Description
This Sourdough Discard Cinnamon Bread is a delightful way to use up your sourdough discard by making a moist, sweet, and flavorful loaf with a delicious cinnamon swirl. Perfect for breakfast, snack, or dessert, it balances the tangy sourdough flavor with cinnamon and brown sugar sweetness baked into a tender quick bread.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
Wet Ingredients
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- 1/2 cup sourdough discard
- 1 tsp vanilla extract
Swirl Mixture
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to ensure the bread does not stick during baking.
- Make the Cinnamon Swirl Mix: In a small bowl, combine 1/3 cup brown sugar and 1 tablespoon cinnamon to create the flavorful swirl mixture that gives the bread its characteristic cinnamon streaks.
- Combine Dry Ingredients: In a large bowl, whisk together the flour, remaining 1 cup brown sugar, baking powder, and salt until well mixed and aerated.
- Mix Wet Ingredients: In a separate bowl, whisk the egg, milk, melted butter, vanilla extract, and sourdough discard until the mixture is smooth and homogenous.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. Take care not to overmix to keep the bread tender and avoid toughness.
- Layer Batter and Swirl: Pour half the batter into the prepared loaf pan, sprinkle most of the cinnamon swirl mixture evenly over it, then pour the remaining batter on top. Finish by sprinkling the last of the swirl mixture over the top.
- Create Cinnamon Swirls: Using a knife, gently run through the batter in the pan to create swirls, distributing the cinnamon-sugar throughout the loaf.
- Bake: Place the loaf pan in the oven and bake for 45 to 50 minutes until a toothpick inserted into the center comes out clean, indicating the bread is fully cooked.
Notes
- Do not overmix the batter to prevent a dense or tough texture.
- Ensure your sourdough discard is refreshed or at room temperature for best results.
- The vanilla extract is optional but enhances the flavor complexity.
- Let the bread cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- This bread keeps well at room temperature for 2-3 days or can be sliced and frozen for longer storage.
