This vintage sourdough mocha nut bread is a great way to use sourdough discard. It is perfect served as a coffee cake at breakfast or brunch. Or serve it for dessert with a little bit of whipped cream or a drizzle of fudge.
This is another hit from my great-grandma’s cookbook. There were quite a few recipes that use sourdough starter.
You know I love my starter, but LD is the only one that actually uses it to bake sourdough bread. I use the discard to make everything else.
I guess what is old is new again! So I can’t wait to try all of the recipes from the book.
This bread seemed like a great place to start. It is essentially a quick bread with the addition of some starter.
You can bake it right away if you want to. Or, make the batter the night before and let it ferment in the fridge overnight before you bake it.
The texture is nice. Like a lot of quick breads, it had a cakey feel.
Of course, the taste is wonderful. It isn’t a super intense coffee flavor, just enough to give you those mocha vibes.
The cinnamon adds another nice background flavor. The combination in fabulous.
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The original recipe called for chopped pecans or walnuts. My family has mixed feelings on nuts, so I used chocolate chips instead.
I think they were wonderful in the bread. They boosted the chocolate flavor and added a bit more of a dessert feeling to the mix.
You could stick with the nuts if you want. Or use some of each to get the best of both worlds!
I think this cake would make a fabulous sweet ending to a brunch. Or serve it as you would any of your favorite coffee cake recipes.
If you want to serve it for dessert, it would be right at home there as well. Maybe add a drizzle of chocolate glaze if you want to take it to the next level.
It would be great with some whipped cream or a scoop of vanilla ice cream.
Sourdough Mocha Nut Bread
Ingredients
- ½ cup butter softened
- 1½ cups granulated sugar
- 3 large eggs
- 1 Tablespoon cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup hot coffee
- 1 Tablespoon instant coffee granules
- 1 cup sourdough starter
- 2 cups all-purpose flour
- 1 cup chopped pecans or walnuts (or chocolate chips)
- powdered sugar for dusting
Instructions
- Preheat the oven to 350℉ and grease a 12 cup Bundt pan.
- Cream together ½ cup butter and 1½ cups granulated sugar until light and fluffy.
- Add the 3 large eggs and mix until combined.
- Stir in 1 Tablespoon cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- Stir 1 Tablespoon instant coffee granules into ½ cup hot coffee until the granules are dissolved. Add the the butter mixture.
- Add the 1 cup sourdough starter and 2 cups all-purpose flour. Beat until smooth.
- Fold in the 1 cup chopped pecans or walnuts. Transfer batter to prepared pan.
- Bake 40-45 minutes or until a toothpick inserted in the bread comes out mostly clean.
- Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- If desired, dust with powdered sugar before serving.
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