Ever find yourself staring at a jar of sourdough discard, wondering what to do with it? You’re not alone! Instead of tossing it out, why not turn it into something absolutely delicious? Enter: Quick Sourdough Discard Cinnamon Bread. This easy-to-make, no-fuss treat is the perfect mix of sweet, spiced, and irresistibly moist. Whether you’re a seasoned baker or just dipping your toes into sourdough, this recipe is foolproof!
Table of Contents
What makes this cinnamon bread so special?
- Uses up your sourdough discard (no waste, yay!)
- Quick and simple—no fermentation or waiting around
- Perfect balance of sweetness and spice
- Ideal for breakfast, snacking, or dessert
Let’s get baking!
Equipment
- Mixing bowls
- Whisk
- Spatula
- 9×5-inch loaf pan
- Oven
- Cooling rack
What You Will Need & Substitutions?
Here’s what you’ll need to whip up this delightful treat:
Wet Ingredients
- 1 cup sourdough discard (unfed, straight from the fridge is fine!) – Adds moisture and a slight tangy depth to the flavor.
- 2 large eggs – Bind the ingredients together and contribute to the bread’s texture.
- 1/2 cup milk – Enhances moisture and ensures a tender crumb.
- 1/2 cup vegetable oil – Keeps the bread soft and prevents dryness.
- 1/2 cup honey (or maple syrup for a different twist) – Adds natural sweetness and extra moisture.
Dry Ingredients
- 1 3/4 cups all-purpose flour – Forms the structure of the bread. (Substitute: whole wheat flour for a denser texture.)
- 1 tsp baking soda – Helps the bread rise. (Substitute: baking powder, but adjust quantities.)
- 1/2 tsp salt – Enhances flavor and balances sweetness.
- 1 tbsp cinnamon – Gives the bread its signature warm spice.
For the Swirl
- 1/2 cup brown sugar – Creates a sweet, caramelized layer within the bread.
For the Topping
- 2 tbsp melted butter – Adds richness and a glossy finish.
- 1/4 cup powdered sugar – Sweetens the glaze.
- 1 tbsp milk – Thins the glaze for easy drizzling.
Step-by-Step Directions & Tips
Prep the Oven & Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray. Lining with parchment paper can make removal easier.
Mix the Wet Ingredients
In a large bowl, whisk together the sourdough discard, eggs, milk, oil, and honey until smooth and well combined. Mix until just incorporated to avoid overworking the batter.
Combine the Dry Ingredients
In a separate bowl, sift together flour, baking soda, salt, and cinnamon. Gradually add this to the wet ingredients, mixing gently until just combined. (Tip: Overmixing can lead to a denser texture—mix until no dry spots remain!)
Layer & Swirl
Pour half of the batter into the prepared loaf pan. Sprinkle the brown sugar evenly over the batter, then add the remaining batter. Using a knife, gently swirl the layers to create a cinnamon ripple. (Swirling too much will blend the layers instead of creating distinct ribbons!)
Bake to Perfection
Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. (If the top browns too quickly, tent it with foil halfway through baking.) As soon as it’s out of the oven, brush the melted butter over the crust to enhance flavor and softness.
Add the Glaze
Let the bread cool for 10 minutes in the pan before transferring it to a wire rack. While it’s cooling, whisk together powdered sugar and milk to create a simple glaze. Drizzle over the cooled bread. (For a thicker glaze, add more powdered sugar; for a thinner drizzle, add more milk.) Slice, serve, and enjoy!
How to Store & Reheating
- Store in an airtight container at room temperature for up to 3 days.
- Keep in the fridge for up to a week for longer freshness.
- Freeze slices in a ziplock bag for up to 3 months.
- Reheat slices in the microwave for 15-20 seconds or toast them for extra crunch.
How to Serve and What to Serve With?
This bread is perfect on its own, but you can also:
- Best Served Warm: Fresh from the oven or lightly warmed.
- Toppings: Try butter, cream cheese, or a drizzle of extra honey.
- Beverage Pairings: Goes great with coffee, tea, or warm milk.
- Creative Uses:
- Turn slices into French toast.
- Serve with vanilla ice cream for dessert.
- Pair with fruit for a balanced snack.
FAQs
Can I use active sourdough starter instead of discard in Cinnamon Bread?
Absolutely! However, using an active starter may make the texture slightly different, as it contains more active yeast and bacteria. If you go this route, reduce the baking soda slightly.
Can I substitute the all-purpose flour?
Yes! You can use whole wheat flour for a heartier texture, or even gluten-free flour if needed. Just note that the texture may change slightly.
There you have it—the easiest, most delicious Quick Sourdough Discard Cinnamon Bread! It’s quick, requires minimal effort, and turns your leftover sourdough discard into something magical. Whether you enjoy it for breakfast, as a snack, or as an after-dinner treat, this bread is sure to be a hit.
So what are you waiting for? Grab that sourdough discard and get baking! And hey—if you make this recipe, let me know how it turned out. Happy baking!
