(Sourdough) Pumpkin Quick Bread
1/3 cup vegan butter (I use Earth Balance)
1 cup sugar
1 egg’s worth egg replacer of your choice (I use Bob’s Red Mill for this recipe)
1 cup pumpkin from 1 roasted pie pumpkin
1 cup sourdough starter (OR one scant cup each water and flour, mixed thoroughly)
1 teaspoon vanilla
Spices (pumpkin pie mix, or cinnamon, allspice, clove, nutmeg, powdered ginger, and so on!)
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1) First off: roast that pumpkin. A very small one will give you exactly the right amount of flesh. Once it’s cooled, scoop out the flesh and either puree it, if you want a smooth bread, or mash it with a potato masher or fork, if you like chunks. I mashed mine but you do what you want, I’m not here to judge.
2) Start your oven preheating at 350 degrees Fahrenheit. Cream together the vegan butter and sugar (try doing it by hand for an awesome forearm workout that totally will not make you angry). Add the “egg” and mix. Dump in the pumpkin and starter or flour slurry, along with the vanilla and whatever spices you feel are appropriate. Mix again. Add the flour, baking powder, baking soda, and salt, and stir until just integrated but not too much or it’ll end up chewy. Pro tip: if you feel like maybe you did stir too much, I don’t know maybe you were reading some steamy internet slash fiction with Harry and Snape and you got distracted, look I am not here to judge, let the batter sit for 15 minutes. Pour it into a lightly greased loaf pan, and bake for about 70 minutes, or until a toothpick, thin-bladed knife, or very small child’s finger comes out clean. Let it cool for a while before you slice it, lest it crumble.
Variations
Chop up some candied ginger and toss it in! Use other fruits or vegetables—this could be your new favorite zucchini bread recipe just as easily! Toss in a handful of chocolate chips with the pumpkin! If you’re making a slurry rather than using starter, make it with soymilk (or pumpkin nog?????) rather than water! Of course the best variation is to use the damn starter, seriously people, sourdough is where it’s at! Hello?
Whatever! Enjoy it!
Source of recipe: I originally created this recipe when I had a pumpkin I didn't know what to do with. It was first posted on Vegansaurus: http://vegansaurus.com/post/224009214/joels-moderately-fancy-meal-sourdo...
SO HOW'D IT GO?
I made this yesterday, Oh My Gosh! It's so tasty!
I really enjoy finding sourdough recipes, it's fun seeing and tasting different ways of using my lovely starter.
I added raisins and since I didn't have any Pumpkin Spice I 'guesstimated' the listed spices into the bowl. Awesome flavor, rise and texture!
Your bread looks awesome!! I'm glad the recipe worked for you!
Hello Foon :)
Very good bread here, I did add the 1 tbsp vinegar and only used 1/2 cup sugar,also for the 'flurry' used unbleached white flour, then 1 cup spelt + 1 cup unbleached flour for the flour mixture and then topped the bread off with the oats. Mine didn't rise as much as yours but it tastes good anyway. I like how this was fluffy unlike most quick breads, and i make a lot of quick breads usually off the top of my head with whatever I have around, but this recipe I will save away and definitely make again. The best part are the end pieces.
I put a picture up so you can see my results.
Hello
What about adding 1 tbsp vinegar to the scant cup of flour and water? wont that give this a more sourdough taste if you lets say don't have the starter I know it's easy, maybe I will make some this weekend for fun. But for now I want to make this bread. Did you sprinkle oatmeal on top of the bread in the picture? I have everything I need to make the bread besides the energy so i'm going to go drink some coffee and then get started. Great recipe, it was even fun to read it.maybe I will make some this weekend for fun. But for now I want to make this bread. I have everything I need to make the bread besides the energy so i'm going to go drink some coffee and then get started. Great recipe, it was even fun to read it.
EDIT:OK just enlarged the picture, noticed there isn't any oatmeal on top. Well I am going to put some on because now i'm craving pumpkin bread with oatmeal.
Yes, adding vinegar will probably help with the flavor! It certainly won't hurt. There's no oatmeal, the top is crinkly-looking because the dough is not liquid enough to settle smoothly in the pan. But now that you mention it, oatmeal is a pretty great idea.
Why use sourdough here? Its not a sourdough bread, you could just as easy use active yeast :)
Good question! I should have said something about it. First, the sourdough hardly contributes any leavening, since it's not given time to rise. It's just there for flavor. So the amount of active yeast you'd replace it with is miniscule, maybe a couple of grains. But the reason to use sourdough in the first place (besides the flavor which is nice), is that when baking with a sourdough starter you end up with several cups of "waste" starter left from feeding. This is primarily a recipe to use that waste so it doesn't actually have to go in the trash.
Why use sourdough here? Its not a sourdough bread, you could just as easy use active yeast :)