This Raisin Sourdough Quick Bread is a simple way to use up sourdough discard. The bread is soft, tangy, and perfect for breakfast or a snack.
Since sourdough discard isn’t strong enough to make the bread rise on its own, baking powder and baking soda help it along, making this recipe quick and easy with no kneading or long fermentation needed.
Ready in under 2 hours with just 15 minutes of prep and 50-60 minutes of baking.
New to sourdough? Check out my sourdough starter recipe and beginner sourdough bread.
What is sourdough discard
- Sourdough discard is the portion of starter removed (and discarded) before feeding.
- While it doesn’t have the strength to make bread rise, it adds great flavor to recipes like this.
- For more details, check out my beginner sourdough starter recipe.
- You can use sourdough discard even if it hasn’t been fed, and it doesn’t need to double in size.
- Just use ½ cup (125 g) of discard (the portion removed before feeding your starter) for this recipe.
Visual Instructions
These visual instructions help you see the process. You can also find the full printable recipe with instructions and ingredients at the end of the post.
- Dry ingredients: In a large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon (if using), and raisins.
- Wet ingredient: In a separate mixing bowl, whisk the sourdough starter, milk, melted butter, eggs, and sugar until smooth.
- Pour the dry ingredients into the wet ingredients and mix until just combined.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
Storage
- Room Temperature: Store airtight for 1-2 days.
- Refrigeration: Keep in the fridge for up to 1 week.
- Freezing (Whole Loaf): Wrap cooled bread in plastic wrap + foil or a freezer-safe bag for up to 3 months.
- Freezing (Sliced): Slice, layer with parchment paper, and store in a freezer bag.
- Thawing: Overnight in the fridge or a few hours at room temp. Toast or warm slices straight from frozen.
Tips
- Prevent Raisins from Sinking: Toss raisins in a Tablespoon of flour before mixing to keep them evenly distributed.
- Better Texture: Avoid overmixing the batter, it can make the bread dense. Mix until just combined.
- Richer Flavor: Use brown sugar instead of white for a deeper, caramel-like sweetness.
- Softer Crust: Brush the top with a tablespoon of melted butter after baking for a tender crust.
Recipe
Raisin Sourdough Quick Bread
servings10 - 12 slices
Ingredients
Dry Ingredients
- 2 cups (240 g) all-purpose flour (plain flour) (plain flour)
- 1 teaspoon salt (add 1 ¼ teaspoon salt if using unsalted butter)
- 2 level teaspoons baking powder
- ½ level teaspoon baking soda (bicarbonate of soda)
- ¾ cup (120 g) raisins
- 1 teaspoon cinnamon (optional)
Wet Ingredients
- ½ cup (125 g) sourdough discard (the portion removed before feeding, no need to activate or double) see note 1
- 1 cup (240 ml) lukewarm milk
- 2 tablespoons (30 g) melted salted butter
- 2 large eggs
- 2 tablespoons (25 g) white granulated sugar (see note 2)
Instructions
Prepare the Pan
- Grease and line a 9x5 inch (23 x 13 cm) loaf pan with parchment paper, letting the edges rise about 2 inches (5 cm). Avoid folding the paper over the edges of the pan. The straight edges help prevent burning and ensure easy removal.
Preheat Oven
- Position the oven rack in the middle and preheat to 325°F (165°C). If you're using a fan oven, preheat to 300°F (150°C).
Dry Ingredients
- In a large mixing bowl, whisk together 2 cups (240 g) all-purpose flour (plain flour), 1 teaspoon salt , 2 level teaspoons baking powder, ½ level teaspoon baking soda, ¾ cup (120 g) raisins and 1 teaspoon cinnamon (if using)
Wet Ingredients
- In a separate mixing bowl, whisk ½ cup (125 g) sourdough discard , 1 cup (240 ml) lukewarm milk , 2 tablespoons (30 g) melted salted butter , 2 large eggs , and 2 tablespoons (25 g) white granulated sugar
Combine
- Pour the wet ingredients into the bowl with the dry ingredients and mix until just combined. Pour the batter into the prepared loaf pan and smooth the top.
Bake
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. After 20 minutes, loosely cover with foil to prevent over-browning, making sure it doesn’t touch the batter.
Cool and Serve
- Once baked, remove from the oven and cool in the pan for 10-15 minutes.
- Optional: Brush the top with melted butter after baking for a tender crust.
- Then, lift out, remove the parchment, and place on a cooling rack for 15-20 minutes before slicing.
Storage
- Room Temperature: Store in an airtight container for 1-2 days.
- Refrigeration: Store in an airtight container in the fridge for up to 1 week.
- Freezing (Whole Loaf): Wrap cooled bread in plastic wrap + foil or a freezer-safe bag for up to 3 months.
- Freezing (Sliced): Slice, layer with parchment paper to prevent sticking and store in a freezer bag.
- Thawing: Overnight in the fridge or a few hours at room temperature. Toast or warm slices straight from frozen.
New to sourdough? Check out my sourdough starter recipe and beginner sourdough bread.
Recipe Notes
- Sourdough Discard: This recipe uses unfed sourdough discard (the portion removed before feeding). It doesn’t need to be active, doubled, or bubbly—just use it straight from the fridge or at room temperature.
- Richer Flavor: Use brown sugar instead of white for a deeper, caramel-like sweetness.
- New to sourdough? Check out my sourdough starter recipe and beginner sourdough bread.
Nutrition
Serving: 1slice | Calories: 193kcal | Carbohydrates: 34g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 313mg | Potassium: 169mg | Fiber: 2g | Sugar: 4g | Calcium: 57mg | Iron: 2mg
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