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Cozy Sourdough Pumpkin Chocolate Chip Bread with Easy Cinnamon Crumble

sourdough pumpkin chocolate chip bread - featured image
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A moist and flavorful sourdough pumpkin bread with melty chocolate chips and a crunchy cinnamon crumble topping, perfect for cozy fall mornings and gatherings.

Ingredients

Scale
  • 1 cup active sourdough starter (fed and bubbly)
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 2 large eggs, room temperature
  • ½ cup maple syrup or honey
  • ⅓ cup vegetable oil or melted coconut oil
  • 1½ cups all-purpose flour (or 1:1 gluten-free baking flour for gluten-free option)
  • ½ cup whole wheat flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • ⅓ cup all-purpose flour (for crumble topping)
  • ⅓ cup packed brown sugar (light or dark, for crumble topping)
  • 1 teaspoon ground cinnamon (for crumble topping)
  • 3 tablespoons unsalted butter, cold and cubed (for crumble topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the sourdough starter, pumpkin puree, eggs, maple syrup, and vegetable oil until smooth and slightly thick.
  3. In a separate medium bowl, sift or stir together the all-purpose flour, whole wheat flour, baking soda, cinnamon, nutmeg, ginger, and salt.
  4. Slowly fold the dry ingredients into the wet ingredients with a spatula until just combined; some lumps are okay.
  5. Gently fold in the semi-sweet chocolate chips evenly throughout the batter.
  6. In a small bowl, mix the flour, brown sugar, and cinnamon for the crumble topping. Cut in the cold cubed butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.
  7. Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the cinnamon crumble topping generously over the surface.
  8. Bake for 55-65 minutes, until a toothpick inserted in the center comes out mostly clean and the crumble is golden and crunchy. Tent with foil halfway through baking if topping browns too quickly.
  9. Let the bread rest in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

If your sourdough starter is less active, let the batter rest for 30 minutes before baking for better rise. Tent the bread with foil halfway through baking if the crumble topping browns too fast. Cool completely before slicing to prevent crumbling. The bread freezes well when sliced and wrapped properly.

Nutrition

Keywords: sourdough, pumpkin bread, chocolate chip, cinnamon crumble, fall baking, cozy bread, easy pumpkin bread, sourdough bread

Find it online: https://sunnysavory.com/cozy-sourdough-pumpkin-chocolate-chip-bread-recipe-with-easy-cinnamon-crumble/