Asia Vegan Recipes

Vegan Pumpkin -Vegan Pumpkin Damper Recipe

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Introduction: Indigenous Australians have been making damper for centuries, and it’s a staple that has been adapted and enjoyed by many over the years. This vegan twist on a traditional Australian damper incorporates the earthy sweetness of pumpkin, creating a delightful and flavorful bread that’s perfect for sharing. The combination of self-rising flour, pumpkin puree, plant-based milk, and a hint of olive oil results in a crusty and golden-brown damper that pairs wonderfully with dairy-free butter or spreads. This recipe allows you to pay homage to tradition while embracing modern vegan preferences.


  • 3 cups self-rising flour
  • 1 cup pumpkin puree
  • 1 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons olive oil
  • Pinch of salt



  1. Preheat your oven to 375°F (190°C).
  2. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Making the Dough:

  1. In a large mixing bowl, combine the self-rising flour and a pinch of salt.
  2. Add the pumpkin puree to the dry mixture and start to incorporate it using a spatula or your hands. The dough will be sticky.

Adding Wet Ingredients:

  1. Gradually pour in the plant-based milk while continuing to mix the dough. You may not need the entire cup of milk, so add it slowly until the dough comes together.
  2. Drizzle in the olive oil and knead the dough gently until it’s well combined and forms a cohesive ball. Be careful not to overwork the dough, as this could make the damper tough.

Shaping and Baking:

  1. Turn the dough out onto a lightly floured surface.
  2. Shape the dough into a round loaf, about 8 inches in diameter. Place it on the prepared baking sheet.
  3. Use a sharp knife to score a shallow “X” on the top of the dough. This will help the heat penetrate the dough evenly while baking.
  4. Bake in the preheated oven for approximately 30-40 minutes or until the damper is golden brown and crusty on the outside. The internal temperature should reach around 190°F (88°C).

Cooling and Serving:

  1. Once baked, remove the damper from the oven and let it cool on a wire rack for a few minutes before slicing.
  2. Serve warm slices of vegan pumpkin damper with dairy-free butter, spreads, or your favorite accompaniments.


  • When incorporating the pumpkin puree and plant-based milk into the dry ingredients, work gently and avoid overmixing. This will help maintain a tender texture in the finished damper.
  • Adjust the amount of plant-based milk as needed. The dough should come together without being too dry or too sticky.
  • To add extra flavor, you can consider adding herbs or spices to the dough, such as rosemary, thyme, or a touch of cinnamon.
  • Make sure your oven is properly preheated before placing the damper inside to ensure even baking and a well-risen loaf.
  • Leftover damper can be reheated in the oven or toasted for a few minutes to restore its crustiness.

Cooking Time:

  • Approximately 30-40 minutes

Enjoy this vegan pumpkin damper as a delightful addition to your brunch, picnic, or any gathering where you want to share a taste of Australian tradition with a vegan twist.

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