Sourdough Churro Quick Bread

Sourdough Churro Quick Bread

For sourdough bakers, quick breads are a great way to use up some starter discard while creating something delicious. Most often that means banana or nut breads, but if you strip out the fruit, nuts, and/or veggies in quick bread and flavor it just right with cinnamon and sugar, you'll end up with something that tastes like a Mexican Churro.

This is not a recipe that I might normally consider, but this week I dropped by Kneaders Bakery and Cafe for breakfast. They were offering samples for their Churro Sweet Bread, (I assumed for Cinco de Mayo), which tasted pretty darn good.

That of course, set me on a search for a similar recipe. I found this close copycat recipe and have modified it using Lisa Boone's sourdough vanilla cake recipe, along with our own Banana, Zucchini, Nut Sourdough Bread Recipe. Together they make a fine quick bread recipe.


Sourdough Churro Quick Bread

Prep time:  20 minutes
Rise time: 8 or more hours for full sourdough fermentation, otherwise there is no rise time needed
Baking time:  45–55 minutes


To make this quick bread, you need the following ingredients:

  • 1½ cups (180g) all-purpose flour, plus extra for dusting 
  • 1 cup (226g) discard or active sourdough starter
  • 1 cup [200g] raw sugar (or ⅔ cup [220g] honey)
  • 1 cup [240g] water or milk (if using honey decrease to ¾ cup [180g] liquid)
  • ½ cup [112g] butter
  • 1½ tsp [6g] baking powder
  • 1 tsp [4g] baking soda
  • 1 tsp [4g] vanilla extract
  • 1 tsp [5g] salt
  • 2 tsp [5g] ground cinnamon
  • ½ tsp [1g] ground nutmeg
  • ½ cup [123g] sour cream full fat
  • ½ cup (113g) unsalted butter, softened
  • 1 large egg

Glaze and Sugar Topping

  • ¼ cup confectioners’ sugar
  • 1–2 tsp [10g] milk
  • 2 Tablespoons cinnamon sugar (mix 2 parts sugar to 1 part cinnamon)


  1. Coat a 9×5-inch loaf pan with butter or pan spray.
  2. Cream butter and sugar together until light and fluffy;
  3. Add egg and sourdough starter.
  4. Stir in the vanilla extract and set aside.
  5. In a second bowl, mix the flour, baking powder and soda, cinnamon and nutmeg, and salt.
  6. Add the dry mixture to the wet ingredients, stirring just until blended.
  7. Pour batter into buttered loaf pan. Allow the filled loaf pan aside to rest for approximately 20 minutes or cover and place it in the fridge for a long ferment overnight.
  8. Preheat oven to 350°F [177°C] (for altitudes above 3000 ft [900 meters] increase the temperature to 375°F [191°C])
  9. Bake 60-65 minutes, or the internal temperature of the bread reaches 200°F (93°C).


Remember sourdough quick breads offer a unique combination of flavor, potential health benefits, and convenience for sourdough bakers

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