpkin before using it. Make sure it’s well-drained, so your bread doesn’t end up too watery.

Is this recipe gluten-free?
This recipe is not gluten-free as it contains all-purpose flour. However, you can substitute with a gluten-free flour blend, but results may vary.

Can I make this bread into muffins instead?
Yes! You can spoon the batter into a muffin tin and bake for about 20-25 minutes. Just keep an eye on them to avoid overbaking.

Doesn’t that sound delightful? Baking this Vegan Pumpkin Spice Bread with Sourdough Discard is not just about making a recipe; it’s about creating atmosphere, warmth, and deliciousness. It’s definitely one to share with friends or enjoy during a quiet moment with yourself.

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