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Raisin Sourdough Quick Bread

PREP TIME 20 minutes
COOK TIME 50 minutes
Cooling 30 minutes
TOTAL TIME 1 hour 40 minutes
servings10 - 12 slices
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.
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
    1. 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.
    2. Richer Flavor: Use brown sugar instead of white for a deeper, caramel-like sweetness.
    3. 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
    Tried this recipe?Mention @thegardeningfoodie or tag #thegardeningfoodie!