Ingredients
- 115 grams Unsalted Butter, room temperature
- 165 grams Packed Dark Brown Sugar
- 3 grams Vanilla Extract
- 2 grams Baking Soda
- 1 gram Kosher Salt
- 1 gram Ground Cardamom or Cinnamon
- 105 grams Whole Eggs
- 175 grams Sourdough Starter Discard
- 125 grams Whole Milk
- 150 grams Whole Wheat Flour
- 140 grams All Purpose Flour
- 150 grams Shredded Carrots
- 150 grams California Dried Figs E-Diced
- 125 grams Chopped Walnuts
- 16 grams Sesame Seeds for topping
Directions
Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.
Beat butter, brown sugar, and vanilla in a stand mixer with a paddle attachment on medium speed until light and fluffy.
Add baking soda, salt, and cardamom or cinnamon. Mix well.
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Add the sourdough starter discard and mix until combined then add the milk.
Gradually add both flours and mix on low speed until just combined.
Gently fold in the shredded carrots, California Dried Figs E-Diced, and chopped walnuts with a spatula.
Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sesame seeds evenly over the top.
Bake for 60 to 70 minutes, until a toothpick inserted into the center comes out clean, or until the internal temperature reaches 195 to 200°F (90 to 93°C).
Let the bread cool in the pan on a wire rack for 10 to 15 minutes. Remove the bread from the pan and let it cool completely on the wire rack before slicing.
Developer Notes
All-purpose flour can be substituted for whole wheat flour. Use 280 grams all-purpose flour for the whole wheat flour in the recipe.
The bread can be stored at room temperature for a few days or frozen for longer storage.