Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

A tender and moist cinnamon bread made using sourdough starter discard, featuring a sweet cinnamon sugar swirl and optional glaze, perfect for breakfast or a snack.

  • Total Time: 1 hour 5 minutes
  • Yield: 8 slices 1x

Ingredients

Scale
  • 1/3 cup brown sugar (for the cinnamon swirl)
  • 1 tbsp cinnamon (for the cinnamon swirl)
  • 1 3/4 cups all-purpose flour
  • 1 cup brown sugar (for the batter)
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup milk
  • 1/3 cup melted butter
  • 1/2 cup sourdough discard (active or discard starter)
  • 1/2 cup powdered sugar (for optional glaze)
  • 1 tbsp milk (for glaze)
  • 1/8 tsp vanilla extract (for glaze)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan (if using an 8×5 pan, bake about 5 minutes longer).
  2. Mix 1/3 cup brown sugar with 1 tablespoon cinnamon in a small bowl for the cinnamon sugar swirl.
  3. In a medium bowl, whisk together the flour, 1 cup brown sugar, baking powder, and salt.
  4. In another bowl, beat the egg, milk, melted butter, vanilla extract, and sourdough discard until smooth and combined.
  5. Pour the wet ingredients into the dry mix. Stir gently with a spoon or spatula; batter can be a little lumpy, do not overmix.
  6. Spoon half the batter into the prepared pan and spread evenly to the edges.
  7. Sprinkle about three-quarters of the cinnamon sugar mixture evenly over the batter.
  8. Pour the remaining batter on top and smooth it out. Sprinkle the rest of the cinnamon sugar on top.
  9. Use a sharp knife to gently drag through the batter in an ‘S’ pattern to create swirls.
  10. Bake on the oven’s center rack for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  11. Cool the bread in the pan for 20 minutes, then move it to a wire rack to cool completely.
  12. For glaze: Mix powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla extract until smooth and drizzle over the cooled loaf (optional).

Notes

Use sourdough discard that’s still active and bubbly for best rise and flavor., Avoid overmixing batter to keep bread tender rather than dense., Test doneness with a toothpick; if sticky, bake a few more minutes., Wait until the bread is fully cooled before slicing to keep crumb moist., Batter can be made a day ahead and refrigerated before baking., Bread stores well in airtight container in fridge for 3-4 days; can also be frozen., Warm slices in toaster or oven for best texture after storage., Variations include adding nuts, dried fruit, chocolate chips, or experimenting with glaze flavors., Can substitute whole wheat flour for part or all of the all-purpose flour, but bread will be heavier., If no sourdough discard available, substitute with buttermilk or yogurt and adjust baking powder accordingly., Skim milk can be used but whole milk makes a richer bread.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 45-50 minutes
  • Category: Breakfast, Bread, Snack
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 210 calories per slice