Sourdough Discard Chocolate Chip Pumpkin (Printable Version)
Pumpkin bread with sourdough discard, chocolate chips, and warm spices for a rich, moist, flavorful loaf.
# The Ingredients You'll Need:
→ Wet Ingredients
01 -
1 cup pumpkin purée (not pumpkin pie filling)
02 -
1/2 cup sourdough discard (unfed)
03 -
2 large eggs
04 -
1/2 cup vegetable oil or melted butter
05 -
1 cup light brown sugar, packed
06 -
1 teaspoon vanilla extract
→ Dry Ingredients
07 -
1 3/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon baking powder
10 -
1/2 teaspoon salt
11 -
2 teaspoons ground cinnamon
12 -
1/2 teaspoon ground nutmeg
13 -
1/4 teaspoon ground cloves
→ Add-Ins
14 -
3/4 cup semi-sweet chocolate chips
15 -
1/2 cup chopped walnuts or pecans (optional)
# Step-by-Step Instructions:
01 -
Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper for easy removal.
02 -
In a large mixing bowl, whisk together pumpkin purée, sourdough discard, eggs, vegetable oil or melted butter, light brown sugar, and vanilla extract until the mixture is smooth and homogeneous.
03 -
In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ground cloves until evenly blended.
04 -
Add the dry ingredients to the wet ingredients and gently mix until just combined, avoiding overmixing.
05 -
Gently fold in the semi-sweet chocolate chips and chopped nuts, if using, reserving a small handful for topping.
06 -
Pour the batter into the prepared loaf pan. Smooth the top with a spatula and sprinkle reserved chocolate chips and nuts over the surface.
07 -
Place the pan in the oven and bake for 50 to 55 minutes, or until a toothpick inserted in the center leaves with only a few moist crumbs attached.
08 -
Allow the loaf to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing.
# Additional Notes:
01 -
For additional moisture, incorporate 2 tablespoons of plain yogurt or sour cream with the wet ingredients.
02 -
Dark chocolate chunks or white chocolate chips can be substituted for semi-sweet chips as desired.
03 -
Store cooled and tightly wrapped at room temperature for three days, or freeze for up to two months.