Freshly Milled Sourdough Pumpkin Bread with Chocolate Chips
This freshly milled sourdough pumpkin bread is soft, moist, and full of cozy fall flavor! Made with freshly milled soft white wheat, pumpkin puree, warm pumpkin pie spice, sourdough discard, and dark chocolate morsels, this easy pumpkin bread is a delicious way to enjoy homemade baking with whole grains.
One of my favorite things about this recipe is that it combines two things I love: sourdough discard and freshly milled flour. You don’t need to plan ahead for a long fermentation, and you get to enjoy the goodness of freshly ground wheat in a simple fall recipe.
I love serving this pumpkin bread at Bible study, sharing it with friends, or enjoying a slice with my morning coffee. It’s one of those recipes my family looks forward to every fall!
Freshly Milled Sourdough Pumpkin Bread with Chocolate Chips
Ingredients
Equipment
Method
- 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.
- 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 well combined and slightly lighter in texture.½ cup melted butter, 1 cup brown sugar, ¼ cup granulated white sugar
- Add the Wet Ingredients
- Add the eggs, vanilla extract, pumpkin puree, and sourdough discard. Mix for another 2–3 minutes until everything is well combined.1½ cups pumpkin puree (a 15 oz. can), 2 large eggs, ½ cup sourdough discard, 1 teaspoon vanilla extract
- Combine the Dry Ingredients
- In a separate bowl, whisk together the freshly milled soft white wheat flour, baking soda, baking powder, salt, and pumpkin pie spice.300 grams freshly milled soft white wheat flour, 1 teaspoon baking soda, 2 teaspoons baking powder, 1 teaspoon salt, 2½ teaspoons pumpkin pie spice
- 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.1 cup chocolate morsels
- 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.
- 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.
- Let It Cool Before Slicing
- Allow the pumpkin bread to cool in the pan for about one hour before removing and slicing it.
Why You’ll Love This Freshly Milled Sourdough Pumpkin Bread
- Freshly milled whole wheat: Soft white wheat makes a wonderful flour for sweet quick breads and baked goods.
- A great way to use sourdough discard: No feeding your starter or waiting for a long fermentation.
- Perfect fall flavor: Pumpkin puree, pumpkin pie spice, and dark chocolate make a delicious combination.
- Simple ingredients: You can make this recipe with ingredients you likely already have in your kitchen.
- A homemade treat worth sharing: This bread is perfect for Bible study, family gatherings, or a cozy afternoon at home.
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
- 2 large eggs
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
Dry Ingredients
- 300 grams freshly milled soft white wheat flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2½ teaspoons pumpkin pie spice
- ½ 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.
How to Make Freshly Milled 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 well combined and slightly lighter in texture.
3. Add the Wet Ingredients
Add the eggs, vanilla extract, pumpkin puree, and sourdough discard. Mix for another 2–3 minutes until everything is well combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the freshly milled soft white wheat 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 a little. It will still taste delicious, but the slices won’t hold together quite as well.
Why I Love Milling My Own Flour
If you’ve never tried milling your own flour, I encourage you to give it a try! There is something incredibly rewarding about taking whole wheat berries and turning them into fresh flour right in your own kitchen.
When you mill your own flour, you’re grinding the entire wheat berry, including the bran, germ, and endosperm. This means you’re retaining the naturally occurring fiber, vitamins, minerals, and other nutrients found throughout the whole grain.
Store-bought refined white flour has had much of the bran and germ removed during processing. Freshly milled whole wheat flour gives you the opportunity to use the entire grain in your everyday baking.
Here are a few reasons I enjoy milling my own flour:
- Freshness: You can mill only what you need for a recipe, rather than keeping a bag of flour sitting in the pantry for months.
- Whole-grain nutrition: Freshly milled flour contains the bran and germ, which provide naturally occurring fiber and nutrients.
- Knowing your ingredients: You get to choose the wheat berries you’re using and know exactly what goes into your flour.
- More variety in baking: Different wheat varieties have different characteristics, flavors, and baking properties.
- A rewarding kitchen skill: There’s something special about making something from scratch, starting with the whole grain itself!
I especially enjoy using soft white wheat for recipes like this pumpkin bread. It has a milder flavor than some other whole wheat varieties, making it a lovely choice for muffins, quick breads, cookies, and other sweet baked goods.
And honestly, watching those wheat berries turn into fresh flour never gets old!
What Is Soft White Wheat?
If you’re new to freshly milled flour, you may be wondering what kind of wheat berries to purchase.
Soft white wheat is a whole-grain wheat variety with a lower protein content than hard wheat. It has a mild, slightly sweet flavor and works especially well in tender baked goods.
I like using soft white wheat for recipes such as:
- Muffins
- Pancakes and waffles
- Cookies
- Quick breads
- Biscuits
- Cakes and other sweet baked goods
Hard white wheat is another wonderful option for milling, especially for yeast breads where you want more gluten development. But for a recipe like this sourdough pumpkin bread, soft white wheat is a great choice.
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 freshly milled sourdough pumpkin bread is especially convenient because it doesn’t require a long fermentation. The discard gives you another way to use your starter, while the pumpkin puree, butter, and sugars help create a moist, flavorful loaf.
It’s important to understand 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 uses both freshly milled flour and sourdough discard, this is a wonderful one to add to your collection.
How to Store Freshly Milled 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 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 this sourdough 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 hard white wheat instead of soft white wheat?
You can, but soft white wheat is my preference for this recipe because of its lower protein content and mild flavor. Hard white wheat may produce a slightly different texture.
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.
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.
Do I need to sift freshly milled flour?
No. I typically use my freshly milled flour as it comes from the mill. You want to retain the bran and germ, so there’s no need to sift them out.
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.
I love that simple ingredients, a little sourdough discard, and freshly milled wheat can come together to make something so delicious. Whether you’re making this loaf for your family, taking it to Bible study, or sharing it with a friend, it’s a simple homemade treat worth enjoying.
From my cozy kitchen to yours, happy fall baking!
