Vegan Pumpkin Sourdough (Printable Version)
Soft and flavorful bread featuring pumpkin, sourdough starter, and spices. This vegan-friendly loaf is a great way to use up discard during fall baking.
# Ingredients:
01 -
3/4 cup plus 1 tbsp (200g) pumpkin puree
02 -
3/4 cup (150g) light brown sugar
03 -
1/3 cup + 2 tsp (90g) light olive oil or any neutral oil
04 -
2 tsp cinnamon, ground
05 -
1/2 tsp nutmeg, freshly grated
06 -
1/2 tsp ground ginger
07 -
1/8 tsp ground cloves
08 -
Finely grated zest from one orange
09 -
1/4 tsp fine salt
10 -
3/4 cup (150g) of sourdough discard or starter (hydration 100%)
11 -
1 cup (120g) all-purpose (plain) flour
12 -
1 tsp baking soda (bicarbonate of soda)
→ Optional topping
13 -
3 tbsp raw pumpkin seeds (pepitas)
14 -
2 tbsp light brown sugar
# Steps:
01 -
Start by heating up your oven to 350°F (180°C fan). Coat a 2lb loaf pan with oil, and line it with parchment paper to form a sling.
02 -
Using a big mixing bowl, stir together the pumpkin puree, oil, sugar, salt, spices, and the orange zest until it’s all smooth.
03 -
Blend the sourdough starter into your wet mixture. Gently fold in the flour and baking soda at the end until it’s barely mixed—don’t overmix.
04 -
Pour the batter into your loaf pan. If you’re adding the topping, sprinkle on the pumpkin seeds and brown sugar now.
05 -
Bake for 55-70 minutes. Check by poking it in the center with a toothpick—it should come out clean. If it’s browning too fast before it’s fully baked, cover the top with foil for the last 20 minutes.
06 -
Once baked, let it cool completely before you take it out of the pan. Then slice it up and enjoy!
# Notes:
01 -
Adjust the sugar to your taste—150g for less sweet or 200g for more sweetness.
02 -
If you’re using homemade pumpkin puree, drain it well first.
03 -
No sourdough? Swap it out with 75g flour and 75g water.
04 -
For a non-vegan version, trade the oil with 100g melted butter.