Sourdough Discard Cinnamon Bread

Why make this recipe

Sourdough Discard Cinnamon Bread is a fantastic way to use up leftover sourdough discard while making a delicious treat. This recipe combines the rich flavors of cinnamon and brown sugar with the tangy goodness of sourdough, creating a soft and moist bread. Perfect for breakfast or an afternoon snack, it’s a delightful loaf that everyone will love. Plus, it’s easy to make, so even beginners can enjoy baking this yummy bread.

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.
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, 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 bread is best served fresh as soon as it has cooled. You can enjoy it on its own or slathered with butter or cream cheese. For an extra treat, warm individual slices in the microwave for a few seconds before serving. This way, you can experience the gooey cinnamon swirl all over again!

How to store Sourdough Discard Cinnamon Bread

Store the bread in an airtight container at room temperature for up to three days. If you want it to last longer, you can freeze it. Wrap the cooled bread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to three months. To enjoy, simply thaw it at room temperature or pop it in the toaster for a warm treat.

Tips to make Sourdough Discard Cinnamon Bread

• Make sure your sourdough discard is at room temperature before using it for better mixing.
• Feel free to adjust the amount of cinnamon based on your taste preference.
• Add nuts or raisins for some extra flavor and texture.
• Check the bread a few minutes before the end of the baking time to avoid overbaking.

Variation

You can add chocolate chips to the batter for a sweet twist. Another option is to replace some of the all-purpose flour with whole wheat flour for a nuttier flavor and added nutrition.

FAQs

1. Can I use other types of sugar?
   Yes, you can use granulated sugar or coconut sugar instead of brown sugar, but the flavor may vary slightly.

2. Is it necessary to use sourdough discard?
   While sourdough discard gives the bread its unique flavor, you can substitute it with plain yogurt or buttermilk if necessary.

3. Can I make mini loaves instead?
   Yes, you can divide the batter into smaller loaf pans. Just reduce the baking time, checking for doneness earlier.

Sourdough Discard Cinnamon Bread

A delightful loaf that combines the rich flavors of cinnamon and brown sugar with the tangy goodness of sourdough, perfect for breakfast or an afternoon 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

  

For the swirl filling

• 1/3 cup brown sugar
• 1 tbsp cinnamon

For the bread

• 1 3/4 cups all-purpose flour
• 1 cup brown sugar remaining for the bread batter
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 large egg
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard ensure it is at room temperature

For the glaze (optional)

• 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. 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, 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.
2. Sprinkle 3/4 of the cinnamon sugar mixture on top.
3. Pour the remaining batter on top and spread gently.
4. Add the rest of the cinnamon sugar on top.
5. Use a knife to swirl the batter gently.
6. Bake for 45 to 50 minutes, or until a toothpick inserted comes out clean.

Cooling and Serving

1. Let cool in the pan for about 20 minutes, then transfer to a wire rack.
2. Optionally, glaze with a mixture of powdered sugar, milk, and vanilla.

Notes

Best served fresh, can be enjoyed on its own or with butter or cream cheese. For longer storage, freeze tightly wrapped in plastic wrap and aluminum foil.

Naya Lucas