25+ Mouthwatering Sourdough Sweet Bread Recipes to Try Today

Sourdough bread has gained immense popularity in recent years, and for good reason.

Its unique tangy flavor, chewy texture, and natural leavening make it a favorite among bakers and bread lovers alike.

But did you know that sourdough can be transformed into delightful sweet bread creations as well?

In this article, we’ll explore 25+ mouthwatering sourdough sweet bread recipes that bring together the best of both worlds: the complexity of sourdough with the sweetness of delectable ingredients.

Whether you’re in the mood for fruity, chocolatey, or spiced treats, these recipes will inspire you to harness the magic of sourdough in your baking.

Get ready to impress your friends and family with homemade sweet breads that are not only delicious but also nourishing!

25+ Mouthwatering Sourdough Sweet Bread Recipes to Try Today

Sourdough sweet breads offer a delightful twist on traditional baking, bringing together the rich, tangy flavors of sourdough with the sweetness of fruits, chocolates, and spices.

Whether you’re looking for a comforting breakfast option, a snack to enjoy with your afternoon coffee, or a show-stopping dessert, the 25+ sourdough sweet bread recipes featured in this article provide endless inspiration.

Baking with sourdough not only adds depth to your creations but also enhances the nutritional value of your bread.

So, gather your ingredients, unleash your creativity, and enjoy the rewarding experience of baking delicious sourdough sweet breads that will warm your home and delight your taste buds!

Sourdough Cinnamon Swirl Bread

Sourdough Cinnamon Swirl Bread is a delightful combination of tangy sourdough and sweet cinnamon sugar swirls, making it an irresistible treat for breakfast or dessert. This recipe captures the perfect balance of flavors, resulting in a soft and tender loaf that’s easy to slice and enjoy. The sourdough starter adds a depth of flavor that elevates this sweet bread beyond your average cinnamon roll.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1 cup milk (warm)
  • 2 tablespoons sugar
  • 1/4 cup unsalted butter (melted)
  • 1 teaspoon vanilla extract
  • 3 to 4 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
• For the Cinnamon Filling:
  • 1/2 cup brown sugar (packed)
  • 1 tablespoon ground cinnamon
  • 2 tablespoons unsalted butter (softened)

Instructions:

1. Prepare the Dough: In a large mixing bowl, combine the sourdough starter, warm milk, sugar, melted butter, and vanilla extract. Mix well. Gradually add 3 cups of flour, salt, and nutmeg, stirring until a soft dough forms. Add additional flour as needed to achieve a workable dough.
2. Knead the Dough: Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic. Place the dough in a greased bowl, cover it, and let it rise in a warm place for 4–6 hours, or until doubled in size.
3. Make the Filling: In a small bowl, mix together the brown sugar and cinnamon. Set aside.
4. Shape the Bread: Once the dough has risen, punch it down and roll it out on a floured surface into a rectangle (about 16×12 inches). Spread the softened butter over the dough, then sprinkle the cinnamon sugar filling evenly across the surface.
5. Roll and Slice: Starting from one long side, tightly roll the dough into a log. Pinch the seams to seal, then slice the log into 12 equal pieces.
6. Second Rise: Place the slices in a greased 9×5-inch loaf pan, cut side up. Cover and let rise again for 1-2 hours, or until puffy.
7. Bake the Bread: Preheat the oven to 350°F (175°C). Bake the bread for 30-35 minutes or until golden brown and the internal temperature reaches 190°F (88°C). Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Sourdough Cinnamon Swirl Bread is a fantastic addition to any brunch spread or can be enjoyed as a sweet snack throughout the day. The combination of tangy sourdough and sweet cinnamon creates a harmonious flavor profile that is sure to impress family and friends. The leftover slices can be toasted and topped with butter or cream cheese for an extra treat!

Sourdough Blueberry Muffin Bread

Sourdough Blueberry Muffin Bread is a scrumptious fusion of classic blueberry muffins and soft sourdough bread. Bursting with juicy blueberries, this bread is perfect for breakfast or an afternoon snack. The natural acidity of the sourdough starter enhances the sweetness of the blueberries, resulting in a moist and flavorful loaf that is hard to resist.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1 cup milk (warm)
  • 1/4 cup sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
• For the Blueberries:
  • 1 1/2 cups fresh or frozen blueberries
  • 1 tablespoon all-purpose flour (for coating)

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm milk, sugar, vegetable oil, and vanilla extract. Stir until well combined. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture until a soft dough forms.
2. Coat the Blueberries: If using frozen blueberries, let them thaw and drain excess liquid. Toss fresh or thawed blueberries with 1 tablespoon of flour to prevent them from sinking in the dough.
3. Fold in Blueberries: Gently fold the coated blueberries into the dough until evenly distributed. Be careful not to overmix.
4. Second Rise: Transfer the dough to a greased 9×5-inch loaf pan. Cover and let rise in a warm place for about 1–2 hours, or until the dough has risen slightly.
5. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 45-50 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

Sourdough Blueberry Muffin Bread is a delightful way to enjoy the flavors of summer all year round. With its tender crumb and bursting blueberries, this bread is not only a delicious treat but also a visually appealing addition to any table. It can be enjoyed plain, with a pat of butter, or as part of a more elaborate brunch spread. Savor each slice with a cup of coffee or tea for a delightful experience!

Sourdough Chocolate Chip Banana Bread

Sourdough Chocolate Chip Banana Bread combines the classic flavors of banana bread with the unique tang of sourdough. This recipe is perfect for using up overripe bananas and creating a moist, flavorful loaf that is loaded with chocolate chips. The sourdough starter adds a depth of flavor and a delightful texture that makes this banana bread stand out from the rest.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup unsalted butter (softened)
  • 1 cup brown sugar
  • 2 large eggs
  • 3 ripe bananas (mashed)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips

Instructions:

1. Prepare the Dough: In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy. Add the eggs, mashed bananas, and vanilla extract, mixing until well combined.
2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
3. Fold in Chocolate Chips: Gently fold in the chocolate chips, ensuring they are evenly distributed throughout the batter.
4. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan and smooth the top with a spatula.
5. Bake the Bread: Preheat the oven to 350°F (175°C) and bake for 60-65 minutes or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

This Sourdough Chocolate Chip Banana Bread is a decadent twist on a classic favorite. The combination of sweet bananas, rich chocolate, and the unique flavor of sourdough makes this loaf a crowd-pleaser. Enjoy it warm, toasted with a bit of butter, or as a delicious dessert. It also freezes well, allowing you to enjoy this indulgent treat any time you crave something sweet!

Sourdough Strawberry Shortcake Bread

Sourdough Strawberry Shortcake Bread is a delightful tribute to the classic summer dessert. This sweet bread features a soft, buttery base studded with fresh strawberries and topped with a sweet vanilla glaze. The use of sourdough adds a tangy depth of flavor that pairs perfectly with the sweetness of the strawberries, creating a deliciously moist loaf that is perfect for brunch or as a sweet snack.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter (softened)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh strawberries (hulled and diced)
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a large bowl, mix the sourdough starter, warm milk, sugar, softened butter, and eggs until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
2. Fold in Strawberries: Gently fold in the diced strawberries, being careful not to overmix.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top with a spatula.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
5. Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled bread.

Sourdough Strawberry Shortcake Bread is a beautiful way to celebrate the sweet, juicy flavors of strawberries. The moist, tender crumb paired with the light vanilla glaze makes it a showstopper at any gathering. This bread can be served on its own or with whipped cream for an extra treat. Whether enjoyed at breakfast or as a dessert, this loaf is sure to delight!

Sourdough Lemon Poppy Seed Bread

Sourdough Lemon Poppy Seed Bread is a bright, zesty loaf that combines the tanginess of lemon with the delightful crunch of poppy seeds. This sweet bread is perfect for breakfast or an afternoon pick-me-up. The sourdough starter not only adds flavor but also contributes to a wonderfully moist texture, making this bread a refreshing treat for any occasion.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/2 cup sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon poppy seeds
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the sourdough starter, warm milk, sugar, melted butter, and eggs until smooth. In a separate bowl, combine the flour, poppy seeds, lemon zest, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the lemon juice.
2. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top.
3. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-55 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
4. Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled bread.

Sourdough Lemon Poppy Seed Bread is a delightful burst of citrus flavor that brightens up any meal. The combination of zesty lemon and crunchy poppy seeds creates a unique taste and texture that is refreshing and satisfying. This bread is perfect for breakfast, paired with tea, or as a light dessert. Enjoy every slice and savor the bright flavors!

Sourdough Chocolate Chip Zucchini Bread

Sourdough Chocolate Chip Zucchini Bread is a deliciously moist and indulgent treat that makes excellent use of fresh zucchini. This sweet bread is packed with chocolate chips, making it a favorite among chocolate lovers. The sourdough starter contributes to a tender crumb, while the zucchini adds moisture, resulting in a loaf that is as enjoyable for breakfast as it is for dessert.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 1 cup grated zucchini (excess moisture squeezed out)
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup chocolate chips

Instructions:

1. Prepare the Dough: In a large bowl, mix together the sourdough starter, vegetable oil, sugar, eggs, grated zucchini, and vanilla extract until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Chocolate Chip Zucchini Bread is a fantastic way to incorporate vegetables into a sweet treat. The combination of rich chocolate and moist zucchini creates a loaf that is both satisfying and indulgent. It’s perfect for breakfast, as an afternoon snack, or even as a dessert. This recipe is also a great way to use up excess zucchini during the summer months. Enjoy a slice with a cup of coffee or tea, and relish the delightful flavors!

Sourdough Pumpkin Spice Bread

Sourdough Pumpkin Spice Bread is a cozy and aromatic loaf that perfectly captures the essence of fall. With its rich pumpkin flavor and warm spices like cinnamon, nutmeg, and cloves, this bread is ideal for the changing seasons. The addition of sourdough not only enhances the flavor but also contributes to a moist and tender crumb, making this loaf a favorite for breakfasts, snacks, or even dessert.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1 cup canned pumpkin puree
  • 1/2 cup vegetable oil
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
• For the Topping:
  • 1/4 cup chopped walnuts or pecans (optional)
  • 1 tablespoon sugar

Instructions:

1. Prepare the Dough: In a large bowl, mix together the sourdough starter, pumpkin puree, vegetable oil, brown sugar, granulated sugar, and eggs until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan. Sprinkle the chopped nuts and sugar on top if using.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 55-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Pumpkin Spice Bread is a delightful way to embrace the flavors of autumn. With its moist texture and aromatic spices, this bread is perfect for enjoying with a cup of coffee or tea. It also makes a wonderful gift during the holiday season, bringing a touch of warmth and cheer to friends and family. Whether served as a breakfast treat or a cozy dessert, this loaf is sure to become a seasonal favorite!

Sourdough Almond Joy Bread

Sourdough Almond Joy Bread is an indulgent sweet bread that combines the classic flavors of chocolate, coconut, and almond. This unique recipe infuses a soft sourdough base with shredded coconut and chocolate chips, creating a loaf that is reminiscent of the beloved candy bar. Perfect for satisfying sweet cravings, this bread is a delightful addition to breakfast or dessert.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded coconut
  • 1/2 cup chocolate chips
  • 1/4 cup chopped almonds

Instructions:

1. Prepare the Dough: In a large bowl, combine the sourdough starter, warm milk, sugar, melted butter, and eggs. Mix well. Gradually add the flour, baking powder, and salt, stirring until a soft dough forms.
2. Incorporate Mix-Ins: Fold in the shredded coconut, chocolate chips, and chopped almonds until evenly distributed throughout the dough.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 40-45 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Almond Joy Bread is a decadent treat that brings together the beloved flavors of chocolate, coconut, and almonds. This loaf is perfect for breakfast or as a sweet afternoon snack, offering a delightful indulgence that is both comforting and satisfying. Serve it warm, toasted with a little butter, or enjoy it plain for a delightful experience. This recipe is sure to impress family and friends with its rich flavors and unique twist on traditional sourdough!

Sourdough Peach Cobbler Bread

Sourdough Peach Cobbler Bread captures the essence of summer with its sweet, juicy peaches and buttery cobbler flavor. This unique recipe transforms classic peach cobbler into a moist and tender loaf, making it perfect for breakfast or as a sweet treat. The addition of sourdough enhances the bread’s texture and flavor, making each slice a delightful experience.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/4 cup sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups fresh peaches (peeled and diced)
• For the Topping:
  • 1/4 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons butter (melted)

Instructions:

1. Prepare the Dough: In a large bowl, mix the sourdough starter, warm milk, sugar, melted butter, and eggs until well combined. In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the diced peaches.
2. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan.
3. Make the Topping: In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the top of the batter, then drizzle with melted butter.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Peach Cobbler Bread is a delightful way to enjoy the flavors of summer. With its moist texture and sweet peach chunks, this loaf is reminiscent of a warm peach cobbler fresh out of the oven. It makes a wonderful breakfast option, especially when served with a pat of butter or a dollop of whipped cream. Enjoy it as a sweet treat any time of day, and savor the taste of summer with every bite!

Sourdough Carrot Cake Bread

Sourdough Carrot Cake Bread is a moist and flavorful loaf that combines the classic flavors of carrot cake with the tangy goodness of sourdough. Packed with grated carrots, warm spices, and crunchy walnuts, this sweet bread makes for an ideal breakfast treat or a delightful dessert. The sourdough starter enhances the flavor and texture, creating a tender loaf that is hard to resist.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup vegetable oil
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 1/2 cups grated carrots (about 3 medium carrots)
  • 1/2 cup chopped walnuts (optional)
• For the Cream Cheese Glaze:
  • 4 oz cream cheese (softened)
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the sourdough starter, vegetable oil, granulated sugar, eggs, and vanilla extract until well combined.
2. Combine Dry Ingredients: In another bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the grated carrots and walnuts, if using.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack.
5. Make the Glaze: In a small bowl, beat the softened cream cheese until smooth. Add the powdered sugar, milk, and vanilla extract, mixing until well combined. Drizzle the glaze over the cooled bread.

Sourdough Carrot Cake Bread is a deliciously moist and flavorful treat that brings together the beloved flavors of carrot cake with the tang of sourdough. The addition of walnuts provides a delightful crunch, while the cream cheese glaze adds a rich and creamy finish. This loaf is perfect for breakfast, dessert, or a mid-afternoon snack, making it a versatile and satisfying option. Share this delightful bread with friends and family, and watch it disappear quickly!

Sourdough Blueberry Muffin Bread

Sourdough Blueberry Muffin Bread combines the flavors of fresh blueberries with the tangy goodness of sourdough, resulting in a moist and fluffy loaf that tastes just like blueberry muffins. This sweet bread is perfect for breakfast or as a snack, and it’s easy to make with pantry staples. The addition of a crumble topping adds a delightful crunch that complements the soft, berry-filled bread.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/2 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen blueberries (do not thaw)
• For the Crumble Topping:
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup rolled oats
  • 2 tablespoons cold butter (cubed)
  • 1/2 teaspoon cinnamon

Instructions:

1. Prepare the Dough: In a large bowl, mix together the sourdough starter, warm milk, sugar, melted butter, and eggs until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the blueberries.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan.
4. Make the Crumble Topping: In a small bowl, mix together the flour, brown sugar, oats, cubed butter, and cinnamon until crumbly. Sprinkle the topping evenly over the batter.
5. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Blueberry Muffin Bread is a delightful fusion of flavors that captures the essence of freshly baked blueberry muffins in a convenient loaf. The moist, berry-studded interior pairs perfectly with the crunchy crumble topping, creating a delicious contrast in textures. This bread makes for a wonderful breakfast option or a satisfying snack throughout the day. Serve it warm or toasted with butter, and enjoy the burst of blueberry goodness in every slice!

Sourdough Cinnamon Roll Bread

Sourdough Cinnamon Roll Bread brings the indulgent flavors of cinnamon rolls into a convenient loaf form. This sweet bread is swirled with a rich cinnamon-sugar mixture and drizzled with a sweet icing, making it perfect for breakfast or dessert. The sourdough starter not only enhances the flavor but also contributes to a soft, tender texture that makes this loaf irresistible.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup milk (warm)
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
• For the Cinnamon Filling:
  • 1/2 cup brown sugar
  • 2 tablespoons ground cinnamon
  • 1/4 cup unsalted butter (softened)
• For the Icing:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

1. Prepare the Dough: In a large bowl, mix together the sourdough starter, warm milk, sugar, melted butter, and eggs until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until a soft dough forms.
3. Prepare the Cinnamon Filling: In a small bowl, combine the brown sugar and cinnamon. Roll the dough out on a floured surface into a rectangle. Spread the softened butter over the dough, then sprinkle the cinnamon-sugar mixture evenly on top.
4. Roll and Transfer: Starting from one long side, roll the dough tightly into a log. Slice the log into 1-inch pieces and place them in a greased 9×5-inch loaf pan.
5. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 40-45 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
6. Make the Icing: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled bread.

Sourdough Cinnamon Roll Bread is a delightful treat that combines the best of both worlds: the soft, fluffy texture of bread and the irresistible flavor of cinnamon rolls. Each slice reveals beautiful swirls of cinnamon and sugar, making it perfect for special occasions or a cozy weekend brunch. Serve it warm with a cup of coffee or tea, and enjoy the comforting aromas and flavors that this loaf brings to your table. It’s a sweet indulgence that is sure to please everyone!

Sourdough Chocolate Chip Bread

Sourdough Chocolate Chip Bread is a decadent twist on classic sweet bread, combining the tangy flavor of sourdough with rich chocolate chips. This loaf is perfect for breakfast, snacks, or dessert and is sure to satisfy any chocolate lover’s cravings. The chewy texture of the sourdough enhances the overall flavor profile, creating a delicious balance between the tanginess of the bread and the sweetness of the chocolate.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup warm milk
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
• For the Topping:
  • 1/4 cup chocolate chips (for sprinkling on top)
  • 1 tablespoon granulated sugar

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the sourdough starter, warm milk, sugar, melted butter, and eggs until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined. Fold in the chocolate chips.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan. Sprinkle the remaining chocolate chips and sugar on top.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Chocolate Chip Bread is a delightful treat that brings together the best of both worlds: the tang of sourdough and the sweetness of chocolate. This loaf is perfect for indulging in at breakfast, as an afternoon snack, or as a dessert. The soft, tender crumb and gooey chocolate chips create a satisfying experience with every bite. Whether served warm or toasted with a bit of butter, this bread is sure to become a favorite among chocolate enthusiasts!

Sourdough Cranberry Orange Bread

Sourdough Cranberry Orange Bread is a vibrant and flavorful loaf that combines the tartness of cranberries with the zesty brightness of fresh oranges. This bread is perfect for the holiday season or any time you want a refreshing and fruity treat. The sourdough starter adds depth to the flavor and a lovely texture, making this bread an ideal choice for breakfast or as a festive addition to any meal.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup warm orange juice
  • 1/4 cup granulated sugar
  • 1/4 cup unsalted butter (melted)
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • Zest of 1 orange
• For the Glaze:
  • 1 cup powdered sugar
  • 2 tablespoons orange juice
  • Zest of 1 orange

Instructions:

1. Prepare the Dough: In a large bowl, whisk together the sourdough starter, warm orange juice, sugar, melted butter, and eggs until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the dried cranberries and orange zest.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan, smoothing the top.
4. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
5. Make the Glaze: In a small bowl, mix together the powdered sugar, orange juice, and orange zest until smooth. Drizzle the glaze over the cooled bread.

Sourdough Cranberry Orange Bread is a delightful combination of flavors that brings a touch of brightness to your table. The tart cranberries and zesty orange create a refreshing contrast, making this loaf perfect for any occasion, from holiday gatherings to everyday breakfasts. The addition of the sweet glaze elevates the flavor even further, making each slice a delightful experience. Enjoy this bread warm, toasted, or as a stand-alone treat—it’s sure to brighten your day!

Sourdough Banana Bread

Sourdough Banana Bread is a classic recipe that transforms overripe bananas into a moist, flavorful loaf enhanced by the tang of sourdough. This sweet bread is incredibly easy to make and is perfect for breakfast, snacks, or dessert. The combination of bananas and sourdough creates a deliciously tender texture and rich flavor that is hard to resist.

Ingredients:

• For the Dough:
  • 1 cup active sourdough starter
  • 1/2 cup brown sugar
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 2 ripe bananas (mashed)
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped walnuts or pecans (optional)
• For the Topping:
  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon

Instructions:

1. Prepare the Dough: In a large bowl, mix together the sourdough starter, brown sugar, vegetable oil, eggs, and mashed bananas until well combined.
2. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the nuts if using.
3. Transfer to Pan: Pour the batter into a greased 9×5-inch loaf pan.
4. Make the Topping: In a small bowl, mix the brown sugar and cinnamon together. Sprinkle the mixture over the top of the batter.
5. Bake the Bread: Preheat the oven to 350°F (175°C). Bake for 50-60 minutes or until golden brown and a toothpick inserted in the center comes out clean. Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.

Sourdough Banana Bread is a delightful and comforting loaf that takes advantage of overripe bananas to create a moist, flavorful treat. The combination of bananas and sourdough creates a unique flavor profile that is both rich and satisfying. This bread is perfect for breakfast, a snack, or dessert, and it can be easily customized with nuts or chocolate chips for added flavor. Serve it warm, toasted, or plain—this banana bread is sure to become a beloved staple in your baking repertoire!

Note: More recipes are coming soon!