Vegan Pumpkin Spice Bread with Sourdough Discard

Ingredients and Weight:

• 1 cup (120g) unsalted vegan butter, softened
• 1 cup (180g) granulated sugar
• 1 cup (200ml) unsweetened almond milk
• 1 large egg, flax egg, or 3 tablespoons chia seeds + 9 tablespoons water
• 1 cup (100g) sourdough discard
• 2 cups (240g) all-purpose flour
• 1 cup (120g) whole wheat flour
• 1 teaspoon (5g) baking soda
• 1 teaspoon (5g) baking powder
• 1 teaspoon (2g) ground cinnamon
• 1 teaspoon (2g) ground nutmeg
• 1/2 teaspoon (1g) ground ginger
• 1/2 teaspoon (1g) salt
• 1 can (15 ounces) pure pumpkin puree
• 1 cup (120g) chopped walnuts (optional)

Preparation Time:

20 minutes

Cooking Time:

50-60 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Stir in the almond milk and egg replacer.
4. In a separate bowl, whisk together the sourdough discard, flour, baking soda, baking powder, spices, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Stir in the pumpkin puree and walnuts, if using.
7. Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Nutritional Information:

Per slice (1/8 of the loaf):

• Calories: 200
• Fat: 9g
• Saturated Fat: 5g
• Carbohydrates: 32g
• Fiber: 4g
• Protein: 3g

Dish Characteristics:

• Moist and fluffy texture
• Warm and comforting pumpkin spice flavor
• Ideal for breakfast, snacks, or dessert

User Comments:

• "This bread is absolutely delicious! It's so moist and flavorful, and I love the pumpkin spice combination." - Sarah
• "I made this with flax eggs and it turned out perfect. It's a great way to use up my sourdough discard." - Emily
• "This bread is a family favorite. We love the warm and comforting flavors, and it's always a hit at gatherings." - John

Special Precautions and Tips:

• If you don't have sourdough discard, you can substitute 1 cup (120ml) of buttermilk or yogurt.
• To make flax eggs, combine 3 tablespoons of ground flaxseeds with 9 tablespoons of water and let sit for 5 minutes before using.
• Let the bread cool completely before slicing to prevent it from crumbling.