Simple Sourdough Pumpkin Bread with Chocolate Chips (made with discard)
This simple sourdough pumpkin bread is soft, moist, and full of cozy fall flavor! Made with pumpkin puree, warm pumpkin pie spice, sourdough discard, and dark chocolate morsels, this easy pumpkin bread is a favorite for fall baking. It comes together without a long fermentation, making it perfect for using up extra sourdough discard when you want something homemade and delicious.
I love serving this pumpkin chocolate chip bread at Bible study, and it’s always a hit with my family. Enjoy a slice with your morning coffee, share a loaf with friends, or make it for a cozy fall afternoon at home.
Simple Sourdough Pumpkin Chocolate Chip Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F. Lightly grease a 9 × 5-inch loaf pan with butter or line it with parchment paper.
- In a large mixing bowl, beat the melted butter, brown sugar, and granulated sugar with a handheld or stand mixer for 3–5 minutes, until well combined and slightly lighter in texture.½ cup melted butter, 1 cup brown sugar, ¼ cup granulated white sugar
- Add the eggs, vanilla extract, pumpkin puree, and sourdough discard. Mix for 3 minutes, until well combined.1½ cups pumpkin puree, 2 large eggs, ½ cup sourdough discard, 1 teaspoon vanilla extract
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.2 cups all-purpose flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 2½ teaspoons pumpkin pie spice
- Gently fold the dry ingredients into the wet ingredients until just incorporated. Do not overmix.
- Fold in the chocolate morsels until evenly distributed.½ cup chocolate morsels
- Pour the batter into the prepared loaf pan. This batter rises quite a bit, so avoid overfilling the pan. I leave a little batter in the mixing bowl rather than scraping every last bit into the pan.
- Bake for approximately 60 minutes, checking for doneness at 55 minutes. Insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is done. If the center is still wet, bake for another 5 minutes or as needed.
- Allow the bread to cool in the pan for about 1 hour before removing and slicing. Cooling helps the loaf set so the slices hold together better.
Why You’ll Love This Sourdough Discard Pumpkin Bread
- An easy way to use sourdough discard. You can put extra starter to good use without planning a long fermentation.
- Perfect for fall. Pumpkin puree and pumpkin pie spice give this bread that familiar, cozy autumn flavor.
- Chocolate makes it extra special. I prefer dark chocolate morsels, but you can use your favorite chocolate chips.
- Simple ingredients. You probably have most of what you need in your pantry already.
- Perfect for sharing. This bread is wonderful for Bible study, family gatherings, or a thoughtful homemade treat for a friend.
Ingredients You’ll Need
Wet Ingredients
- ½ cup melted butter
- 1 cup brown sugar (light or dark)
- ¼ cup granulated white sugar
- 1½ cups pumpkin puree (it’s basically one 15 oz. can)
- 2 large eggs
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2½ teaspoons pumpkin pie spice
- 1 cup chocolate morsels (I prefer dark chocolate)
A note about the pumpkin: Measure out 1½ cups of pumpkin puree. A standard 15-ounce can may contain a little more than this amount, depending on the brand.
How to Make Simple Sourdough Pumpkin Bread
1. Prepare Your Oven and Loaf Pan
Preheat your oven to 350°F. Lightly grease a 9 × 5-inch loaf pan with butter, or line it with parchment paper for easy removal.
2. Mix the Butter and Sugars
In a large mixing bowl, use a handheld mixer or stand mixer to combine the melted butter, brown sugar, and granulated sugar. Beat for 3–5 minutes, until the mixture is well combined and slightly lighter in texture.
3. Add the Wet Ingredients
Add the eggs, vanilla extract, pumpkin puree, and sourdough discard. Mix for about 3 minutes, scraping down the sides of the bowl as needed, until everything is well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice.
5. Fold Everything Together
Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until the flour is just incorporated. Avoid overmixing, which can make quick bread tougher.
Fold in the chocolate morsels until evenly distributed throughout the batter.
6. Fill the Loaf Pan
Pour the batter into your prepared 9 × 5-inch loaf pan, spreading it evenly.
Important tip: This batter rises quite a bit as it bakes, so be careful not to overfill your pan. I usually leave a little batter around the edges of my mixing bowl rather than scraping every last bit into the loaf pan. Use your judgment to leave enough room for the bread to rise without overflowing.
7. Bake the Pumpkin Bread
Bake at 350°F for approximately 60 minutes. Begin checking the bread at 55 minutes by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, the bread is ready. If the center is still wet, bake for another 5 minutes or as needed.
Ovens vary, so use the toothpick test rather than relying on the timer alone.
8. Let It Cool Before Slicing
Allow the pumpkin bread to cool in the pan for about one hour before removing and slicing it.
I know it’s tempting to cut into a warm loaf, especially when you can smell the pumpkin spice and melted chocolate! However, letting the bread cool helps it set properly. If you slice it too soon, it may crumble or fall apart. It will still taste delicious, but the slices won’t hold together quite as well.
Tips for the Best Sourdough Pumpkin Bread
- Use sourdough discard or unfed starter. This recipe is a great way to use the discard left over from feeding your starter.
- Measure the pumpkin carefully. Too much pumpkin can make the center overly wet and affect how the bread bakes.
- Don’t overmix the batter. Fold in the flour just until combined for a tender loaf.
- Leave room for rising. This bread rises generously, so avoid filling your loaf pan all the way to the top.
- Give it time to cool. Cooling helps the loaf set, making it easier to slice neatly.
- Choose your favorite chocolate. Dark chocolate is my favorite because its rich flavor pairs beautifully with the sweet pumpkin bread.
Baking with Sourdough Discard
One of my favorite things about maintaining a sourdough starter is finding simple ways to use the discard. Instead of throwing that extra starter away, you can incorporate it into all kinds of everyday recipes, from pancakes and muffins to cookies and quick breads.
This sourdough discard pumpkin bread is especially convenient because it doesn’t require a long fermentation. The discard adds another way to use your starter, while the pumpkin puree, butter, and sugars help create a moist, flavorful loaf.
It’s important to know that this is a quick bread, not a long-fermented sourdough bread. The batter is mixed and baked right away, relying on baking soda and baking powder for its rise. The sourdough discard is used as an ingredient rather than being given time to ferment the flour.
If you’re looking for an easy fall recipe that helps you use up discard without planning ahead, this is a great one to keep in your recipe collection.
How to Store Sourdough Pumpkin Bread
At room temperature: Once the loaf has cooled completely, store it in an airtight container. For the best food safety, refrigerate it if keeping it beyond a couple of days, especially in a warm or humid environment.
In the refrigerator: Store the bread in an airtight container for up to about 5–7 days. Allow refrigerated slices to come to room temperature or warm them briefly before serving.
In the freezer: Slice the cooled loaf and freeze the slices in a freezer-safe container or bag for up to 3 months for best quality. Separate slices with parchment paper so you can grab one at a time.
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes! Cold sourdough discard works well in this recipe. There’s no need to feed your starter first.
Does sourdough discard pumpkin bread need to ferment overnight?
No. This is a quick bread made with baking soda and baking powder, so you can mix the batter and bake it immediately. It does not require an overnight rest or a long fermentation.
Can I use milk chocolate or semi-sweet chocolate chips?
Absolutely! Dark chocolate is my personal preference, but milk chocolate, semi-sweet chocolate, or even a mixture of chocolate chips would be delicious.
Why did my pumpkin bread fall apart when I sliced it?
The most common reason is slicing the bread before it has cooled enough to set. Pumpkin bread is moist, and the structure continues to settle as it cools. Letting it rest in the pan for about an hour will help it hold together better.
Can I use the entire 15-ounce can of pumpkin puree?
Measure 1½ cups for the best consistency with this recipe. A 15-ounce can may contain more pumpkin puree than the recipe calls for, so you may have a little left over.
A Cozy Fall Recipe to Share
There’s something special about filling your kitchen with the smell of pumpkin spice and freshly baked bread when the weather starts to cool. Whether you’re making this sourdough discard pumpkin bread for your family, taking it to Bible study, or sharing a loaf with a friend, it’s a simple homemade treat worth enjoying.
From my cozy kitchen to yours, happy fall baking!
