Vegan Sourdough Pumpkin Bread

This vegan sourdough pumpkin bread recipe offers a plant-based alternative for those following a vegan diet or reducing animal product consumption. It maintains the taste and texture of traditional pumpkin bread while incorporating the tanginess of sourdough. This bread is ideal for breakfast, snacks, or dessert. We will now explore the process of creating this delicious bread in your kitchen.

Table of Contents

Recipe

Ingredients

• 2 tbsp ground flaxseed
• 6 tbsp water
• 1 cup active sourdough starter
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1/4 cup non-dairy milk
• 1 3/4 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• Optional: 1 tsp vanilla extract, 1/4 tsp each of nutmeg and ginger

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a small bowl, mix the ground flaxseed with water and let sit for 5 minutes to create a flax egg.
3. In a large bowl, combine the active sourdough starter, pumpkin puree, vegetable oil, and non-dairy milk. Mix well.
4. Add the flax egg to the wet ingredients and stir to incorporate.
5. In a separate bowl, whisk together the flour, sugar, baking soda, cinnamon, and salt.
6. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
7. Pour the batter into the prepared loaf pan.
8. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips and Tricks

• For added nutrition, replace 1/2 cup of all-purpose flour with whole wheat flour. This will give your bread a nuttier flavor and boost its fiber content.
• Enhance the flavor profile by adding 1 tsp of vanilla extract and 1/4 tsp each of nutmeg and ginger to the wet ingredients. These warm spices complement the pumpkin beautifully.
• If you find your bread is a bit dry, try adding 1/4 cup of applesauce to the wet ingredients. This will increase moisture and add a subtle sweetness.
• Make sure your sourdough starter is active and bubbly before using it in this recipe. This will ensure proper rise and that signature sourdough tang.
• Don’t be afraid to experiment with mix-ins like chopped nuts, dried cranberries, or vegan chocolate chips for added texture and flavor.

How to Serve

This vegan sourdough pumpkin bread is incredibly versatile. Here are some serving suggestions:

1. Enjoy a slice warm from the oven with a spread of vegan butter or nut butter.
2. Toast a slice and top with a dollop of vegan cream cheese for a indulgent breakfast.
3. Serve alongside a warm cup of coffee or tea for an afternoon pick-me-up.
4. Use it as a base for a vegan French toast for a special brunch treat.
5. Cube the bread and use it in a fall-inspired bread pudding.

Savor the Season

This vegan sourdough pumpkin bread demonstrates that plant-based baking can be as delicious as traditional recipes. It combines sourdough flavors with pumpkin and spices, creating a versatile loaf suitable for any time of day. This recipe is ideal for vegans, those reducing animal product consumption, or anyone seeking a new culinary experience. It’s adaptable for various meals, from breakfast to dessert.