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I discovered this recipe when my sourdough starter had just woken up from a long hibernation and was producing mountains of discard. Looking out at the falling leaves and feeling that first autumn chill, I knew pumpkin bread was calling my name. But the journey to perfecting this vegan sourdough pumpkin loaf was more challenging than I expected.
Last week, my neighbor caught the aroma wafting from my kitchen window and actually texted asking what I was baking. Sometimes the best recipes are the ones that make your whole house smell like autumn.
Essential Ingredients
- Sourdough Discard: The tangy base that adds complexity
- Pumpkin Puree: Whether canned or homemade (properly strained)
- Custom Spice Blend: Cinnamon, nutmeg, cloves, and ginger for that perfect fall flavor
- Orange Zest: The secret ingredient that brightens all the spices
- The Right Amount of Sugar: Adjustable to your sweetness preference
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Creating Your Loaf
- If using homemade pumpkin puree, the straining step is crucial.
- That cheesecloth-lined strainer makes all the difference between a perfect loaf and a gummy disappointment.
- The Perfect Mix:
- Combine your wet ingredients including that thick pumpkin puree and sourdough discard. This creates the base for your bread's incredible moisture.
- Spice Symphony:
- Add your custom blend of warming spices and that bright orange zest. This combination creates that quintessential fall flavor that makes pumpkin bread so irresistible.
- The Sweet Balance:
- Whether you go with 150g or 200g of sugar depends on your preference. I've found the higher amount creates a more traditional sweet bread, while the lower amount lets the pumpkin and spices shine.
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Through countless autumn afternoons and cozy tea breaks, this pumpkin bread has become my signature fall recipe. It proves that sometimes the best creations come from working around challenges (like no canned pumpkin!) and finding your own path to delicious.
Frequently Asked Questions
- → Can I make this without sourdough starter?
- Yes, replace the discard with an extra 75g (2/3 cup) plain white flour and 75g (1/3 cup) water, mixed together until smooth.
- → Can I use homemade pumpkin puree?
- Yes, but it must be drained thoroughly before using. Line a sieve with cheesecloth, drain for 2-3 hours, then gently squeeze out excess moisture.
- → What is 100% hydration sourdough starter?
- This means the starter is fed with equal weights of flour and water (e.g., 50g flour and 50g water).
- → Can I make this non-vegan?
- Yes, use 100g melted butter in place of the oil for a non-vegan version.
- → How sweet is this bread?
- With 150g sugar it's moderately sweet. For a sweeter loaf, increase to 200g of sugar.