Sourdough Discard Cinnamon Bread

Why make this recipe

Sourdough Discard Cinnamon Bread is a delightful way to use leftover sourdough starter. It’s a soft, sweet bread with swirls of cinnamon and sugar that make it perfect for breakfast or a snack. This recipe not only minimizes waste but also creates something delicious that everyone will love!

How to make Sourdough Discard Cinnamon Bread

Ingredients:

• 1/3 cup brown sugar (for batter)
• 1 3/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard
• 1 tbsp cinnamon (for swirl filling)
• 1 cup brown sugar (for swirl filling)

Directions:

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a small bowl, mix together the swirl filling ingredients: brown sugar and cinnamon; set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, and remaining brown sugar.
4. In another bowl, combine the wet ingredients: egg, milk, melted butter, and sourdough discard until smooth.
5. Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
6. Pour half of the batter into the prepared loaf pan and sprinkle with three-fourths of the cinnamon-sugar mixture.
7. Add the remaining batter on top and sprinkle with the rest of the swirl mixture.
8. Use a knife to gently swirl through the batter for marbling.
9. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
10. Cool in the pan for about 20 minutes before transferring to a wire rack.

How to serve Sourdough Discard Cinnamon Bread

Sourdough Discard Cinnamon Bread is best served warm. You can slice it and enjoy it on its own or with a touch of butter. It’s also great with a cup of coffee or tea.

How to store Sourdough Discard Cinnamon Bread

To store the bread, let it cool completely. Place it in an airtight container or wrap it tightly with plastic wrap. It can be kept at room temperature for a few days or refrigerated for up to a week. You can also freeze the bread for longer storage. Wrap it well and store it in the freezer for up to three months.

Tips to make Sourdough Discard Cinnamon Bread

• Make sure your sourdough discard is at room temperature for smoother mixing.
• Don’t overmix the batter; this helps keep the bread light and fluffy.
• Adjust the amount of cinnamon in the swirl filling to match your taste preference.
• For a richer flavor, try using brown butter instead of regular melted butter.

Variation

You can add nuts, like walnuts or pecans, to the batter for some extra crunch. Dried fruits like raisins or cranberries also make a delicious addition.

FAQs

Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but it may change the texture slightly. Reduce the amount of yeast you use if your starter is very active.

Can I make this bread gluten-free?
You can try using gluten-free all-purpose flour. However, results may vary, and the texture may differ from the original recipe.

What should I do if the bread sinks in the middle after baking?
This usually happens if the batter was overmixed or there was not enough structure. Make sure to mix gently, and check your baking powder for freshness.

Sourdough Discard Cinnamon Bread

A delightful way to use leftover sourdough starter, this soft and sweet bread features swirls of cinnamon and sugar, making it perfect for breakfast or as a snack.

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, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

For the batter

• 1/3 cup brown sugar for batter
• 1 3/4 cups all-purpose flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard Make sure it's at room temperature

For the swirl filling

• 1 tbsp cinnamon for swirl filling
• 1 cup brown sugar for swirl filling

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
2. In a small bowl, mix together the swirl filling ingredients: brown sugar and cinnamon; set aside.
3. In a medium bowl, whisk together the flour, baking powder, salt, and remaining brown sugar.
4. In another bowl, combine the wet ingredients: egg, milk, melted butter, and sourdough discard until smooth.
5. Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Baking

1. Pour half of the batter into the prepared loaf pan and sprinkle with three-fourths of the cinnamon-sugar mixture.
2. Add the remaining batter on top and sprinkle with the rest of the swirl mixture.
3. Use a knife to gently swirl through the batter for marbling.
4. Bake for 45 to 50 minutes until a toothpick inserted in the center comes out clean.
5. Cool in the pan for about 20 minutes before transferring to a wire rack.

Notes

Sourdough Discard Cinnamon Bread is best served warm. You can slice it and enjoy it on its own or with a touch of butter. It’s also great with a cup of coffee or tea. To store, let it cool completely and place it in an airtight container. It keeps at room temperature for a few days or refrigerated for up to a week. Can be frozen for up to three months.

Naya Lucas