Description
Sourdough Discard Cinnamon Bread is a soft, sweet, and cozy loaf swirled with cinnamon sugar and topped with a simple glaze. It’s the perfect way to use leftover sourdough starter while creating a delicious breakfast or snack.
Ingredients
Scale
Cinnamon Swirl:
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Bread Batter:
- 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 to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a small bowl, mix brown sugar and cinnamon for the swirl.
- In a medium bowl, whisk flour, brown sugar, baking powder, and salt.
- In another bowl, whisk egg, milk, melted butter, vanilla, and sourdough discard until smooth.
- Gently combine wet and dry ingredients until just mixed.
- Pour half the batter into the loaf pan and spread evenly.
- Sprinkle 3/4 of the cinnamon sugar mixture over the batter.
- Add remaining batter and top with the rest of the cinnamon mixture.
- Use a knife to gently swirl the layers.
- Bake for 45–50 minutes until a toothpick inserted comes out clean.
- Cool for 20 minutes, then remove from pan.
- Drizzle with glaze if desired before serving.
Notes
Sourdough discard can be used straight from the fridge—no feeding needed.
Older discard will give a slightly tangier flavor.
Avoid overmixing to keep the bread soft and tender.
Let the bread cool fully before slicing to prevent crumbling.
Can be made into mini loaves; adjust baking time to 25–35 minutes.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg