Sourdough Discard Cinnamon Bread

Why Make This Recipe

Sourdough Discard Cinnamon Bread is a delightful way to use leftover sourdough discard from your baking adventures. This recipe is not only easy to make, but it also brings a warm, comforting flavor to your kitchen. The cinnamon and sugar blend creates a delicious swirl that pairs perfectly with the soft, tender bread. Plus, making this bread minimizes waste and adds to your homemade treats.

How to Make Sourdough Discard Cinnamon Bread

Ingredients:

• 1/3 cup brown sugar
• 1 tbsp cinnamon
• 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
• 1/2 cup powdered sugar
• 1 tbsp milk (for glazing)
• 1/8 tsp vanilla extract (for glazing)

Directions:

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
2. In a small bowl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon for the swirl filling.
3. In a medium bowl, combine all-purpose flour, the remaining brown sugar, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, melted butter, vanilla, and sourdough discard until smooth.
5. Gently mix the wet ingredients into the dry ingredients until just moistened.
6. Pour half of the batter into the loaf pan, spreading it evenly. Sprinkle 3/4 of the cinnamon sugar mixture on top.
7. Pour the remaining batter on top and spread gently. Add the rest of the cinnamon sugar on top.
8. Use a knife to swirl the batter gently.
9. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
10. Let cool in the pan for about 20 minutes, then transfer to a wire rack. Optionally, glaze with a mixture of powdered sugar, milk, and vanilla.

How to Serve Sourdough Discard Cinnamon Bread

This cinnamon bread is best served warm. Slice it up and enjoy it plain, or add a spread of butter for extra richness. It’s also delightful alongside a cup of coffee or tea. You can serve it for breakfast, as a snack, or even as a dessert.

How to Store Sourdough Discard Cinnamon Bread

To store any leftover bread, wrap it tightly in plastic wrap or foil and place it in an airtight container. This will keep it fresh for up to 3 days at room temperature. For longer storage, you can freeze the bread. Slice it first for easy thawing and reheat individual slices in the microwave or toaster.

Tips to Make Sourdough Discard Cinnamon Bread

• Make sure the sourdough discard you use is at room temperature for better mixing.
• Don’t overmix the batter. Stopping when the ingredients are just moistened will keep the bread light and fluffy.
• For an extra touch, sprinkle some chopped nuts or raisins into the batter for added texture and flavor.

Variation

You can substitute the cinnamon with other spices like nutmeg, or even add chocolate chips for a sweet twist. Experiment with different flavor combinations to find your favorite.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can use whole wheat flour, but it may change the texture slightly. You might want to combine it with some all-purpose flour for a lighter loaf.

How do I know when the bread is done baking?
A toothpick inserted in the center of the bread should come out clean when it’s done. If it comes out with wet batter, continue baking for a few more minutes.

Can I make this recipe without an egg?
Yes, you can omit the egg or use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons of water) as a substitute for a vegan option.

Sourdough Discard Cinnamon Bread

A delightful way to use leftover sourdough discard, this cinnamon bread is easy to make and delivers a warm, comforting flavor with a delicious swirl of cinnamon and sugar.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 10 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 180

Ingredients Method Notes

Ingredients

  

For the Cinnamon Swirl

• 1/3 cup brown sugar For the swirl filling
• 1 tbsp cinnamon

For the Bread Batter

• 1 3/4 cups all-purpose flour
• 1 cup brown sugar This is the remaining amount for the batter
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg Can be substituted for a flax egg for a vegan option
• 3/4 cup milk Plus 1 tbsp for glazing
• 1/3 cup melted butter
• 1/2 cup sourdough discard Best at room temperature
• 1/2 cup powdered sugar For glazing
• 1/8 tsp vanilla extract For glazing

Method

 

Preparation

1. Preheat the oven to 350°F (175°C). Grease a 9x5 inch loaf pan.
2. In a small bowl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon for the swirl filling.
3. In a medium bowl, combine all-purpose flour, the remaining brown sugar, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, melted butter, vanilla, and sourdough discard until smooth.
5. Gently mix the wet ingredients into the dry ingredients until just moistened.

Baking

1. Pour half of the batter into the loaf pan, spreading it evenly. Sprinkle 3/4 of the cinnamon sugar mixture on top.
2. Pour the remaining batter on top and spread gently. Add the rest of the cinnamon sugar on top.
3. Use a knife to swirl the batter gently.
4. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.
5. Let cool in the pan for about 20 minutes, then transfer to a wire rack.
6. Optionally, glaze with a mixture of powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla extract.

Notes

This bread is best served warm. Slice it up and enjoy it plain or with butter. Store in an airtight container for up to 3 days, or freeze for longer storage. To make cleanup easier, line the loaf pan with parchment paper before greasing.