Print

Cozy Sourdough Discard Pumpkin Chocolate Chip Bread

sourdough discard pumpkin chocolate chip bread - featured image
Print Recipe

A moist and tender pumpkin bread made with sourdough discard and chocolate chips, perfect for cozy fall baking. This easy recipe uses simple pantry staples and delivers a comforting loaf with a subtle tang and warm spices.

Ingredients

Scale
  • 1 cup (240 ml) sourdough discard, unfed and room temperature
  • 2 cups (250 g) all-purpose flour
  • 1 cup (240 g) pumpkin puree, canned or homemade, unsweetened
  • 3/4 cup (150 g) brown sugar
  • 1/3 cup (80 ml) vegetable oil or melted coconut oil
  • 2 large eggs, room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1 teaspoon vanilla extract
  • 3/4 cup (130 g) chocolate chips, semi-sweet or dark

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan lightly with butter or line it with parchment paper.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
  3. In a medium bowl, whisk together the pumpkin puree, sourdough discard, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  4. Pour the wet mixture into the dry ingredients and fold gently with a rubber spatula until just combined; do not overmix.
  5. Fold in the chocolate chips evenly, reserving a few to sprinkle on top if desired.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Sprinkle reserved chocolate chips on top if using.
  7. Bake for 55-65 minutes, starting to check at 50 minutes with a toothpick inserted in the center; it should come out with a few moist crumbs but no raw batter. Tent with foil if the top browns too quickly.
  8. Let the bread cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely.
  9. Slice and enjoy once cool.

Notes

If sourdough discard is very thick, loosen with a tablespoon or two of water. Do not overmix the batter to avoid dense bread. Tent with foil if top browns too fast. Let bread cool completely before slicing for best texture. Muffin tins can be used with reduced baking time (20-25 minutes).

Nutrition

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

Find it online: https://cheerycrisp.com/cozy-sourdough-discard-pumpkin-chocolate-chip-bread-easy-recipe-for-fall-baking/