Print

Cozy Pumpkin Chocolate Chip Sourdough Bread Recipe Easy Pepitas Crust

pumpkin chocolate chip sourdough bread - featured image
Print Recipe

A cozy pumpkin chocolate chip sourdough bread with a crunchy pepitas crust, perfect for fall. This bread combines the tang of sourdough with sweet pumpkin and melty chocolate chips for a comforting treat.

Ingredients

Scale
  • 3 cups (360 g) all-purpose flour
  • ½ cup (120 g) active sourdough starter
  • 1 cup (240 g) pumpkin puree (canned or fresh)
  • ½ cup (100 g) brown sugar
  • ¼ cup (56 g) butter, melted and slightly cooled
  • ½ cup (120 ml) milk (whole or 2%, or dairy-free almond/oat milk)
  • 1 large egg, room temperature
  • 1 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¾ cup (135 g) chocolate chips (semi-sweet or dark)
  • ½ cup (60 g) pepitas (pumpkin seeds), toasted

Instructions

  1. Activate your sourdough starter by feeding it 1-2 hours before baking until bubbly and active (about ½ cup/120 g).
  2. In a large bowl, whisk together pumpkin puree, melted butter, milk, egg, and brown sugar until smooth (3-5 minutes).
  3. In another bowl, sift or whisk together all-purpose flour, baking soda, cinnamon, nutmeg, and salt.
  4. Stir the active sourdough starter into the wet mixture until fully combined, forming a slightly thick, smooth batter.
  5. Gradually fold the dry ingredients into the wet mixture gently with a spatula to avoid deflating the starter. Fold in the chocolate chips at the end.
  6. Cover the bowl with a damp towel or plastic wrap and let the dough rise at room temperature for about 1.5 hours until puffed and slightly airy.
  7. Grease a 9×5-inch loaf pan and sprinkle the bottom and sides with toasted pepitas, pressing some into the bottom to stick.
  8. Gently scrape the dough into the prepared pan and smooth the top with a spatula. Sprinkle more pepitas evenly on top.
  9. Cover loosely and let the dough rise for another 30-45 minutes until slightly puffed but not doubled.
  10. Preheat the oven to 350°F (175°C). Bake the bread for 50-60 minutes, rotating halfway through for even browning, until the crust is golden and pepitas toasted.
  11. Remove the loaf from the pan and cool completely on a wire rack for at least 1 hour before slicing.

Notes

Feed your sourdough starter 1-2 hours before baking for best rise. Toast pepitas in a dry skillet over medium heat for 3-5 minutes to enhance flavor. If crust browns too quickly, tent with foil during last 15 minutes of baking. Let bread cool completely before slicing to avoid crumbling. Use a serrated knife and slice gently to keep chocolate chips intact.

Nutrition

Keywords: pumpkin bread, sourdough bread, chocolate chip bread, pepitas crust, fall baking, cozy bread, homemade bread

Find it online: https://lirafood.com/cozy-pumpkin-chocolate-chip-sourdough-bread-recipe-easy-pepitas-crust/