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Soft & Fluffy Pumpkin Chocolate Chip Sourdough Bread

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This soft and fluffy pumpkin chocolate chip sourdough bread combines tangy sourdough starter with sweet pumpkin and rich chocolate chips for a perfectly balanced, moist loaf. It’s the ideal way to use up sourdough discard and makes a delicious fall-inspired treat any time of year.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) packed light brown sugar
  • ¼ cup (50g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 cup (240g) 100% pure pumpkin puree
  • ½ cup (120g) unfed sourdough starter (discard)
  • 1 teaspoon vanilla extract
  • 1 cup (175g) semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Line with parchment paper, leaving an overhang on the two long sides.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt.
  3. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  4. Whisk in the eggs one at a time, then add the pumpkin puree, sourdough starter, and vanilla extract. Whisk until smooth and creamy.
  5. Pour the dry ingredients into the wet ingredients. Using a rubber spatula, gently fold until just combined (a few lumps are fine). Do not overmix.
  6. Fold in the chocolate chips, reserving about 2 tablespoons to sprinkle on top.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the reserved chocolate chips on top.
  8. Bake for 55-65 minutes, until a wooden skewer inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.
  9. Let the bread cool in the pan on a wire rack for 15-20 minutes. Then lift it out using the parchment paper handles and transfer to the rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients. If your sourdough starter is very cold, let it sit out for 30 minutes before adding. Do not overmix the batter to avoid a dense loaf. Start checking for doneness at 50 minutes. The bread can be stored in an airtight container at room temperature for up to 4 days, or frozen for up to 3 months.

Nutrition

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

Find it online: https://prismtaste.com/soft-and-fluffy-pumpkin-chocolate-chip-sourdough-bread/