Sourdough Discard Cinnamon Bread
This sweet, tender cinnamon swirl loaf is the perfect way to use up sourdough discard—easy, cozy, and topped with an optional vanilla glaze.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Bread / Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Cinnamon Swirl
⅓ cup brown sugar
1 tablespoon cinnamon
Bread Batter
1 ¾ cups all-purpose flour
1 cup brown sugar
1 tablespoon baking powder
½ teaspoon salt
1 large egg
1 teaspoon vanilla extract
¾ cup milk
⅓ cup butter, melted
½ cup sourdough discard
Optional Glaze
½ cup powdered sugar
1 tablespoon milk
⅛ teaspoon vanilla extract
Instructions
Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
Make Cinnamon Swirl
In a small bowl, mix ⅓ cup brown sugar and 1 tablespoon cinnamon. Set aside.
Mix Dry Ingredients
In a medium bowl, combine flour, remaining brown sugar, baking powder, and salt.
Mix Wet Ingredients
In a separate bowl, whisk together egg, milk, melted butter, vanilla extract, and sourdough discard until smooth.
Combine
Gently mix wet ingredients into dry ingredients until just moistened. Do not overmix.
Layer the Batter
Pour half of the batter into the prepared loaf pan. Sprinkle ¾ of the cinnamon sugar mixture evenly over the batter.
Finish Layering
Add remaining batter and spread gently. Sprinkle the rest of the cinnamon sugar on top.
Swirl
Use a knife to gently swirl the batter for a marbled effect.
Bake
Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool & Glaze
Cool in the pan for 20 minutes, then transfer to a wire rack. Drizzle with glaze if desired.
Notes
Avoid overmixing to keep the bread tender.
Sourdough discard can be unfed and straight from the fridge.
Tent loosely with foil if the top browns too quickly.
Glaze is optional but adds bakery-style sweetness.
Find it online: https://allrecipesmade.com/sourdough-discard-cinnamon-bread/
