Easy Sourdough Quick Bread Recipes
We love sourdough quick bread recipes. They take absolutely no time to make and are perfect as a beginner recipe. Whether you are in the mood for a sweet banana bread or a savory breakfast, we’ve collected our favorite sourdough quick bread recipes for you to try.
What is a quick bread
Sourdough bread is known for its complex and delicious flavor, but it can be time-consuming to make. That is why we fell in love with quick bread recipes. While not technically a bread, it still contains all the benefits sourdough gives to your bakes, plus a nutritious way to start your morning.
Quick bread recipes are so quick and easy to make because we discard instead of an active starter. Sourdough discard is the part you throw away after feeding your starter. That does mean you have to add another leavening agent like baking powder, but it makes up for it by adding a stronger flavor.
This type of bread also has a different texture from traditional bread. It has a denser, softer crumb instead of a light and airy texture. This is because we don’t let it bulk ferment, and because you make it with a batter instead of a dough, it is almost like cake or banana bread, and who doesn’t love a dessert for breakfast!
Why we love quick bread recipes
- Quick sourdough bread recipes are amazing! They have the tangy sourdough flavor and all the benefits, but don’t take as long to make as traditional sourdough bread.
- You can make quick bread with different types of flour. Because you don’t need a high gluten content, you can use any flour you like, from whole wheat flour, rye flour, almond flour, or oat flour. They are also delicious, made with gluten-free flour!
- These tasty loaves are perfect for breakfast. Freshly baked, they are perfect for lazy Sunday mornings when you crave something sweet but don’t feel like pancakes.
What do you need to make quick bread
To make sourdough quick bread, you don’t rely on an active sourdough starter as a leavening agent. We add the starter or discard for its flavor, but add baking powder or soda for the light and crumbly texture. That doesn’t mean you can’t use a fed starter! We just add other leavening agents, too, so you don’t have to wait for the long fermenting times. You will also need a few other basic ingredients like all-purpose flour, salt, butter or oil, and sugar. The rest of the ingredients you need depend on the recipe!
Depending on the recipe, quick breads are also perfect for making with other types of starter. If you want to try your hand at other flavors, you can find inspiration in our posts for whole wheat sourdough starter, chocolate sourdough starter, or spelt sourdough starter!
As for the tools, you don’t need any fancy equipment to make quick bread. You can make them by hand in a mixing bowl and a whisk, a spoon, or a stand mixer. You will also need a loaf pan, measuring cups or a kitchen scale, a cooling rack, and a piece of parchment paper to line your loaf pan.
Our tips for the perfect quick bread
- Don’t mix the batter too long. The secret to making a perfectly moist quick bread with the best texture and a soft crumb is never to overmix the batter. Stop mixing when you don’t see dry flour, but it is fine if there are still a few lumps.
- Use a metal loaf pan. We prefer metal pans because they distribute the heat more evenly, and they lose the heat quickly when you take your quick bread out of the oven.
- Room temperature ingredients. This will help incorporate all the ingredients more quickly and help to create a smooth mixture.
- Fresh baking powder. For the best results, it is crucial that your baking powder and baking soda are fresh. They tend to lose their strength after a while.
- Weigh your ingredients instead of using cups. Weighing your ingredients on a kitchen scale gives a more accurate measurement and immediately improves your bakes. It also saves a ton of dishes to clean!
- Coat the fruits with flour before adding them to the mix. This will help to prevent them from sinking to the bottom!
Storage
We recommend storing quick bread at room temperature. Wrapped in plastic wrap, it will stay fresh for about five days. If you store the bread in your fridge, the cold will make it dry out quicker! If you want to have a quick breakfast or snack ready to go, you can wrap the slices individually.
Sourdough quick breads are also suitable for freezing! This makes them perfect for meal prep or when you’re a busy mom with little mouths to feed. Frozen, they will last for up to six months, so we like to make a few different recipes, individually wrap the slices, and store them in the freezer for busy days. They are also great for school lunches! Pack them frozen and let them thaw to have a fresh piece of quick bread ready for their lunch break.
