• Dora Cavallo

ALL SEASONS PUMPKIN BREAD

Ok, I know what you're going to say, why are you making pumpkin bread in April? The answer is two fold. One, I'm trying to use up as many pantry staples as I can, and I know I'm not the only one with a can of forgotten pumpkin puree hidden in the back of their cupboard. Two, I love pumpkin bread year round and I'm not ashamed to admit it.





One thing I've learned over these past few weeks, is that I need to be more resourceful. I don't have the luxury to just run out and grab a missing ingredient. Maybe that ingredient is unavailable altogether. I took a good look at what I had on hand and discovered I had pumpkin puree, sourdough discard, applesauce and aquafaba and created this recipe that came together in a yummy accident. This does sound like a hodgepodge of ingredients but I know you are all baking sourdough so save your discard. And next time you open a can of chickpeas, save the water aka aquafaba. More on that in a second. I guess you can tell that this isn't a traditional pumpkin bread. The addition of sourdough discard and applesauce gives it a light texture without being overly sweet. This would be delicious with the addition of chocolate chips or nuts, but I wanted to keep it nice and simple. But if you need a little flourish I would suggest trying a nice dollop of whipped sweetened aquafaba.





I am super curious to know who was the first person to whip up the water from canned chickpeas. This was my first time trying it out and it is surprisingly light and airy. I sweetened it up with some sugar and vanilla extract. It's a nice accompaniment to the warm spices of the bread. If you are feeling fancy you can spread the cream over the top and brown the top under your broiler or with a torch. I hope you try this delicious bread. Let me know what inventive recipes you've been creating.




Sourdough Pumpkin Bread with Whipped Aquafaba (yield 1 Loaf)


INGREDIENTS

(pumpkin Bread)


  • 1 cup sourdough starter, unfed

  • 1 cup pumpkin puree

  • 1/3 cup canola oil

  • 1/3 cup applesauce

  • 1/2 cup brown sugar

  • 2 eggs, room temp

  • 1 1/2 cups all purpose flour

  • 1/2 cup whole wheat flour

  • 1/2 teaspoon salt

  • 1 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/2 teaspoon cardamon

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1 teaspoon vanilla


(AQUAFABA WHIPPED CREAM)


  • 1/2 cup aquafaba (strained liquid from canned chickpeas)

  • 1/4 teaspoon cream of tarter

  • 2 teaspoons vanilla extract

  • 1/4 cup sugar





METHOD


  • Preheat oven to 350 degrees. Spray and line a 9 x 5 loaf pan with parchment paper, allowing an overhang of 2 inches on either side of the pan.

  • In a medium bowl, sift the flours, salt, spices, baking powder, and baking soda together and set aside.

  • In a large bowl, whisk the starter, pumpkin puree, oil, applesauce, brown sugar, eggs and vanilla together. Gently pour the dry ingredients into the pumpkin mixture. Stir until a smooth batter is formed.

  • Pour the batter into the loaf pan and bake for about 60 minutes until golden brown and a toothpick comes out clean when inserted in the middle.

  • Cool the bread on a cooling rack for 20 minutes, then lift the bread using the parchment overhang. Cool completely on the cooling rack.

  • To make the whipped cream, pour the aquafaba and cream of tarter into a bowl of a stand mixer. whisk for about 5 minutes. Then slowly add the sugar and vanilla. Increase the speed and continue whisking for 3 more minutes until light and fluffy. Serve a slice with a generous dollop of cream or spread over the top of the loaf and lightly brown the top with a torch or under the broiler for a few minutes.


TIPS


  • Instead of a loaf you can make muffins, reduce the baking time to 25-30 minutes for 12 muffins

  • Fold in 1/2 cup chocolate chips or toasted, chopped nuts



For a printable copy, click here




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