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Sourdough Rhubarb Quick Bread

Sourdough Rhubarb Quick Bread – A Perfect Summer Treat

Delightful Sourdough Rhubarb Quick Bread using sourdough discard, combines sweet and tart flavors in a perfect summer treat.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Cooling Time 10 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bread
  • 2 cups All-Purpose Flour Swap with whole wheat flour for a heartier texture.
  • 1 cup Sugar Use brown sugar for a deeper flavor.
  • 1 tbsp Baking Powder Fresh baking powder is key for success.
  • 1 tsp Salt I recommend Redmond’s for its minerals.
  • 1 cup Milk Substitute with almond milk for a non-dairy option.
  • 1 large Egg A flax egg works for vegan baking.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for the best taste.
  • 1/2 cup Neutral Oil Avocado or vegetable oil are ideal choices.
  • 1 cup Sourdough Discard Feel free to use unfed starter from your fridge.
  • 1 cup Rhubarb Fresh or frozen, chop it into 1/2-inch pieces.
Optional Topping
  • 2 tbsp Sugar Sprinkle on top before baking for a delightful crisp crust.

Equipment

  • 9x5 loaf pan
  • Mixing bowl
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare your 9x5 loaf pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, sugar, baking powder, and salt until well blended.
  3. In a separate bowl, whisk together the milk, egg, vanilla extract, sourdough discard, and neutral oil until smooth.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined, then fold in the chopped rhubarb.
  5. Transfer the mixed batter into the prepared loaf pan and sprinkle sugar on top.
  6. Place the loaf pan in the preheated oven and bake for 60-65 minutes until golden brown.
  7. Once baked, let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 2mgCalcium: 40mgIron: 0.5mg

Notes

This Sourdough Rhubarb Quick Bread is best enjoyed warm with butter or cream cheese. Always monitor baking time if making muffins, checking for doneness around 18-22 minutes.

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