Sourdough Oatmeal Quick Bread Recipe

sliced sourdough oatmeal quick bread on parchment paper

Yield: loaves

Prep Time: 15

Cook Time: 40

Total Time: 55

Sourdough Oatmeal Quick Bread is a simple sweet bread recipe with all the nourishing goodness from rolled oats and sourdough discard. Brown sugar brings a deep, caramel flavor, and when it's baked, a delicate, crispy crust forms on top. Each bite is moist, with hints of cinnamon throughout. Top with quality butter for a delicious breakfast or snack on the go.

4.68 from 25 votes

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Equipment

Ingredients

90 grams quick or old-fashioned oatmeal 1 cup
300 grams boiling water 1 1/4 cup
113 grams unsalted butter, room temperature 1/2 cup
250 grams white sugar 1 1/4 cup
200 grams brown sugar 1 cup
2 large eggs room temperature
140 grams sourdough discard heaping 1/2 cup
4 grams vanilla extract 1 teaspoon
200 grams all-purpose flour, sifted scant 1 1/2 cup
6 grams baking soda 1 teaspoon
2 grams ground cinnamon 1 teaspoon
3 grams salt 1/2 teaspoon

Instructions

Prepare the Oats:

In a small bowl, mix the oats and boiling water. Stir to combine and set to the side to soak for at least 5 minutes, or until all the water has been absorbed.
90 grams quick or old-fashioned oatmeal, 300 grams boiling water

Cream the Butter:

With a hand mixer or in a bowl of a stand mixer fitted with a paddle attachment, cream the butter on medium speed, for about 2 minutes.
113 grams unsalted butter, room temperature
Then, add both sugars and mix, stopping to scrape the sides when needed.
250 grams white sugar, 200 grams brown sugar
Next, add the eggs, one at a time, mixing on medium speed until fluffy and lighter in color, about 5 minutes.
2 large eggs
Finally, pour in the sourdough discard and vanilla extract, and mix until combined.
140 grams sourdough discard, 4 grams vanilla extract

Dry Ingredients:

In a large mixing bowl, whisk together the flour, baking soda, cinnamon, and salt.
200 grams all-purpose flour, sifted, 6 grams baking soda, 2 grams ground cinnamon, 3 grams salt
Add about a third of the flour mixture and stir on low speed. Wait for the flour to be incorporated into the batter before adding another third. This helps the flour mixture evenly into the batter and to prohibit it from flying out of the mixing bowl!
Once the flour mixture has been added, stir in the cooked oats until combined.

Bake:

Preheat the oven to 350 degrees F and grease two 8.5 x 4.5 inch loaf pans.
Divide the batter evenly between the pans and top with extra rolled oats, if desired. Bake for 40-45 minutes or until golden brown and a toothpick comes out clean.
Remove from the oven and cool on a wire rack for 10 minutes before slicing. Enjoy!

Notes

This recipe card was updated on February 19th, 2026.

Recipe Tips

For even mixing, use ingredients at room temperature.

Once cooled, wrap the Sourdough Oatmeal Quick Bread in plastic and store it in an air-tight container at room temperature. It will stay moist for 4-5 days.

This sourdough sweet bread also freezes well. Wrap it tightly with plastic wrap, place it in a plastic bag, and store it in the freezer for up to 3 months. Thaw on the counter until brought to room temperature before enjoying.

This recipe calls for sourdough discard, otherwise known as an unfed sourdough starter. If you do not have sourdough discard, you can substitute equal amounts in grams of active starter instead.

Nutrition

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