Sourdough Pumpkin Bread Recipe (With Chocolate Chips)

sourdough starter

🥗Healthier: whole wheat starter

💰Cheaper: store-bought yeast

Whole wheat starter adds fiber and nutrients.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: canned pumpkin

Canned pumpkin is often more affordable and convenient.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

walnuts

🥗Healthier: pecans

💰Cheaper: sunflower seeds

Sunflower seeds are nut-free and more affordable.

Mix together 2 cups of flour, 1/4 teaspoon of baking soda, and 2 teaspoons of baking powder in a bowl.

Add 1 tablespoon of pumpkin pie spice to the dry ingredients and stir until combined.

In a separate bowl, melt 8 tablespoons of butter and add it to the bowl.

Add 1 1/2 cups of brown sugar to the melted butter and cream them together with a spatula.

Add 1 egg (duck or chicken) and 1 teaspoon of vanilla extract to the mixture and mix well.

Stir in 1/2 cup of sourdough discard and mix until combined.

Add 1 (15 oz) can of pumpkin puree to the wet mixture and mix until combined.

Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to over mix.

Add chocolate chips to the batter and gently stir until they are evenly distributed.

Line a loaf pan with parchment paper and pour the batter into the pan, spreading it evenly.

Bake in the oven at 350°F for 55 to 60 minutes or until a toothpick comes out clean.

Let the bread cool for a bit before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens