Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 1 tbsp (8g) ground cinnamon
  • 1 tsp (2g) ground ginger
  • 1/4 tsp (1g) ground cloves
  • 1/4 tsp (1g) ground nutmeg
  • 1 cup (240g) sourdough discard
  • 1 cup (245g) pumpkin puree
  • 1/2 cup (115g) vegetable oil
  • 1/2 cup (100g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 cup (170g) semi-sweet chocolate chunks

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with butter or line it with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg until uniform.
  3. In a second bowl, combine the pumpkin puree, sourdough discard, vegetable oil, brown sugar, white sugar, eggs, and vanilla extract. Whisk vigorously until smooth and glossy.
  4. Pour the dry ingredients into the wet batter. Using a rubber spatula, fold the mixture together until just combined; do not over-mix.
  5. Gently fold in the semi-sweet chocolate chunks until evenly distributed.
  6. Pour the batter into the prepared loaf pan and bake for 70 minutes, or until a toothpick inserted into the center comes out clean.
  7. Remove from oven and allow the bread to cool in the pan for 10 minutes before transferring to a wire cooling rack.