Sourdough Discard Cinnamon Bread Recipe

Introduction

This Sourdough Discard Cinnamon Bread is a delightful way to use your sourdough discard while creating a moist, flavorful loaf. Packed with warm cinnamon sugar swirls and a tender crumb, it’s perfect for breakfast or an afternoon snack.

Ingredients

• 1/3 cup brown sugar (for cinnamon swirl)
• 1 tbsp cinnamon
• 1 3/4 cups all-purpose flour
• 1 cup brown sugar (remaining)
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard
• 1/2 cup powdered sugar (for glaze, optional)
• 1 tbsp milk (for glaze, optional)
• 1/8 tsp vanilla extract (for glaze, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. Step 2: In a small bowl, mix 1/3 cup brown sugar with 1 tablespoon cinnamon to create the cinnamon sugar swirl.
3. Step 3: In a medium bowl, combine the all-purpose flour, remaining 1 cup brown sugar, baking powder, and salt.
4. Step 4: In another bowl, whisk together the egg, milk, melted butter, vanilla extract, and sourdough discard until smooth.
5. Step 5: Gently fold the wet ingredients into the dry ingredients until just combined; do not overmix.
6. Step 6: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle 3/4 of the cinnamon sugar mixture over the batter.
7. Step 7: Pour the remaining batter over the cinnamon sugar layer and spread gently. Top with the remaining cinnamon sugar.
8. Step 8: Use a knife to swirl the cinnamon sugar gently through the batter for a marbled effect.
9. Step 9: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Let the bread cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. For an optional glaze, mix powdered sugar, milk, and vanilla extract and drizzle over the cooled loaf.

Tips & Variations

• For extra moisture, try adding a mashed ripe banana or applesauce to the batter.
• Use a cream cheese glaze instead of the powdered sugar glaze for a richer topping.
• You can swap the cinnamon for pumpkin pie spice or nutmeg for a different spice profile.
• Make sure not to overmix the batter to keep the bread tender and light.

Storage

Store the bread tightly wrapped at room temperature for up to 3 days or in the refrigerator for up to a week. To keep it fresh longer, freeze the bread wrapped well for up to 3 months. Reheat slices in a toaster or oven before serving for the best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

This recipe is designed specifically for sourdough discard, which is not fully active. Using active starter may affect the rise and texture, so adjust baking times accordingly or use discard for best results.

Can I make this bread gluten-free?

Substituting gluten-free flour blends may work, but you might need additional binding agents such as xanthan gum and adjustments in liquid quantities. The texture will differ from the original.

Sourdough Discard Cinnamon Bread Recipe

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★★★★★

4.6 from 88 reviews

• Author: Harper
• Total Time: 1 hour
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

This Sourdough Discard Cinnamon Bread is a delightful way to use up sourdough starter discard in a sweet, cinnamon-infused quick bread. With a tender crumb and a sweet cinnamon swirl, it’s perfect for breakfast, snack, or dessert. Finished with an optional vanilla glaze, this bread balances rich brown sugar and warm cinnamon flavors in every bite.

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Ingredients

Scale 1x2x3x

For the Cinnamon Swirl

• 1/3 cup brown sugar
• 1 tbsp cinnamon

For the Bread Batter

• 1 3/4 cups all-purpose flour
• 1 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard

For the Glaze (Optional)

• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/8 tsp vanilla extract

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Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan to prevent sticking during baking.
2. Make Cinnamon Sugar Mixture: In a small bowl, combine 1/3 cup of brown sugar with 1 tablespoon of cinnamon thoroughly to create the cinnamon swirl filling.
3. Mix Dry Ingredients: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup brown sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until well combined.
4. Combine Wet Ingredients: In a separate bowl, beat 1 egg, then add 3/4 cup milk, 1/3 cup melted butter, 1 teaspoon vanilla extract, and 1/2 cup sourdough discard. Whisk all together until the mixture is smooth and uniform.
5. Combine Wet and Dry Ingredients: Gently fold the wet ingredients into the dry ingredients, mixing just until moistened. Avoid overmixing for a tender crumb.
6. Layer Batter and Cinnamon Sugar: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle approximately three-quarters of the cinnamon sugar mixture over the batter for a layered cinnamon flavor.
7. Add Remaining Batter and Cinnamon Sugar: Pour the remaining batter over the cinnamon sugar layer and spread gently to cover. Top with the remaining cinnamon sugar mixture evenly.
8. Create the Swirl: Using a knife, gently swirl the batter and cinnamon sugar together in the pan to create a beautiful marbled effect.
9. Bake the Bread: Place the pan in the preheated oven and bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
10. Cool and Glaze: Allow the bread to cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. If desired, mix 1/2 cup powdered sugar with 1 tablespoon milk and 1/8 teaspoon vanilla extract to make a glaze, then drizzle over the cooled bread for added sweetness and presentation.

Notes

• Ensure not to overmix the batter to keep the bread tender and moist.
• Sourdough discard can be at room temperature for easier mixing.
• Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few crumbs.
• For a dairy-free version, substitute milk with plant-based milk and butter with a non-dairy alternative.
• The glaze is optional but adds a lovely sweet finish to the bread.
• Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: Sourdough discard, cinnamon bread, quick bread, cinnamon swirl, sourdough recipe, breakfast bread, sweet bread, vanilla glaze