Sourdough Carrot and California Figs Bread with Sesame Topping

Directions

1. Preheat oven to 350°F (175°C). Spray a 9 x 5-inch loaf pan with cooking spray or line with parchment paper.

2. Beat butter, brown sugar, and vanilla in a stand mixer with a paddle attachment on medium speed until light and fluffy.

3. Add baking soda, salt, and cardamom or cinnamon. Mix well.

4. Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.

5. Add the sourdough starter discard and mix until combined then add the milk.

6. Gradually add both flours and mix on low speed until just combined.

7. Gently fold in the shredded carrots, California Dried Figs, and chopped walnuts with a spatula.

8. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle sesame seeds evenly over the top.

9. 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).

10. 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.

Note