Sourdough Discard Pumpkin Chocolate Chunk Bread

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.

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.

Substitutions & Variations

This is a very adaptable recipe and below are a few easy substitutions and variations you can try.

• 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.

What is sourdough discard?

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.

This recipe is designed for a starter with 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 in this recipe.

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.

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