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.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Makes 2 loaves.
* 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.
Sourdough Pumpkin Chocolate Chip Bread Recipe: https://whatscookingamerica.net/bread/sourdoughpumpkinchocolatechipbread.htm