Sourdough Discard Cinnamon Bread

why make this recipe

Sourdough Discard Cinnamon Bread is a delightful way to use leftover sourdough discard while enjoying the warm flavors of cinnamon and sugar. This recipe is simple and brings together the tanginess of sourdough with the sweetness of cinnamon, making it a perfect treat for breakfast or as a snack. It’s a wonderful way to reduce waste in your kitchen while creating something delicious for your family and friends.

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
• 1/8 tsp vanilla extract

Directions

1. Preheat the oven to 350°F (175°C). Grease a 9×5 inch loaf pan. If you have an 8×5 inch pan, bake the loaf for an extra 5 minutes.
2. For the cinnamon swirl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon in a small bowl and set aside.
3. For the cinnamon bread, combine the all-purpose flour, brown sugar, baking powder, and salt in a medium-sized bowl.
4. In a separate bowl, mix together the egg, milk, melted butter, vanilla extract, and sourdough discard.
5. Whisk the wet ingredients into the dry ingredients using a sourdough hook. Stir until just moistened. Do not overmix.
6. Pour half of the batter into the greased loaf pan. Spread it to the corners using a spoon or spatula.
7. Sprinkle 3/4 of the cinnamon sugar mixture on top.
8. Pour the remaining cinnamon bread batter on top. Use a spoon to gently spread it towards the corners of the loaf pan. Sprinkle the remaining cinnamon sugar on top of the dough.
9. Draw a sharp knife through the batter in an ‘S’ swirl pattern to marble the batter.
10. Bake at 350°F on the middle rack until a toothpick comes out clean, about 45 to 50 minutes.
11. Let the cinnamon bread cool on a wire rack for at least 20 minutes before adding glaze.
12. For the optional glaze, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled loaf and enjoy.

how to serve Sourdough Discard Cinnamon Bread

This bread is lovely served warm with a bit of butter or on its own. It can be enjoyed for breakfast, as a snack, or even as a dessert. Pair it with a cup of coffee or tea for a cozy treat.

how to store Sourdough Discard Cinnamon Bread

To store the bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, place it in the refrigerator for up to a week. You can also freeze individual slices for up to 3 months. When ready to eat, thaw and reheat in the oven or microwave.

tips to make Sourdough Discard Cinnamon Bread

• Make sure your sourdough discard is at room temperature for better mixing.
• Do not overmix the batter, as this can make the bread dense.
• Feel free to add nuts or raisins if you want extra texture.

variation

You can experiment by adding chocolate chips, nuts, or even swapping out the cinnamon for other spices like nutmeg or cardamom for a different flavor twist.

FAQs

Q: Can I use all whole wheat flour?
A: Yes, you can use whole wheat flour, but it may change the texture slightly. You may need to add a little more milk if the batter seems too thick.

Q: What can I do if I don’t have sourdough discard?
A: If you don’t have sourdough discard, you can replace it with an equal amount of yogurt or applesauce.

Q: Can I make this bread without eggs?
A: Yes, you can substitute the egg with a flaxseed meal mixed with water or use unsweetened applesauce as an egg replacement.

Sourdough Discard Cinnamon Bread

A delightful way to use leftover sourdough discard, this cinnamon bread combines the tanginess of sourdough with sweet cinnamon, perfect for breakfast or as a snack.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 210

Ingredients Method Notes

Ingredients

  

Cinnamon Swirl

• 1/3 cup brown sugar
• 1 tbsp cinnamon

Cinnamon Bread

• 1 3/4 cups all-purpose flour
• 1 cup brown sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 1 tsp vanilla extract
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard Ensure it's at room temperature for better mixing.

Optional Glaze

• 1/2 cup powdered sugar
• 1 tbsp milk
• 1/8 tsp vanilla extract

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
2. For the cinnamon swirl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon in a small bowl and set aside.
3. In a medium bowl, combine the all-purpose flour, 1 cup brown sugar, baking powder, and salt.
4. In a separate bowl, mix the egg, milk, melted butter, vanilla extract, and sourdough discard.
5. Whisk the wet ingredients into the dry ingredients using a sourdough hook until just moistened. Do not overmix.

Baking

1. Pour half of the batter into the greased loaf pan and spread to the corners.
2. Sprinkle 3/4 of the cinnamon sugar mixture on top.
3. Pour the remaining cinnamon bread batter on top and spread it gently.
4. Sprinkle the remaining cinnamon sugar on top.
5. Draw a sharp knife through the batter in an 'S' swirl pattern to marble it.
6. Bake at 350°F on the middle rack for 45 to 50 minutes until a toothpick comes out clean.
7. Let the bread cool on a wire rack for at least 20 minutes before adding the glaze.

Glaze (optional)

1. Whisk together powdered sugar, milk, and vanilla until smooth and drizzle over the cooled loaf.

Notes

This bread is best enjoyed warm with butter or as is. It can be served for breakfast, as a snack, or dessert. Keep stored wrapped at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices for up to 3 months.