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sourdough discard cinnamon bread 2026 05 05 174815 683x1024 1

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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.