Quick & Easy Sourdough Discard Cinnamon Bread

why make this recipe

Quick & Easy Sourdough Discard Cinnamon Bread is a great way to use leftover sourdough starter. It’s simple, delicious, and filled with warm cinnamon flavors. This bread is perfect for breakfast, snacks, or dessert. Plus, it’s an easy way to reduce waste in your kitchen!

how to make Quick & Easy Sourdough Discard Cinnamon Bread

Ingredients

• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 8 tablespoons vegetable shortening (melted)
• 1 cup sugar
• 1 teaspoon vanilla
• 2 large eggs
• 3/4 cup sourdough discard
• 1 tablespoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup powdered sugar
• 1 tablespoon water
• 1/8 teaspoon vanilla

Directions

1. Preheat your oven to 350 degrees. This ensures the bread bakes evenly.
2. Melt the vegetable shortening and let it cool until warm, but not hot. This prevents it from cooking the eggs when you mix the ingredients.
3. Prepare your loaf pan by brushing it with vegetable shortening or coconut oil, or line it with parchment paper. This prevents the bread from sticking to the pan.
4. In a large mixing bowl, whisk the melted vegetable shortening, sugar, vanilla, eggs, and sourdough discard. Make sure the mixture is well combined.
5. In a separate bowl, combine the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda. Whisk these together to ensure they are evenly distributed.
6. Gradually add the bowl of dry ingredients into the wet ingredients, then mix until it’s just combined. Be careful not to overmix.
7. In a small bowl, create the cinnamon swirl by mixing the cinnamon and brown sugar, then set it aside.
8. Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
9. Add the remaining batter, followed by the rest of the cinnamon sugar. Make sure the cinnamon sugar is evenly distributed.
10. Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
11. Bake at 350 for 60-70 minutes until golden brown. Check if it’s baked through by pricking it with a sharp knife or toothpick. If it comes out clean, the loaf is done.
12. Cool for about 20 minutes. This prevents the bread from crumbling when you slice it.
13. For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth. This adds a touch of sweetness.
14. Drizzle over the loaf and enjoy! I love this part!

how to serve Quick & Easy Sourdough Discard Cinnamon Bread

This bread is wonderful on its own or served with butter. You can also enjoy it warm or toasted for breakfast. A drizzle of the optional glaze adds even more sweetness if you like!

how to store Quick & Easy Sourdough Discard Cinnamon Bread

Store the bread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, slice it and freeze it. Just wrap it well in plastic wrap or foil and place it in a freezer-safe bag.

tips to make Quick & Easy Sourdough Discard Cinnamon Bread

• Ensure your sourdough discard is at room temperature before using it. This gives the bread a better rise.
• Don’t overmix the batter; mix just until combined for a softer texture.
• Feel free to add nuts or raisins for extra flavor and texture.

variation

You can make this recipe gluten-free by using a gluten-free flour blend. Just make sure the other ingredients are also gluten-free.

FAQs

Can I use active sourdough starter instead of discard?
Yes, you can use an active sourdough starter, but reduce the amount of sugar slightly, as active starter can be sweeter.

Can I add more spices?
Absolutely! Adding nutmeg or allspice can enhance the flavor even more.

Is it necessary to make the glaze?
No, the glaze is optional. The bread is delicious on its own, but the glaze adds extra sweetness.

Quick & Easy Sourdough Discard Cinnamon Bread

A delicious and simple way to use leftover sourdough starter, this cinnamon bread is perfect for breakfast, snacks, or dessert, and helps reduce kitchen waste.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Servings: 8 slices

Course: Breakfast, Dessert, Snack

Cuisine: American

Calories: 250

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups flour All-purpose flour works best.
• 1/2 teaspoon salt
• 1 teaspoon cinnamon This is for the bread batter.
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda

Wet Ingredients

• 8 tablespoons vegetable shortening (melted) Let it cool to warm.
• 1 cup sugar
• 1 teaspoon vanilla For the batter.
• 2 large eggs Must be at room temperature.
• 3/4 cup sourdough discard Should be at room temperature.

Cinnamon Swirl

• 1 tablespoon cinnamon
• 1/2 cup brown sugar Packed brown sugar recommended.

Optional Glaze

• 1/2 cup powdered sugar
• 1 tablespoon water Adjust water for consistency.
• 1/8 teaspoon vanilla

Method

 

Preparation

1. Preheat your oven to 350 degrees.
2. Melt the vegetable shortening and allow it to cool until warm, but not hot.
3. Prepare your loaf pan by brushing it with vegetable shortening or coconut oil, or lining it with parchment paper.

Mixing Ingredients

1. In a large mixing bowl, whisk the melted vegetable shortening, sugar, vanilla, eggs, and sourdough discard until well combined.
2. In a separate bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda.
3. Gradually add the dry ingredients into the wet ingredients and mix until just combined.

Cinnamon Swirl Assembly

1. In a small bowl, mix the cinnamon and brown sugar to create the cinnamon swirl mixture.
2. Add half of the dough into the loaf pan and sprinkle 3/4 of the cinnamon sugar mixture over it.
3. Add the remaining batter and sprinkle the rest of the cinnamon sugar mixture on top.
4. Using a knife, make swirls through the batter to distribute the cinnamon sugar evenly.

Baking

1. Bake at 350 for 60-70 minutes until golden brown. Check doneness by pricking with a knife; it should come out clean.
2. Cool for about 20 minutes before slicing.

Optional Glazing

1. For the glaze, whisk together the powdered sugar, water, and vanilla until smooth, then drizzle over the loaf.

Notes

Ensure sourdough discard is at room temperature for better rise. Don’t overmix the batter; only mix until combined. Optional: add nuts or raisins for extra flavor.