Maple Pecan Bread (Discard Recipe)


I got the inspiration for this recipe after I started experimenting with sourdough starts. I found a bread recipe in a sourdough book I love. While I didn’t have all the ingredients to make the bread and living an hour from the closest grocery store and didn’t want it quite as sweet, I had to gladly improvise and make it my own. So here you go! And I will gladly link the book at the end as well to reference! This loaf makes an incredible warm French toast, as well as just topped with butter and bananas cold with a hot cup of coffee with a beautiful morning view of the sun!


INGREDIENTS

· 1 C unbleached Flour

· 1 ½ C Whole Wheat Flour

· ¼ Sugar

· ½ - 1 t. Cinnamon (optional, to your taste)

· ½ t. Baking Soda

· 1 t. Baking Powder

· 1 t. Salt

· ½ C Buttermilk

· ¾ Sourdough Starter

· 8 T. Melted Butter

· ½ Maple Syrup

· 2 Large Eggs

· 1 ½ Cups chopped Pecans


DIRECTIONS

  • Preheat Oven to 350 degrees

  • Grease a 9”x5” bread pan

  • Whisk the dry ingredients (leaving out chopped pecans for now) together in a large mixing bowl until well incorporated

  • Mix wet ingredients in a medium mixing bowl until well incorporated

  • Add wet ingredients to dry ingredients, stir with a wooden spoon until just mixed.

  • Fold in pecans gently.

  • Pour into bread pan, top with more pecans if you’d like.

  • Bake for 50-65 min.

  • Check at 45 min, turn if needed for even browning on top.

  • Remove bread from oven, let cool for about 10 min and turn out onto cooling rack.

  • Store in bread bag or wrapped at room temp for a few days. Or you may freeze wrapped tightly in foil or plastic wrap.

***Do not cut into bread until it is completely cooled. I read the reason is because the crumb in the bread can get funky if you cut it while warm. I didn’t try it, so I wouldn’t know!


Enjoy and let me know what you think!


The book I got the inspiration from is:

“Sourdough” by Mary Lo Caso




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