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–+ servings

Sourdough Pumpkin Chocolate Swirl Bread

This sourdough pumpkin chocolate swirl bread is the perfect marriage of pumpkin bread and chocolate yumminess. 
5 from 1 vote
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Snack
Cuisine American
Servings 2 loaves
Calories 2155 kcal

Ingredients
  

  • 3 cups all purpose flour
  • ½ cup sourdough starter discard
  • 1 Tablespoon pumpkin pie spice
  • 1 teaspoon sea salt
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 ½ cups sugar
  • ½ cup butter or coconut oil
  • 1 ¾ cups homemade pumpkin puree OR 1 can pumpkin puree NOT pumpkin pie filling
  • 2 large eggs
  • ½ cup homemade buttermilk*
  • 1 Tablespoon homemade vanilla extract
  • 3 ounces semisweet baking chocolate I use this soy free chocolate
  • 2 Tablespoons cocoa powder

Instructions
 

  • Preheat oven to 350℉.
  • Butter two loaf pans.
  • In a medium bowl, whisk together flour, pumpkin pie spice, salt, baking powder, baking soda, and sugar.
  • In a large bowl, whisk together the starter, and melted butter or coconut oil. Then stir in the pumpkin puree, eggs, buttermilk, and vanilla.
  • Add the flour mixture to the pumpkin mixture a little at a time, beating after each addition.
  • While that is beating, heat the baking chocolate in a medium saucepan over medium heat, just until melted. Remove from heat.
  • Whisk it up to get any lumps out, add the cocoa powder to the melted chocolate and whisk again.
  • Transfer about half of the pumpkin mixture to the chocolate and mix that up really well.
  • Now transfer the chocolate batter back to the bowl with the pumpkin batter and swirl it together gently.
  • Add the batter to the prepared pans and smooth the top.
  • You could also just add each one separately to the prepared pans and swirl it then.
  • Bake in a preheated oven for 45-55 minutes.
  • Check for doneness by sticking a toothpick or cake tester into the center. If it comes out clean, it’s done.
  • Remove from pans and cool on a wire rack.
  • Let cool for at least 20 minutes before cutting for the best texture.

Notes

*If you don't have any buttermilk, you can make your own using regular milk and white vinegar.
Put 1 Tablespoon of white vinegar in a measuring cup then add enough milk to give you 1 cup. Give it a stir and let it sit and thicken up for a few minutes before using.

Nutrition

Serving: 1loafCalories: 2155kcalCarbohydrates: 345gProtein: 38gFat: 78gSaturated Fat: 47gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 2gCholesterol: 292mgSodium: 2589mgPotassium: 1260mgFiber: 21gSugar: 162gVitamin A: 35126IUVitamin C: 10mgCalcium: 440mgIron: 22mg
Keyword Pumpkin, sourdough discard recipe, quick bread
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