Sunday, February 7, 2016

Sourdough Pumpkin Chocolate Chip Bread

I had some fed sourdough I needed to use and thought this recipe would be good.  I took it to school for the teachers and sent a loaf to work with Jenna.  Very good.
Sourdough Pumpkin Chocolate Chip Bread

Yields: 2 loaves

3 1/2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1 3/4 cups (15-ounce can) pumpkin puree (not pumpkin pie filling)
1 cup vegetable oil
3 cups granulated sugar
4 large eggs, beaten
1 teaspoon pure vanilla extract
1 cup Sourdough Starter(recently fed)
1 1/2 cups (12-ounce bag) semisweet chocolate chips

Generously grease two (2) 9x5-inch loaf pans.

In a medium bowl, sift together the flour, baking soda, salt, cinnamon, nutmeg, and allspice; set aside.

In a large bowl of your mixer, combine pumpkin puree and vegetable oil. Add sugar and eggs to combine. Then add vanilla extract until blended. Using a rubber spatula, stir in the sourdough starter and chocolate chips. Add the flour mixture and stir until just blended. Do not over mix.

Pour batter into prepared loaf pans; set the filled loaf pan aside for 15 to 20 minutes. This is not your usual sourdough bread recipe where you let the dough rise until doubled. You only let it rest for approximately 20 minutes.

Preheat oven to 350 degrees F. Adjust oven rack to middle position.

Bake approximately 60 to 70 minutes (rotating the pans halfway through the baking time) or until a toothpick inserted in the center comes out clean. NOTE: Be sure and poke the toothpick already to the center of the loaf. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.

Makes 2 loaves.

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