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Pumpkin Chocolate Chip Sourdough Bread: A Fall Delight!

Pumpkin Chocolate Chip Sourdough Bread
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A deliciously moist and flavorful sourdough bread infused with pumpkin and chocolate chips, perfect for fall.

Ingredients

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  • 2 cups all-purpose flour
  • 1 cup pumpkin puree
  • 1/2 cup sourdough starter
  • 1/2 cup chocolate chips
  • 1/4 cup sugar
  • 1/4 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder

Instructions

  1. In a large bowl, mix together the flour, sugar, cinnamon, nutmeg, salt, baking soda, and baking powder.
  2. In another bowl, combine the pumpkin puree, sourdough starter, melted butter, and milk.
  3. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  4. Fold in the chocolate chips.
  5. Cover the dough and let it rise for 4-6 hours at room temperature.
  6. Preheat the oven to 350°F (175°C).
  7. Transfer the dough to a greased loaf pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.
  9. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Notes

  • For a richer flavor, use dark chocolate chips.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This bread can be frozen for up to 3 months.

Nutrition

Find it online: https://recipesdays.com/pumpkin-chocolate-chip-sourdough-bread-recipe/