Vegan Sourdough Pumpkin Bread
Prep time
Cook time
Total time
Recipe type: Bread, Dessert
Serves: 12-16 slices
  • 6hr Sponge:
  • ½ cup sourdough starter (regular or gluten free)
  • 1 cup plant milk
  • 1 tsp apple cider vinegar
  • ½ cup coconut sugar
  • 1 tsp salt
  • 2 cups flour (can use wheat or brown rice flour)
  • Final Batter:
  • ½ cup plant milk
  • ¼ cup coconut sugar
  • 2 Tbsp chia seeds
  • 1 cup pumpkin puree (1/2 12oz can)
  • 1 tsp ground cinnamon
  • ½ tsp ground nutmeg
  • ¼ tsp ground cloves
  • 1 tsp baking soda
  • 1 cup vegan chocolate chips or pecans
  • optional: 2 drops doTERRA Cardamom essential oil
  1. In a large bowl, whisk together the Sponge ingredients, cover, and let sit on the counter at room temperature 4-6 hours. The bowl can be placed in the refrigerator overnight.
  2. When the batter is ready for the final mix, preheat the oven to 350F and line a large bread loaf pan with parchment paper or grease the sides with coconut oil.
  3. Add the final batter ingredients, except for the chocolate or nuts, to the bowl and mix until fully combined.
  4. Last, add the chocolate chips, quickly stir again, pour into the loaf pan, smooth the top, and place in the oven to bake 60 minutes.
  5. When the bread is done baking, use a cake tester or toothpick, to test the center of the loaf for doneness. While chocolate may coat the testing device, batter should not.
  6. Remove the pan from the oven, place on a cooling rack for a hour.
  7. Remove from the loaf pan after an hour and carefully slice to serve!
The serving sizes are basic estimates based upon the servings my husband and I use to reach fullness and satiety when eating this recipe. Please remember to honor your hunger and fullness by eating more when you are hungry and stopping when you are satisfied.
Please, only use doTERRA essential oils internally because they are the only essential oil company with Certified Pure Therapeutic Grade (CPTG) quality!
Nutrition Information
Servings: 1 slice
Recipe by Shalom Homestead at