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I came up with this idea back when my sourdough starter was finally active again and I had more discard than I knew what to do with. The sight of crunchy leaves and that first snap of cold air made me think of baking something with pumpkin. Figuring out how to make a vegan sourdough pumpkin loaf that checked all my boxes turned out to be quite the adventure.
The other day, my neighbor messaged me after smelling the awesome fall scents coming from my kitchen. Bakes like this are the kind that fill your whole place with those cozy autumn vibes.
Mouthwatering Ingredients
- Orange Zest: Lifts up all the other flavors and adds a bright pop
- The Right Amount of Sugar: You can sweeten it however much you want
- Sourdough Discard: Brings that classic tang and a deeper taste
- Pumpkin Puree: Use either canned or homemade as long as you get the extra water out first
- Custom Spice Blend: A cozy mix of cinnamon, ginger, nutmeg, and cloves
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Simple Steps to Make It
- The Sweet Spot:
- Pick your sugar level—lower for bolder pumpkin and spice, higher for a more classic sweet treat.
- Burst of Spices:
- Sprinkle in that homemade spice mix and zingy orange zest. These are what pack in those autumn flavors everyone loves.
- The Real Mix:
- Stir together your base ingredients, mixing in that thick pumpkin and sourdough discard first. This gives you a loaf that’s never dry.
- Don’t Skip Draining:
- If you use fresh pumpkin, be sure to drain it well with a cheesecloth. Skipping this is how you get a soggy loaf, so don’t cheat here!
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After plenty of trial and error during chilly afternoons and tea breaks, I’ve landed on this go-to fall loaf. It’s proof that awesome bakes often come from figuring things out when the usual ingredients aren’t around. No canned pumpkin? No problem—just work with what you’ve got and enjoy the tasty outcome.
Recipe FAQs
- → What if I don’t have sourdough discard?
- Just mix together 75g (about 2/3 cup) white flour and 75g (or 1/3 cup) water until smooth, and you’re good to go.
- → Can fresh pumpkin puree work?
- Sure, just make sure to drain it really well. Use a cheesecloth-lined strainer, let it sit for a few hours, then press out any leftover water.
- → What does 100% hydration starter mean?
- It just means your starter is fed equal amounts of water and flour, like 50g of each.
- → Is there a non-vegan option?
- Definitely! You can swap out the oil for 100g of melted butter if you don’t need it to be vegan.
- → How sweet will it taste?
- It’s not super sweet with 150g of sugar. If you want it sweeter, bump it up to about 200g.