Introduction
Love the tangy taste of sourdough but don’t have time for a long fermentation process? Furthermore, sourdough quick bread is the perfect solution! These breads skip the long proofing times associated with traditional sourdough and instead use baking powder or baking soda to achieve a light, fluffy texture.
Whether you're looking for a savory cheese loaf, a soft banana bread, or a sweet cinnamon treat, these sourdough quick bread recipes will help you make delicious, tangy breads in no time.
Why You’ll Love Sourdough Quick Bread
- No Yeast or Long Fermentation Needed – Ready in about an hour!
- Great Use for Sourdough Discard – Reduces waste while adding flavor.
- Soft, Moist, and Flavorful – Perfect texture with a mild sourdough tang.
- Customizable – Sweet or savory options with various add-ins.
- Beginner-Friendly – No kneading, stretching, or folding required.
1. Classic Sourdough Quick Bread
A basic, versatile sourdough quick bread that pairs well with both sweet and savory toppings!
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (240g) sourdough discard
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (60ml) milk
- ¼ cup (60ml) melted butter or oil
- 1 tablespoon honey or sugar (optional, for slight sweetness)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, mix sourdough discard, milk, melted butter, and honey.
- Combine wet and dry ingredients, stirring until just mixed.
- Pour batter into the loaf pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool completely before slicing.
2. Sourdough Banana Bread 🍌
A moist, tangy banana bread using sourdough discard for extra depth of flavor.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon (optional)
- 2 large ripe bananas, mashed
- ½ cup (100g) brown sugar
- 1 cup (240g) sourdough discard
- 1 egg
- ¼ cup (60ml) melted butter
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Then, in a bowl, mix flour, baking soda, salt, and cinnamon.
- In another bowl, whisk bananas, sugar, sourdough discard, egg, butter, and vanilla.
- Combine wet and dry ingredients, stirring until just combined.
- Furthermore, pour batter into the pan and bake for 50-55 minutes.
- Let cool before slicing.
3. Sourdough Cheese & Herb Bread 🧀🌿
A savory quick bread loaded with cheese and fresh herbs—perfect with soups or as a side dish.
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 cup (240g) sourdough discard
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60ml) melted butter
- ½ cup (50g) shredded cheddar cheese
- 2 tablespoon chopped fresh herbs (like rosemary, thyme, or chives)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Then, in a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, whisk sourdough discard, milk, and melted butter.
- Then, stir in cheese and herbs.
- Later, pour batter into the pan and bake for 40-45 minutes.
- Finally, cool, slice, and enjoy with butter!
4. Sourdough Cinnamon Swirl Bread 🍞✨
Furthermore, a sweet and tangy cinnamon bread with a beautiful swirl pattern.
Ingredients
For the Batter:
- 1 ½ cups (190g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (120ml) milk
- ¼ cup (60ml) melted butter
- ½ cup (100g) sugar
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough discard
For the Cinnamon Swirl:
- ¼ cup (50g) brown sugar
- 1 teaspoon cinnamon
- 1 tablespoon melted butter
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan.
- Then, in a bowl, mix flour, baking powder, baking soda, and salt.
- In another bowl, mix milk, butter, sugar, vanilla, and sourdough discard.
- After that, pour half of the batter into the loaf pan.
- Later, mix brown sugar, cinnamon, and melted butter in a small bowl and swirl half into the batter.
- Then, pour remaining batter and swirl the rest of the cinnamon mix on top.
- Bake for 45-50 minutes.
- Let cool before slicing.
Furthermore, this homemade artisan bread recipe from Sally's Baking Addiction produces a beautifully crusty, golden loaf with a soft and airy interior—perfect for any occasion!
How to Store & Freeze
Short-Term Storage:
- Store at room temperature in an airtight container for 2-3 days.
- Moreover, refrigerate for up to a week for longer freshness.
Freezing Instructions:
- Wrap slices or whole loaves in plastic wrap, then in foil.
- Furthermore, freeze for up to 3 months.
- Thaw at room temperature before serving.
FAQs
1. What is sourdough discard, and why use it?
Sourdough discard is leftover starter that isn’t needed for baking bread. It adds flavor and moisture to quick breads.
2. Do I need an active sourdough starter?
No! Since these are quick breads, the sourdough discard is used for flavor, not leavening.
3. Can I make these recipes gluten-free?
Yes! Use gluten-free all-purpose flour instead of regular flour.
4. Why is my bread dense?
Overmixing the batter can make quick breads dense. Mix until ingredients are just combined.
5. Can I use a different flour?
Yes! Whole wheat flour works well but makes the bread denser and try a 50/50 mix of whole wheat and all-purpose flour.
Conclusion
In conclusion, sourdough quick breads offer a simple and delicious way to enjoy the distinctive tangy flavor of sourdough without the lengthy fermentation process. Whether you're making a classic loaf, a flavorful banana bread, a savory cheese and herb variation, or a sweet cinnamon swirl bread, these recipes are versatile, easy to prepare, and perfect for any occasion. Moreover, with a few basic ingredients and minimal time, you can enjoy freshly baked bread that’s sure to impress.
Also, this easy overnight bread recipe offers a simple, no-fuss way to enjoy fresh, bakery-quality bread with minimal effort, perfect for any meal or occasion.
So, give these sourdough quick bread recipes a try and enjoy the comforting taste of homemade bread in no time!
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