Sourdough Discard Cinnamon Bread Recipe
This Sourdough Discard Cinnamon Bread is a deliciously moist and flavorful quick bread that uses sourdough discard to reduce waste and add a subtle tang. Swirled with a cinnamon and brown sugar filling, this loaf offers a perfect balance of sweetness and spice, making it an ideal treat for breakfast or a cozy snack.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 1 loaf (about 10 slices) 1x
- Category: Quick Bread
- Method: Baking
- Cuisine: American
Ingredients
Scale
Batter Ingredients
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/3 cup brown sugar (for batter)
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
Swirl Filling
- 1 cup brown sugar (for swirl filling)
- 1 tbsp cinnamon (for swirl filling)
Instructions
- Preheat the oven and prepare loaf pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Prepare the cinnamon swirl filling: In a small bowl, combine 1 cup brown sugar and 1 tbsp cinnamon. Mix well and set aside for later use.
- Mix dry ingredients: In a medium bowl, whisk together 1 3/4 cups flour, 1 tbsp baking powder, 1/2 tsp salt, and 1/3 cup brown sugar. Ensure even distribution of the ingredients.
- Combine wet ingredients: In a separate bowl, whisk together 1 egg, 3/4 cup milk, 1/3 cup melted butter, 1 tsp vanilla extract, and 1/2 cup sourdough discard until the mixture is smooth and uniform.
- Combine wet and dry ingredients: Gradually add the wet ingredients to the dry mixture, gently mixing until just combined. Avoid overmixing to keep the bread tender.
- Layer batter and swirl filling: Pour half of the batter into the prepared loaf pan. Evenly sprinkle about three-fourths of the cinnamon-sugar mixture over the batter layer.
- Add remaining batter and filling: Pour the remaining batter on top of the first layer, then sprinkle the remaining cinnamon-sugar mixture evenly over the top.
- Create the swirl pattern: Using a knife, gently swirl through the batter layers to create a marbled cinnamon pattern without fully blending the layers together.
- Bake the bread: Place the loaf pan in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for about 20 minutes. Then transfer the loaf to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to avoid a dense bread texture.
- Ensure your sourdough discard is fresh and at room temperature for best results.
- You can substitute whole milk with any milk of choice, including non-dairy options.
- The vanilla extract adds a subtle flavor note but can be omitted if unavailable.
- This bread keeps well for 3 days at room temperature stored in an airtight container, or freeze slices for longer storage.
Keywords: sourdough discard bread, cinnamon swirl bread, quick bread, leftover sourdough recipe, cinnamon sugar bread
