Sourdough Pumpkin Bread (Vegan) (Print Version)
# Ingredients:
01 -
200g (3/4 cup plus 1 tbsp) pumpkin puree
02 -
150g (3/4 cup) light brown sugar
03 -
90g (1/3 cup + 2 tsp) neutral oil or light olive oil
04 -
2 tsp ground cinnamon
05 -
1/2 tsp freshly grated nutmeg
06 -
1/2 tsp ground ginger
07 -
1/8 tsp ground cloves
08 -
Zest of 1 orange, finely grated
09 -
1/4 tsp fine table salt
10 -
150g (3/4 cup) sourdough starter/discard (100% hydration)
11 -
120g (1 cup) plain white (all-purpose) flour
12 -
1 tsp bicarbonate of soda (baking soda)
→ Topping (optional)
13 -
2 tbsp light brown sugar
14 -
3 tbsp pumpkin seeds/pepitas
# Instructions:
01 -
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.
02 -
In a large bowl, mix the pumpkin puree, sugar, oil, spices, orange zest and salt until smooth.
03 -
Stir in the sourdough starter. Lastly, add the flour and bicarbonate of soda. Fold together until just combined.
04 -
Pour the batter into your lined loaf tin. Sprinkle with the topping of light brown sugar and pumpkin seeds, if using.
05 -
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.
06 -
Allow to cool before removing from the tin, slicing & serving.
# Notes:
01 -
Can use 150g sugar for less sweet or 200g for sweeter loaf
02 -
If using homemade pumpkin puree, drain thoroughly before using
03 -
Can replace sourdough discard with 75g flour and 75g water
04 -
Non-vegan option: use 100g melted butter instead of oil