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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.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Quick Bread Batter
  • 1 cup sourdough discard
  • 1 1/2 cups flour
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/4 cup oil or melted butter
  • 1 egg
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract optional

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Loaf Pan
  • Whisk
  • Spatula
  • Scoop
  • Freezer

Method
 

  1. Preheat oven to 350°F and grease a loaf pan.
  2. Whisk sourdough discard, milk, oil, egg, and sugar until smooth.
  3. Add flour, baking soda, and salt, mixing gently until just combined.
  4. Pour batter into pan and smooth the top evenly.
  5. Bake until golden and a toothpick inserted comes out clean.
  6. 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.