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Easy Sourdough Discard Orange Quick Bread

The perfect recipe to brighten someone’s day. This easy sourdough discard orange quick bread recipe makes TWO loaves, so you have one to keep and one to share with a friend.

There’s nothing like a loaf of fresh homemade bread to wake my family up and get them excited about breakfast. Seldom do I want to wake up early enough to make fresh, homemade yeasted bread dough, though. Instead, I prefer quick breads. They’re a great way to serve up a loaf of something yummy, without all the proofing, rising, and waiting of yeast bread.

During the most “locked down” days of 2020, I spent a good bit of time feeding and nurturing an active sourdough starter. As with most people who dabble in sourdough, I quickly realized, though, that all of that discarded sourdough starter generated after feeding really needed to be put to good use. Otherwise, it just feels like you’re pouring your bread flour down the drain.

I experimented with other sourdough discard recipes (like crackers, muffins, etc.) But I found this bread to be the perfect way to make something easy, tasty, and family-friendly.

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sourdough discard orange quick bread

Easy Sourdough Discard Orange Quick Bread


  • Author: Regan Jones, RD
  • Total Time: 1 hour
  • Yield: 2 loaves

Description

The perfect recipe to brighten someone’s day. This easy sourdough discard bread recipe makes TWO loaves, so you have one to keep and one to share with a friend.


Ingredients

  • Cooking spray
  • 2 1/2 (300 g) cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups (315 g) sugar
  • 1/2 cup (100 g) olive oil
  • 1/2 cup (135 g) sourdough starter discard *
  • 3/4 cup (150 g) sour cream or plain Greek yogurt
  • 1 tablespoon orange zest
  • 1/2 cup (120 g) orange juice
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup powdered sugar
  • 2 to 4 tablespoons orange juice

Instructions

  1. Preheat oven to 350 degrees F. Coat 2 (8-inch) loaf pans with cooking spray or line each with a piece of parchment paper.
  2. In a large bowl, stir together flour, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together sugar, oil, sourdough discard, sour cream, orange zest and juice, eggs,  and vanilla. Pour wet ingredients into bowl with flour mixture; stir just until combined.
  4. Divide batter evenly into each prepared loaf pan.
  5. Bake for 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove to a wire rack to cool completely.
  6. Combine powdered sugar and remaining orange juice; drizzle over top of the loaf. (Store in an airtight container.)

Notes

*If you want to bake this recipe and aren’t currently nursing a sourdough starter, all you have to do is add 1/4 cup more orange juice, 1/4 cup more all-purpose flour, and omit the sourdough starter.

**This recipe would make a wonderful Christmas gift. Stir in 1/2 cup fresh cranberries to batter before baking.

  • Prep Time: 10 min
  • Cooling Time: 10 min
  • Cook Time: 40 min
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

If you like this Sourdough Discard Orange Quick Bread, you’ll enjoy these other Sourdough Discard recipes:

Best Sourdough Discard Chocolate Cake

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Sourdough Discard Banana Bread

Affiliate Disclosure

Disclosure: Some of the links on this site are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.

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6 Comments

  1. Lovely orange flavour. A light crumb. Great use of discard and some oldish oranges. The orange drizzle on top adds to it nicely

  2. Beautiful loaves. I didn’t have 8″ but baked in my 9″ stoneware. Smells lovely. Happy to try something with my discard that was sweet. (I’ve done crackers and pizza, so this was a fun change).

  3. I see it says makes 2 loaves but it also says yield 1 loaf.
    Is it 2 if in 8″x4″ loaf and one loaf if using say 9×5?
    Thanks

    1. It makes 2 loaves in 8-inch pans. You wouldn’t be able to fit all the batter in one loaf, even if it was a bigger loaf pan. You might be able to fit all the batter in a Bundt pan. I’ll update the recipe to reflect this correction on the yield. Sorry for the confusion!

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