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Sourdough Discard Cinnamon Bread

This comforting sourdough discard cinnamon bread is soft, lightly sweet, and layered with a rich cinnamon swirl, making it a perfect way to use leftover starter while creating a warm, homemade treat.
Calories:
Author: Sandra Myers

Ingredients

  • ⅓ cup brown sugar
  • 1 tablespoon cinnamon
  • 1¾ cups all-purpose flour
  • 1 cup brown sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 teaspoon vanilla extract
  • ¾ cup milk
  • ⅓ cup melted butter
  • ½ cup sourdough discard

For the Glaze (Optional)

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ⅛ teaspoon vanilla extract

Instructions

  • Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan well to prevent sticking.
  • Mix ⅓ cup brown sugar with cinnamon in a small bowl until evenly combined to create the swirl.
  • In a medium bowl, whisk together flour, remaining brown sugar, baking powder, and salt until smooth and lump-free.
  • In another bowl, whisk the egg, milk, melted butter, vanilla, and sourdough discard until slightly thick and pourable.
  • Gently combine the wet and dry mixtures until just moistened. Avoid overmixing to keep the bread soft.
  • Pour half of the batter into the pan and spread evenly, then sprinkle about ¾ of the cinnamon sugar on top.
  • Add the remaining batter and spread gently, then finish with the rest of the cinnamon sugar.
  • Use a knife to swirl lightly through the batter, creating ribbons without overmixing.
  • Bake for 45–50 minutes until a toothpick inserted in the center comes out clean and the top is golden.
  • Let cool in the pan for 20 minutes, then transfer to a wire rack. If desired, mix powdered sugar, milk, and vanilla, and drizzle over the cooled loaf.