Sourdough Discard Cinnamon Bread Recipe

Introduction

This Sourdough Discard Cinnamon Bread is a delightful way to use up sourdough starter discard while creating a moist, flavorful loaf. Swirled with cinnamon sugar and optionally glazed, it’s perfect for breakfast or an afternoon treat.

Ingredients

• 1/3 cup brown sugar (for cinnamon swirl)
• 1 tbsp cinnamon
• 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
• 1/2 cup powdered sugar (for optional glaze)
• 1 tbsp milk (for optional glaze)
• 1/8 tsp vanilla extract (for optional glaze)

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 tbsp cinnamon to create the cinnamon swirl filling.
3. Step 3: In a medium bowl, whisk together the all-purpose flour, remaining brown sugar, baking powder, and salt.
4. Step 4: In a separate bowl, beat 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; avoid overmixing.
6. Step 6: Pour half of the batter evenly into the prepared loaf pan. Sprinkle about three-quarters of the cinnamon sugar mixture over the batter.
7. Step 7: Pour the remaining batter on top and gently spread it out. Add the rest of the cinnamon sugar on top.
8. Step 8: Use a knife to carefully swirl the cinnamon sugar through the batter for a marbled effect.
9. Step 9: Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
10. Step 10: Allow the bread to cool in the pan for about 20 minutes, then transfer to a wire rack to cool completely.
11. Step 11 (Optional): For a simple glaze, mix powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled bread.

Tips & Variations

• Use whole wheat or spelt flour for a nuttier flavor and extra fiber.
• Adding chopped nuts or raisins to the cinnamon sugar swirl can add texture and sweetness.
• For a dairy-free version, substitute milk with almond or oat milk, and use melted coconut oil instead of butter.
• Ensure not to overmix the batter to keep the bread tender and light.

Storage

Store leftover bread in an airtight container in the refrigerator for 3 to 4 days. For longer storage, freeze the sliced bread wrapped tightly in foil or plastic wrap for up to 2 months. Reheat slices in a toaster or oven for a warm, fresh taste.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but reduce the liquid slightly since active starter contains more hydration. Using discard is preferred as it helps reduce waste while adding flavor.

Is this bread suitable for beginners?

Absolutely! This recipe is straightforward, with simple steps and common ingredients, making it perfect for home bakers trying sourdough baking without the complexity of fermentation.

Sourdough Discard Cinnamon Bread Recipe

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★★★★★

4.7 from 85 reviews

This Sourdough Discard Cinnamon Bread is a deliciously moist and flavorful loaf that makes excellent use of sourdough discard. Swirled with a cinnamon-sugar filling and optionally topped with a sweet glaze, this bread is perfect for breakfast, snacks, or dessert. Easy to prepare with common baking ingredients, it offers a lovely balance of cinnamon spice and buttery richness.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 1 loaf (approximately 10 slices) 1x
• Category: Bakery
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cinnamon Swirl

• 1/3 cup brown sugar
• 1 tbsp cinnamon

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

Optional Glaze

• 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 thoroughly to prevent sticking.
2. Make Cinnamon Sugar Swirl: In a small bowl, combine 1/3 cup brown sugar with 1 tablespoon cinnamon. This mixture will create the delicious cinnamon swirl inside the bread.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, remaining brown sugar, baking powder, and salt until evenly combined.
4. Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, vanilla extract, and sourdough discard together until smooth and fully incorporated.
5. Combine Wet and Dry: Gently fold the wet ingredients into the dry mixture using a spatula just until moistened—avoid overmixing to keep the bread tender.
6. Layer Batter and Swirl: Pour half of the batter into the prepared loaf pan, spreading it evenly. Sprinkle about three-quarters of the cinnamon sugar mixture over the batter. Pour the remaining batter evenly on top, then sprinkle the rest of the cinnamon sugar evenly over it.
7. Create the Swirl Effect: Using a knife, gently swirl the batter and cinnamon sugar layers together to create a marbled cinnamon effect throughout the bread.
8. Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes. The bread is done when a toothpick inserted into the center comes out clean.
9. Cool: Allow the bread to cool in the pan for about 20 minutes. Then carefully remove it and transfer to a wire rack to cool completely.
10. Optional Glaze: If desired, mix powdered sugar, milk, and vanilla extract in a small bowl to create a glaze. Drizzle over the cooled bread before serving for added sweetness and moisture.

Notes

• Store leftovers in an airtight container in the refrigerator for 3 to 4 days, or freeze for longer storage to maintain freshness.
• This bread can be prepared ahead of time and stored until ready to bake or eat.
• Use a toothpick test to ensure the bread is fully baked but not overcooked to keep it moist.
• For a dairy-free version, substitute milk and butter with plant-based alternatives.

Keywords: sourdough discard bread, cinnamon swirl bread, quick bread, easy cinnamon bread, homemade bread, breakfast bread