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.
