Sourdough Pumpkin Chocolate Chip Bread

As the leaves turn golden and the air grows crisp, nothing says fall, like the aroma of freshly baked pumpkin bread wafting through your home. But why settle for ordinary when you can elevate your fall baking game? Try sourdough pumpkin chocolate chip bread – a delightful fusion that combines the tangy complexity of sourdough with the comforting sweetness of pumpkin and the indulgent richness of chocolate chips. This unique twist on a classic fall favorite will become a staple in your seasonal recipe collection.

Table of Contents

• Recipe
  • Ingredients
  • Steps
• Tips and Tricks
• How to Serve
• Sourdough Pumpkin Bread with a Chocolatey Twist

Recipe

Ingredients

• 1 cup active sourdough starter
• 1 cup pumpkin puree
• 1/3 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 cup chocolate chips (plus extra for topping)
• 1/4 cup Greek yogurt (optional, for extra moisture)
• 1 tsp vanilla extract (optional, for enhanced flavor)
• 1/4 tsp each of nutmeg and cloves (optional, for enhanced flavor)

Steps

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a large bowl, combine the active sourdough starter, pumpkin puree, and vegetable oil. If using, add the Greek yogurt and vanilla extract at this stage. Mix well.
3. In a separate bowl, whisk together the all-purpose flour, sugar, baking soda, cinnamon, and salt. If using, add the nutmeg and cloves to this dry mixture.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Gently fold in 1 cup of chocolate chips.
6. Pour the batter into the prepared loaf pan. If desired, sprinkle additional chocolate chips on top for a more decadent appearance.
7. Bake for 60-65 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
8. Once baked, let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips and Tricks

• Ensure your sourdough starter is active and bubbly for the best rise and flavor.
• Don’t overmix the batter; gentle folding will keep your bread tender.
• For a more complex flavor profile, use dark chocolate chips instead of semi-sweet.
• If you prefer a less sweet bread, reduce the sugar to 1/2 cup.
• Add a handful of chopped nuts (walnuts or pecans work well) for extra texture.
• Use a light-colored loaf pan to prevent over-browning of the crust.
• If the top of the bread is browning too quickly, cover it loosely with aluminum foil.

How to Serve

Sourdough Pumpkin Chocolate Chip Bread is versatile and can be enjoyed in many ways:

1. Serve slices warm with a pat of butter for a cozy breakfast.
2. Toast slices and spread with cream cheese for an indulgent afternoon snack.
3. Pair with a scoop of vanilla ice cream for a decadent dessert.
4. Cube the bread and use it as a base for a fall-themed bread pudding.
5. Pack slices in lunchboxes for a tasty midday treat.

Sourdough Pumpkin Bread with a Chocolatey Twist

Sourdough pumpkin chocolate chip bread combines the seasonal flavors of fall with established baking methods, producing a distinctive and enjoyable loaf. The acidic sourdough starter enhances the sweetness of the pumpkin and the richness of the chocolate, resulting in a well-balanced flavor that is suitable for bakers of all experience levels. This exceptional bread is both enjoyable to eat and excellent for sharing with family and friends, as its pleasant smell will likely attract people to your kitchen when it’s baking.