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Cozy Chocolate Chip Pumpkin Sourdough Bread

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A tender, moist sourdough bread infused with pumpkin puree and warm fall spices, studded with melty chocolate chips. Perfect for breakfast, snack, or dessert, this forgiving recipe uses active starter or discard and fills your kitchen with the cozy aroma of autumn.

Ingredients

Scale
  • 1 cup (240g) active sourdough starter or discard
  • 1 cup (245g) pumpkin puree (100% pure, not pie filling)
  • 2 cups (260g) all-purpose flour, spooned and leveled
  • 3/4 cup (150g) brown sugar, packed (light or dark)
  • 2 large eggs, at room temperature
  • 1/3 cup (80ml) vegetable oil or melted coconut oil
  • 1/4 cup (60ml) milk (dairy or plant-based)
  • 1 teaspoon vanilla extract
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (180g) semi-sweet or dark chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C). Position rack in center. Line a 9×5-inch loaf pan with parchment paper, leaving overhang on long sides.
  2. In a large bowl, whisk together pumpkin puree, brown sugar, eggs, oil, milk, and vanilla extract until smooth and glossy, about 30 seconds.
  3. Add sourdough starter and whisk gently until fully incorporated.
  4. In a separate bowl, whisk together flour, pumpkin pie spice, cinnamon, baking soda, and salt for about 15 seconds.
  5. Gradually add dry ingredients to wet ingredients in 2-3 additions, folding gently with a rubber spatula until just combined. Do not overmix; a few lumps are fine.
  6. Reserve 2 tablespoons of chocolate chips for topping. Fold remaining chocolate chips into batter gently.
  7. Transfer batter to prepared loaf pan. Smooth top and sprinkle reserved chocolate chips on top, pressing them in slightly.
  8. Bake for 50-60 minutes, until a toothpick inserted in center comes out clean or with a few moist crumbs. If top browns too quickly, tent with foil at 40 minutes.
  9. Cool in pan on a wire rack for 15 minutes.
  10. Lift bread out using parchment handles and transfer to wire rack to cool completely before slicing (at least 1 hour).

Notes

Don’t overmix the batter to keep the crumb tender. If pumpkin puree looks watery, blot with a paper towel. Use room temperature ingredients for best texture. For a less tangy bread, reduce starter to 3/4 cup and add 1 tablespoon extra milk. Bread tastes even better on day two. Toast slices with salted butter for the best experience.

Nutrition

Keywords: pumpkin sourdough bread, chocolate chip pumpkin bread, sourdough discard recipe, fall baking, pumpkin bread with sourdough, easy pumpkin bread

Find it online: https://sofiaspice.com/40-60-characters-cozy-chocolate-chip-pumpkin-sourdough-bread/