Cozy Pumpkin Chocolate Chip Sourdough Bread with Pepitas
A cozy, fall-inspired sourdough bread combining earthy pumpkin, melty chocolate chips, and crunchy toasted pepitas for a tender, flavorful loaf perfect for seasonal mornings.
- Prep Time: 15 minutes (plus 4-6 hours starter feeding and 4-5 hours bulk fermentation)
- Cook Time: 40-45 minutes
- Total Time: 7-8 hours (including starter feeding and proofing)
- Yield: 12 servings 1x
- Category: Bread
- Cuisine: American
Ingredients
Scale
- 100g (3.5 oz) active sourdough starter
- 350g (2 3/4 cups) all-purpose flour
- 50g (1/4 cup) whole wheat flour
- 150g (1/2 cup) pumpkin puree
- 50g (1/4 cup) brown sugar
- 120ml (1/2 cup) milk, room temperature
- 50g (3 1/2 tbsp) butter, softened
- 100g (2/3 cup) chocolate chips (semi-sweet or dark)
- 50g (1/3 cup) toasted pepitas
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp salt
Instructions
- Feed your sourdough starter 4-6 hours before baking until bubbly and active.
- In a large bowl, whisk together all-purpose flour, whole wheat flour, cinnamon, nutmeg, and salt.
- In a separate bowl, mix pumpkin puree, brown sugar, milk, and softened butter until smooth.
- Add the active sourdough starter to the wet mixture and stir gently to combine.
- Pour the wet mixture into the dry ingredients and stir until just combined; dough will be sticky and shaggy.
- Cover the bowl loosely and let the dough rest at room temperature for 4-5 hours, performing stretch and folds every hour.
- After the first rise, gently fold in chocolate chips and toasted pepitas without deflating the dough.
- Lightly flour a work surface, turn out the dough, and shape into a tight loaf. Place seam-side down in a greased or parchment-lined 9×5 inch loaf pan.
- Cover and let the dough rise again for 2-3 hours at room temperature until puffed but not doubled.
- Preheat oven to 375°F (190°C) about 30 minutes before baking.
- Bake the loaf for 40-45 minutes until golden brown and internal temperature reaches 200°F (93°C). Tent with foil if crust browns too fast.
- Remove bread from pan and transfer to a cooling rack. Cool completely before slicing.
Notes
Use an active, bubbly sourdough starter. Perform stretch and folds instead of kneading to build gluten. Toast pepitas before adding for enhanced flavor. Check internal temperature to ensure doneness. Cool bread completely before slicing to avoid gummy texture. Variations include nut-free, gluten-free, vegan options, and seasonal fruit swaps.
Nutrition
- Serving Size: 1 slice (1/12 of loa
- Calories: 190
- Sugar: 6
- Sodium: 230
- Fat: 5
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 5
Keywords: pumpkin bread, sourdough bread, chocolate chip bread, pepitas, fall recipe, autumn bread, homemade bread, cozy bread