1) First off: roast that pumpkin. A very small one will give you exactly the right amount of flesh. Once it’s cooled, scoop out the flesh and either puree it, if you want a smooth bread, or mash it with a potato masher or fork, if you like chunks. I mashed mine but you do what you want, I’m not here to judge.
2) Start your oven preheating at 350 degrees Fahrenheit. Cream together the vegan butter and sugar (try doing it by hand for an awesome forearm workout that totally will not make you angry). Add the “egg” and mix. Dump in the pumpkin and starter or flour slurry, along with the vanilla and whatever spices you feel are appropriate. Mix again. Add the flour, baking powder, baking soda, and salt, and stir until just integrated but not too much or it’ll end up chewy. Pro tip: if you feel like maybe you did stir too much, I don’t know maybe you were reading some steamy internet slash fiction with Harry and Snape and you got distracted, look I am not here to judge, let the batter sit for 15 minutes. Pour it into a lightly greased loaf pan, and bake for about 70 minutes, or until a toothpick, thin-bladed knife, or very small child’s finger comes out clean. Let it cool for a while before you slice it, lest it crumble.
Variations
Chop up some candied ginger and toss it in! Use other fruits or vegetables—this could be your new favorite zucchini bread recipe just as easily! Toss in a handful of chocolate chips with the pumpkin! If you’re making a slurry rather than using starter, make it with soymilk (or pumpkin nog?????) rather than water! Of course the best variation is to use the damn starter, seriously people, sourdough is where it’s at! Hello?
Whatever! Enjoy it!
Source of recipe: I originally created this recipe when I had a pumpkin I didn't know what to do with. It was first posted on Vegansaurus: http://vegansaurus.com/post/224009214/joels-moderately-fancy-meal-sourdo... [1]