or sourdough bakers, quick breads are the perfect "low-stress" way to use up starter discard. While most people default to banana or nut breads, you can actually create something much more decadent. By stripping out the fruit and focusing on the perfect balance of cinnamon, sugar, and vanilla, you get a loaf that tastes exactly like a fresh Mexican Churro.
The Inspiration
The idea for this loaf came after a breakfast trip to Kneaders Bakery and Cafe. They were sampling their Churro Sweet Bread, and I knew I had to recreate that flavor profile using our signature sourdough tang.
By combining elements of a classic copycat recipe with Lisa Boone’s sourdough vanilla cake and our own Banana Zucchini Nut Bread, we’ve developed a quick bread that is tender, spiced, and incredibly addictive.
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Sourdough Churro Quick Bread
A sweet, cinnamon-infused loaf with a crunchy sugar topping.
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Prep time: 20 minutes
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Fermentation: 20 minutes (or overnight for full sourdough benefits)
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Bake time: 45–55 minutes
Ingredients
The Batter:
- Sourdough Starter: 1 cup (226g) discard or active starter
- Flour: 1½ cups (180g) all-purpose flour
- Sweetener: 1 cup (200g) raw sugar (OR ⅔ cup [220g] honey)
- Liquid: 1 cup (240g) water or milk (reduce to ¾ cup if using honey)
- Fats: ½ cup (113g) unsalted butter, softened, and ½ cup (123g) full-fat sour cream
- Egg: 1 large
- Leavening: 1½ tsp baking powder and 1 tsp baking soda
- Spices & Flavor: 2 tsp cinnamon, ½ tsp nutmeg, 1 tsp vanilla extract, 1 tsp salt
The Churro Topping & Glaze:
- Cinnamon Sugar: 2 Tbsp (mix 2 parts sugar to 1 part cinnamon)
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Glaze: ¼ cup confectioners’ sugar mixed with 1–2 tsp milk
Step-by-Step Instructions
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Preparation: Grease a 9×5-inch loaf pan. Preheat your oven to 350°F (177°C).
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High Altitude Note: If you are above 3,000 ft, increase the temperature to 375°F (191°C).
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Cream the Base: Cream the butter, honey, and sugar together until light and fluffy. Beat in the egg and sourdough starter.
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Mix Wet Ingredients: Stir in the vanilla extract and sour cream.
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Whisk Dry Ingredients: In a separate bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
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Combine: Gently fold the dry ingredients into the wet mixture. Stir until just blended to keep the bread light and airy.
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Rest/Ferment: Pour the batter into the pan.
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Quick Version: Let it sit for 20 minutes before baking.
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Deep Flavor Version: Cover and refrigerate overnight for a long ferment.
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Bake: Bake for 60–65 minutes, or until the internal temperature reaches 200°F (93°C).
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The Churro Finish: While the loaf is still warm, drizzle with the milk glaze and generously coat with the cinnamon-sugar mixture.
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Why Sourdough Quick Breads?
Beyond the incredible flavor, using sourdough discard in quick breads offers a unique combination of nutrient bioavailability and convenience. It’s the best of both worlds: the speed of a cake with the depth of a fermented grain.
4 comments
Jo, we redid the recipe with your questions in mind. Hopefully, you were able to make this before now; sorry for the delay
Hello. There are two amounts of butter, sour cream and milk that don’t appear in the method. Are they meant to be used?
Butter is in recipe twice. Is that an error?
You mention needing a cup of milk and a half cup of sour cream but don’t include where to add that in the steps.
I am assuming with the liquids.