Sourdough Discard Cinnamon Bread Recipe
Introduction
This Sourdough Discard Cinnamon Bread is a delightful way to use your sourdough starter discard while creating a moist, flavorful loaf. Swirled with a cinnamon-sugar filling and optionally glazed, it makes a perfect treat for breakfast or an afternoon snack.
Ingredients
- 1/3 cup brown sugar (for swirl filling)
- 1 tbsp cinnamon
- 1 3/4 cups all-purpose flour
- 1 cup brown sugar (remaining)
- 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 glaze, optional)
- 1 tbsp milk (for glaze, optional)
- 1/8 tsp vanilla extract (for glaze, optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- Step 2: In a small bowl, mix together 1/3 cup brown sugar and 1 tbsp cinnamon to make the swirl filling.
- Step 3: In a medium bowl, combine the all-purpose flour, remaining 1 cup brown sugar, baking powder, and salt.
- Step 4: In a separate bowl, whisk together the egg, milk, melted butter, vanilla extract, and sourdough discard until smooth.
- Step 5: Gently mix the wet ingredients into the dry ingredients until just moistened; do not overmix.
- Step 6: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle about three-quarters of the cinnamon sugar mixture over the batter.
- Step 7: Pour the remaining batter on top and spread gently, then add the rest of the cinnamon sugar on top.
- Step 8: Use a knife to gently swirl the batter and cinnamon sugar together 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 to a wire rack to cool completely. Optionally, glaze with a mixture of powdered sugar, milk, and vanilla extract for extra sweetness.
Tips & Variations
- Use room temperature ingredients to help the batter combine evenly and rise properly.
- For a nutty twist, sprinkle chopped walnuts or pecans along with the cinnamon sugar swirl.
- Try substituting half the milk with buttermilk for a richer texture and tangy flavor.
- Make the glaze thinner or thicker by adjusting the milk quantity to your preference.
Storage
Store the bread in an airtight container at room temperature for up to 3 days. To keep it longer, wrap tightly and freeze for up to 2 months. Reheat slices in the microwave for 15–20 seconds or warm in the oven for a few minutes before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use sourdough starter instead of discard?
Sourdough starter is usually more active and hydrated; using discard is best here because it won’t affect the bread’s texture or rise as much. If you use starter, reduce other liquids slightly.
Can I make this bread dairy-free?
Yes, substitute milk with a plant-based milk like almond or oat milk, and use a dairy-free butter alternative. The bread will still be delicious with these adjustments.
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Sourdough Discard Cinnamon Bread Recipe
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
This Sourdough Discard Cinnamon Bread is a delightful way to use sourdough starter discard, featuring a soft, tender crumb swirled with a sweet cinnamon and brown sugar filling. Baked to golden perfection and optionally topped with a simple vanilla glaze, this bread makes a perfect breakfast treat or snack.
Ingredients
Swirl Filling
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Dough
- 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
Glaze (Optional)
- 1/2 cup powdered sugar
- 1 tbsp milk
- 1/8 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix Cinnamon Sugar Swirl: In a small bowl, combine 1/3 cup brown sugar with 1 tablespoon cinnamon to create the cinnamon sugar mixture for the swirl.
- Combine Dry Ingredients: In a medium bowl, mix together the all-purpose flour, remaining 1 cup brown sugar, baking powder, and salt until evenly distributed.
- Whisk Wet Ingredients: In a separate large bowl, whisk the egg, milk, melted butter, vanilla extract, and sourdough discard together until the mixture is smooth and combined.
- Mix Batter: Gently fold the wet ingredients into the dry ingredients just until moistened, being careful not to overmix to maintain a tender crumb.
- Assemble the Loaf – First Layer: Pour half of the batter into the prepared loaf pan and spread evenly. Sprinkle about 3/4 of the cinnamon sugar mixture over the batter.
- Assemble the Loaf – Second Layer: Pour the remaining batter over the cinnamon sugar layer, spreading gently to cover. Sprinkle the remaining cinnamon sugar on top.
- Create the Swirl Effect: Use a knife to gently swirl the batter and cinnamon sugar layers together for a marbled cinnamon effect.
- Bake the Bread: Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool and Glaze: Allow the bread to cool in the pan for about 20 minutes. Transfer to a wire rack to cool completely. If desired, mix powdered sugar, milk, and vanilla extract to create a glaze and drizzle over the cooled bread for added sweetness and shine.
Notes
- Make sure not to overmix the batter to keep the bread tender and light.
- Check for doneness by inserting a toothpick; it should come out clean or with minimal crumbs.
- The glaze is optional but provides a nice sweet finishing touch.
- Sourdough discard can be stored in the fridge and used within a week for this recipe.
- This bread is best enjoyed within 2-3 days or can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Keywords: Sourdough discard bread, cinnamon swirl bread, easy cinnamon bread, baking with sourdough discard, cinnamon loaf
