I love baking Sourdough Discard Cinnamon Bread because it uses the discard and fills the house with warm spice. I make it on slow mornings and share slices with neighbors and family while it is still warm.
Your Ingredients List
- 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
My Go-To Equipment
I use a 9×5 inch loaf pan, a mixing bowl, and a rubber spatula. For practice with discard batters, I often make my sourdough discard banana muffins so I get the feel of the batter before I bake the bread.
The Simple Steps to Follow
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix 1/3 cup brown sugar with 1 tbsp cinnamon in a small bowl for the swirl.
- Combine flour, remaining brown sugar, baking powder, and salt in a medium bowl.
- Whisk the egg, milk, melted butter, vanilla, and sourdough discard in another bowl.
- Gently fold the wet mix into the dry mix until just moistened.
- Pour half the batter into the pan and spread it evenly.
- Sprinkle about three quarters of the cinnamon sugar mixture over the first layer.
- Pour the rest of the batter on top and spread it gently.
- Add the remaining cinnamon sugar on the top layer.
- Use a knife to swirl the batter lightly to make a swirl pattern.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Cool in the pan for about 20 minutes, then move the loaf to a wire rack.
- If you want a glaze, mix powdered sugar, milk, and 1/8 tsp vanilla and drizzle over the cooled loaf.
Healthy Twists on a Classic
I like to add a half cup of grated apple or a handful of chopped walnuts to the batter for extra texture and fiber. You can swap half the white flour for whole wheat flour to make it more wholesome without changing the flavor much.
Serving Suggestions From My Table
I slice the bread warm and spread a bit of butter or cream cheese on top. For a sweet board, I sometimes serve it alongside my tasty sourdough discard brownies for a mix of spice and chocolate.
Getting It Just Right
Check the loaf at 45 minutes and test with a toothpick. If it has wet crumbs, bake five more minutes and check again. If the top browns too fast, tent a piece of foil over the pan for the last 10 minutes.
How to Store Leftovers
Let the bread cool fully before wrapping it tight in plastic or foil. Store at room temperature for two days or freeze slices in a zip bag for up to two months. Thaw slices and warm them in a toaster or oven.
Enjoy Every Moment
I take my time when I bake this loaf. The smell, the swirl, and the way the family gathers make it one of my favorite simple pleasures. If you like bright flavors with your sourdough, try pairing a slice with my lemon blueberry sourdough bread recipe on a baking day.
A Few Common Questions
How long does Sourdough Discard Cinnamon Bread keep?
I store this bread at room temperature for up to two days and in the fridge up to a week, but freezing keeps it best for longer.
Can I use active sourdough starter instead of discard in Sourdough Discard Cinnamon Bread?
Yes, you can use active starter but you may need to reduce added liquid slightly. I prefer discard to keep the mix mild and quick.
Can I make Sourdough Discard Cinnamon Bread gluten free?
You can try a gluten free flour mix, but the texture will change. I recommend a tested blend that is meant to replace all-purpose flour cup for cup for best results.
Print
Sourdough Discard Cinnamon Bread
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful cinnamon bread made with sourdough discard that fills your home with warmth and spice.
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
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix 1/3 cup brown sugar with 1 tbsp cinnamon in a small bowl for the swirl.
- Combine flour, remaining brown sugar, baking powder, and salt in a medium bowl.
- Whisk the egg, milk, melted butter, vanilla, and sourdough discard in another bowl.
- Gently fold the wet mix into the dry mix until just moistened.
- Pour half the batter into the pan and spread it evenly.
- Sprinkle about three quarters of the cinnamon sugar mixture over the first layer.
- Pour the rest of the batter on top and spread it gently.
- Add the remaining cinnamon sugar on the top layer.
- Use a knife to swirl the batter lightly to make a swirl pattern.
- Bake for 45 to 50 minutes until a toothpick comes out clean.
- Cool in the pan for about 20 minutes, then move the loaf to a wire rack.
- If desired, mix powdered sugar, milk, and 1/8 tsp vanilla for a glaze and drizzle over the cooled loaf.
Notes
For added texture, consider incorporating grated apple or chopped walnuts. You can also use whole wheat flour for a healthier option.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg
Keywords: sourdough, cinnamon bread, baking, dessert, easy baking