Pumpkin Chocolate Chip Sourdough Loaf

The Pumpkin Chocolate Chip Sourdough Loaf is an autumn-inspired creation combining the tangy flavor of Sourdough with the warm, comforting taste of pumpkin. This loaf has a soft, moist crumb with a rich orange hue, thanks to the addition of pumpkin puree. Each bite is studded with semi-sweet chocolate chips, adding a melty contrast to the slightly spiced bread.

Furthermore, the loaf is subtly sweetened and infused with seasonal spices like pumpkin spice, enhancing the pumpkin flavor. In addition, the Sourdough starter lends a slight tanginess to balance the sweetness and adds a unique depth of flavor.

Finally, the crust is lightly golden and has a slight chew, making it perfect for enjoying on its own, toasted with a pat of butter, or paired with your favorite seasonal hot beverage. Whether served for breakfast, as a snack, or as a dessert, this Pumpkin Chocolate Chip Sourdough Loaf is a comforting treat for the cooler months.

Pumpkin Chocolate Chip Sourdough Loaf Ingredients

For the Pumpkin Sourdough Loaf

• Active Sourdough Starter
• Warm Water
• Organic Milled Flour
• Organic Pumpkin Puree
• Pink Salt

For the Add-Ins (Chocolate Chips)

• Semi-Sweet Chocolate Chips or Semi-Sweet Chocolate Baking Bar

Crafting the Pumpkin Sourdough Loaf

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf.
   • Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at-a-time until the dough forms. Then follow steps 4-5.
   • Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5.
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off.
   • Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour.
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Sourdough Pumpkin Loaf

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour.
   • Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf.
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Sourdough Pumpkin Loaf with Chocolate Chips; The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle all but 2 tbsp. of chocolate chips onto the surface of the dough.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining 2 tbsp. of chocolate chips onto the seam of the bread. Gently press them into the dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes.
   • Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours.

Scoring the Pumpkin Chocolate Chip Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Pumpkin Chocolate Chip Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Pumpkin Chocolate Chip Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Pumpkin Chocolate Chip Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Pumpkin Chocolate Chip Sourdough Loaf is ready to enjoy!

Serving the Storing the Pumpkin Chocolate Chip Sourdough Loaf

Once the Pumpkin Chocolate Chip Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve with Apple Butter, butter, or use it to make a festive Fall French Toast.

To store the Pumpkin Chocolate Chip Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.

Recommended Products

Pumpkin Chocolate Chip Sourdough Loaf

Yield: 2 Medium Sized Loaves or 1 Large Loaf

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 8 hours

Total Time: 8 hours 55 minutes

The Pumpkin Chocolate Chip Sourdough Loaf is an autumn-inspired creation combining the tangy flavor of Sourdough with the warm, comforting taste of pumpkin.

Print

Ingredients

For the Pumpkin Sourdough Loaf

• 1/2 c. Active Sourdough Starter
• 3/4 c. Warm Water
• 2 1/2 - 3 c. Organic Milled Flour
• 1/3 c. Organic Pumpkin Puree
• 1 1/2 tsp. Pink Salt

For the Add-Ins (Chocolate Chips)

• 1/2 c. + 2 tbsp. Semi-Sweet Chocolate Chips or Semi-Sweet Chocolate Baking Bar

Instructions

Crafting the Pumpkin Sourdough Loaf

1. First, in a Bosch Universal Mixer, combine all of the ingredients for the Sourdough Loaf. (Note 1: If you do not have a mixer, you can combine the wet ingredients into a ceramic or glass bowl. Mix the wet ingredients using a Dutch Whisk or fork, and then combine the flour one cup at a time until the dough forms. Then follow steps 4-5. Note 2: If you have a Kitchen Aid Stand Mixer, combine the wet ingredients first using a dough hook or paddle attachment. Next, add the flour one cup at a time. Then, follow steps 4-5).
2. Next, turn the mixer to speed 2. As the dough comes together, increase to speed 4.
3. Then, once the dough has pulled away from the sides of the bowl, turn the mixer off. (Note: Add a tbsp or two of warm water if the dough is too dry. On the other hand, if the dough is too wet, add a tbsp or more of flour).
4. Next, place the dough into a lightly oiled or Banneton bowl.
5. Finally, cover the dough with a damp kitchen towel and let it rest for 30 minutes.

Stretching, Rolling, and Rising the Pumpkin Sourdough Loaf

1. First, once the dough has rested, pull the edges of the dough into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rest for another 30 minutes.
2. Next, pull the edges of the dough into the center and form it into a ball. Place the ball of dough back into the bowl, cover it with a towel, and let it rise for another hour. (Note: I split my dough into two (see picture below) to make two medium-sized loaves, instead of one big super-size loaf).
3. Then, repeat step 2 on hours two and three.
4. Finally, cover the bowl with a towel and let the dough bulk rise or has doubled in size (about 4-6 hours).

Laminating the Pumpkin Chocolate Chip Sourdough Loaf; The Final Rise

1. Once the dough has bulked or doubled in size, lightly flour the kitchen counter.
2. Next, place the dough onto the lightly floured surface and gently press it out with your fingers.
3. Then, sprinkle all but 2 tbsp. of chocolate chips onto the surface of the dough.
4. Next, pull one side of the dough into the center. Repeat with the second side.
5. Then, spread the remaining 2 tbsp. of chocolate chips onto the seam of the bread. Gently press them into the dough.
6. Next, tightly roll the dough up into a ball. Smooth it by rolling it on top of the kitchen surface a few times.
7. Finally, place the dough back into the bowl, cover it with the kitchen towel, and let it rise for another 30-60 minutes. (Note: If you like to do a cold fermentation rise, this is the step in which you would do so. Simply cover the bowl, loosely, with plastic wrap and it into the refrigerator for 8-24 hours).

Scoring the Pumpkin Chocolate Chip Sourdough Loaf

1. Once the dough has risen for at least 30 minutes, place a Dutch Oven into the oven and preheat it to 450 degrees.
2. Next, tear off a piece of parchment paper and lightly flour it.
3. Then, place the risen Pumpkin Chocolate Chip Sourdough Loaf onto the parchment paper. Lightly flour the top of the dough.
4. Finally, using a Bread Lame or sharp Paring knife, score the bread to your desired design.

Baking and Cooling the Pumpkin Chocolate Chip Sourdough Loaf

1. Once the oven and Dutch Oven have preheated, remove the Dutch Oven.
2. Next, carefully insert the parchment paper with the scored loaf into it.
3. Then, cover the Dutch Oven with the lid.
4. Next, bake the Pumpkin Chocolate Chip Sourdough Loaf for 23-25 minutes with the lid on.
5. Then, remove the lid and reduce the heat to 440 degrees Fahrenheit.
6. Next, bake the loaf for 20 minutes.
7. Then, once the loaf is brown on top, remove it and carefully place it onto a wire cooling rack.
8. Finally, the Pumpkin Chocolate Chip Sourdough Loaf is ready to enjoy!

Serving and Storing the Pumpkin Chocolate Chip Sourdough Loaf

Once the Pumpkin Chocolate Chip Sourdough Loaf has cooled completely, or to room temperature, it is time to slice and serve! I would recommend using a Serrated Knife to cut the loaf down the center. Then, flip each half onto the cutting board and cut that in half and then individual slices. Finally, serve with Apple Butter, and softened butter, or use it to make a festive Fall French Toast.

To store the Pumpkin Chocolate Chip Sourdough Loaf, place it in an airtight container or a bread bag. Store the bread on the counter, sliced or unsliced, for 3 – 5 days. If you would like to store it longer, I’d recommend placing the airtight bag in the refrigerator for up to 7 days. To store it even longer, slice the entire loaf, place it in a freezer-safe bag, and freeze for up to 1 month. To reheat, simply place the slices of bread into the toaster to your desired taste.