Chocolate Chip Sourdough Bread
This chocolate chip sourdough bread is a moist, tender quick bread made with sourdough discard for incredible flavor and the perfect soft crumb. It’s an easy sourdough recipe with sweet chocolate chips in every bite.
Carmyn's Notes
This is hands-down the best chocolate chip sourdough bread to use up your leftover sourdough discard. It’s super easy to make, no fancy steps or mixers needed, and packed with gooey, melty chocolate chips in every bite
The loaf is ridiculously moist and tender, like, bakery-quality soft. It’s got that perfect balance of sweetness with a little tang from the discard.
This is the quick bread version of our crowd-favorite sourdough chocolate chip muffins, and it’s the kind of treat that works for dessert, snack time, or honestly just whenever you want something sweet and chocolatey.
Enjoy! xx
Ingredients & Substitutions
- Dry Ingredients: You'll need all-purpose flour, baking powder, baking soda, and salt.
- Wet Ingredients: Granulated sugar, avocado oil, vanilla extract, sourdough discard, sour cream, milk, and eggs. You can swap the avocado oil for melted butter or any neutral-flavored oil. Whole milk works great, but plant-based milk or even water will do in a pinch.
- Chocolate Chips: Use as many (or as few) as you like! We love semi-sweet chocolate chips, but dark, white, or milk chocolate chips all work here, so go with your favorite.
How to Make Chocolate Chip Sourdough Bread
Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a loaf pan with parchment paper.
Step 1
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 2
In a medium bowl, whisk together granulated sugar, avocado oil, vanilla extract, sourdough discard, sour cream, milk, and eggs.
Step 3
Pour the wet ingredients into the dry ingredients and mix until smooth. Do not overmix. Using a spatula, fold in the semi-sweet chocolate chips until they are evenly distributed in the batter.
Step 4
Lower the oven temperature to 350°F (176°C) and bake for 45-60 minutes.
Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.
Step 5
Remove the loaf from the oven and allow it to cool completely.
Step 6
Slice and serve warm or at room temperature.
How to Store
- How to Store: The chocolate chip sourdough bread can be stored in an airtight container at room temperature for up to 5 days.
- Refrigerate: For longer storage, store it in an airtight container in the fridge for up to a week.
- Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.
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Chocolate Chip Sourdough Bread
INGREDIENTS
Dry Ingredients
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon (5 g) salt
- 1 ½ cups (355 g) semi-sweet chocolate chips
Wet Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (120 g) avocado oil
- 1 tablespoon vanilla extract
- ½ cup (125 g) sourdough discard
- ¾ cup (185 g) sour cream
- ¼ cup (60 g) milk
- 2 large eggs
INSTRUCTIONS
- Preheat the oven to 425°F (218°C) and place the oven rack in the center position. Line a 9" x 5" loaf pan with parchment paper.
- In a large bowl, whisk together 2 cups (240 g) all-purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, and 1 teaspoon (5 g) salt.
- In a medium bowl, whisk together 1 cup (200 g) granulated sugar, ½ cup (120 g) avocado oil, 1 tablespoon vanilla extract, ½ cup (125 g) sourdough discard, ¾ cup (185 g) sour cream, ¼ cup (60 g) milk, and 2 large eggs.
- Pour the wet ingredients into the dry ingredients and mix together until smooth. Do not over mix. Using a spatula, fold in 1 ½ cups (355 g) semi-sweet chocolate chips until they are evenly distributed in the batter.
- Pour the batter into the loaf pan and lower the oven temperature to 350°F (176°C) and bake the loaf for 45-60 minutes. Check for doneness with a toothpick around 45 minutes. If the top is browning too quickly, tint with aluminum foil and continue baking until a toothpick comes out clean.
- Remove the loaf from the oven and allow it to cool completely in the loaf pan before slicing.
NOTES
- Room temp: Store the chocolate chip sourdough bread in an airtight container at room temperature for up to 5 days.
- Refrigerate: Store in the fridge in an airtight container for up to a week.
- Freeze: Wrap the slices individually in plastic wrap and place them into a freezer-safe container to avoid freezer burn. They will stay fresh for up to 3 months in the freezer.
I've made 2 batches of this recipe (3 loaves) in a week. My 2 and 4 yr old LOVE it, my husband stole my end piece and I enjoy it!
First loaf was made with melted butter (in place of avocado oil), almond protein milk and DF sour cream. The 2nd and 3rd loaves had vegan butter, almond protein milk and DF sour cream and just as good. I did need on the longer side ofcook times, but we made it work.
Do you think I could sub the sugar w honey or maple syrup? Thanks!
Hi Cristina, yes that should be fine. I would cut it by at least a third though, since honey and maple syrup are much sweeter though.
Made this last night for the first time and it turned out great!!!
Made this recipe several weeks ago and it was another winner. Moist and deliciously chocolaty. We devoured it in days! Definitely another keeper! Thank you.
We all love this recipe!! It was a hit with the whole family❤️❤️❤️
This recipe is SO forgiving. Decided to make it last week on a whim - didn't have all the ingredients so had to sub for avo oil, sour cream and chocolate chips (veg oil, yogurt, fresh blueberries). Turned out really great. Today, I went shopping and got all the correct ingredients. Got distracted - put loaf pan in oven, turned around to clear up and there was the milk that I hadn't added. Pulled the tin out of the oven, poured over the milk, stirred as best I could - the mixture was already warm; and hoped for the best. Oh my, the best loaf ever! I almost wonder if I should do the two steps next time! Love all your recipes and use your site all the time.
Yesterday morning after seeing this recipe, I realized that I had every ingredient on hand, including the Avocado oil. Every ingredient was used by gram weight other than the egg. I used 3.5 oz. beaten egg for that. I opted for using my commercial Chicago Metallic pan that I think is for sticky buns...It has 12 wells, but I opted to make 8 very large muffins. Baked at 350° for the full bake, and it took 30 minutes. These were absolutely mind blowing. So moist, and the melt in your mouth quality of a poundcake was a bonus. Of course, LOVED the excessive amount of chocolate chips :). Sensational addition to my personal "make again" recipes file. Thank you Carmyn, sincerely.
Thank you, Jeff! So glad you loved this recipe!
I really like the texture and the flavour. It is great for a dessert or snack, and it's easy to make too! For me, it took 50 minutes to cook it and 15 to make the dough. It is not that great for summer, as you have to have the oven going for nearly an hour, plus the preheat. Other than that, it is a great spongy cake that is well accompanied when it's straight out of the oven with some fresh, cold milk. I used sunflour oil insted of the avocado oil as it is not that easy to find and it turned out good as well. Very recommended!
Excellent recipe. I used active starter and kept all the leavening agents. Amazing and thank you for the 2 eggs and a good amount of avocado oil really helps keep the chocolate pieces (I chopped up dark chocolate bars) distributed rather than just sinking to the bottom. This loaf will not last long! Good thing it’s so easy to make!
Hi Carmyn… I like to substitute full fat Greek yogurt for sour cream. Can o go that with this recipe? Or actually any of your recipes that call for sour cream?
Thanks, Sharon
Hi Sharon, yes you can!