Recipe by PaulaG
This recipe is posted in several locations on the web; however, they all say "Mix in the oil....". None of the recipes I found said how much oil. So I developed this recipe adding in oil, applesauce and salt. I also thought it would be better with the strawberries coarse chopped. This is a delicious quick bread that can be made when splitting your starter. The bread gets the flavor of the sourdough and has baking soda and salt to help as a rising agent.
Top Review by k.fullerton
Wow, this is really good bread. I did replace the strawberries with pears. Turned out so good. Crisp on the top, soft and moist inside. Not too sweet but very tasty. Will make again with strawberries but I will also continue too substitiute whatever fruit I have on hand. Update 1/13/09. I added a little lime juice and zest with the pears and sprinkled a little coarse sugar on the top of loaf before cooking. I made it for breakfast and the whole loaf is gone :)
- 2 eggs
- 1⁄4 cup oil
- 1⁄2 cup applesauce
- 3⁄4 cup sugar (I use 1/2 cup of Splenda and 1/4 cup sugar.)
- 3⁄4 cup sourdough starter
- 1 1⁄2 cups all-purpose flour (Can use half all-purpose and half whole wheat.)
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1⁄2 cup chopped pecans
- 1 1⁄2 cups strawberries, hulled, quartered and rough chopped
Directions See How It's Made
- Preheat oven to 350 degrees, spray an 8 1/2 inch x 4 1/2 inch loaf pan with baker's cooking spray or lightly oil and flour; set aside.
- In a large mixing bowl lightly beat the eggs; mix in the oil, applesauce and sugar; stir in the sourdough starter.
- In a smaller bowl, mix together the flour, baking soda and salt; add to the sourdough mixture; stirring to combine.
- Fold in the pecans and chopped strawberries; pour mixture into prepared pan and bake in preheated oven for 45 to 60 minutes.
- Cool on wire rack, slice and serve with butter or cream cheese.
- Please note: The cooking time reflects using a sugar substitute for part of the sugar. If using sugar the cooking time may be longer.