Sourdough Discard Cinnamon Swirl Bread Recipe
This Sourdough Discard Cinnamon Bread is a delightful quick bread that utilizes sourdough starter discard to add a subtle tang and moisture to a sweet cinnamon swirl loaf. Featuring a tender crumb and an aromatic cinnamon sugar swirl, it’s perfect for breakfast or an afternoon snack. With a simple mix and bake method, this recipe is an excellent way to use up sourdough discard while creating a flavorful and aromatic cinnamon bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Batter 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
Swirl Filling Ingredients
- 1 tbsp cinnamon
- 1 cup brown sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
- Prepare Swirl Filling: In a small bowl, combine 1 cup brown sugar and 1 tablespoon cinnamon, mixing well to create the cinnamon sugar swirl filling. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, whisk together 1 3/4 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/3 cup brown sugar designated for the batter, ensuring an even distribution of leavening and flavor.
- Combine Wet Ingredients: In another bowl, beat together 1 egg, 3/4 cup milk, 1/3 cup melted butter, and 1/2 cup sourdough discard until the mixture is smooth and fully integrated.
- Combine Wet and Dry: Gradually pour the wet ingredient mixture into the dry ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender texture in the bread.
- Layer Batter and Swirl Filling: Pour half of the batter into the prepared loaf pan. Sprinkle with three-fourths of the cinnamon sugar mixture evenly over the batter.
- Add Remaining Batter and Cinnamon Sugar: Pour the remaining batter on top of the first layer, spreading evenly. Then sprinkle the remaining cinnamon sugar mixture over the top.
- Create Swirls: Use a knife or skewer to gently swirl through the batter layers, creating a marbled cinnamon pattern without mixing the layers fully.
- Bake: Place the loaf pan in the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Let the bread cool in the pan for about 20 minutes before transferring it to a wire rack to cool completely. Slice and serve as desired.
Notes
- Ensure not to overmix the batter to keep the bread light and fluffy.
- Use sourdough discard that is unfed or recently discarded for best flavor.
- You can substitute regular milk with plant-based milk for a dairy-free version.
- For a stronger cinnamon flavor, increase the cinnamon in the swirl filling slightly.
- Store the bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
