Sourdough Discard Cinnamon Bread

There’s something magical about the aroma of freshly baked bread wafting through the kitchen. I still remember the first time I made Sourdough Discard Cinnamon Bread. The sweet and spicy scent wrapped around me like a cozy blanket, instantly bringing back memories of chilly mornings spent with family. This recipe matters not just because it uses sourdough discard but also because it brings warmth to every bite. You can enjoy it plain, toasted with butter, or even as part of your breakfast spread. What makes this bread special is its marbled cinnamon filling that turns an ordinary loaf into a truly delightful treat.

why make this recipe

Making Sourdough Discard Cinnamon Bread is a great way to reduce waste while creating something delicious. Using sourdough discard means you’re not tossing out valuable starter, and you get to enjoy a tasty treat in return. This recipe is simple and quick, making it perfect for beginner bakers or anyone looking for a cozy baking project. Plus, the combination of cinnamon and sugar creates a comforting flavor that can brighten any day.

how to make Sourdough Discard Cinnamon Bread

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)

Directions

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, then set aside.
3. In a medium bowl, whisk together flour, baking powder, salt, and the remaining brown sugar.
4. In another bowl, combine the wet ingredients: egg, milk, melted butter, vanilla extract, and sourdough discard until smooth.
5. Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.
6. Pour half of the batter into the prepared pan and sprinkle three-fourths of the cinnamon-sugar mixture on top.
7. Add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
8. Use a knife to gently swirl through the batter for a marbled effect.
9. Bake for 45 to 50 minutes until a toothpick inserted comes out clean.
10. Cool in the pan for about 20 minutes before transferring to a wire rack.

how to serve Sourdough Discard Cinnamon Bread

Serve this bread warm, sliced thick, and perhaps spread with a little butter or cream cheese. It makes a delightful snack or breakfast option. You can even enjoy it alongside a cup of coffee or tea for a lovely treat any time of day.

how to store Sourdough Discard Cinnamon Bread

To store your bread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to three days. If you want to keep it longer, consider freezing it in an airtight container. Just slice and toast individual pieces when you’re ready to enjoy.

tips to make Sourdough Discard Cinnamon Bread

• Make sure all your ingredients are at room temperature for better mixing.
• Don’t worry if the batter looks a bit lumpy; overmixing can make the bread tough.
• Feel free to add nuts or raisins to the batter for extra texture.

variation

You can experiment with different spices, such as nutmeg or cardamom, for a unique flavor. Adding chocolate chips can also turn this sweet bread into a dessert treat.

FAQs

1. Can I use liquid sourdough starter instead of discard? Yes, you can use an active liquid sourdough starter instead of the discard. Just make sure it’s at room temperature.
2. What can I do with leftover sourdough discard? You can use it in various recipes like pancakes, waffles, crackers, or even soups to add flavor and texture.
3. Why is my bread dense? A dense texture can result from overmixing the batter or not letting it rise properly. Ensure you’re mixing until just combined and following the baking time accurately.

Sourdough Discard Cinnamon Bread

A delightful warm bread infused with cinnamon and sugar, perfect for cozy mornings or as a tasty snack, utilizing sourdough discard to reduce waste.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 220

Ingredients Method Nutrition 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 large egg
• 3/4 cup milk
• 1/3 cup melted butter
• 1/2 cup sourdough discard

For the swirl filling

• 1 tbsp cinnamon for swirl filling
• 1 cup brown sugar for swirl filling

Method

Preparation

• Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
• In a small bowl, mix together the swirl filling ingredients: brown sugar and cinnamon, then set aside.
• In a medium bowl, whisk together flour, baking powder, salt, and the remaining brown sugar.
• In another bowl, combine the wet ingredients: egg, milk, melted butter, and sourdough discard until smooth.
• Gradually mix the wet ingredients into the dry ingredients until just combined. Be careful not to overmix.

Baking

• Pour half of the batter into the prepared pan and sprinkle three-fourths of the cinnamon-sugar mixture on top.
• Add the remaining batter on top and sprinkle with the remaining cinnamon-sugar mixture.
• Use a knife to gently swirl through the batter for a marbled effect.
• Bake for 45 to 50 minutes until a toothpick inserted comes out clean.
• Cool in the pan for about 20 minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 220kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 5gSodium: 150mgFiber: 1gSugar: 12g

Notes

Make sure all your ingredients are at room temperature for better mixing. Don’t worry if the batter looks a bit lumpy; overmixing can make the bread tough. Feel free to add nuts or raisins to the batter for extra texture.

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