Sourdough Quick Bread Recipe
You glance at sourdough discard and consider ignoring it again. Bold choice, honestly. Instead, make quick bread. No waiting, no drama, just mix and bake. It turns soft, tender, and surprisingly impressive. Suddenly, you look like someone who plans ahead, even if we both know that’s not entirely true today.
This sourdough quick bread recipe delivers a soft, moist loaf with a mild tang and simple preparation. The batter comes together quickly without long fermentation. It bakes into a golden, tender texture perfect for breakfast or snacks. Easily customize flavors and enjoy a reliable, fuss-free way to use sourdough discard anytime.
Sourdough Quick Bread Recipe
This sourdough quick bread recipe creates a soft, moist loaf with a gentle tang and tender crumb. The batter mixes quickly without waiting for fermentation. It bakes into a golden loaf perfect for breakfast or snacks, and can be customized with fruits, spices, or nuts for added flavor.
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a loaf pan.
- Whisk sourdough discard, milk, oil, egg, and sugar until smooth.
- Add flour, baking soda, and salt, mixing gently until just combined.
- Pour batter into pan and smooth the top evenly.
- Bake until golden and a toothpick inserted comes out clean.
- Cool before slicing to keep the loaf tender and structured.
Notes
For softer bread, avoid overmixing and bake just until done. For a slightly crisp crust, bake longer. Freeze slices individually for convenience. Handle batter gently when transferring. Add fruits, nuts, or spices for variation. Store wrapped at room temperature or refrigerate for extended freshness.
