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Sourdough Discard Cinnamon Bread Recipe

★★★★★

4.6 from 88 reviews
  • Author: Harper
  • Total Time: 1 hour
  • Yield: 8 servings 1x
  • Diet: Vegetarian

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.

Ingredients

Scale

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

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

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Find it online: https://harperellington.com/sourdough-discard-cinnamon-bread-recipe/