This sourdough pumpkin chocolate chip bread is the perfect blend of cozy fall flavors and irresistible chocolatey goodness. It’s a great way to use up sourdough discard while baking something moist, sweet, and completely comforting.
Whether you’re enjoying it as a breakfast treat, a midday snack, or a dessert with a warm cup of tea, this bread is sure to become a seasonal favorite!I first made this recipe during a crisp fall weekend when I had some leftover sourdough discard sitting in my fridge.
Combining it with pumpkin puree and warm spices felt like the perfect way to welcome the season. The result? A tender, moist bread with just the right amount of sweetness and a pop of chocolate in every bite.
Let me guide you through how to make this easy and delicious sourdough pumpkin bread at home!
What’s Inside This Recipe?
Ingredients
Here’s what you’ll need to make this flavorful sourdough pumpkin chocolate chip bread:
- 1 cup (120 g) all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 tsp pumpkin pie spice (or substitute with 1 tsp ground cinnamon + ¼ tsp each nutmeg, ginger, cloves, allspice)
- 1 ½ cups (337 g) pumpkin puree
- ½ cup (104 g) light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) sourdough discard (or active starter)
- 1 tsp vanilla extract
- 6 tbsp (85 g) unsalted butter, melted
- ¾ cup (180 g) mini semi-sweet chocolate chips (plus extra for topping)
You’ll also need a bread loaf pan, parchment paper, and non-stick spray or butter for greasing the pan.
How to Make Sourdough Pumpkin Chocolate Chip Quick Bread
This recipe is straightforward and beginner-friendly! Follow these simple steps, and you’ll have a delicious loaf of pumpkin bread baking in no time.
1. Prep the oven and pan
Preheat your oven to 350°F (177°C). Grease a bread loaf pan or spray it with non-stick spray, and line it with parchment paper, leaving a bit of overhang on the sides. This makes removing the bread easy once it’s baked. Set the pan aside.
2. Mix the dry ingredients
In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. This helps evenly distribute the leavening agents and spices, ensuring a well-mixed batter.
3. Combine the wet ingredients
In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, sourdough discard, and vanilla extract. Once everything is smooth and shiny, pour in the melted butter and whisk again until fully incorporated.
4. Combine wet and dry ingredients
Pour the dry ingredients into the bowl of wet ingredients. Gently whisk until just combined—don’t overmix, as this can make the bread dense.
5. Add chocolate chips
Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter. Save a small handful of chips to sprinkle on top of the loaf for extra chocolatey goodness.
6. Fill the loaf pan and bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the batter.
Bake in your preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool and enjoy
Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and serve!
How to Serve Your Sourdough Pumpkin Chocolate Chip Bread
This Sourdough Pumpkin Chocolate Chip Bread is delicious as-is, but here are a few fun serving suggestions:
- Enjoy a slice warm with a pat of butter or a drizzle of honey for breakfast.
- Pair it with a latte or chai tea for a cozy fall afternoon snack.
- Serve it as a dessert with whipped cream or a scoop of vanilla ice cream.
Storing and Enjoying Leftovers
If you have leftovers (good luck with that!), here’s how to store them:
- Store the Sourdough Pumpkin Chocolate Chip Bread in an airtight container at room temperature for up to 3 days.
- For longer storage, wrap the loaf tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight in the fridge and reheat slices in the microwave or toaster oven.
Top Tips for Customizing Your Sourdough Pumpkin Chocolate Chip Bread
- Want a healthier twist? Substitute half the all-purpose flour with whole wheat flour and reduce the sugar slightly.
- Swap the mini chocolate chips for white chocolate chips, chopped pecans, or dried cranberries for a fun flavor variation.
- If you don’t have sourdough discard, use an active sourdough starter or even plain Greek yogurt as a substitute, it’ll add a similar tangy flavor and moisture.
- Make it extra festive by dusting the top with powdered sugar or a drizzle of cream cheese glaze after baking.
Your Questions About Sourdough Pumpkin Chocolate Chip Bread Answered
Can I use fresh pumpkin instead of canned puree?
Yes! Roast or steam fresh pumpkin, then puree it until smooth. Be sure to drain any excess liquid for the best texture.
What is sourdough discard?
Sourdough discard is the portion of sourdough starter you remove during feeding. It adds a subtle tangy flavor to baked goods and reduces waste.
Can I make this recipe without chocolate chips?
Absolutely! You can leave out the chocolate chips or replace them with nuts, seeds, or dried fruit for a different flavor.
Is this bread healthy?
While this bread contains some sugar and butter, it also features nutrient-rich pumpkin and sourdough, making it a balanced treat when enjoyed in moderation.
Moist, rich, and full of fall flavor
This sourdough pumpkin chocolate chip bread is the perfect fall baking project. It’s easy to make, packed with warm spices and gooey chocolate, and a wonderful way to use up sourdough discard. I hope you’ll give this recipe a try, let me know how it turns out in the comments below!
If you loved this recipe, don’t forget to share it with friends or family and tag WandaRecipes.com when you post your creations. For more cozy fall baking ideas, check out my other seasonal favorites.
Happy baking!
Sourdough Pumpkin Chocolate Chip Quick Bread
Ingredients
- 1 cup 120 g all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 2 tsp pumpkin pie spice or substitute with 1 tsp ground cinnamon + ¼ tsp each nutmeg, ginger, cloves, allspice
- 1 ½ cups 337 g pumpkin puree
- ½ cup 104 g light brown sugar
- ¼ cup 50 g granulated sugar
- 2 large eggs
- ½ cup 120 g sourdough discard (or active starter)
- 1 tsp vanilla extract
- 6 tbsp 85 g unsalted butter, melted
- ¾ cup 180 g mini semi-sweet chocolate chips (plus extra for topping)
Instructions
Prep the oven and pan
- Preheat your oven to 350°F (177°C). Grease a bread loaf pan or spray it with non-stick spray, and line it with parchment paper, leaving a bit of overhang on the sides. This makes removing the bread easy once it’s baked. Set the pan aside.
Mix the dry ingredients
- In a small bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, and pumpkin pie spice. This helps evenly distribute the leavening agents and spices, ensuring a well-mixed batter.
Combine the wet ingredients
- In a large mixing bowl, whisk together the pumpkin puree, light brown sugar, granulated sugar, eggs, sourdough discard, and vanilla extract. Once everything is smooth and shiny, pour in the melted butter and whisk again until fully incorporated.
Combine wet and dry ingredients
- Pour the dry ingredients into the bowl of wet ingredients. Gently whisk until just combined—don’t overmix, as this can make the bread dense.
Add chocolate chips
- Fold in the mini chocolate chips, making sure they’re evenly distributed throughout the batter. Save a small handful of chips to sprinkle on top of the loaf for extra chocolatey goodness.
Fill the loaf pan and bake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining chocolate chips over the batter.
- Bake in your preheated oven for 55–65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Cool and enjoy
- Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Once cool, slice and serve!
