Sourdough Discard Pumpkin Bread Loaf

Place the oven rack in the lower third of your oven and preheat oven to 350 degrees F. Grease a 9x5 pan with butter and flour to prevent the dough from sticking.
In a large bowl whisk all purpose flour, baking soda, pumpkin pie spice, cinnamon and salt.
1 3/4 cup all purpose flour, 1 tsp baking soda, 1 tsp pumpkin pie spice, 2 tsp cinnamon, 1 tsp salt
In a medium bowl combine the egg, white sugar, and brown sugar. Add in the pumpkin puree, vanilla extract, vegetable oil, sourdough discard, and orange juice. Whisk well until all ingredients are combined.
2 large eggs, 1/2 cup sugar, 3/4 cup brown sugar, 1 1/2 cup pumpkin puree, 1 tsp vanilla, 1/2 cup vegetable oil , 1/2 cup sourdough discard, 1/4 cup orange juice
Add the wet ingredients to the dry ingredients and mix with a spatula until just combined. Do not over mix! The batter may be slightly lumpy. Fold in the chocolate chips.
2/3 cup chocolate chips
Pour batter into greased 9x5 pan. Bake for 30 minutes, and loosely cover the top of the bread with a piece of aluminum foil. Then bake for an additional 30-35 minutes, or until a toothpick comes out clean.