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Sourdough Discard Cinnamon Bread

Sourdough Discard Cinnamon Bread

This moist, flavorful bread uses sourdough discard with a sweet cinnamon swirl, perfect for breakfast or snacks, filling your kitchen with a warm, comforting aroma.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course bread, Breakfast
Cuisine American
Servings 8 people
Calories 210 kcal

Equipment

  • 1 9x5 inch loaf pan
  • 1 Mixing bowls
  • 1 wire rack

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

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x5 inch loaf pan.
  • In a small bowl, combine brown sugar and cinnamon for the swirl filling; set aside.
  • Whisk together flour, baking powder, salt, and the remaining brown sugar in a medium bowl.
  • In another bowl, mix the egg, milk, melted butter, and sourdough discard until smooth.
  • Gently fold the wet ingredients into the dry ingredients until just combined, avoiding overmixing.
  • Pour half of the batter into the prepared pan and sprinkle with three-quarters of the cinnamon-sugar mixture.
  • Add the remaining batter and sprinkle with the rest of the cinnamon-sugar mixture.
  • Use a knife to swirl the batter lightly to create a marbled effect.
  • Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool in the pan for 20 minutes before transferring to a wire rack to cool completely.

Notes

  • Use leftover sourdough discard to reduce waste.
  • Store wrapped at room temperature for up to 2 days or refrigerate.
  • Try adding nuts for extra texture.