Sourdough Discard Cinnamon Bread
A soft, swirled loaf made with sourdough discard, brown sugar, and cinnamon, topped with a vanilla glaze.
Ingredients
- 1/3 cup brown sugar 67g
- 1 tbsp cinnamon 7g
- 1 3/4 cups all-purpose flour 219g
- 1 cup brown sugar 200g
- 1 tbsp baking powder 14g
- 1/2 tsp salt 3g
- 1 large egg
- 1 tsp vanilla extract 5ml
- 3/4 cup milk 177ml
- 1/3 cup melted butter 75g
- 1/2 cup sourdough discard 120g
- 1/2 cup powdered sugar 60g
- 1 tbsp milk 15ml
- 1/8 tsp vanilla extract 0.6ml
Instructions
Preheat and Butter Pan:
Heat oven to 350°F (175°C). Butter a 9x5 inch loaf pan.Mix Cinnamon Swirl Filling:
In a small bowl, stir together 1/3 cup brown sugar and 1 tbsp cinnamon to create the swirl filling.Whisk Dry Ingredients:
In a medium bowl, whisk the flour, remaining 1 cup brown sugar, baking powder, and salt.Beat Wet Ingredients:
In another bowl, beat the egg, 3/4 cup milk, melted butter, 1 tsp vanilla, and sourdough discard until smooth.Fold Wet into Dry:
Fold the wet mixture into the dry mixture until just combined.Layer Batter and Filling:
Spread half the batter in the pan. Sprinkle 3/4 of the cinnamon sugar over it.Add Remaining Batter:
Add the rest of the batter and spread carefully. Top with remaining cinnamon sugar.Create Swirls with Knife:
Run a knife through the batter to create swirls.Bake Until Done:
Bake for 45 to 50 minutes until a toothpick comes out clean.Cool and Make Glaze:
Cool in the pan for 20 minutes, then move to a wire rack. Optionally, whisk powdered sugar, 1 tbsp milk, and 1/8 tsp vanilla for a glaze.