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*
1 1/2 cups (12-ounce bag) semisweet chocolate chips
* Make sure your sourdough starter is fresh and bubbly by adding equal amounts of water and flour to it the day before using. If you do not presently have a sourdough starter, either make your own sourdough starter or purchase Packaged Sourdough Starter Mix by mail-order.
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. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F. when done.
This is the type of cooking and meat thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Makes 2 loaves.