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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