Harvest Spice Sourdough Quick Bread

Yields 2 loaves


2 cups (240 g) all-purpose flour

1½ cups (198 g) white whole wheat flour

2 tsp baking soda

1½ tsp salt

4 tsp ground cinnamon

½ tsp ground nutmeg

½ tsp ground cloves

½ tsp ground ginger

1 cup (240 ml) neutral oil

~1 cup (220 g) sourdough starter, optional

4 large eggs, room temperature

1 cup (200 g) granulated sugar

1 cup (200 g) packed brown sugar

1 cup (230 g) pumpkin puree

2 heaping cups (280 g) shredded apple or zucchini or carrot

1½ cups (200 g) shredded carrot or zucchini or apple

4 Tbsp milk

2 cups (260 g) chopped walnuts or pecans or raisins

Preheat oven to 350°F and grease two 9×5-inch loaf pans.

Whisk flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger in a large bowl. In another bowl whisk oil, starter, eggs, sugars, pumpkin, apple, carrot, and milk. Combine wet and dry ingredients until just mixed, then fold in walnuts. Batter will be semi-thick. 

Divide and spread batter between pans and bake 55–65 minutes. Bread is done when a toothpick comes out mostly clean. Cool in pan 10-15 minutes and completely before slicing. 

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