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savory vegan pumpkin 2

Savory Vegan Pumpkin Bread with Discard Sourdough Starter

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Prep Time 10 minutes
Cook Time 1 hour
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 3 flax eggs
  • 1 cup discard sourdough starter
  • 1 cup pumpkin puree (not pumpkin pie mix)
  • 1/3 cup olive oil
  • 1 cup unbleached all purpose flour
  • 3/4 cup whole wheat flour
  • 1/2 tsp rosemary ground slighly with mortar and pestle, or roughly chopped
  • 1/2 tsp thyme
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp raw sunflower seeds

Method
 

  1. Preheat the oven to 350 degrees F. Line a loaf pan with parchment. Make the flax eggs by combining 3 tablespoons of ground flax seeds with 9 tablespoons of warm water. Let sit while you gather the other ingredients.
  2. Add the starter, pumpkin, and olive oil. Stir gently to combine.
  3. Add the flours separately, stirring to gently incorporate after each addition. Then add the salt, spices, baking powder, and baking soda. Stir until just combined; the batter will be a little stiff. *Do not over stir.*
  4. Place the batter in the prepared loaf pan, spread evenly, and top with the sunflower seeds. Bake for 50-60 minutes or until the top is crisp and a knife comes out clean when inserted. Let cool before cutting. Store in the fridge after 2 days.

Notes

This recipe calls for dry herbs, but if you have fresh herbs you can double the amount. Dry herbs are more potent, hence needing less to pack a lot of flavor.