In the lead up to Halloween, we are putting a spotlight on the environmental and climate consequences of the growing Halloween contributed pumpkin consumption.
You can read our first installment here.
Continuing our Halloween series, with this more lighthearted recipe suggestion, just in time for your Halloween party.
Turning leftovers into something special
After the lanterns had gone out and Halloween night had passed, millions of pumpkins had been neglected on doorsteps. But what if those leftovers could become something delicious, comforting, and climate-friendly?
This gently spiced sourdough pumpkin loaf gives new life to your carved pumpkin flesh, turning what would be waste into an autumn treat. Using sourdough starter discard instead of conventional yeast or baking powder adds flavour, reduces waste, and makes for a tender, aromatic crumb.
Why it’s sustainable
- Reduces food waste: Uses leftover pumpkin flesh rather than discarding it
- Cuts packaging: Homemade baking means no plastic wrap or supermarket snacks
- Minimises waste further: Uses sourdough discard — the portion normally thrown away during feeding
- Seasonal and local: Uses ingredients typically in season in the UK and Europe during autumn
The recipe
🍞 Ingredients
Wet ingredients:
- 200g pumpkin puree (made from roasted pumpkin flesh)
- 150g active or recently fed sourdough starter discard
- 100ml vegetable oil (or melted butter)
- 100ml oat milk or other milk
- 2 large eggs
- 100g brown sugar or unrefined sugar
- 1 tsp vanilla extract
Dry ingredients:
- 250g plain flour (or wholemeal for a denser loaf)
- 1 tsp bicarbonate of soda
- ½ tsp baking powder
- ½ tsp salt
- 1½ tsp ground cinnamon
- ½ tsp nutmeg
- ¼ tsp ground cloves or allspice
- Optional: 50g chopped nuts, seeds, or dark chocolate chips
🎃 Preparing your pumpkin
- Cut leftover pumpkin into chunks, removing any scorched or waxy bits if it was used as a lantern.
- Roast on a baking tray at 180°C (fan 160°C) for 25–30 minutes until soft.
- Scoop out the flesh and mash or blend into a smooth puree. Cool before using.
🥣 Method
- Preheat oven to 180°C (fan 160°C). Grease and line a loaf tin or prepare a 12-muffin tray.
- Mix wet ingredients in a large bowl: pumpkin puree, sourdough starter, oil, milk, eggs, sugar, and vanilla. Whisk until smooth.
- In a separate bowl, combine flour, raising agents, salt, and spices.
- Fold dry into wet gently until just combined. Do not overmix — the batter should be thick but pourable.
- Add extras such as chopped nuts, seeds, or chocolate if desired.
- Pour into tin and bake for 45–55 minutes (check with a skewer).
- Cool on a wire rack. Slice thickly and serve warm with butter or plant-based spread.
🍁 Variations and tips
- Vegan version: Replace eggs with two flaxseed “eggs” (2 tbsp ground flax + 6 tbsp water).
- Add fruit: Mix in chopped apple or pear for extra sweetness.
- Storage: Keeps 3–4 days in an airtight container, or freeze slices for up to 3 months.
- Compost your peels and seeds, or roast the seeds for an extra snack.
A loaf for Halloween and beyond
The warm flavours of cinnamon and nutmeg, combined with the gentle tang of sourdough, make this pumpkin loaf a fitting addition to a Halloween gathering.
It is also a good way to extend the life of your pumpkin beyond Halloween. Enjoy a slice on a late-autumn morning or afternoon with a hot drink, or serve it with a little honey for a simple seasonal treat.
Rather than letting edible pumpkin flesh end up in the bin, this recipe gives it a second life — turning a Halloween leftover into something worth sharing.
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Categories: food, food and drinks, Sustainable recipes