Sourdough discard is used in this quick bread that is filled with maple syrup, pecans, and cinnamon along with some whole wheat flour for a hearty texture and flavor.
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In the warmer months, I don't use my sourdough starter very much. I keep it in the refrigerator until the weather cools down and I feel like baking more again. This means I tend to end up with a bunch of sourdough discard as I try to wake up my starter.
Sourdough discard, or just unfed sourdough starter, can be used to make a lot of baked goods since it's just flour and water. I don't want to waste it, so I try to use it up in my baking.
This sourdough maple pecan bread is one way I like to use up some of my sourdough discard. As I've mentioned before, we usually have a good amount of maple syrup around as we have a relative who makes it each year. I like to use maple frequently in my cooking and baking.
Sourdough maple pecan bread is not overly sweet. It has a light maple flavor that will be enhanced if you use a dark maple syrup. You can add maple extract as well to enhance the maple flavor (I don't use it).
I made this bread with pecans because I had some leftover from holiday baking. Walnuts would also work in this recipe just as well depending on your preference and what you may have on hand.
This bread makes a lovely addition to breakfast. We had some of it along with scrambled eggs and fruit. The rest we enjoyed as a snack with a hot cup of tea. This winter I have been enjoying a cup of herbal tea in the evening most nights and a slice of this bread goes perfectly with that.
The bread is nice plain, but a bit of butter on top will be good, too, especially if you are eating it while it is still a bit warm.
This is a large loaf of bread that makes hearty slices. It rises high. I used an 8.5" x 4.5" loaf pan to bake this loaf each time I've made it. You can certainly use a 9" x 5" loaf pan for more space. Just watch the bread towards the end to ensure it is not over-baked.
If your bread is getting too dark on the top or edges for your liking, you can loosely tent some aluminum foil over the top.
I like to sprinkle some pecans on top of the bread before baking it. Those nuts gets extra toasty on top and add a nice texture and color to the loaf. You can add a sprinkle of extra cinnamon over the top before baking, too.
The aroma from this quick bread while it is baking is quite delightful with the nuts, cinnamon, and sweet maple syrup.
If you are a sourdough baker and find yourself with some sourdough discard, or just want to bake something with your unfed starter, give this maple pecan quick bread a try.
It's a delicious way to use up your discard or to try something new with your sourdough starter.
Yield: 1 loaf
Sourdough Maple Pecan Bread
Sourdough discard is used in this quick bread that is filled with maple syrup, pecans, and cinnamon along with some whole wheat flour for a hearty texture and flavor.
Ingredients
- 1-1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 3/4 cup sourdough discard
- 1 stick (8 tablespoons) unsalted butter, melted and slightly cooled
- 1/2 cup buttermilk*
- 1/2 cup pure maple syrup
- 1/2 teaspoon vanilla extract**
- 1-1/3 cups chopped pecans, divided
Instructions
- Spray a loaf pan (8.5" x 4.5" or 9" x 5") with cooking spray. Preheat the oven to 350 degrees.
- In a large bowl whisk together the flours, sugar, cinnamon, baking powder, baking soda, and salt. Set aside.
- In another large bowl, whisk the eggs. Then whisk in the sourdough discard, butter, buttermilk, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry and stir until just combined. Then stir in 1 cup of the chopped pecans.
- Transfer the batter (it is a thick batter) to your prepared loaf pan. Spread it evenly and sprinkle the remaining chopped pecans on top of the batter.
- Bake for about 60-70 minutes, until the loaf is golden and an inserted toothpick comes out clean.
- Cool in the pan for 15 minutes. Remove the bread to a cutting board to continue to cool. Slice and serve warm or at room temperature.
- Store in an airtight container for up to 2-3 days (I find this loaf does dry out quickly and is best eaten in the first 1-2 days).
Notes
*If you don't have buttermilk, add a teaspoon of lemon juice to a glass measuring cup and then fill with milk to the 1/2 cup line. Let sit for 5 minutes.
**You can also add 1/2 teaspoon of maple extract here.
Recipe adapted from King Arthur Flour.
I hope you give this Sourdough Maple Pecan Bread a try! Let me know in the comments below.
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