Sourdough Discard Cherry Chocolate Chip Quick Bread
A sourdough discard cherry chocolate chip quick bread is a great way to use up sourdough discard while creating a delicious and moist treat. This easy sourdough bread recipe combines the tangy flavor of sourdough with sweet cherries and chocolate chips for a unique and tasty quick bread.
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Servings: 0
Equipment
- A large mixing bowl
- Stand Mixer, hand mixer, or whisk
- Tea towel or plastic bag (for the long fermentation) 9×5 loaf pan
- Danish dough whisk or a wooden spoon
- Rubber spatula
- Sharp knife
- Piece of parchment paper
- 9×5 loaf pan
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup sourdough starter discard or active starter
- ¾ cup light or dark brown sugar to be mixed with wet ingredients
- ½ cup melted butter or melted coconut oil we use organic coconut oil found here Olive oil will also work but will change the flavor a little bit.
- ½ cup milk
- 2 large eggs
- 1 teaspoon almond extract
Add-Ins
- ½ cup chocolate chips
- 1 cup dried cherries soaked and strained
Instructions
- Quick Bread Version
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, almond extract, and milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the chocolate chips and dried cherries.
- Pour the sticky dough into the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Serve warm, or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your homemade bread!
- Long Fermented Version:
- Begin the batter 16-18 hours before you plan to bake the double chocolate chip bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, almond extract, and milk. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the chocolate chips and dried cherries.
- Cover the mixture with a damp kitchen towel or plastic wrap.
- For best results, allow for a 4-6 hour rise time.
- Place bread dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
- The next morning, after the final rise, preheat your oven to 350°F (175°C).
- With a Danish dough whisk or a wooden spoon, stir the cherry chocolate chip sourdough dough.
- Place dough in to the prepared pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Serve warm or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Enjoy your homemade loaf of bread!