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Cozy Chocolate Chip Pumpkin Sourdough Bread Recipe with Easy Cream Cheese Glaze

Chocolate Chip Pumpkin Sourdough Bread - featured image
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A cozy and comforting sourdough bread featuring pumpkin puree, warm spices, and melty chocolate chips, topped with a silky cream cheese glaze. Perfect for fall and easy to make with pantry staples.

Ingredients

Scale
  • 100g (about ⅓ cup) active sourdough starter
  • 400g (3 ¼ cups) all-purpose flour
  • 120g (½ cup) pumpkin puree, canned or homemade
  • 75g (⅓ cup) packed brown sugar
  • 120ml (½ cup) milk, whole or 2% (can substitute almond or oat milk)
  • 60g (4 tablespoons) unsalted butter, melted
  • 150g (1 cup) semi-sweet or dark chocolate chips
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • For the cream cheese glaze:
  • 60g (¼ cup) cream cheese, softened
  • 100g (¾ cup) powdered sugar, sifted
  • 15ml (1 tablespoon) milk
  • ½ teaspoon vanilla extract

Instructions

  1. Feed your sourdough starter about 4 hours before baking until bubbly and active (it should float in water when ready).
  2. In a large bowl, whisk together the flour, cinnamon, nutmeg, and salt.
  3. In a separate bowl, mix pumpkin puree, brown sugar, milk, melted butter, vanilla extract, and sourdough starter until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; the dough should be sticky and shaggy.
  5. Gently fold in the chocolate chips until evenly distributed.
  6. Cover the bowl with a damp towel and let the dough rest at room temperature for 3-4 hours, folding gently once every hour.
  7. Lightly flour your work surface, turn out the dough, and shape it gently into a loaf. Place it in a greased or parchment-lined 9×5-inch loaf pan.
  8. Cover loosely and let it rise for another 1-2 hours until puffy but not overproofed (it should spring back slowly when pressed).
  9. Preheat oven to 350°F (175°C). Bake the bread for 45-50 minutes until golden and a skewer inserted comes out clean. Tent with foil if top browns too fast.
  10. Remove bread from oven and cool on a wire rack for at least 30 minutes before glazing.
  11. Whisk together cream cheese, powdered sugar, milk, and vanilla extract until smooth and pourable.
  12. Drizzle the cream cheese glaze over the cooled loaf and let it set for 15 minutes before slicing.

Notes

Wet your hands slightly when shaping sticky dough to avoid adding extra flour and keep bread tender. Slow fermentation is key for flavor and texture. Avoid overproofing to prevent dense bread. Let bread cool completely before glazing to prevent glaze from melting off. For extra crust, bake uncovered on a baking stone or in a cast iron skillet with lid.

Nutrition

Keywords: pumpkin bread, sourdough bread, chocolate chip bread, cream cheese glaze, fall baking, autumn recipe, cozy bread, homemade bread

Find it online: https://sizzlesprout.com/cozy-chocolate-chip-pumpkin-sourdough-bread-recipe-with-easy-cream-cheese-glaze/