Imagine a slice of bread so decadent, so perfectly balanced between tangy sourdough, warm autumn spices, and rich chocolate chips that it transforms an ordinary moment into a culinary celebration. This Sourdough Pumpkin Chocolate Chip Bread isn't just a recipe—it's a sensory experience that captures the essence of cozy fall mornings and indulgent weekend baking. Whether you're a seasoned baker or a curious kitchen adventurer, this recipe promises to elevate your baking game and fill your home with an irresistible aroma that will have everyone begging for a taste.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 cup sourdough starter
- 1 cup pumpkin puree
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or non-stick cooking spray, then line the bottom with parchment paper for easy removal.
- In a large mixing bowl, combine the sourdough starter, pumpkin puree, white sugar, brown sugar, vegetable oil, and eggs. Whisk thoroughly until the mixture is smooth and well incorporated.
- In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt. This helps prevent lumps and ensures even distribution of leavening agents and spices.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the bread tough.
- Gently fold in the chocolate chips, reserving a small handful to sprinkle on top of the batter for a more decorative finish.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the reserved chocolate chips on top.
- Bake in the preheated oven for 60-65 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean with just a few moist crumbs.
- Remove from the oven and let the bread cool in the pan for 10 minutes. Then, transfer to a wire rack to cool completely before slicing.
- Once cooled, slice and serve. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week.
Tips
- Ensure your sourdough starter is active and bubbly for the best texture and rise.
- Use room temperature ingredients to help them blend more smoothly.
- Don't overmix the batter - stop stirring as soon as dry ingredients are incorporated to keep the bread tender.
- For extra moisture, you can substitute part of the vegetable oil with Greek yogurt.
- If the bread's top browns too quickly, tent it with aluminum foil halfway through baking.
- Let the bread cool completely before slicing to prevent crumbling and allow flavors to settle.
- For an extra flavor boost, try using dark chocolate chips or adding a sprinkle of sea salt on top.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 5g
Fat: 16g
Saturated Fat: 5g
Cholesterol: 35mg
