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Sourdough Discard Cinnamon Bread Recipe

★★★★★

4.5 from 92 reviews
  • Author: anna
  • 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

Scale

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

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly to prevent sticking.
  2. 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.
  3. 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.
  4. 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.
  5. Mix Batter: Gently fold the wet ingredients into the dry ingredients just until moistened, being careful not to overmix to maintain a tender crumb.
  6. 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.
  7. 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.
  8. Create the Swirl Effect: Use a knife to gently swirl the batter and cinnamon sugar layers together for a marbled cinnamon effect.
  9. 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.
  10. 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

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Find it online: https://recipiana.com/sourdough-discard-cinnamon-bread-recipe/