Sourdough Pumpkin Rye + Dark Chocolate Loaf
$5
Quite possibly the softest loaf you’ll make all fall.
This sourdough pumpkin loaf is almost impossibly soft—the kind of soft where you cut into it and immediately know you’re making another one.
It’s rich with real pumpkin, warm fall spices and fresh ginger, with the subtle depth of rye and pockets of dark chocolate tucked throughout. It’s tender, moist without being heavy, perfectly spiced, and just tangy enough from the sourdough to keep you coming back for another slice.
And when I say it tastes like fall, I mean it literally tastes like fall.
Warm pumpkin. Melty dark chocolate. Ginger and spice. That little bit of nutty depth from the rye.
If fall had a loaf, this would be it.
And because there’s no single right way to fit sourdough into your life, I wrote the recipe with options. Make it when you want it, or plan ahead and let time do a little more of the work (for the benefits of fermentation).
YOUR DOWNLOAD INCLUDES:
→ The complete Sourdough Pumpkin Rye + Dark Chocolate Loaf recipe
→ Same-day + overnight fermentation options
→ Options for sourdough discard or fresh, active starter
→ An optional rye variation if you don’t keep rye at home
→ Detailed instructions for getting that impossibly soft, tender crumb
→ Ingredient notes + substitutions
→ Storage + freezing instructions
→ A quick-print recipe card with everything condensed onto one page, perfect for keeping in your recipe book
One loaf. Two timelines. Your sourdough. And quite possibly your new favorite thing to bake this fall.