If I’m honest, I could have done with another week or two of summer. But at least now is the perfect weather for baking all kinds of things with pumpkin. That’s why I put a fluffy, moist pumpkin cake with sourdough discard in the oven today. The cake is quick and easy to make because it contains baking soda or baking powder as well as sourdough. You can therefore also use your leftover sourdough for this recipe. The recipe is also vegan.
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Which pumpkin for pumpkin bread?
I prefer to use Hokkaido pumpkin for the pumpkin bread because you don’t have to peel it and the orange flesh gives the dough a beautiful color. However, you can also use butternut squash or any other edible type of squash. If the color is not strong enough for you, you can add a pinch of turmeric to the batter. Green pumpkins are not suitable for this recipe as they give the batter a rather unappetizing color.
How long does pumpkin bread keep for?
Of course, the pumpkin bread tastes best fresh, still slightly warm, when the chocolate chips are still soft. However, the sourdough in the dough keeps the bread fresh and tasty for a few days. If you want to store the pumpkin bread for longer than three days, you can also cut it into slices and freeze it. Then you can defrost the sweet bread in portions.
You’ll need these ingredients
- Pumpkin (cooked until soft and cooled), for example Hokkaido. This pumpkin does not need to be peeled and provides a beautiful color and a nutty aroma.
- Wheat flour (type 450) or cake flour for a fluffy texture.
- Sourdough discard or active starter makes the dough aromatic and moist.
- Oil (neutral in taste)
- Sugar for sweetness.
- Oat milk, cow’s milk or water.
- Baking soda as a raising agent. Alternatively, you can use double the amount of baking powder.
- Salt for flavor.
- Chocolate chips – optional, but very tasty.
- Pumpkin spice is a mixture of cinnamon, nutmeg, ginger and cloves – you can buy it, make it yourself or just use cinnamon and nutmeg.
How to make pumpkin bread quick and easy
This pumpkin bread is a leftover recipe for which you can use any leftover sourdough from your fridge. The sourdough makes the pumpkin bread moist and aromatic, but the baking powder and baking soda provide the air in the dough. That’s why you can bake the bread straight away and don’t have to leave it to rest overnight (like most sourdough recipes).
Variation: Pumpkin cake from a baking tray
I prefer to bake the pumpkin loaf in a loaf tin*, but if you want to feed a larger group with pumpkin bread, you can double the amount of ingredients and spread the dough on a greased baking tray. This way you can make a moist pumpkin cake on a baking tray.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A grain mill* for freshly ground wholemeal flour.
- A Danish Whisk* – especially if you don’t use a kitchen machine. This allows you to mix your ingredients without the whole dough sticking to the spoon.
- A kitchen scale*.
- The round enamel cake tin* is scratch-resistant, durable and ideal for cakes and tarts.
- A stainless steel loaf tin*.
- A cooling rack* or bread, rolls and waffles.
- A pizzacutter* for sweet knots, croissants, etc.
- A stainless steel kettle* with different temperature settings for soaked ingredients.
- A sharp bread knife*.
- A stainless steel toaster* for slices of bread, toast and rolls.
You can find more product recommendations here.
If you enjoyed this cake, you might also be interested in these recipes
- How to Make the Perfect Sourdough Banana Bread with Chocolate Chips
- Pumpkin Cinnamon Rolls with Sourdough
- Easy Sourdough Discard Carrot Cake – Easter Recipe
- The Best Sourdough Discard Zucchini Bread
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Sourdough Discard Pumpkin Bread (Quick Fall Recipe)
Ingredients
- 350 g Pumpkin cooked until soft and cooled down
- 180 g flour
- 170 g sourdough discard
- 100 g oil with neutral taste
- 75 g sugar
- 50 g Oat milk
- 1½ tsp. baking soda
- 1 pinch salt
- 1 tsp. Pumpkin Spice
- 50 g chocolate chips baking stable
Instructions
- Heat the oven to 160 ℃.
- Peel the pumpkin if necessary, cut into large pieces and cook in a little water until soft. Leave the pumpkin to cool and mash with a fork.
- Mix the pumpkin pulp with the sugar, vanilla extract, salt, oat milk and oil. Mix in the sourdough discard.
- Mix the flour and baking soda and stir briefly into the batter. Finally, fold in the chocolate chips.
- Grease a stainless steel loaf tin* thoroughly and pour the dough into the tin.
- Bake the pumpkin bread for about an hour or until a skewer comes out clean.
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