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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.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
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.