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Sourdough Pumpkin Chocolate Swirl Loaf

  • zafood
  • Sep 23
  • 3 min read

A moist and tender sourdough discard pumpkin bread swirled with rich chocolate — cozy fall flavors with the perfect balance of tang, sweetness, and depth.
A moist and tender sourdough discard pumpkin bread swirled with rich chocolate — cozy fall flavors with the perfect balance of tang, sweetness, and depth.

This sourdough discard pumpkin chocolate swirl loaf is the ultimate cozy bake for fall. Using sourdough discard gives the pumpkin crumb an extra tender texture and subtle tang, while cutting down on waste and adding depth of flavor. The pumpkin brings natural warmth and moisture, the chocolate swirl bakes up rich and fudgy, and together they create a loaf that feels both rustic and bakery-worthy. Perfect for breakfast, dessert, or an afternoon coffee break, this discard-friendly loaf is a simple yet impressive way to celebrate pumpkin season.



Why You’ll Love These Sourdough Double Chocolate Cookies

  • Discard-Friendly - A delicious way of using up sourdough discard.

  • Moist & Velvety Crumb -  Pumpkin puree keeps the bread soft and tender with just the right amount of warmth.

  • Rich Chocolate Swirl - Dark, fudgy ribbons of chocolate make every slice look and taste bakery-worthy. 

  • Fall Flavor in Every Bite - Cozy pumpkin spice and tangy sourdough = the ultimate autumn pairing.

  • Simple to Bake - No complicated sourdough steps - just mix, swirl, and bake!


Yield Notes

  • Yield: 1 standard 9x5-inch loaf, about 10–12 slices.

  • Alternate Pans:

    • Two mini loaf pans → 6–7 slices each. Bake 35–40 minutes.

    • Muffins → about 12 standard muffins. Bake 22–25 minutes.


Ingredients

  • 240g (2 cups) all-purpose flour

  • 1 tsp baking soda

  • ½ tsp baking powder

  • ½ tsp salt

  • 2 tsp ground cinnamon

  • ½ tsp ground nutmeg

  • 1/4 tsp ground cloves

  • 1/4 tsp ground ginger

  • 2 large eggs, room temperature

  • 200 g (1 cup) brown sugar

  • 100 g (½ cup) granulated sugar

  • 100g (½ cup) active or discard sourdough starter

  • 230 g (1 scant cup) pumpkin purée

  • 105 g (7 ½ Tbsp) unsalted butter, melted and cooled to 95–100°F (35–38°C)

  • 30 g (2 Tbsp) buttermilk or whole milk

  • 1 tsp vanilla extract

Chocolate Swirl

  • 45 g (½ cup) unsweetened cocoa powder

  • 45 g (3 Tbsp) hot water, 180°F / 82°C, just off the boil

  • 40 g (2 Tbsp) granulated sugar

  • 25 g (2 Tbsp) chocolate chips


Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment.

  2. In a medium bowl, whisk together all dry ingredients.

  3. In a large bowl, whisk eggs, sugars, and melted butter (cooled to 95–100°F / 35–38°C) until smooth. Stir in pumpkin purée, sourdough starter, milk, and vanilla.

  4. Fold the dry mix into the wet mix just until no streaks remain.

  5. In a small bowl, whisk cocoa, hot water, and sugar into a paste. Mix 1 cup of pumpkin batter into it. Fold in chocolate chips.

  6. Layer into loaf pan: half pumpkin batter → all chocolate batter → remaining pumpkin batter. Dollop extra chocolate on top and swirl 2–3 figure-eights.

  7. Bake 55–65 minutes, until a skewer comes out clean from both pumpkin and chocolate sections.

  8. Cool in the pan for 10 minutes, then transfer to a rack. Slice only after fully cooled.


Tips for Success

  • Blot Pumpkin Purée → Prevents gummy texture.

  • Swirl Gently → Only 2–3 strokes with a butter knife for bold ribbons.

  • Check Doneness → Toothpick should have a few moist crumbs.

  • Cool Before Slicing → Helps the swirl set and crumb stay velvety.


Variations to Try

  • Chai-Spiced Pumpkin → Add chai spice to the pumpkin batter.

  • Nutty Topping → Sprinkle with pecans or walnuts for crunch.

  • Extra Chocolate → Fold in chocolate chips for double chocolate flavor.

  • Mini Loaves or Muffins → Perfect for gifts or portion control.

  • Holiday Finish → Drizzle with maple glaze or dust with powdered sugar.

Frequently Asked Questions

Can I use active starter instead of discard?

Yes. Active starter will give the loaf more lift, while discard adds flavor and reduces waste.


Does it taste sour?

Not strongly — the tang is subtle and balanced by pumpkin and chocolate.


How long does it keep?

3 days at room temp, 5 days in the fridge, or 2 months in the freezer (wrapped well).


Can I freeze this loaf?

Yes. Wrap slices or the whole loaf tightly in plastic + foil and freeze for up to 2 months.


What chocolate works best?

Dark or semi-sweet is ideal for a rich, fudgy swirl.


If you try this Sourdough Pumpkin Chocolate Swirl Loaf, I’d love to see your bake! Snap a photo and tag me on Instagram @zafo0d so I can share your creation.


Looking for more cozy fall bakes? Try:



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