I'm still waiting for this "bread" to finish baking. Normally I'd wait 'til I'd tasted it to do the write-up, but I'm at loose ends right now and I know I'll probably forget if I leave it 'til later, so I'm putting this down now. I can always come back later and add notes and alterations.

This recipe seems to be very much in the family of quick breads that are actually cakes baked in a loaf pan. It has a shocking amount of sugar and butter. I think I'll probably want to try to reduce both the next time I make this, but I just followed the recipe for today. We'll see how it tastes once it comes out of the oven...

Sourdough Maple-Walnut Quick Bread

Slightly adapted from King Arthur Baking

Ingredients

• 170g whole wheat flour
• 120g all-purpose flour
• 100g sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. milk¹
• 1/2 c. maple syrup
• 2 large eggs
• 1/2 c. unsalted butter, melted
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, sugar, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, melted butter, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

---

Variations

Healthier Maple-Walnut Quick Bread

Ingredients

• 290g whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. milk
• 1/2 c. maple syrup
• 2 large eggs
• 1 very ripe banana, mashed
• 1/4 c. unsalted butter, melted
• 1/4 c. unsweetened applesauce
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, banana melted butter, applesauce, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

Vegan Version

Ingredients

• 290g whole wheat flour
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. coarse sea salt, ground
• 170g sourdough discard (unfed starter)
• 1/2 c. oat milk
• 1/2 c. maple syrup
• 2 flax eggs
• 1 very ripe banana, mashed
• 1/4 c. coconut oil, melted
• 1/4 c. unsweetened applesauce
• 1/2 tsp. maple flavouring (optional)
• 1 1/2 c. chopped walnuts

Directions

1. Preheat oven to 180°C (350°F) and grease and flour a 23cm by 13cm (9"x5") loaf pan.
2. Combine flours, baking powder, baking soda, and salt and mix well.
3. In a large measuring cup, whisk together starter, milk, maple syrup, eggs, banana melted butter, applesauce, and maple flavouring (if using).
4. Pour wet ingredients into dry and stir until just combined.
5. Stir in walnuts.
6. Spoon batter into prepared pan and smooth the top.
7. Bake at 180°C (350°F) for 60-70 minutes.

---

¹ The original recipe called for buttermilk, but a) I didn't have any and b) my starter was already quite acidic, so I just swapped in some milk for the buttermilk. If your starter is less acidic, you may want to use buttermilk or stir a little vinegar into your wet ingredients. ^Back