Sourdough Discard Cinnamon Bread
A cozy, buttery cinnamon loaf made from sourdough discard, perfect for breakfast or as a potluck treat.
Ingredients
For the bread
- 1 3/4 cups all-purpose flour Swap equal parts whole wheat for nuttiness; for gluten-free use a 1:1 blend + 1/4 tsp xanthan gum.
- 1 cup brown sugar Light or dark.
- 1/2 cup sourdough discard Unfed/discard at room temp or refrigerated.
- 1 egg egg For egg-free, use a flax egg: 1 tbsp ground flax + 3 tbsp water.
- 3/4 cup milk Dairy or plant milk.
- 1/3 cup melted butter Or melted coconut oil for a dairy-free option.
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
For the cinnamon swirl
- 1/3 cup brown sugar
- 1 tbsp cinnamon
For the optional glaze
- 1/2 cup powdered sugar Optional.
- 1 tbsp milk
- 1/8 tsp vanilla extract
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easier removal.
- In a small bowl, stir 1/3 cup brown sugar and 1 tbsp cinnamon until uniform. This is your swirl filling.
- In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1 cup brown sugar, 1 tbsp baking powder, and 1/2 tsp salt.
- In a separate bowl, whisk together 1 egg, 3/4 cup milk, 1/3 cup melted butter, 1 tsp vanilla extract, and 1/2 cup sourdough discard until smooth.
- Pour the wet mixture into the dry ingredients. Fold gently until just combined — a few small lumps are fine.
- Spoon half the batter into the prepared loaf pan and spread it evenly with a spatula.
- Sprinkle about 3/4 of the cinnamon sugar mixture over the first layer.
- Carefully add the remaining batter on top and smooth gently. Evenly sprinkle the remaining cinnamon sugar over the top.
- Run a knife lengthwise through the batter a few times to create a loose swirl.
- Bake for 45–50 minutes. Test with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the loaf in the pan for about 20 minutes, then transfer to a wire rack to cool further.
Optional Glaze
- Whisk 1/2 cup powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla extract until smooth. Drizzle over the slightly cooled loaf.
Notes
Brown sugar in both batter and swirl gives a deep molasses flavor. If you only have granulated sugar, use it in the batter and add a tablespoon of molasses to mimic brown sugar.