Dessert

Sourdough Discard Cinnamon Bread Recipe

Byrami Hayes April 2, 2026April 2, 2026

Introduction

This Sourdough Discard Cinnamon Bread is a delightful way to use your sourdough starter discard while enjoying a sweet, cinnamon-flavored treat. It’s moist, tender, and beautifully swirled with a cinnamon-sugar filling, perfect for breakfast or an afternoon snack.

A sliced cinnamon swirl cake loaf sits on a white plate, revealing two visible swirled layers of light tan cake mixed with darker brown cinnamon filling inside. The top layer of the cake is golden-brown and has a rough crumbly texture with a light dusting of cinnamon sugar. Several thick zigzag stripes of pale white icing glaze drape across the top of the loaf, slightly melting and dripping down the edges in thin streams. The whole scene is set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup brown sugar (for batter)
1 3/4 cups all-purpose flour
1 tbsp baking powder
1/2 tsp salt
1 egg
3/4 cup milk
1/3 cup melted butter
1/2 cup sourdough discard
1 tbsp cinnamon (for swirl filling)
1 cup brown sugar (for swirl filling)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
Step 2: In a small bowl, mix together the cinnamon and 1 cup brown sugar for the swirl filling; set aside.
Step 3: In a medium bowl, whisk together the flour, baking powder, salt, and 1/3 cup brown sugar.
Step 4: In another bowl, combine the egg, milk, melted butter, and sourdough discard until smooth.
Step 5: Gradually add the wet ingredients into the dry ingredients, mixing gently until just combined. Avoid overmixing.
Step 6: Pour half of the batter into the prepared loaf pan and sprinkle with three-fourths of the cinnamon-sugar mixture.
Step 7: Pour the remaining batter on top and sprinkle with the rest of the cinnamon-sugar mixture.
Step 8: Use a knife to gently swirl through the batter to create a marbled effect.
Step 9: Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Step 10: Let the bread cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

For an extra flavor boost, add 1 teaspoon of vanilla extract to the wet ingredients.
Swap brown sugar for coconut sugar for a healthier alternative with a subtle caramel note.
Try adding chopped nuts or raisins to the swirl mixture for added texture and flavor.

Storage

Store the cinnamon bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. It also freezes well for up to 2 months; thaw at room temperature before serving. To reheat, warm slices in a toaster or microwave for a few seconds to bring back freshness.

How to Serve

A close-up of a thick square cinnamon swirl cake held by a woman's hand wearing a light gray sleeve, showing multiple light yellow cake layers separated by dark brown cinnamon layers swirling throughout. The top is drizzled with glossy white icing that flows down the sides in uneven trails. The texture of the cake looks soft and moist, while the cinnamon layers appear finely ground with a slightly grainy look. The background features a white marbled texture with soft shadows. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active sourdough starter instead of discard?

Yes, you can substitute active starter for discard in this recipe. Just keep in mind that active starter may slightly change the texture and flavor, adding more tanginess.

What if I don’t have sourdough discard? Can I still make this bread?

If you don’t have sourdough discard, you can replace it with an equal amount of yogurt or buttermilk to maintain moisture, though the taste will differ slightly from the original sourdough flavor.