Quick Sourdough Discard Cinnamon Bread
This Quick Sourdough Discard Cinnamon Bread is a soft, golden loaf filled with swirls of warm cinnamon and brown sugar. Made with leftover sourdough starter, it’s the perfect way to reduce waste while creating something irresistibly sweet.
Ingredients
Wet Ingredients:
- 1 cup sourdough discard unfed, from fridge
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- ½ cup honey
Dry Ingredients:
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tbsp ground cinnamon
- For the Swirl:
- ½ cup brown sugar
For the Topping:
- 2 tbsp melted butter
- ¼ cup powdered sugar
- 1 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
- In a large bowl, whisk sourdough discard, eggs, milk, oil, and honey until smooth.
- In another bowl, sift flour, baking soda, salt, and cinnamon. Gradually mix into the wet ingredients until just combined.
- Pour half the batter into the loaf pan, then sprinkle brown sugar evenly over it. Add remaining batter and use a knife to swirl gently for a cinnamon ribbon effect.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Tent with foil halfway if top browns too quickly.
- Brush melted butter over the top immediately after baking.
- Cool for 10 minutes, then whisk powdered sugar and milk into a glaze. Drizzle over cooled bread, slice, and serve warm or at room temperature.
Notes
Nutritional Information (Per Slice - Approximate):
- Calories: 240 kcal
- Carbohydrates: 32 g
- Protein: 4 g Fat: 11 g
- Saturated Fat: 2 g
- Sugar: 21 g
- Fiber: 1 g
- Sodium: 190 mg
