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 Time10

Cook Time1

Total Time1 10

Course: Breakfast

Keyword: chocolate chip sourdough quick bread

Servings: slices

Calories: 401kcal

Author: Katie

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

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.

Nutrition