25+ Delicious Sour Milk Quick Bread Recipes for Every Taste

If you’re looking for a way to make delicious and moist bread without the wait of traditional yeast recipes, you’ve come to the right place!

Sour milk, often a forgotten ingredient, can transform your quick bread baking game.

Not only does it provide a unique tangy flavor, but it also ensures that your breads remain incredibly moist and tender.

In this article, we’ll explore over 25 delightful sour milk quick bread recipes, from sweet to savory, that will inspire your baking adventures and help you utilize that sour milk before it goes to waste.

Whether you’re a seasoned baker or just starting, these recipes are straightforward and perfect for any occasion, be it breakfast, snacks, or dessert.

Get ready to fill your kitchen with the enticing aromas of freshly baked bread!

25+ Delicious Sour Milk Quick Bread Recipes for Every Taste

Incorporating sour milk into your quick bread recipes opens up a world of flavor and texture that is hard to resist.

With over 25 recipes to choose from, you can easily find something to satisfy every craving, whether it’s a rich chocolate bread for dessert or a savory cheddar chive loaf for your next meal.

Not only are these breads quick and easy to make, but they also showcase the versatility of sour milk in baking.

So, gather your ingredients and get ready to enjoy the delightful results of your baking efforts.

Your family and friends will surely be impressed with the delicious breads you create, and you might just find that sour milk is your new favorite baking secret!

Sour Milk Banana Nut Bread

This banana nut bread is incredibly moist and flavorful thanks to the sour milk, which enhances the natural sweetness of the bananas while adding a delightful tang. This recipe is a great way to use up ripe bananas and leftover sour milk, creating a quick bread that’s perfect for breakfast, dessert, or an anytime snack.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 cup mashed ripe bananas (about 2 large bananas)
• ½ cup sour milk
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Stir in the mashed bananas, sour milk, and vanilla extract until well combined.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Do not overmix.
6. Fold in the chopped walnuts, if using.
7. Pour the batter into the prepared loaf pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This banana nut bread is rich and comforting, with a tender crumb that pairs beautifully with a cup of coffee or tea. The sour milk adds depth to the flavor, balancing out the sweetness and creating a loaf that’s just as delicious the next day—if it lasts that long!

Sour Milk Cinnamon Apple Bread

Sour milk brings extra tenderness to this cinnamon apple bread, creating a moist, flavorful loaf that’s full of fall-inspired spices. The chunks of apple add natural sweetness, while the cinnamon and brown sugar give it a warm, cozy flavor that’s hard to resist.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• 1 cup brown sugar
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1½ cups peeled and diced apples (about 2 medium apples)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs, one at a time, until well incorporated.
4. Stir in the sour milk and vanilla extract until smooth.
5. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the diced apples.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cinnamon apple bread with sour milk is a deliciously spiced, moist quick bread that tastes like autumn in every bite. Perfect as a breakfast treat or snack, it’s a great way to enjoy the flavors of the season year-round. Plus, the recipe is easy to make, so you can enjoy it whenever you have a craving for something cozy and homemade.

Sour Milk Chocolate Chip Zucchini Bread

A wonderfully moist and chocolatey bread, this recipe uses sour milk to give the zucchini bread an extra tender crumb. The chocolate chips add a touch of sweetness, making it a deliciously balanced treat that’s great for breakfast, dessert, or an anytime snack.

Ingredients

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1½ cups grated zucchini (about 1 medium zucchini)
• ¾ cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, combine the oil and sugar. Beat in the eggs, one at a time, until well blended.
4. Stir in the sour milk and vanilla extract until smooth.
5. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Fold in the grated zucchini and chocolate chips.
6. Pour the batter into the prepared loaf pan, smoothing the top.
7. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This chocolate chip zucchini bread is a delightful twist on the classic, with a moist, tender crumb and bursts of chocolate in every bite. The sour milk adds a slight tang that pairs beautifully with the chocolate and zucchini, making it a versatile and easy-to-love recipe. Enjoy a slice on its own or with a smear of butter for a delicious, satisfying treat.

Sour Milk Pumpkin Spice Bread

This pumpkin spice bread is irresistibly moist and full of fall spices like cinnamon, nutmeg, and cloves. The addition of sour milk enhances the texture, giving the bread a soft, tender crumb while intensifying the pumpkin’s natural flavors. Perfect for cozy mornings or an autumn-inspired dessert!

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 1 cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 cup pumpkin puree
• ½ cup sour milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, beat together the granulated sugar, brown sugar, and oil until smooth. Beat in the eggs one at a time, followed by the pumpkin puree.
4. Stir in the sour milk and vanilla extract until well mixed.
5. Gradually add the flour mixture to the wet ingredients, stirring just until combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This sour milk pumpkin spice bread captures the essence of autumn with every bite. With its fragrant spices and soft texture, it’s a perfect seasonal treat that will make your kitchen smell amazing. Enjoy it as-is, or add a drizzle of cream cheese frosting for a truly indulgent twist!

Sour Milk Lemon Poppy Seed Bread

Bright, zesty, and with a lovely tang, this sour milk lemon poppy seed bread is a refreshing twist on classic quick bread. The sour milk enhances the citrus flavor and creates a tender, moist crumb. It’s a perfect balance of tart and sweet, making it ideal for breakfast or a light dessert.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 tablespoon poppy seeds
• Zest of 1 lemon
• ½ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• ¼ cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, sugar, poppy seeds, and lemon zest.
3. In a large bowl, whisk together the vegetable oil and eggs until smooth. Stir in the sour milk, lemon juice, and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This lemon poppy seed bread is bursting with fresh citrus flavor, perfectly balanced by the tang of sour milk. It’s wonderfully moist and speckled with poppy seeds, adding a slight crunch. Serve it with a simple glaze or enjoy a slice plain for a burst of brightness with every bite!

Sour Milk Honey Oat Bread

This hearty, wholesome honey oat bread is soft, subtly sweet, and made extra tender with sour milk. It’s perfect for breakfast with a spread of butter or as a base for sandwiches. The honey and oats add a rustic flavor that’s warm and comforting, while the sour milk creates a perfectly moist crumb.

Ingredients

• 1½ cups all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup honey
• ¼ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, mix together the flour, oats, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, combine the honey and vegetable oil until smooth. Beat in the eggs one at a time.
4. Stir in the sour milk and vanilla extract until well mixed.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until combined.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This sour milk honey oat bread is a wholesome, nourishing loaf that’s slightly sweet with a tender crumb. The oats give it a hearty texture, while the honey adds a touch of natural sweetness. It’s versatile enough to enjoy on its own, toasted, or paired with your favorite spreads for a wholesome, comforting meal any time of day.

Sour Milk Cranberry Walnut Bread

This sour milk cranberry walnut bread combines the tartness of cranberries with the richness of walnuts, creating a delightful balance of flavors and textures. The sour milk adds moisture and depth to the bread, making it perfect for breakfast, as a snack, or even toasted with a bit of butter.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen cranberries
• ¾ cup chopped walnuts

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, mix the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time.
4. Stir in the sour milk and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.
6. Fold in the cranberries and walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared loaf pan and smooth the top.
8. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This cranberry walnut bread is a delightful treat that combines tart and nutty flavors in every bite. The sour milk enhances the bread’s moistness, making it a deliciously satisfying choice for breakfast or as a snack. Whether enjoyed plain or with a smear of cream cheese, this bread is sure to be a crowd-pleaser during the holiday season or any time of year.

Sour Milk Cheddar Chive Bread

This savory sour milk cheddar chive bread is a delicious addition to any meal. The tangy flavor from the sour milk pairs beautifully with sharp cheddar cheese and fresh chives, making it a perfect side for soups, salads, or a savory breakfast treat. The quick bread method ensures it’s easy to prepare, and it bakes up with a golden crust and tender crumb.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup shredded sharp cheddar cheese
• ¼ cup chopped fresh chives
• ½ cup sour milk
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon Dijon mustard (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Stir in the shredded cheddar cheese and chopped chives.
3. In a large bowl, mix the sour milk, vegetable oil, eggs, and Dijon mustard (if using) until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cheddar chive bread is a savory delight that makes any meal feel special. The sharpness of the cheese combined with the freshness of chives creates a wonderful flavor profile that can stand alone or complement a variety of dishes. Enjoy it warm with butter, or serve it as a side with your favorite soup or salad for a comforting, hearty experience.

Sour Milk Blueberry Lemon Bread

Bright and refreshing, this sour milk blueberry lemon bread features juicy blueberries and zesty lemon flavors, creating a delightful quick bread that’s perfect for breakfast or dessert. The sour milk contributes to a moist texture, while the balance of sweetness and tartness makes it a crowd-pleaser.

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• Zest of 1 lemon
• 1 cup fresh or frozen blueberries (do not thaw if using frozen)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. In a large bowl, whisk together the sugar, eggs, sour milk, vegetable oil, vanilla extract, and lemon zest until well combined.
4. Gradually add the flour mixture to the wet ingredients, stirring just until combined. Gently fold in the blueberries.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This blueberry lemon bread is a delightful combination of sweet and tart, with a moist and tender crumb thanks to the sour milk. The vibrant flavors make it a refreshing choice for breakfast or an afternoon snack. Serve it with a cup of tea or coffee, and enjoy the burst of fruitiness that brightens your day!

Sour Milk Chocolate Zucchini Bread

This decadent chocolate zucchini bread uses sour milk to create a moist, rich, and indulgent treat. The grated zucchini adds moisture without overpowering the chocolate flavor, while the sour milk contributes to a tender crumb. It’s perfect for satisfying your chocolate cravings while sneaking in some vegetables!

Ingredients

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• ½ cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup sour milk
• 1½ cups grated zucchini (about 1 medium zucchini)
• ½ cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, mix the vegetable oil and sugar until well combined. Beat in the eggs one at a time.
4. Stir in the vanilla extract and sour milk until smooth.
5. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. Fold in the grated zucchini and chocolate chips, if using.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This chocolate zucchini bread is a deliciously indulgent way to enjoy the benefits of vegetables. The combination of rich chocolate and moist zucchini creates a delightful treat that can be enjoyed for breakfast, dessert, or an afternoon snack. The sour milk ensures that every slice is wonderfully tender, making it hard to resist having just one piece!

Sour Milk Maple Pecan Bread

This maple pecan bread is a delightful blend of sweet maple syrup and crunchy pecans, enhanced by the tang of sour milk. It’s an easy quick bread that captures the essence of fall with its warm flavors, making it perfect for breakfast or a cozy afternoon treat with coffee.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup maple syrup
• ½ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, combine the maple syrup and vegetable oil until well mixed. Beat in the eggs one at a time.
4. Stir in the sour milk and vanilla extract until smooth.
5. Gradually add the flour mixture to the wet ingredients, mixing just until combined. Fold in the chopped pecans.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This sour milk maple pecan bread is a delightful fusion of sweet and nutty flavors. The maple syrup provides a natural sweetness that pairs perfectly with the crunchy pecans, while the sour milk contributes to the bread’s moist texture. Enjoy it warm with a pat of butter or slice it for a brunch spread—it’s sure to become a family favorite!

Sour Milk Orange Cardamom Bread

This aromatic orange cardamom bread offers a fragrant twist with its zesty orange flavor and warm cardamom spice. The sour milk enhances the bread’s softness, creating a deliciously moist loaf that’s perfect for breakfast or an afternoon snack. The unique flavor combination will surprise and delight your taste buds.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cardamom
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• Zest of 1 orange
• ¼ cup fresh orange juice

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, salt, and ground cardamom. Set aside.
3. In a large bowl, whisk together the sugar and vegetable oil until smooth. Beat in the eggs one at a time.
4. Stir in the sour milk, orange zest, and orange juice until well combined.
5. Gradually add the dry ingredients to the wet ingredients, stirring just until incorporated.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This sour milk orange cardamom bread is a fragrant and flavorful treat that will brighten up any meal. The combination of citrus and spice makes it a perfect choice for breakfast, paired with tea, or as a light dessert. Its tender crumb and aromatic qualities will have you reaching for another slice—it’s a delightful way to enjoy the unique flavors of orange and cardamom!

Sour Milk Banana Nut Bread

This classic sour milk banana nut bread is a delightful way to use overripe bananas. The sour milk enhances the bread’s moistness, creating a tender crumb that pairs beautifully with the nutty flavor of walnuts. It’s a comforting treat perfect for breakfast, brunch, or an afternoon snack with coffee.

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• 2 ripe bananas, mashed
• ½ cup sour milk
• ¼ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, mix the sugar and mashed bananas until well combined. Stir in the sour milk, vegetable oil, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the walnuts, if using.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This banana nut bread is a timeless favorite that combines the sweetness of ripe bananas with the rich flavor of walnuts. The addition of sour milk ensures a moist and tender loaf that is perfect for any time of day. Enjoy it plain or slathered with butter for a deliciously satisfying treat that never goes out of style!

Sour Milk Cinnamon Raisin Bread

This sour milk cinnamon raisin bread is a warm, comforting loaf filled with sweet raisins and fragrant cinnamon. The tang from the sour milk enhances the flavors, creating a delightful breakfast option or snack that pairs wonderfully with butter or cream cheese.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon ground cinnamon
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and sugar. Set aside.
3. In a large bowl, mix the vegetable oil and eggs until smooth. Stir in the sour milk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Fold in the raisins.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This cinnamon raisin bread is a delightful blend of sweet and spicy flavors, making it an excellent choice for breakfast or as a midday snack. The raisins add a chewy texture, while the sour milk keeps the bread wonderfully moist. Slice it up and enjoy it plain, or with a generous spread of butter for a cozy, comforting treat!

Sour Milk Almond Joy Bread

Indulge in this deliciously sweet and nutty sour milk almond joy bread, inspired by the popular candy bar. With rich chocolate, shredded coconut, and slivers of almonds, this quick bread is a decadent treat that is perfect for dessert or a sweet breakfast option. The sour milk helps to create a moist texture that perfectly complements the chocolate and coconut flavors.

Ingredients

• 1¾ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ½ cup sour milk
• 1 teaspoon vanilla extract
• 1 cup shredded coconut
• ½ cup chopped almonds (or almond slivers)
• ½ cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
3. In a large bowl, mix together the sugar and vegetable oil until well blended. Beat in the eggs one at a time.
4. Stir in the sour milk and vanilla extract until smooth.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the shredded coconut, chopped almonds, and chocolate chips if desired.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This almond joy bread is a decadent treat that combines the beloved flavors of chocolate, coconut, and almonds into a moist, tender loaf. Perfect for satisfying your sweet tooth, it can be enjoyed on its own or with a scoop of vanilla ice cream for an indulgent dessert. The sour milk adds a wonderful depth of flavor, making this quick bread a delightful option for any occasion!

Note: More recipes are coming soon!