Sourdough Discard Quick Bread
A versatile base recipe for moist, tender quick bread. Customize with your favorite flavors.
This versatile quick bread is the perfect base for endless flavor variations. The sourdough discard creates an incredibly moist, tender crumb that stays fresh for days.
No mixer needed - just a bowl and a spoon.
Instructions
- 1
Prepare
Preheat oven to 175°C (350°F). Grease a 23x13cm (9x5 inch) loaf pan and line the bottom with parchment paper.
- 2
Mix Wet Ingredients
In a large bowl, whisk together discard, eggs, oil, vanilla, and milk until smooth.
- 3
Add Dry Ingredients
Add flour, sugar, salt, and baking soda. Stir until just combined. The batter will be thick.
- 4
Add Mix-ins (Optional)
Fold in any desired mix-ins: chocolate chips, nuts, dried fruit, etc.
- 5
Bake
Pour batter into prepared pan. Bake for 50-55 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
- 6
Cool
Let cool in pan for 10 minutes, then remove to a wire rack to cool completely before slicing.
Tips & Notes
- For best texture, let the bread cool completely before slicing
- Wrap tightly and store at room temperature for up to 5 days
- Freezes well for up to 3 months - slice before freezing for easy portions
- If top is browning too quickly, tent with foil for the last 15 minutes
- Buttermilk creates a more tender crumb than regular milk
Flavor Variations
Lemon Poppy Seed
Add zest of 2 lemons, 2 tbsp lemon juice (reduce milk by same amount), and 2 tbsp poppy seeds. Drizzle with lemon glaze after cooling.
Cinnamon Swirl
Mix 50g sugar with 1 tbsp cinnamon. Pour half the batter in pan, sprinkle with cinnamon sugar, add remaining batter, swirl with a knife.
Pumpkin Spice
Replace milk with 200g pumpkin puree. Add 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves.
Chocolate Chip
Fold in 150g chocolate chips. For double chocolate, also add 30g cocoa powder and reduce flour by same amount.
Zucchini Bread
Add 200g grated zucchini (squeezed dry) and 1 tsp cinnamon. Add 50g chopped walnuts if desired.
Cranberry Orange
Add zest of 1 orange and 150g fresh or dried cranberries. Replace vanilla with orange extract.
Why Quick Bread?
Quick breads use baking soda or baking powder for lift instead of yeast, making them fast and simple. The sourdough discard adds the tangy, complex flavor usually associated with yeasted breads, giving you the best of both worlds.
Storage Tips
Quick bread actually improves after a day as the flavors meld and moisture distributes evenly. Wrap tightly in plastic wrap or store in an airtight container. Slice before freezing for convenient grab-and-go portions.