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Sourdough discard chocolate chip pumpkin bread is a comforting twist on classic pumpkin bread and the perfect way to make use of the leftover starter in your fridge. The combination of tangy discard, earthy pumpkin, and gooey chocolate chips creates a moist loaf that smells like fall and tastes just as good sliced fresh or toasted with a pat of butter. This recipe comes together in a single bowl and fills your kitchen with the warm aroma of spice as it bakes.
The first time I made this bread was to use up a big jar of discard after a marathon bake. Not only did my family devour it in one day but now it is our go-to fall breakfast. The combo of pumpkin spice and melty chocolate chips is simply irresistible.
Ingredients
- Pumpkin purée: Lends natural moisture and autumn flavor, use pure canned or homemade for best results
- Sourdough discard: Gives a gentle tang and keeps the crumb soft, prefer fresh discard not too acidic
- Eggs: Help bind the loaf for tender structure, choose large eggs with golden yolks for vibrant color
- Vegetable oil or melted butter: Boosts softness and makes this loaf rich and tender, pick a mild oil or real unsalted butter
- Light brown sugar: Brings just enough sweetness and hints of caramel, make sure it is fresh and packed for accurate measuring
- Vanilla extract: Enhances the warming spices, select pure vanilla for the richest aroma
- All-purpose flour: Forms the core structure, opt for fresh flour for best rise
- Baking soda and baking powder: Help the loaf rise to a light finish, ensure both are fresh and clump free
- Salt: Balances sweetness and brightens pumpkin flavor, use fine salt for even mixing
- Ground cinnamon, nutmeg and cloves: Layer in iconic fall spice, always use fragrant freshly ground spices for best taste
- Semi-sweet chocolate chips: Add richness and gooey bursts of chocolate, pick quality chips that hold their shape when baked
- Chopped walnuts or pecans: Add optional crunch and earthiness, check for freshness and toast lightly for more flavor
Instructions
- Prepare the pan and oven:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a nine by five inch loaf pan thoroughly with oil or butter, then press in a strip of parchment so the loaf can lift out easily.
- Mix the wet ingredients:
- In a large mixing bowl, whisk together pumpkin purée, sourdough discard, eggs, oil or melted butter, brown sugar, and vanilla extract. Whisk until the mixture looks glossy and smooth with no streaks of egg or sugar.
- Combine the dry ingredients:
- In a separate bowl, whisk all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stir well to distribute the rising agents and spices evenly.
- Bring together wet and dry:
- Add the dry ingredients to the bowl of wet ingredients. Use a spatula to gently fold until just combined. Stop mixing as soon as no dry flour remains to keep the loaf extra tender.
- Add the chocolate chips and nuts:
- Fold chocolate chips and nuts into the batter. Reserve a small handful of each to sprinkle over the top of the loaf so it looks extra inviting after baking.
- Fill the pan and top the loaf:
- Scrape the batter into your prepared loaf pan and smooth the top with your spatula. Sprinkle the reserved chips and nuts evenly over the surface for a bakery look and more texture.
- Bake until golden:
- Place the loaf on the center rack and bake for fifty to fifty five minutes. The bread is done when a toothpick inserted in the middle comes out with only a few moist crumbs attached.
- Cool and slice:
- Let the bread rest in the pan for fifteen minutes to set. Gently lift it out using the parchment and transfer to a wire cooling rack. Wait until completely cool to slice for the best texture.
I love how the tang from the sourdough discard gives this bread an unexpected depth that even my picky eaters swoon over. My daughter loves swirling the chocolate chips right before I pop it in the oven and it has become a small weekend ritual for us.
Storage Tips
This bread stays moist when wrapped tightly at room temperature for up to three days. For longer storage wrap slices individually and freeze in airtight bags so you can grab quick snacks or breakfast with no extra prep. Thaw slices on the counter or pop them in the toaster for warmth.
Ingredient Substitutions
No sourdough discard? Try Greek yogurt or buttermilk for a mild tang. Swap the vegetable oil for melted coconut oil or extra butter if you love a richer crumb. Dark chocolate chunks or white chocolate chips both make lovely mix-ins in place of the semi-sweet.
Serving Suggestions
Serve warm slices plain with butter or cream cheese at brunch or tuck in lunchboxes for a soft treat. I sometimes top it with a drizzle of maple glaze for a festive touch at fall gatherings.
Cultural and Historical Notes
Pumpkin bread has roots in American harvest baking and became a nostalgic staple thanks to the spread of canned pumpkin. Sourdough discard gives a thrifty update to this classic making each loaf just a bit more special and sustainable.
Seasonal Adaptations
Use roasted butternut or sweet potato purée in place of pumpkin in late winter and early spring. Try a mix of apple pie spice instead of the individual spices for a cozy twist. Top with pepitas or sunflower seeds for extra crunch and seasonal flair.
Success Stories
Bakers share that this bread works every time even for first timers. One reader told me she now makes two loaves and freezes one for her college daughter to take back to campus after a visit.
Freezer Meal Conversion
Freeze the cooled loaf whole or in slices wrapped tightly in plastic and then foil. Label and date for up to two months. Defrost overnight in the fridge or by the slice on the countertop for a grab and go snack.
This sourdough discard chocolate chip pumpkin bread makes every fall morning brighter. You’ll love how easy it is to make and how quickly it disappears from your kitchen!
Common Questions About Recipes
- → Can I use fresh pumpkin instead of canned purée?
Yes, as long as you cook and mash the pumpkin until smooth and drain excess liquid for best texture.
- → What can I substitute for sourdough discard?
Try plain yogurt or buttermilk for tang, but keep in mind the unique flavor of sourdough will be missed.
- → How should I store the pumpkin bread?
Wrap tightly and store at room temperature for up to 3 days. For longer storage, freeze individual slices.
- → Do I have to add nuts?
No, nuts are optional. You can skip them or replace with seeds or more chocolate chips if preferred.
- → Why is my quick bread dense or gummy?
Be sure not to overmix the batter and check for doneness with a toothpick. Let cool fully before slicing for best crumb.
- → Can I use dark chocolate or white chocolate chips?
Absolutely! Any chocolate chips or chunks will work, depending on your flavor preference.