Description
A delightful treat merging seasonal flavors with comforting sourdough, perfect for cozy evenings and gatherings.
Ingredients
- 350 grams (1 1/2 cups) apple cider, reduced
- 265 grams (1 3/4 cups + 2 Tablespoons) all-purpose flour
- 6 grams (1 1/4 teaspoon) baking powder
- 6 grams (1 teaspoon) baking soda
- 2 grams (1 teaspoon) cinnamon
- 1 gram (1/4 teaspoon) nutmeg
- 3 grams (1/2 teaspoon) salt
- 160 grams (3/4 cup) dark brown sugar
- 2 egg yolks
- 120 grams (1/2 cup) sour cream
- 8 grams (2 teaspoons) vanilla extract
- 100 grams (1/2 cup) neutral oil
- 120 grams (1/2 cup) sourdough discard
- 14 grams (1 Tablespoon) unsalted butter, melted
- 50 grams (1/4 cup) sugar
- 1 gram (1/2 teaspoon) cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9 x 5 inch loaf pan by greasing and lining it with parchment paper.
- Bring the apple cider to a boil in a small saucepan, then reduce to low heat to simmer until reduced to about 120 grams (1/2 cup), approximately 20 minutes. Let cool for at least 10 minutes.
- Combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large mixing bowl; whisk until blended.
- Mix dark brown sugar, egg yolks, sour cream, vanilla, oil, sourdough discard, and the reduced apple cider in another bowl; whisk until smooth.
- Pour the wet ingredients into the dry mix and stir until just combined.
- Transfer the batter into the prepared loaf pan and bake for 50 to 60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread set in the pan for 20 minutes before transferring it to a wire rack to cool completely, ideally cooling for at least 2 hours.
- Brush the loaf with melted butter and coat with a cinnamon-sugar mixture before slicing and serving.
Notes
For best taste, serve warm with honey or maple syrup. Store in an airtight container for up to 3 days.