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sourdough discard quick bread

Sourdough Discard Quick Bread

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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Course Bread
Cuisine American
Servings 10 slices

Equipment

  • 1 standard 9x5-inch loaf pan
  • 2 medium mixing bowls
  • 1 Whisk
  • 1 Rubber spatula
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Wire rack
  • 1 toothpick or cake tester

Ingredients
  

  • 240 gram sourdough discard unfed
  • 190 gram all-purpose flour
  • 150 gram granulated sugar
  • 80 milliliter neutral oil such as canola or vegetable
  • 120 milliliter milk room temperature
  • 2 large eggs room temperature
  • 8 gram baking powder
  • 3 gram baking soda
  • 3 gram fine sea salt
  • 5 milliliter vanilla extract
  • 2 gram ground cinnamon optional

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease and line a 9x5-inch loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using) until well combined.
  • In a separate bowl, whisk the sugar, oil, eggs, milk, and vanilla extract until smooth and slightly pale.
  • Add the sourdough discard to the wet mixture and whisk until fully incorporated and no streaks remain.
  • Add the dry ingredients to the wet ingredients and gently fold with a spatula just until no dry flour patches remain, being careful not to overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake the loaf on the center rack for 40–50 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan on a wire rack for 10–15 minutes.
  • Carefully lift the loaf out of the pan using the parchment and transfer it directly to the wire rack to cool completely for at least 15–20 minutes before slicing.

Notes

For best flavor and texture, use sourdough discard that is at least slightly tangy (up to about a week old in the fridge is fine as long as it smells pleasantly sour, not funky), and bring cold ingredients to room temperature so the batter mixes evenly and rises well. You can customize this bread by folding in up to 120 g of chocolate chips, berries, or chopped nuts in step 5, but avoid adding too many wet mix-ins or the loaf may bake unevenly. If the top is browning too quickly, tent the pan loosely with foil for the last 10–15 minutes of baking. Letting the loaf cool fully before slicing helps it set and prevents crumbly slices, and it keeps well wrapped at room temperature for 2–3 days or can be frozen, tightly wrapped, for up to 2 months.
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