Sourdough Apple Fritter Discard Loaf
A delightful blend of sourdough discard and chocolate makes this loaf a comforting treat, perfect for breakfast or snacks.
Ingredients
Main Ingredients
- 1 cup sourdough discard adds moisture and tanginess
- ½ cup butter provides richness and tenderness
- 1 cup brown sugar contributes sweetness and a hint of caramel flavor
- 2 large eggs act as a binder for structure
- ½ cup cocoa powder adds chocolate flavor and depth
- 1 cup all-purpose flour provides structure and texture
- ½ teaspoon salt enhances flavor
- ½ cup nuts (optional) adds crunch and nuttiness
- as needed Swirls (e.g., peanut butter, jam) optional for added flavor and texture
Instructions
Preparation
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the sourdough discard until fully incorporated.
- Sift in the cocoa powder, flour, and salt, and gently fold them into the wet ingredients.
- If using, fold in the nuts.
- Pour the batter into a greased loaf pan and smooth the top.
- Add swirls of peanut butter or jam if desired.
Baking
- Place the loaf pan in the preheated oven and bake until a toothpick inserted into the center comes out clean.
- Allow the loaf to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
Notes
Ensure butter is room temperature for easier creaming. Avoid overmixing to maintain a tender loaf. Allow the loaf to cool completely before slicing.