Sourdough Discard Cinnamon Bread
A delightful and comforting loaf of cinnamon bread made with sourdough discard, perfect for breakfast, snacks, or gatherings.
Ingredients
Main Ingredients
- 1 cup 1/3 cup brown sugar Adds sweetness and moisture
- 1.75 cups 1 3/4 cups all-purpose flour Provides structure
- 1 tbsp 1 tbsp baking powder Acts as a leavening agent for rise
- 1/2 tsp 1/2 tsp salt Enhances flavor
- 1 large 1 egg Adds richness and moisture
- 1 tsp 1 tsp vanilla extract Contributes warmth and depth of flavor
- 3/4 cup 3/4 cup milk Provides moisture for a tender crumb
- 1/3 cup 1/3 cup melted butter Adds richness and flavor
- 1/2 cup 1/2 cup sourdough discard Contributes tangy flavor and texture
Cinnamon Swirl Filling
- 1 tbsp 1 tbsp cinnamon For swirl filling; adds warmth and spice
- 1 cup 1 cup brown sugar For swirl filling; adds sweetness
Optional Glaze
- 1/2 cup 1/2 cup powdered sugar For glaze, optional; adds sweetness and a finishing touch
- 1 tbsp 1 tbsp milk For glaze, optional; helps thin the glaze
- 1/8 tsp 1/8 tsp vanilla extract For glaze, optional; enhances flavor
Instructions
Preparation
- Begin by gathering all your ingredients to have them ready for mixing.
- In a mixing bowl, combine the brown sugar, all-purpose flour, baking powder, and salt. Whisk these dry ingredients together thoroughly.
Mixing Wet Ingredients
- In another bowl, crack in the egg and add the vanilla extract, milk, and melted butter. Whisk these wet ingredients together until well blended.
Combine Mixtures
- Pour the wet mixture into the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix.
- Add the sourdough discard to the batter, gently folding it in until evenly incorporated.
Prepare Cinnamon Filling
- In a small bowl, combine the tablespoon of cinnamon with the cup of brown sugar to create the swirl filling.
Bake
- Preheat your oven and grease the 9x5-inch loaf pan.
- Pour half of the batter into the prepared loaf pan and smooth it out.
- Sprinkle half of the cinnamon-sugar mixture evenly on top of the batter.
- Pour the remaining half of the batter over the cinnamon-sugar layer, covering it completely.
- Sprinkle the rest of the cinnamon-sugar mixture on top.
- Place the loaf pan in the preheated oven and bake until golden brown.
Cooling
- Allow the bread to cool in the pan for about 10 minutes before transferring it to a wire rack.
Notes
For best results, use room temperature ingredients and avoid overbaking. You can add nuts or dried fruit for a twist.