Adding chocolate chips to breakfast just makes everything better. This chocolate chip sourdough quick bread is simple to make with your sourdough discard and pantry staples. It’s tangy and moist, and the sugar on top gives a little crunch. I love having this with a big cup of coffee, and the kids love having something sweet for breakfast. Like all my favorite sourdough discard recipes, this is quick and easy

Chocolate Chip Sourdough Quick Bread

Sometimes, we need something sweet and delicious with a big cup of coffee. And this is a simple, frugal recipe you’ll turn to when you want something sweet. Makes 1 loaf.

Prep Time 10

Cook Time 1

Total Time 1 10

Serving Size slices

Equipment

Standard loaf pan (8.5 x 4.5 inches)
Large mixing bowl
Whisk
Spatula or wooden spoon
Measuring cups and spoons
Wire cooling rack
Non-stick spray or butter

Ingredients

Batter

1 cup white sugar
1¾ cups all-purpose flour
2½ teaspoons baking powder
¾ teaspoon salt
½ cup vegetable oil or melted butter
2 large eggs
1 teaspoon vanilla optional
¼ cup milk
¾ cup sourdough starter unfed is fine
1 cup semi-sweet chocolate chips

Topping

2 tablespoons coarse sugar like turbinado or sparkling sugar

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Instructions

Preheat the oven. Preheat your oven to 350°F (175°C). Grease an 8.5 x 4.5-inch loaf pan with butter or non-stick spray.
Combine the dry ingredients. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Mix the wet ingredients. Add the oil (or melted butter) and eggs until smooth. Add the vanilla extract if using. Mix with an electric mixer or whisk, pouring in the milk as you combine. Pour in the sourdough starter and mix again by hand, making sure to scrape the bottom with a spatula to make sure everything is incorporated.
Fold in the chocolate chips. Gently fold in the chocolate chips, being careful not to overmix.
Pour into pan and add coarse sugar. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the coarse sugar evenly over the top.
Bake. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs (but no wet batter). Rotate the pan halfway through baking for even cooking.
Cool the bread. Let the bread cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

Freezing: This bread freezes well. Wrap tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. You can also slice it up (or slice up what’s left after a day or so) to wrap and freeze individually
Mix-ins: Add a handful of chopped nuts for extra crunch, or swap the chocolate chips for white chocolate or butterscotch chips.
Check for doneness with a toothpick to avoid overbaking.

This recipe combines your sourdough starter and baking powder to help the bread rise. Even though the starter is unfed, the acids help the baking powder create the perfect texture.

Another change that makes this bread better is using oil instead of butter. The oil will help this bread stay moist and fresh longer. You can use butter if you want to (trust me, just use oil).

Kitchen Wisdom

Quick breads are supposed to be just that – quick! Which means don’t overmix. As soon as the flour (and chocolate chips) are mixed in, you’re done. Any lumps will be gone during baking.

Tips for Success

Set your ingredients (eggs, milk, starter) out ahead of time to come to room temperature to mix more evenly. I rarely do this to be perfectly honest.

Rotate your pan halfway through baking. Every oven has a hot spot, and you don’t want one side darker than the other.

Use a toothpick to test if it’s done. You want moist crumbs, not wet batter.

If you’re baking at a high altitude, check here to learn how to adjust the recipe.

Ingredients and Equipment

Sourdough Starter: Use unfed discard and let it come to room temperature.

Coarse Sugar: I recommend turbinado or sparkling sugar for the topping. But you can use regular sugar, too, if that’s all you have.

Loaf Pan: An 8.5 x 4.5-inch pan will give you the best height. If you’re using a 9×5 inch pan, the loaf will be flatter and you want to check it 5 minutes earlier.

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Make It Your Own

There are a few ways to adjust this recipe.

Try using half whole wheat flour for a nutty flavor.
Try this version with a chocolate glaze
Add other mix-ins like nuts, dried fruit, or different chocolate varieties – just keep the total amount around 1 cup.
If you like the orange-chocolate flavor, you can the zest of one orange to the batter.

Storage & Serving

Serve with coffee, tea, butter, eggs, and some homemade yogurt

Keep it at room temperature for 3 days, tightly wrapped.
Slice and freeze individual portions for up to 3 months.
They thaw quickly when you need them.

This recipe is quick and delicious for morning or afternoon. Keep your ingredients at room temperature, and have fun adding other mix-ins. Or just enjoy the chocolate.

Chocolate Chip Sourdough Quick Bread