10 Sourdough Discard Quick Breads That Bake up Perfectly

Got a jar of sourdough discard giving you the side-eye every time you open the fridge? Good. Today we’re turning that tangy gold into fast, fabulous bakes. These quick breads are moist, flavorful, and impossibly simple—no kneading, no long rise, just stir, bake, and snack.

We’re talking sweet loaves, savory snacking breads, breakfast gems, and everything in between. Each recipe uses discard for depth and tenderness, and they’re all weeknight-friendly. Ready to clear out your jar and stock your counter with warm, fragrant loaves?

1. Maple Vanilla Sourdough Banana Bread With Toasty Walnuts

This banana bread is plush, fragrant, and quietly tangy—the kind that makes your kitchen smell like a hug. The discard brings moisture and a subtle depth that keeps it from being cloyingly sweet. Perfect for brunch, late-night snacking, or a desk-side breakfast you’ll actually look forward to.

Ingredients:

• 1 cup mashed ripe bananas (about 2–3 bananas)
• 3/4 cup sourdough discard (100% hydration)
• 1/2 cup neutral oil or melted butter
• 1/2 cup pure maple syrup
• 1/3 cup brown sugar, packed
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1/2 cup chopped toasted walnuts (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment for easy release.
2. In a large bowl, whisk bananas, discard, oil, maple syrup, brown sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. Fold dry ingredients into wet just until combined. Stir in walnuts, if using.
5. Pour into pan and smooth the top. Bake 55–65 minutes, until a tester comes out with a few moist crumbs.
6. Cool 15 minutes in pan, then transfer to a rack to cool fully before slicing.

Serve warm with salted butter or a swipe of almond butter. Swap walnuts for chocolate chips or add a ripple of peanut butter on top before baking. Pro tip: for a bakery-style dome, sprinkle a little turbinado sugar over the batter.

2. Zesty Lemon Poppy Seed Discard Loaf That Brightens Any Morning

Bright, citrusy, and tender, this loaf walks the line between cake and breakfast bread. The sourdough discard mellows the sweetness and keeps it moist for days. It’s your coffee’s new best friend.

Ingredients:

• 1 cup sourdough discard
• 1/2 cup Greek yogurt (or sour cream)
• 1/2 cup neutral oil
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 1/3 cup fresh lemon juice
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 tablespoons poppy seeds

Instructions:

1. Heat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk discard, yogurt, oil, sugar, eggs, lemon zest, lemon juice, and vanilla until silky.
3. In a separate bowl, whisk flour, baking powder, baking soda, salt, and poppy seeds.
4. Fold dry into wet until just combined. Do not overmix.
5. Bake 50–60 minutes, until golden and a tester comes out clean.
6. Cool 10 minutes in pan, then move to a rack. Optional: brush warm loaf with a quick glaze of 1/4 cup powdered sugar + 1 tablespoon lemon juice.

Slice and serve with a dollop of ricotta and extra zest. For a twist, swap poppy seeds for chia or add blueberries for bursts of sweetness. Keeps beautifully wrapped at room temp for 2–3 days.

3. Cheddar Chive Discard Soda Bread You’ll Tear Into Immediately

Warm, savory, and cheesy, this is the bread you bake when soup’s on or chili needs a co-star. It’s a classic soda bread format souped up with discard for tenderness and a hint of tang. Bonus: it’s on the table in under an hour.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon fine salt
• 1 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 1/4 cups buttermilk
• 3/4 cup sourdough discard
• 1/4 cup melted butter
• 1 1/2 cups shredded sharp cheddar
• 1/3 cup chopped fresh chives

Instructions:

1. Preheat to 400°F (205°C). Line a baking sheet with parchment.
2. Whisk flour, baking soda, baking powder, salt, garlic powder, and pepper.
3. In a jug, mix buttermilk, discard, and melted butter.
4. Pour wet into dry; fold until a shaggy dough forms. Fold in cheddar and chives.
5. Scrape dough onto sheet, pat into a 7-inch round. Slash a deep X across the top.
6. Bake 30–38 minutes, until deeply golden and sounds hollow when tapped.

Serve warm with butter, a drizzle of hot honey, or alongside eggs. Try swapping cheddar for Gruyère or adding bacon bits for brunch vibes. Leftovers toast like a dream.

4. Cinnamon Swirl Sourdough Discard Coffee Cake Loaf

Think coffee cake meets quick bread, with a buttery cinnamon ribbon running through the center. The discard adds that irresistible bakery-style tang. It’s low effort, high payoff—exactly what weekends call for.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1 cup sourdough discard
• 1/2 cup milk
• 2 teaspoons vanilla extract

Cinnamon Swirl:

• 1/3 cup brown sugar
• 1 tablespoon cinnamon
• 1 tablespoon melted butter

Instructions:

1. Preheat to 350°F (175°C). Line a 9×5-inch pan with parchment.
2. Whisk flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk butter, sugars, eggs, discard, milk, and vanilla.
4. Fold dry into wet until just combined.
5. Mix swirl ingredients. Pour half the batter in the pan, sprinkle half the swirl, top with remaining batter, then remaining swirl. Marble lightly with a knife.
6. Bake 55–65 minutes. Cool 15 minutes, then remove and cool fully before slicing.

Top slices with a dusting of powdered sugar or a simple vanilla glaze. Add chopped pecans to the swirl for crunch. Pro move: toast a slice and butter it—thank me later.

5. Savory Herb And Olive Oil Discard Focaccia (Quick and Foolproof)

Focaccia without the wait? Yes. This quick-bread version won’t replace your long-fermented favorite, but it’s shockingly good for how fast it is. The discard boosts flavor and tenderness, while olive oil keeps it plush.

Ingredients:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon fine salt
• 1 teaspoon sugar
• 1 cup sourdough discard
• 3/4 cup warm water
• 1/4 cup extra-virgin olive oil, plus more for topping
• 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
• Flaky salt, for topping

Instructions:

1. Heat oven to 425°F (220°C). Generously oil a 9×13-inch pan or 10-inch skillet.
2. Whisk flour, baking powder, salt, and sugar.
3. Stir in discard, warm water, and olive oil until a thick batter forms.
4. Spread into pan. Dimple with oiled fingertips. Drizzle more oil, sprinkle rosemary and flaky salt.
5. Bake 18–24 minutes, until golden with crisp edges.

Finish with a splash of good olive oil and a squeeze of lemon. Top with cherry tomatoes, olives, or thin onion slices before baking. Serve with soups, salads, or split for sandwiches.

6. Dark Chocolate Chunk Discard Zucchini Bread

This loaf is rich, moist, and secretly loaded with veggies. The discard melds with cocoa notes and shredded zucchini to create a plush crumb that tastes like dessert, but you can still totally eat it for breakfast. No judgment.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/4 cup cocoa powder (optional for a chocolate-leaning loaf)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 teaspoon cinnamon
• 1/2 cup neutral oil
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 3/4 cup sourdough discard
• 1 teaspoon vanilla extract
• 1 1/2 cups packed grated zucchini, moisture squeezed out
• 3/4 cup dark chocolate chunks or chips

Instructions:

1. Preheat to 350°F (175°C). Line a 9×5-inch pan with parchment.
2. Whisk flour, cocoa (if using), baking soda, baking powder, salt, and cinnamon.
3. In another bowl, whisk oil, sugars, eggs, discard, and vanilla.
4. Fold dry into wet. Stir in zucchini and chocolate.
5. Bake 55–65 minutes, until set with a few moist crumbs on a tester.
6. Cool in pan 15 minutes, then transfer to rack.

Add toasted pecans for crunch or swap chocolate for dried cherries. If your zucchini is extra wet, blot well to avoid a gummy crumb. Excellent the next day—if it lasts.

7. Jalapeño Cornbread With Sourdough Discard And Honey Butter

Sweet-meets-heat cornbread that bakes up tender with crisp edges. The discard brings subtle tang that plays perfectly with jalapeño and corn. It’s the side that steals the show at chili night and BBQ spreads.

Ingredients:

• 1 cup yellow cornmeal (medium grind)
• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine salt
• 2 tablespoons sugar (optional)
• 2 large eggs
• 3/4 cup sourdough discard
• 3/4 cup buttermilk (plus 1–2 tablespoons if needed)
• 1/3 cup melted butter or neutral oil
• 1 cup corn kernels (fresh, frozen, or canned and drained)
• 1–2 jalapeños, seeded and finely chopped
• 1/2 cup shredded cheddar or pepper jack (optional)

Honey Butter (for serving):

• 4 tablespoons softened butter
• 1–2 tablespoons honey
• Pinch of salt

Instructions:

1. Heat oven to 400°F (205°C). Grease a 9-inch square pan or 10-inch cast iron skillet.
2. Whisk cornmeal, flour, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, discard, buttermilk, and melted butter.
4. Fold wet into dry; stir in corn, jalapeños, and cheese.
5. Spread into pan. Bake 20–25 minutes, until golden and set.
6. Mix honey butter ingredients and slather on warm slices.

Dial up heat with extra jalapeño or a pinch of cayenne. For smoky vibes, add chopped roasted poblanos or crisp bacon. Leftovers make killer breakfast with a fried egg on top.

8. Apple Cider Glazed Sourdough Pumpkin Bread

Cozy spice, soft crumb, glossy cider glaze—this is autumn in a slice, no matter the month. The discard adds gentle tang that keeps it from tasting flat. Great for gifting or keeping all to yourself (no judgment).

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3/4 teaspoon fine salt
• 1 1/2 teaspoons pumpkin pie spice (or 1 tsp cinnamon + 1/2 tsp mixed spices)
• 2 large eggs
• 3/4 cup brown sugar
• 1/4 cup granulated sugar
• 1 cup pumpkin purée
• 3/4 cup sourdough discard
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract

Apple Cider Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons reduced apple cider (or regular cider), to thin
• Pinch of salt

Instructions:

1. Preheat to 350°F (175°C). Line a 9×5-inch loaf pan with parchment.
2. Whisk flour, baking soda, baking powder, salt, and pumpkin spice.
3. In another bowl, whisk eggs, sugars, pumpkin, discard, oil, and vanilla.
4. Combine wet and dry just until smooth. Pour into pan.
5. Bake 55–65 minutes, until a tester comes out clean.
6. Cool 15 minutes, then remove from pan and cool fully. Whisk glaze ingredients, then drizzle over top.

Add chocolate chips or toasted pepitas for crunch. For extra cider punch, poke warm loaf with a skewer and brush with warm cider before glazing. Keeps moist for days.

9. Everything Bagel Sourdough Discard Bread Muffins

All the bagel shop flavor without the dough proofing. These savory muffins are fluffy inside with a golden, seasoned crust. Quick breakfast hero? Absolutely.

Ingredients:

• 1 3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 1 cup sourdough discard
• 3/4 cup buttermilk or milk
• 1/3 cup neutral oil
• 2 large eggs
• 1 teaspoon honey
• 1/2 cup shredded mozzarella or cheddar
• 1/4 cup finely chopped scallions
• 2–3 tablespoons everything bagel seasoning, divided

Instructions:

1. Preheat to 400°F (205°C). Line a 12-cup muffin tin with liners or grease well.
2. Whisk flour, baking powder, baking soda, and salt.
3. In another bowl, whisk discard, buttermilk, oil, eggs, and honey.
4. Fold wet into dry; stir in cheese, scallions, and 1 tablespoon seasoning.
5. Divide among cups (about 3/4 full). Sprinkle tops with remaining seasoning.
6. Bake 14–18 minutes, until golden and set. Cool slightly before devouring.

Serve warm with cream cheese or smoked salmon. Add diced ham for a deli-style twist. These freeze well—reheat in a toaster oven for crisp edges.

10. Brown Butter Pear And Almond Sourdough Tea Cake

Elegant yet incredibly easy, this tea cake tastes like it came from a fancy bakery. The browned butter brings nutty depth, pears stay tender, and the discard ties everything together with gentle tang. It’s a showstopper with coffee or dessert wine.

Ingredients:

• 1/2 cup unsalted butter, browned and cooled slightly
• 1 cup granulated sugar
• 2 large eggs
• 3/4 cup sourdough discard
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 cup fine almond flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine salt
• 2 ripe but firm pears, thinly sliced
• 2 tablespoons sliced almonds
• 1–2 tablespoons turbinado sugar (for crunch)

Instructions:

1. Preheat to 350°F (175°C). Grease and line an 8-inch round or 9×5-inch loaf pan.
2. Brown butter in a small saucepan until nutty and amber; cool 5 minutes.
3. Whisk brown butter with sugar, then add eggs, discard, yogurt, and vanilla.
4. Whisk flours, baking powder, baking soda, and salt. Fold into wet mix until just combined.
5. Spread batter in pan. Fan pear slices on top, sprinkle almonds and turbinado sugar.
6. Bake 45–55 minutes, until golden and a tester comes out clean near center.

Brush warm cake with a little warmed apricot jam for shine. Swap pears for apples or stone fruit in season. Amazing with a spoon of whipped crème fraîche.

Tips For Working With Sourdough Discard

• Hydration note: These recipes assume a 100% hydration discard (equal weights water and flour). If yours is thicker or runnier, adjust with a tablespoon of milk or flour as needed.
• Temperature: Room temperature discard blends more easily, but cold works—just don’t overmix.
• Acidity: Older, tangier discard adds more flavor; fresher discard is milder. Both are great.
• Mixing: Keep it gentle. Overmixing quick-bread batter can make it tough.
• Testing doneness: Look for golden edges and a tester with a few moist crumbs, not wet batter.

Ready to turn that jar of “what do I do with this?” into a parade of irresistible loaves and muffins? Pick one, preheat the oven, and let the aroma do the convincing. Your discard just found its destiny—seriously, you’ll never toss it again.