This sourdough pumpkin chocolate swirl bread recipe is a true delight, bringing together the comforting flavors of pumpkin and rich chocolate with the unique tang of sourdough.

It’s a specialty bread that looks as impressive as it tastes, featuring beautiful swirls and a wonderfully tender crumb. Perfect for a special breakfast, a cozy brunch, or an afternoon snack, this recipe will guide you through creating a bread that’s both flavorful and visually appealing.

Baking from scratch can be incredibly rewarding, and this recipe makes it accessible for home bakers looking to explore sourdough add-ins. You’ll learn how to incorporate these delicious elements into your sourdough starter-based dough to create a unique and memorable loaf. Get ready to bake a bread that will impress your family and friends, all from your own kitchen.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them

What You’ll Love About This Quick And Easy Recipe

This recipe is a fantastic choice for anyone looking to elevate their home baking with a touch of gourmet flair, without needing advanced skills. It’s perfect for those who already have an active sourdough starter and are eager to experiment with new flavors and textures. The combination of pumpkin and chocolate is a classic for a reason – it’s comforting, satisfying, and universally loved. The sourdough element adds a subtle tang and complexity that balances the sweetness beautifully, resulting in a bread that’s rich but not overly heavy. You’ll appreciate how the swirling technique creates a stunning visual effect, making this bread a wonderful centerpiece for any meal or gathering. It’s an ideal recipe for a weekend baking project, a special occasion breakfast, or simply to enjoy with a cup of coffee or tea. This bread is also a wonderful way to use up any leftover pumpkin puree you might have, transforming it into something truly special.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the process smooth and enjoyable. Most of these items are likely already in your pantry, especially if you regularly bake with sourdough. The quality of your ingredients, particularly the pumpkin puree and chocolate, will shine through in the final product, so choose wisely.

INGREDIENTS:

1 cup active sourdough starter (fed and bubbly)
1/2 cup warm milk (dairy or non-dairy)
1/4 cup granulated sugar
1 teaspoon salt
1 large egg
3 cups all-purpose flour, plus more for dusting
1/4 cup unsalted butter, softened
1/2 cup pumpkin puree (not pumpkin pie filling)
1 teaspoon pumpkin pie spice
1/2 cup semi-sweet chocolate chips, melted
1 tablespoon unsalted butter, melted (for brushing)

For the milk, whole milk will give a richer crumb, but 2% or even a non-dairy milk like almond or oat milk will work just as well. When selecting pumpkin puree, ensure it’s 100% pure pumpkin and not the pre-spiced pumpkin pie filling, which contains added sugars and spices that might alter the flavor profile of your bread. For the chocolate, good quality semi-sweet chocolate chips or a chopped semi-sweet chocolate bar will provide the best flavor for the swirl. If you don’t have pumpkin pie spice on hand, you can create your own blend with 1/2 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves.

Time Needed From Start To Finish

While sourdough baking often implies a long process, this recipe focuses on the active steps and assumes you have an active starter ready to go. The total time for this specialty bread is manageable for a weekend baking session.

Active Preparation Time: Approximately 30-40 minutes
Bulk Fermentation (First Rise): 4-6 hours (or overnight in the refrigerator for 8-12 hours)
Shaping and Second Rise: 1-2 hours
Baking Time: 35-45 minutes
Cooling Time: At least 1 hour

The bulk of the time is hands-off, allowing the sourdough to work its magic. The actual hands-on work is quite quick, making this a rewarding baking project that fits into a busy schedule.

How To Make It Step By Step With Visual Cues

Creating this beautiful sourdough pumpkin chocolate swirl bread involves a few distinct stages, each contributing to its unique texture and flavor. Follow these steps carefully for the best results.

Combine Starter and Wet Ingredients: In a large mixing bowl, gently whisk together the active sourdough starter, warm milk, granulated sugar, salt, and the large egg until well combined. The mixture should look slightly frothy and uniform.
Add Flour and Butter to Form the Dough: Gradually add the all-purpose flour to the wet ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for about 5 minutes. Incorporate the softened unsalted butter, kneading until the butter is fully absorbed and the dough is smooth and elastic, about another 5-7 minutes. Place the dough back into a lightly oiled bowl, cover, and let it bulk ferment in a warm spot for 4-6 hours, or until it has visibly increased in size and is bubbly. Alternatively, you can refrigerate it overnight for 8-12 hours for a slower fermentation.
Prepare Pumpkin and Chocolate Swirls: While the dough is fermenting, or once it’s ready, prepare your two separate fillings. In one small bowl, mix the pumpkin puree with the pumpkin pie spice until well combined. In another small bowl, melt the chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Shape the Dough and Spread Fillings: Once your dough has completed its first rise, gently punch it down and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12×18 inches. Spread the spiced pumpkin puree evenly over one half of the dough rectangle, leaving a small border. On the other half, spread the melted chocolate evenly, also leaving a small border.
Create the Swirl: Fold the pumpkin-covered side of the dough over the chocolate-covered side, creating a layered rectangle. Gently press down to seal. Now, roll this layered dough tightly from one of the long ends to form a log. Pinch the seam closed.
Second Rise and Prepare for Baking: Carefully transfer the dough log to a lightly greased 9×5-inch loaf pan. Cover the loaf pan loosely with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1-2 hours, or until it has nearly doubled in size and looks puffy. Towards the end of the second rise, preheat your oven to 375°F (190°C).
Bake the Bread: Once the oven is preheated, brush the top of the risen loaf with the melted butter. Bake for 35-45 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C) when checked with an instant-read thermometer. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
Cool Before Slicing: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely. Slicing too early can result in a gummy texture. Allow it to cool for at least an hour before enjoying.

Easy Variations And Serving Ideas That Fit Real Life

This sourdough pumpkin chocolate swirl bread is delicious on its own, but there are many ways to customize it or serve it to make it even more special. For a kid-friendly twist, you can add a sprinkle of mini chocolate chips over the pumpkin layer before folding, intensifying the chocolate flavor. If you’re not a fan of pumpkin pie spice, a simple dash of cinnamon or even just vanilla extract in the pumpkin puree would work well.

Consider serving slices of this bread lightly toasted with a smear of cream cheese or a dollop of whipped cream for an indulgent breakfast. It also makes a fantastic base for French toast – imagine the pumpkin and chocolate flavors caramelizing in a pan! For a party or buffet, slice the loaf and arrange the pieces on a platter, perhaps with a side of fruit salad. You could also drizzle a simple glaze over the cooled bread for extra sweetness; a mixture of powdered sugar and a touch of milk or orange juice would be lovely.

Common Slip-Ups And How To Avoid Them

Even experienced bakers can encounter small challenges, but knowing what to watch out for can help you achieve perfect results every time.

Using inactive sourdough starter: If your starter isn’t bubbly and active, your dough won’t rise properly. Always feed your starter 4-12 hours before you plan to bake and ensure it’s at its peak activity.
Over-flouring the dough: Adding too much flour during kneading or shaping can make the bread dense and dry. Use just enough flour to prevent sticking.
Not fully incorporating the butter: When adding the softened butter, it’s crucial to knead until it’s completely absorbed into the dough. Otherwise, you might end up with pockets of butter that

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.