Description
This moist and tender sourdough discard cinnamon bread is the perfect way to use up extra starter. With a buttery cinnamon swirl throughout, it’s a quick and cozy bake ideal for breakfast or snack time.
Ingredients
**Bread Batter**
1 cup sourdough discard (unfed)
1/2 cup milk
1/2 cup vegetable oil
2 large eggs
1 tsp vanilla extract
1 1/2 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
**Cinnamon Swirl**
1/3 cup brown sugar
1 1/2 tsp ground cinnamon
**Optional Glaze**
1/2 cup powdered sugar
1–2 tsp milk
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large bowl, whisk together sourdough discard, milk, oil, eggs, and vanilla until smooth.
3. In another bowl, mix flour, granulated sugar, baking powder, baking soda, and salt.
4. Add dry ingredients to wet and stir until just combined—don’t overmix.
5. In a small bowl, mix brown sugar and cinnamon for the swirl.
6. Pour half the batter into the loaf pan, sprinkle with half the swirl mixture, then repeat with remaining batter and swirl.
7. Use a knife to gently swirl through the batter.
8. Bake for 50–55 minutes, or until a toothpick comes out clean.
9. Let cool before drizzling with optional glaze.
Notes
Use unfed discard at room temp.
Try adding chopped nuts or a handful of raisins for texture.
Wrap leftovers tightly—this bread stays moist for days.