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Sourdough Pumpkin Bread (Vegan) Recipe

Name: Sourdough Pumpkin Bread (Vegan)
Yield: 1
Ingredients: 200 g (3/4 cup plus 1 tbsp) pumpkin puree* ((SEE NOTES if using homemade)); 150 g (3/4 cup) light brown sugar*; 90 g (1/3 cup + 2 tsp) neutral oil or light olive oil; 2 tsp ground cinnamon; 1/2 tsp freshly grated nutmeg; 1/2 tsp ground ginger; 1/8 tsp ground cloves; zest of 1 orange (, finely grated); 1/4 tsp fine table salt; 150 g (3/4 cup) sourdough starter/discard ((100% hydration)); 120 g (1 cup) plain white (all-purpose) flour; 1 tsp bicarbonate of soda ((baking soda)); 2 tbsp light brown sugar; 3 tbsp pumpkin seeds/pepitas

Izy Hossack - Top With Cinnamon

A warmly spiced vegan pumpkin bread which uses sourdough discard!

Ingredients

200 g (3/4 cup plus 1 tbsp) pumpkin puree* ((SEE NOTES if using homemade))

150 g (3/4 cup) light brown sugar*

90 g (1/3 cup + 2 tsp) neutral oil or light olive oil

2 tsp ground cinnamon

1/2 tsp freshly grated nutmeg

1/2 tsp ground ginger

1/8 tsp ground cloves

zest of 1 orange (, finely grated)

1/4 tsp fine table salt

150 g (3/4 cup) sourdough starter/discard ((100% hydration))

120 g (1 cup) plain white (all-purpose) flour

1 tsp bicarbonate of soda ((baking soda))

2 tbsp light brown sugar

3 tbsp pumpkin seeds/pepitas

Method

Preheat the oven to 180°C fan (350°F). Grease a 2lb loaf tin with some oil and line with a sling of baking paper.

In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.

Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.

Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.

Bake for 55-70 minutes- a toothpick inserted into the centre should come out clean. If the loaf looks like it's browning too much but is not cooked through yet, tent the top with foil for the last 20 minutes of baking.

Allow to cool before removing from the tin, slicing & serving.

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