6 Sourdough Quick Bread Recipes You MUST try this year (2024) (2024)
Published: · Modified: by The Pantry Mama This post may contain affiliate links.
If you love making sourdough quick bread recipes, then here are 6 recipes that you must try in your next baking session! Making quick breads can be a convenient way to use your sourdough starter, without actually relying on the wild yeast for leavening power.
When making sourdough quick bread recipes, the sourdough starter is added purely for flavor and leavening is achieved through a combination of baking powder and baking soda.
If you want to know more about using sourdough discard in recipes, this article explains how to add sourdough discard to any recipe and this one explains the different types of sourdough discard recipes.
What is a Sourdough Quick Bread?
Quick bread is a type of bread that is leavened without the use of yeast or a traditional sourdough starter. Instead, they rely on chemical leaveners like baking powder or baking soda to rise quickly.
A sourdough quick bread contains both sourdough starter and baking powder, baking soda or a combination of both.
Technically, bakes like muffins and pancakes are considered "quick breads", but most people think of quick breads like a banana bread or zucchini bread.
What Are The Advantages of Making Sourdough Quick Bread Recipes?
Speed
Quick breads live up to their name by requiring less time and effort than traditional yeast-based bread. There's no need for kneading, rising, or waiting for the dough to ferment. You can have a freshly baked loaf in less than an hour ... and sometimes that's just what you need!
Versatility
Quick bread recipes are incredibly versatile. You can adapt them to suit your preferences or use ingredients you have on hand. This flexibility makes them ideal for incorporating various flavors, fruits, nuts, and spices. For example, you could make a traditionally fermented pumpkin sourdough loaf or for a faster pumpkin feast, you might like to try a sourdough discard pumpkin spice loaf - which is actually a quick bread!
Minimal equipment
You don't need any special equipment like a bread machine or stand mixer to make quick bread. A simple bowl, spoon and a loaf pan are all that is required.
6 Sourdough Quick Bread Recipes You Must Try!
You are going to love the convenience of these sourdough quick bread recipes. They all deliver a great sourdough taste, without the waiting of traditionally leavened sourdough loaves.
Sourdough Banana Bread
Sourdough Banana Bread is perhaps the most popular of all the quick bread, maybe because we always have some brown bananas that need to be used up? This is such a great way to ensure overripe bananas never go to waste!
This super easy sourdough discard banana bread recipe can be prepared in just minutes!
Check out this recipe
Sourdough Pumpkin Discard Quick Bread
Silky smooth and full of pumpkin, this sourdough pumpkin discard quick bread is always a winner!
Sourdough Discard Pumpkin Spice Bread
This super easy sourdough discard pumpkin spice bread can be prepared in just minutes! You need one bowl to mix it and a loaf pan to bake it. Simple ... and absolutely delicious!
This sourdough gingerbread loaf is full of warming gingerbread spices and features a moist crumb thanks to the addition of both sourdough starter and apple sauce. Smother this one with vanilla cream cheese frosting and your favorite hot cocoa and you've got a winter treat sure to warm hearts.
Sourdough Gingerbread Loaf Cake
This delicious spiced gingerbread cake can be baked in a loaf pan or sheet pan. Top it with the sweet vanilla cream cheese frosting for the ultimate gingerbread experience!
Check out this recipe
Sourdough Irish Soda Bread
Just as the name suggests, this sourdough Irish Soda Bread is leavened with baking soda (or bicarbonate of soda as you may know it). It uses sourdough discard for some of it's flavor and is a lovely, fast way to make sourdough bread.
Sourdough Irish Soda Bread Recipe
This sourdough Irish Soda Bread Recipe is super quick to make and will fill your kitchen with the smell of fresh baked bread in under an hour.
Check out this recipe
Sourdough Zucchini Quick Bread
When you have an abundance of green zucchini in your kitchen, sourdough zucchini bread is the answer! This popular sourdough quick bread is features a moist interior with a lovely crunchy outside, just begging to be spread with butter and devoured!
Sourdough Zucchini Bread
A delicious quick zucchini bread made with sourdough starter and fresh summer zucchini. Serve it with butter or just on its own.
Check out this recipe
Seedy Sourdough Breakfast Loaf
If you're looking for something a little different in terms of a quick bread, this seedy sourdough breakfast loaf ticks all the boxes! It's fast, full of flavor and even ticks the nutrition box too! You can serve this one with some homemade ricotta, a drizzle of honey and you're favorite coffee.
Seedy Sourdough Breakfast Loaf
This nutritious yet delicious seedy sourdough loaf can be made in an hour. Served with whipped ricotta and honey or maple syrup, it makes a special breakfast or brunch.
For many folks, the renewed interest in sourdough is health-related. Some are going even further than baking their own bread: They're milling their own flour from whole wheat berries, too.
Quick breads include many cakes, brownies and cookies—as well as banana bread, pumpkin bread, beer bread, biscuits, cornbread, muffins, pancakes, scones, and soda bread.
Compared to whole wheat flour, rye flour is said to be the most nutrient- and amylase-dense option for a sourdough starter. Overall, it has a lower gluten protein content than wheat flour, which means it produces slack, sticky, and dense doughs.
I'll share my tips on the best way to store sourdough and a plan on the best way to eat it too. Sourdough bread will keep well for up to 3-5 days at a moderate room temperature of 18-20°C or 64-68°F. The warmer and more humid the conditions become, the more chance the sourdough has of spoiling.
San Francisco has a local wild yeast and the local bacteria (including Lactobacillus sanfranciscensis) that work with the yeast and sour the dough to develop special local flavor.
Whole wheat flour is an excellent choice for creating a sourdough starter due to its nutrient-rich composition and potential for fostering a robust microbial community. However, it's important to note that the quality of whole wheat flour can vary between brands.
The best flour blend for creating a new sourdough starter is 50% whole-meal flour (whole wheat or whole rye) and 50% bread flour or all-purpose flour. I recommend a 50/50 mix of whole wheat flour and bread flour. Why do you need to use these two types of flour?
Baking soda or bicarbonate of soda can be used in sourdough bread to create a less sour loaf. Added after bulk fermentation, but before shaping, it can help to create a lighter, more fluffy loaf of sourdough.
Quick breads do not use yeast for leavening. Therefore, they are quick and easy to make. Under-mixing causes quick breads to be crumbly, dry and have very few tunnels.
Baking powder and baking soda are leavening agents that give the bread height and lift. When working with baking soda, it requires an acid, such as lemon juice or buttermilk, to activate the carbon dioxide. Add ins can include diced or pureed fruits or vegetables, nuts, chocolate, and spices.
These include muffins, tea loaves, nut breads, corn bread, and coffee cakes. Lastly, the quick bread may be a dough that is dry enough to be kneaded slightly, rolled, and cut into shapes.
*If making sourdough is new for you, do not be discouraged if you starter takes longer to get active than mine – stick with it, it will happen! *Tap water is usually fine, if you are not sure, use boiled and cooled water, you can use it at room temperature or cool; do not use distilled water.
If you do not have whole wheat flour, just use all purpose flour instead. The starter will be fine. I switch to all purpose flour for the feedings because it's reliable, inexpensive and practical for everyday baking (remember, a portion of your starter is removed, discarded, or used for something else).
As a result, sourdough bread can be easier to digest, especially for people who have a gluten sensitivity or intolerance, says Wee. It may also be better tolerated than regular bread if you have other digestive issues, like irritable bowel syndrome.
Baking sourdough bread emerged as a comforting, hands-on, at-home hobby for people during the pandemic lockdowns, as widely reported by news stations nationwide.
There was a shortage of yeast during that time that afflicted most stores in the country, so people started making their own sourdough bread because it makes its own yeast from a “starter” of water and flour. Sourdough Bread is popular because it is said to be easier to digest for some people than white bread.
According to Bradley, part of sourdough's continued popularity has to do with its purported health benefits. “I think we make bread that tastes great, is beautiful but it is also one of the healthiest things you could eat.”
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