UPDATE: This post was updated on March 10, 2025 to include a video and nutrition information.
Once we even get a hint of Fall in the air, I'm ready for pumpkin bread! This Sourdough Discard Pumpkin Chocolate Chunk Bread is a tasty treat perfect for dessert or a sweet afternoon snack. This pumpkin bread gets some extra sweetness from the chocolate chunks, so you don't need a layer of icing.
If you'd rather a version with out chocolate chunks, try this Sourdough Discard Pumpkin Bread!
If you're looking for other pumpkin recipes, check out these Sourdough Discard Pumpkin Bagels, Sourdough Discard Pumpkin Cinnamon Rolls, and Sourdough Discard Pumpkin Dinner Rolls.
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Why you'll love this recipe
- There is no rise time needed for this recipe! The batter comes together with just about 15 minutes of hands-on time before baking.
- The chocolate chunks add some great texture and sweetness. You can also use chocolate chips!
- There is no frosting or icing with this recipe, so as soon as it's out of the oven, it's ready to eat.
- Pumpkin bread freezes well, so you can easily double (or triple) this recipe, and freeze one to enjoy later!
- This recipe is a great way to use up some of your sourdough discard.
Ingredients
There are just a few key ingredients you'll need to bring this recipe together.
- All-purpose flour: This is the base of our bread and helps make a fluffy final loaf.
- Spices: Ground cinnamon, nutmeg, ginger and cloves give this pumpkin bread its classic flavor.
- Baking soda: Even though we're using sourdough discard, we still need to use a leavening agent to make the bread rise predictably. In this case, we're using baking soda.
- Pumpkin purée: I like to use Libby's 100% Pure Pumpkin. You can also make your own homemade pumpkin purée!
- Sourdough discard: The sourdough discard should be unfed and at room temperature for this recipe. This recipe is designed for a sourdough starter that uses a 1:1 ratio (when you feed your starter, it's with 1 part flour and 1 part water). If your starter uses a different ratio, you may need to adjust some of the ingredients.
- Dark chocolate: I like to use Lindt 70% Dark Chocolate bars and coarsely chop them. You can also use chocolate chips, or a different type of chocolate if you prefer.
- Turbinado sugar: A little turbinado sugar on the top gives a great crunch! I like to use Sugar in the Raw.
See full recipe below for detailed directions.
Made this last night and WOW. This was moist and delicious and everyone absolutely loved it. 10/10 will be making again!
- Laura
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use pumpkin pie spice - If you'd rather use a mix instead of the individual spices, use 1 Tablespoon Pumpkin Pie Spice in place of the ground cinnamon, nutmeg, ginger and cloves.
- Use chocolate chips - I personally love the chocolate chunks, but you can make this with chocolate chips instead.
- Use a different type of chocolate - I like to use dark chocolate, but you could use semi-sweet, or even white chocolate if you prefer.
- Make this without sourdough discard - If you want a version of this recipe that does not use sourdough discard, check out my recipe for Pumpkin Chocolate Chunk Bread.
- If you'd rather make pumpkin bread that doesn't include chocolate, try this Sourdough Discard Pumpkin Bread.
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to make Sourdough Discard Pumpkin Chocolate Chunk Bread
This is a supremely easy recipe with no rise time, so you'll be enjoying a delicious treat in under 2 hours!
In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda and salt. Set aside.
In a large bowl, combine the granulated and dark brown sugars, pumpkin purée, sourdough discard, vegetable oil and egg.
Coarsely chop the chocolate.
Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks, reserving at least 2 Tablespoons of chocolate chunks for topping.
Pour the batter into the prepared pan and spread evenly. Sprinkle the top with turbinado sugar and the remaining chocolate chunks.
Bake until a toothpick inserted in the center of the loaf comes out clean. Let cool before slicing.
Expert Baking Tips
- Makes sure to mix out any lumps. Either in the flour mixture or the liquid mixture, whisk out any lumps that might have formed. You want this batter to be smooth.
- Coarsely chop the chocolate. A little irregularity in the sizes gives really great texture and looks great.
- The parchment paper in the baking pan helps make it easier to take the loaf out of the pan, but this is optional. You can also grease the pan really well and omit the parchment paper.
- Don't forget the turbinado sugar. This is a beautiful way to finish off the bread, and gives a little extra sweetness and crunch!
- Let the bread cool before slicing. You'll get cleaner slices!
Equipment
You can make this Sourdough Discard Pumpkin Chocolate Chunk Bread with a few mixing bowls, a whisk, a spatula (I love these GIR Spoonulas) and a 9x5-inch loaf pan. I recommend using a kitchen scale to measure at least your sourdough discard and flour.
I also highly recommend using parchment paper to line the pan to make it easier to remove the final loaf after baking.
kitchen essentials
My Favorite 9x5-Inch Baking Pan
The perfect loaf pan for quick breads, pull-apart breads, and more.
Storage
Room Temperature Storage: Store this pumpkin bread in an airtight container or bag at room temperature for 3-4 days. You can reheat the bread in the microwave for about 30 seconds to make it warm and soft again.
Freezer Storage: Once the bread has cooled fully, store in a freezer-safe container or bag and freeze for up to 3 months. You can freeze individual slices or the full loaf. When you're ready to eat it, let the loaf thaw in the refrigerator overnight. You can reheat individual slices in the microwave for about 30 seconds to make them warm and soft again.
Recipe FAQ
Sourdough discard is what is left over after you feed your sourdough starter. You can either literally discard it (in the compost or trash), or use it to make sourdough discard recipes like this one.
If you're new to working with sourdough starter, check out these in-depth guides on how to feed sourdough starter, how to use sourdough discard, and tips for struggling sourdough starter.
You can use either chocolate chunks or chocolate chips for this recipe. If you'd rather leave out the chocolate completely, you can!
This recipe is designed to be made with sourdough discard. If you'd like to try a version without discard, check out my recipe for Pumpkin Chocolate Chunk Bread.
You can use storebought (I like to use Libby's 100% Pure Pumpkin) or homemade pumpkin purée for this recipe. Just keep an eye on the water content! If your pumpkin purée has more liquid, you'll likely need to add some baking time.
Sourdough Discard Pumpkin Chocolate Chunk Bread
Ingredients
- 1 cup + 2 Tablespoons all-purpose flour
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup granulated sugar
- ½ cup light or dark brown sugar
- 1 cup pumpkin purée
- 200 grams (about ¾ cup) sourdough discard unfed, at room temperature
- ⅓ cup vegetable oil
- 1 egg room temperature
- ¾ cup dark chocolate chunks or chips
- 1-2 teaspoons turbinado sugar for topping
Instructions
- Preheat oven to 350°F. Grease a 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, nutmeg, ginger, cloves, baking soda, and salt. Set aside.
- In a large bowl, combine the granulated and brown sugars, pumpkin purée, sourdough discard, vegetable oil, and egg. Whisk until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks, reserving at least 2 Tablespoons of chocolate chunks for the topping. Pour the batter into the prepared pan and spread evenly. Sprinkle the top with turbinado sugar and the remaining chocolate chunks.
- Bake for 60 minutes, then tent loosely with aluminum foil and bake for an additional 10-15 minutes until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 10 minutes in the pan. Then remove the loaf from the pan (you can lift it up with the parchment paper) and transfer to a cooling rack to cool completely. Slice and serve.
Andrea says
I’ve been making this every other week for the last few months and seriously cannot speak of it enough! I share this recipe with anyone who mentions they have sourdough! Thank you so much!
Laura T says
Made this last night and WOW. This was moist and delicious and everyone absolutely loved it. 10/10 will be making again. Thank you!
Hanna says
I made this last night and...*chefs kiss*
will be making it again and again! thank you for the recipe
Jennifer Lucas says
Just made mini ones . Thank you
Colette says
I absolutely NEED this in my life!