Sourdough Discard Pumpkin Quick Bread with Chocolate Chips

Elevate snack time with this super tasty, moist and delicious sourdough discard pumpkin quick bread with chocolate chips!

Fall is my favorite time of year for so many reason, but one of the biggest reasons is the food and the flavors. There are very quintessential flavors of fall including cinnamon and other spices, pumpkin, apple and more and I want them all! Of course I try to incorporate these flavors into our snacks and desserts, so this pumpkin quick bread is the perfect way to enjoy the flavors of fall. And if you’ve got any sourdough discard lingering in your refrigerator, this recipe is a great way to use it up!

Sourdough discard pumpkin quick bread has a wonderfully smooth and moist texture and has a hint of pumpkin and cinnamon, while the sourdough discard enhances all the flavors. Swirled throughout the bread are gooey chocolate chips which add a bit of sweetness and balance the pumpkin. I love making this sourdough pumpkin bread for a quick breakfast or a dessert and my family loves it. You can also make it ahead of time and freeze it to have it on hand for the future!

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Ingredients

All-purpose flour: I prefer to use all-purpose flour for most of my baking, but you should be able to swap the AP flour for a gluten free flour, as long as it says it’s a one to one swap.

Baking powder, baking soda & salt: The baking powder and baking soda work to make this quick bread rise, while the salt balances the sweetness and enhances the flavors. I prefer to use a pink Himalayan salt, but use whatever salt you enjoy.

Pumpkin puree: You can use homemade pumpkin puree or store bought. The color may vary depending on the type of pumpkin puree you use. but the taste should remain the same!

Cinnamon & nutmeg: Cinnamon and nutmeg make this quick bread feel more like fall and make it taste amazing.

Sugar & brown sugar: I like to use a medium to dark brown sugar to help add richness to the bread and some cane sugar, but use whatever types of sugar and brown sugar you have on hand.

Oil: I typically use a light tasting olive oil for baking, but you can use any neutral tasting oil in this recipe.

Eggs: Eggs help bind all the ingredients together.

Vanilla: Vanilla extract is always a must for baked goods in my opinion.

Sourdough discard: Sourdough discard simply adds a depth of flavor to this quick bread.

Chocolate chips: I like to use semi-sweet chocolate chips, but you could use milk chocolate or dark chocolate.

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How to Make Sourdough Discard Pumpkin Quick Bread with Chocolate Chips

TOOLS YOU MAY NEED

• Mixing bowl
• Measuring cups and spoons
• Saucepan
• Bread pan
• Whisk
• Mixing spoon

INGREDIENTS

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup oil
• 2 eggs room temp
• 1 tsp vanilla extract
• 1/2 cup sourdough discard
• 1 cup chocolate chips

DIRECTIONS

In a mixing bowl, whisk together the dry ingredients and set them aside. Then in a saucepan, combine the pumpkin puree, cinnamon and nutmeg and place it on low-medium heat. Heat the mixture until it bubbles, about 5 minutes, stirring occasionally.

Add the brown sugar, granulated sugar and oil and whisk until it’s combined.

Allow the pumpkin mixture to cool 10 minute, then whisk in the eggs, vanilla and sourdough discard.

Add the flour mixture to the saucepan and stir until just combined.

Fold in chocolate chips.

Pour the pumpkin bread batter into a lined bread pan and bake at 350°F for 50-60 minutes.

Allow the bread to cool 10-15 minutes before enjoying!

NOTES

• Store sourdough pumpkin quick bread in an airtight container for up to three days at room temperature or up to 5 days in the refrigerator.
• To freeze this pumpkin bread, allow it to cool fully then wrap in plastic wrap, place in a gallon bag and freeze for up to three months.
• You can use sweet potato puree in place of pumpkin puree.
• This recipe is great for doubling and making muffins too.

Continue to Content

Sourdough Discard Pumpkin Quick Bread

Yield: 8 slices

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Elevate snack time with this super tasty, moist and delicious sourdough discard pumpkin quick bread with chocolate chips!

Print

Ingredients

• 1 cup all purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup pumpkin puree
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup oil
• 2 eggs room temp
• 1 tsp vanilla extract
• 1/2 cup sourdough discard
• 1 cup chocolate chips

Instructions

1. In a mixing bowl, whisk together the dry ingredients and set them aside.
2. In a saucepan, combine the pumpkin puree, cinnamon and nutmeg and place it on low-medium heat. Heat the mixture until it bubbles, about 5 minutes, stirring occasionally.
3. Add the brown sugar, granulated sugar and oil and whisk until it's combined.
4. Allow the pumpkin mixture to cool 10 minute, then whisk in the eggs, vanilla and sourdough discard.
5. Add the flour mixture to the saucepan and stir until just combined.
6. Fold in chocolate chips.
7. Pour the pumpkin bread batter into a lined bread pan and bake at 350°F for 50-60 minutes.
8. Allow the bread to cool 10-15 minutes before enjoying!

Notes

• Store sourdough pumpkin quick bread in an airtight container for up to three days at room temperature or up to 5 days in the refrigerator.
• To freeze this pumpkin bread, allow it to cool fully then wrap in plastic wrap, place in a gallon bag and freeze for up to three months.
• You can use sweet potato puree in place of pumpkin puree.
• This recipe is great for doubling and making muffins too.

Nutrition Information

Yield 8 Serving Size 1
Amount Per Serving Calories 413Total Fat 22gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 16gCholesterol 47mgSodium 326mgCarbohydrates 53gFiber 3gSugar 36gProtein 5g

Nutrition facts can vary based on different brands of ingredients and does not account for substitutions. This nutrition information is only an estimate.

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ARE YOU LOOKING FOR MORE QUICK BREAD RECIPES?

Looking for more easy quick bread recipes like this sourdough discard pumpkin bread with chocolate chips? Check these out!

• Easy and Delicious Banana Nut Bread
• Spiced Apple Pecan Bread
• Spiced Zucchini Bread
• Healthy Sweet Potato Bread

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