Sourdough Discard Loaf (Quick Bread)
Yields: 1 loaf (9×5-inch pan)
Prep: 10 min
Bake: 45–55 min
No yeast | No knead | No long ferment
Ingredients
Dry Ingredients
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2 cups (250 g) all-purpose flour
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1 tsp baking soda
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½ tsp baking powder
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½ tsp salt
Wet Ingredients
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1 cup (240 g) sourdough discard (unfed, room temperature)
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½ cup (120 ml) buttermilk (or milk + 1 tsp vinegar)
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¼ cup (60 ml) olive oil or melted butter
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1 tbsp honey or maple syrup (optional, for slight sweetness)
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1 large egg
Optional Add-ins
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½ cup shredded cheddar cheese + 1 tbsp fresh herbs (savory)
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¼ cup sunflower seeds or pumpkin seeds (crunch)
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1 tbsp everything bagel seasoning (on top)
Method
1. Preheat & Prep
Preheat oven to 175°C (350°F).
Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
In a large bowl, whisk together flour, baking soda, baking powder, and salt.
3. Mix Wet Ingredients
In a separate bowl, whisk together sourdough discard, buttermilk, oil, honey (if using), and egg until smooth.
4. Combine
Pour wet ingredients into dry ingredients. Stir with a spatula just until combined — batter will be thick and slightly lumpy. Do not overmix.
5. Fold in Add-ins (Optional)
Gently fold in cheese, herbs, or seeds if using.
6. Bake
Scrape batter into prepared loaf pan. Smooth top. Sprinkle with seeds or seasoning if desired.
Bake 45–55 minutes until a toothpick inserted in center comes out clean and top is golden brown.
7. Cool
Cool in pan 10 minutes, then transfer to a wire rack to cool completely.
