Description
This Sourdough Discard Cinnamon Bread is a delightful way to use up sourdough discard while creating a moist and flavorful cinnamon-swirl quick bread. Perfect for breakfast or a sweet snack, this recipe combines the tangy depth of sourdough with warm cinnamon sugar swirls, baked to golden perfection in under an hour.
Ingredients
Scale
Bread Batter
- 1 3/4 cups all-purpose flour
- 1 cup brown sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- 1/2 cup sourdough discard
Swirl Filling
- 1/3 cup brown sugar
- 1 tbsp cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Mix Swirl Filling: In a small bowl, combine 1/3 cup brown sugar and 1 tablespoon cinnamon to create the cinnamon-sugar swirl mixture.
- Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, 1 cup brown sugar, baking powder, and salt until well incorporated.
- Mix Wet Ingredients: In a separate bowl, beat the egg, then add milk, melted butter, and sourdough discard. Whisk until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredient mixture into the dry ingredients and gently stir until just combined; some lumps are acceptable to avoid overmixing.
- Layer Batter and Filling: Pour half of the batter into the greased loaf pan, sprinkle three-quarters of the cinnamon-sugar mixture evenly over it, then layer the remaining batter on top followed by the rest of the cinnamon-sugar mixture.
- Create Swirls: Using a knife, gently swirl the batter and cinnamon-sugar layers for a marbled effect, being careful not to over mix.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Cool and Serve: Remove the bread from the oven, allow it to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. Optionally, glaze or serve as desired.
Notes
- Make sure not to overmix the batter to keep the bread light and tender.
- Use sourdough discard that is unfed or recently discarded for best flavor.
- Butter or non-stick spray can be used for greasing the pan.
- The bread can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute milk with a plant-based alternative and use a dairy-free butter substitute.
