Description
A cozy and sweet quick bread made with sourdough discard that’s easy to prepare and bake, featuring a delightful cinnamon swirl.
Ingredients
Wet Ingredients
- 1 cup sourdough discard (unfed, room temperature is easier to mix)
- 1/2 cup milk (dairy milk, almond milk, or oat milk all work)
- 2 large eggs (helps the loaf hold together and rise)
- 1/3 cup butter or oil (melted butter gives the best flavor; neutral oil makes it moist)
- 2 teaspoons vanilla extract
- 1/2 cup white sugar (brown sugar can be used for a richer flavor)
Dry Ingredients
- 2 cups all-purpose flour (use half whole wheat for a tender texture)
- 1 teaspoon baking powder (essential for rising)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Cinnamon Swirl
- 1/4 cup brown sugar (for mixing with cinnamon)
- 1 teaspoon ground cinnamon (for the swirl)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, whisk together the sourdough discard, milk, eggs, melted butter or oil, vanilla, and sugar until smooth.
- Sprinkle in the flour, baking powder, baking soda, salt, and cinnamon. Stir gently until just combined; a few lumps are okay.
Swirl and Bake
- Pour about half the batter into a greased or parchment-lined loaf pan.
- In a small bowl, mix the brown sugar and cinnamon together. Sprinkle evenly over the batter.
- Add the remaining batter over the cinnamon-sugar layer.
- Using a butter knife, gently swirl through the batter to create a defined cinnamon ribbon.
- Bake for 45 to 60 minutes, or until a toothpick inserted in the center comes out mostly clean.
- If the top browns too quickly, tent loosely with foil for the last 10 to 15 minutes.
Cooling
- Let the bread cool in the pan for 10 to 15 minutes, then remove it and allow it to cool completely on a rack.
Notes
Let the bread cool completely before slicing for the best texture. You can freeze slices for later use.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Cuisine: American