This Sourdough Discard Cinnamon Bread comes together in about 45 minutes and is baked to perfection for a easy treat that your family will love! Switch up the fillings or use whatever you’ve got stashed away in the pantry to customize it to suit your taste. It’s also a fantastic way to use up that sourdough discard that you might have sitting around, making it a perfect weeknight baking project!
Ingredients Breakdown
- 1/3 cup Brown Sugar
- 1 tbsp Ground Cinnamon
- 1 3/4 cups All-Purpose Flour
- 1 cup Brown Sugar
- 1 tbsp Baking Powder
- 1/2 tsp Salt
- 1 Large Egg
- 1 tsp Vanilla Extract
- 3/4 cup Milk
- 1/3 cup Melted Butter
- 1/2 cup Sourdough Discard
- 1/2 cup Powdered Sugar
- 1 tbsp Milk (for glaze)
- 1/8 tsp Vanilla Extract (for glaze)
Let’s Get Cooking!
Step-by-Step Instructions
Preheat Your Oven : Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan trust me, you don’t want this beauty to stick!
Make the Cinnamon Sugar : In a small bowl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon. This will be used for the delicious swirl inside the bread!
Combine Dry Ingredients : In a medium bowl, combine 1 3/4 cups of all-purpose flour, the remaining 1 cup of brown sugar, 1 tbsp of baking powder, and 1/2 tsp of salt. I always whisk the dry ingredients together to ensure they are evenly mixed because nobody likes a clump of baking powder!
Mix Wet Ingredients : In a separate bowl, whisk together 1 large egg, 3/4 cup of milk, 1/3 cup of melted butter, 1 tsp of vanilla extract, and 1/2 cup of sourdough discard until smooth. This mixture is going to be the base that adds so much happiness to your loaf!
Combine Wet and Dry : Gently mix the wet ingredients into the dry ingredients until just moistened. You don’t want to over-mix, this is a quick bread, and we want it light and fluffy.
Layer the Batter : Pour half of the batter into the greased loaf pan, spreading it evenly. Next, sprinkle 3/4 of the cinnamon sugar mixture on top.
Finish Layering : Pour the remaining batter on top and spread it gently (be as kind as you can). Add the rest of the cinnamon sugar on top for that glorious sweetness!
Swirl It Up : Use a knife to swirl the batter gently to create that beautiful marbled effect. Just a few swirls, don’t overdo it!
Bake Away : Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. You might just want to take a sniff, oh wow!
Cool Down : Let it cool in the pan for about 20 minutes, then transfer it to a wire rack to cool completely. This part is essential for maximizing the texture!
Glaze, if Desired : Optional: In a small bowl, whisk together 1/2 cup of powdered sugar, 1 tbsp of milk, and 1/8 tsp of vanilla extract. Drizzle it over the cooled bread for that extra touch of sweetness!
Why I Love This Recipe
This is my go-to recipe when I want something that feels a little indulgent but is surprisingly easy and quick to whip up! It’s comfort food at its finest, my family gobbles it up every time. Not to mention, I’m a real sucker for anything cinnamon, especially when it’s warm out of the oven. And the best part is, you can use whatever you’ve got on hand! You can add nuts, chocolate chips, or even dried fruit to switch things up. It’s just that versatile!
Serving Suggestions
Serve slices of your Sourdough Discard Cinnamon Bread warm with a pat of butter or a dollop of cream cheese. It’s also delicious with a cup of coffee or tea, making it perfect for breakfast or an afternoon snack. I love to pair it with a fruit compote or even some yogurt on the side, just gives it that lovely freshness you know?
Storage and Reheating
How Long Does It Last?
This bread can be stored at room temperature for 3-4 days in an airtight container. If you’re keeping it longer, I recommend wrapping it well and popping it in the refrigerator for up to a week.
Reheating Instructions
To reheat, slice off a piece and either microwave it for about 15-20 seconds or pop it in a toaster oven until just warm. This will help bring back that freshly-baked feel!
Freezer-Friendly?
Yes! This bread is freezer-friendly. You can slice it and wrap individual pieces tightly in plastic wrap, then place them in a zip-top freezer bag. It’ll keep well for up to 3 months. Just thaw at room temperature or pop straight in the toaster!
If you loved this easy recipe, be sure to check out my sourdough discard biscuits, my Sourdough Discard Brownies, or my Sourdough Blueberry Bagels for even more delicious ideas!
Why This Recipe Works
Quick & Easy
This Sourdough Discard Cinnamon Bread comes together in under 30 minutes for prep and 45-50 minutes of baking time, making it an incredibly quick treat to whip up on a busy day.
Customizable
You can easily switch it up with whatever ingredients you have around! Throw in some pecans, swap in other spices, or even add some cocoa powder for a chocolatey twist. The possibilities are endless!
Comfort Food
It’s warm, cozy, and loaded with tons of flavor. This is the kind of bread that wraps you up in a hug and reminds you of home.
Minimal Cleanup
With just a bowl for the wet mix and a bowl for the dry, plus one loaf pan to wash, cleanup is a breeze, leaving you more time to enjoy your delicious creation!
Kids Love It!
My kiddos can’t get enough of this bread. The sweet cinnamon swirls and soft texture make it their favorite treat, perfect for after school or a weekend brunch!
So, whether you’re looking to use up that sourdough starter or just want a rich, comforting bread, this Sourdough Discard Cinnamon Bread is the way to go. Trust me, you and your family won’t be disappointed! Happy baking, friends! Follow us on Pinterest for daily meal inspiration!
Sourdough Discard Cinnamon Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- In a small bowl, mix together 1/3 cup of brown sugar with 1 tbsp of cinnamon for the swirl.
- In a medium bowl, combine the flour, remaining brown sugar, baking powder, and salt.
- Whisk the dry ingredients to ensure even mixing.
- In another bowl, whisk together the egg, milk, melted butter, vanilla, and sourdough discard until smooth.
- Gently mix the wet ingredients into the dry ingredients until just moistened.
- Pour half of the batter into the prepared loaf pan and spread evenly.
- Sprinkle 3/4 of the cinnamon sugar mixture on top.
- Pour the remaining batter on top and spread gently, followed by the rest of the cinnamon sugar.
- Use a knife to swirl the batter gently for a marbled effect.
- Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Let it cool in the pan for about 20 minutes, then transfer to a wire rack.
- Optional: Whisk together powdered sugar, milk, and vanilla for the glaze, and drizzle over cooled bread if desired.