This Pumpkin Chocolate Chip Sourdough Bread Will Wreck Your Willpower (and Upgrade Your Breakfast)

You think banana bread owns the fall? Cute. One slice of warm pumpkin chocolate chip sourdough and you’ll be hiding the loaf from your family like it’s gold.

It’s plush inside, with caramelized chocolate pockets, and a crust that snaps just enough to keep things honest. The tang from the starter turns the pumpkin’s sweetness into something grown-up and addictive. Keep this on the counter and your productivity will drop by 30%.

Consider yourself warned.

The Secret Behind This Recipe

The magic is balance: earthy pumpkin purée, cozy spices, and a mild sourdough tang that keeps the loaf from tasting like dessert cosplay. We’re leveraging a preferment-style mix for better flavor without a 2-day wait. Oil and pumpkin add tenderness so the crumb stays moist, while the chips melt into streaks of chocolate throughout.

The dough is enriched but not heavy, so it rises tall instead of collapsing into a gummy brick. The other secret? Hydration control.

Pumpkin varies by brand, so we aim for a thick, scoopable batter-dough—somewhere between quick bread and enriched sourdough. It’s forgiving, yet structured enough to create a beautiful rise and slice cleanly.

What Goes Into This Recipe – Ingredients

• Active sourdough starter (100% hydration): 150 g, bubbly and recently fed
• All-purpose flour: 260 g
• Whole wheat flour: 60 g (adds flavor and structure)
• Pumpkin purée (unsweetened): 300 g
• Brown sugar: 120 g (light or dark; dark adds deeper molasses notes)
• Large eggs: 2, at room temperature
• Neutral oil (or melted butter): 80 g
• Vanilla extract: 2 tsp
• Baking soda: 1 tsp
• Baking powder: 1 tsp
• Fine sea salt: 1 tsp
• Cinnamon: 2 tsp
• Ground ginger: 1 tsp
• Nutmeg: 1/2 tsp
• Cloves (optional): 1/4 tsp
• Chocolate chips (semisweet or dark): 200 g
• Optional add-ins: 60 g chopped toasted pecans or walnuts

Instructions

1. Proof your starter (morning): Feed your starter so it’s at peak rise when you bake, with visible bubbles and a slightly domed top. If it smells sharp, give it another feed.
2. Prep the pan: Line a 9×5-inch loaf pan with parchment and lightly oil the sides.This loaf wants to stick—don’t test it.
3. Dry mix: In a large bowl, whisk flours, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and cloves until evenly combined. This prevents spice clumps and pocket explosions later.
4. Wet mix: In a separate bowl, whisk pumpkin, brown sugar, eggs, oil, and vanilla until glossy. Stir in the active starter until it’s fully blended.Some streaks are fine—no need to bully it.
5. Combine: Pour wet into dry and fold with a spatula until just combined. The batter should be thick but scoopable. If it’s dry, add 1–2 tbsp milk or water; if it’s soupy, add 1–2 tbsp flour.
6. Fold-ins: Toss chocolate chips (and nuts, if using) with 1 tsp flour and fold into the batter.This helps keep them from sinking to the loaf’s basement.
7. Rest (autolyse-ish): Let the batter rest 20–30 minutes. This short rest improves crumb and flavor by letting the flour hydrate and starter wake up.
8. Pan and smooth: Scrape into the prepared pan and smooth the top. For bakery drama, sprinkle a few extra chips on top.
9. Rise: Let the loaf sit at room temp 45–75 minutes until slightly puffy with faint bubbles near the edges. It won’t double. Underproofed equals dense; overproofed equals sunken center.Aim for a gentle dome.
10. Bake: Heat oven to 350°F (175°C). Bake 55–70 minutes. Tent with foil at 40 minutes if the top browns too fast.It’s done when a skewer comes out with a few moist crumbs, not wet batter, and the center hits ~200–205°F.
11. Cool: Cool in the pan 15 minutes, then lift out to a rack. Wait at least 60 minutes to slice or the crumb will smear and you’ll cry. Well, maybe.
12. Slice and serve: Use a serrated knife for clean cuts. Amazing plain, with salted butter, or a swipe of cream cheese.

Preservation Guide

• Room temp: Wrap tightly or store in an airtight container for up to 3 days.The sourdough tang keeps staling at bay longer than typical quick breads.
• Fridge: Not ideal—it dries crumb. If you must, wrap well and toast slices to revive.
• Freeze: Slice, wrap individually, and freeze up to 2 months. Reheat in a toaster or 300°F oven for 8–10 minutes.
• Refresh: Day-old loaf?Warm slices for 5 minutes at 325°F to re-melt the chocolate chips. Instant flex.

Why This is Good for You

• Pumpkin brings beta-carotene, fiber, and potassium—aka better vision, digestion, and hydration support. Not mad at that.
• Sourdough fermentation can make gluten easier to digest for some folks and may lower the loaf’s glycemic punch compared to standard quick breads.
• Whole wheat flour adds minerals and extra fiber for satiety.Translation: one slice won’t knock you out like a cupcake.
• Dark chocolate offers antioxidants and mood-friendly compounds. Science says eat chocolate; who are we to argue?

Don’t Make These Errors

• Using canned pumpkin pie filling: It’s pre-sweetened and spiced. You’ll get chaos.Use plain pumpkin purée.
• Overmixing the batter: This develops gluten and leads to a tough crumb. Fold gently until just combined.
• Ignoring starter activity: If your starter is sluggish, your loaf will be too. Feed it 2–3 times leading up to bake day.
• Skipping the rest: That 20–30 minute pause improves texture significantly.Patience pays—you’ll taste it.
• Cutting too soon: The crumb needs to set. Slice early and you’ll mash molten chocolate into a lava smear. Resist.

Variations You Can Try

• Espresso dark chocolate: Add 1 tsp instant espresso to the dry mix and use 70% chocolate chunks.Big coffeehouse energy.
• Maple pecan: Swap 40 g brown sugar for pure maple syrup and fold in toasted pecans. Add a maple glaze if you’re feeling fancy.
• Spiced orange: Add 1 tbsp orange zest and 1/4 tsp cardamom. Pairs absurdly well with dark chocolate.
• Gluten-friendly: Use a 1:1 gluten-free flour blend and add 1 tbsp psyllium husk.Hydration may vary; adjust with a splash of milk.
• Mini loaves or muffins: Bake in two 8×4 pans (35–45 minutes) or as muffins (18–24 minutes). FYI: muffins bake faster—watch early.

FAQ

Can I make this without a sourdough starter?

Yes. Replace the starter with 75 g flour and 75 g buttermilk or plain yogurt.

Keep the baking powder and soda as written. Flavor won’t be as complex, but it’ll still slap.

Why both baking powder and baking soda?

Pumpkin and brown sugar add acidity. Baking soda neutralizes and lifts, while baking powder ensures consistent rise. The combo gives a taller, lighter crumb.

My batter is too thick.

What should it look like?

Aim for thick, scoopable, and slightly glossy—like dense cake batter. If it stands up like bread dough, add 1–3 tbsp milk or water until it relaxes.

Do I need to bloom spices?

Not necessary, but you can warm the oil and stir in the spices for 30 seconds before mixing to intensify flavor. Don’t overheat or you’ll fry the aromatics.

Can I reduce the sugar?

You can drop it to 90 g without wrecking texture.

Below that, the crumb gets drier and the sourness might dominate. Consider adding a splash more oil if you go lower.

What chocolate works best?

Semisweet chips keep structure; dark chunks melt into ribbons. For less sweetness, go 60–70% cocoa.

Milk chocolate will make it sweeter and softer—your call, IMO.

Wrapping Up

This pumpkin chocolate chip sourdough bread hits that sweet spot between wholesome and dangerously snackable. You get a tender, aromatic crumb, a hint of tang, and pools of melty chocolate that feel like a reward for being an adult. Bake it on a Sunday, stock the freezer with slices, and watch weekday breakfasts level up.

And if a “sample slice” turns into two? Same.