Sourdough Discard Cinnamon Bread Recipe
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.
- 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
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- 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.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, remaining brown sugar, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, vanilla extract, and sourdough discard together until smooth and fully incorporated.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
