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Moist Pumpkin Chocolate Chip Sourdough Bread with Easy Cinnamon Swirl

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A tender and moist pumpkin chocolate chip sourdough bread with a warm cinnamon swirl, perfect for cozy fall mornings. This recipe balances the tang of sourdough with rich autumn flavors and melty chocolate chips.

Ingredients

Scale
  • 100g active sourdough starter (about 1/2 cup)
  • 300g all-purpose flour (2 1/2 cups), unbleached
  • 50g whole wheat flour (1/3 cup)
  • 200g pure pumpkin puree (3/4 cup), not pumpkin pie filling
  • 75g brown sugar (1/3 cup packed)
  • 120ml milk (1/2 cup), whole or 2%, room temperature
  • 50g unsalted butter (3 1/2 tbsp), melted and cooled slightly
  • 1 large egg, room temperature
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 tsp baking soda
  • 150g chocolate chips (1 cup), semi-sweet or dark
  • For the cinnamon swirl:
  • 50g brown sugar (1/4 cup)
  • 1 tbsp cinnamon
  • 30g unsalted butter (2 tbsp), softened

Instructions

  1. Feed and prepare your sourdough starter about 4-6 hours before baking so it’s active and bubbly. You’ll need 100g of this.
  2. In a large bowl, whisk together 300g all-purpose flour, 50g whole wheat flour, 2 tsp cinnamon, 1 tsp salt, and 1 tsp baking soda.
  3. In a separate bowl, mix 200g pumpkin puree, 75g brown sugar, 120ml milk, 50g melted butter, 1 large egg, and the active sourdough starter until smooth.
  4. Gradually add the dry ingredients to the wet, stirring gently with a wooden spoon or spatula until just combined. The dough will be thick and slightly sticky. Fold in 150g chocolate chips carefully to distribute evenly but avoid overmixing.
  5. Mix 50g brown sugar, 1 tbsp cinnamon, and 30g softened butter into a paste for the cinnamon swirl.
  6. Lightly grease your loaf pan. Transfer half the dough into the pan and spread evenly. Dollop the cinnamon swirl mixture over this layer, then add the remaining dough on top. Using a butter knife or bench scraper, gently swirl the cinnamon mixture through the dough in a figure-eight or S pattern (about 6-8 swirls).
  7. Cover the pan with plastic wrap or a damp towel. Let it rest at room temperature for 2-3 hours until the dough rises slightly and looks puffy but not doubled.
  8. About 30 minutes before baking, preheat your oven to 350°F (175°C). If you have an oven thermometer, check to make sure it’s accurate.
  9. Place the loaf pan in the center rack. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The top should be golden brown and slightly cracked.
  10. Remove from oven and let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

Use a lively, bubbly sourdough starter fed 4-6 hours before mixing for best rise and flavor. Avoid overmixing the dough to keep it tender. The cinnamon swirl should be gently swirled through the dough, not fully mixed in, to maintain the marbled effect. If the top browns too fast, tent with foil halfway through baking. Cool completely before slicing to avoid gummy texture. For gluten-free, substitute flours as noted in variations.

Nutrition

Keywords: pumpkin bread, sourdough bread, cinnamon swirl, chocolate chip bread, fall baking, moist pumpkin bread, autumn bread, homemade bread

Find it online: https://forkifyfun.com/moist-pumpkin-chocolate-chip-sourdough-bread-recipe-with-easy-cinnamon-swirl-step-by-step/