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Sourdough Discard Cinnamon Bread

Sliced sourdough discard cinnamon bread showing cinnamon swirl on a wooden cutting board
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This sourdough discard cinnamon bread is soft, fluffy, and swirled with a warm cinnamon sugar filling. No yeast needed, made with simple pantry ingredients, and perfect for breakfast or an afternoon snack.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1 cup sourdough discard (unfed, at room temperature)
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup vegetable oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup granulated sugar (for cinnamon swirl)
  • 1 tablespoon ground cinnamon (for cinnamon swirl)
  • 1 cup powdered sugar (optional glaze)
  • 2–3 tablespoons milk (optional glaze)
  • 1/2 teaspoon vanilla extract (optional glaze)

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan, coating the corners well.
  2. In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined.
  3. In a separate medium bowl, whisk together the sourdough discard, milk, vegetable oil, egg, and vanilla extract until smooth and uniform.
  4. Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just combined. Stop as soon as no dry flour streaks remain. Do not overmix.
  5. In a small bowl, stir together 1/3 cup granulated sugar and 1 tablespoon ground cinnamon until fully blended.
  6. Pour half the batter into the prepared loaf pan and spread into an even layer. Sprinkle half the cinnamon sugar evenly over the top.
  7. Gently spoon the remaining batter over the cinnamon sugar layer and spread carefully. Sprinkle the remaining cinnamon sugar evenly over the top.
  8. Using a butter knife, drag gently through the batter in a slow S-pattern 2 to 3 times to create a marbled swirl. Do not over-swirl.
  9. Bake on the center rack for 45 to 55 minutes. Begin checking at 45 minutes. The bread is done when a toothpick inserted in the center comes out clean and the top is deep golden brown.
  10. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
  11. Whisk together powdered sugar, 2 tablespoons milk, and vanilla extract until smooth and pourable. Add the third tablespoon of milk only if needed. Drizzle over the fully cooled loaf.

Notes

  • Do not overmix the batter. Fold only until flour streaks disappear for the softest texture.
  • Sourdough discard should be at room temperature before mixing. Cold discard does not incorporate as smoothly.
  • For a deeper sourdough flavor, let the mixed batter rest for 30 minutes at room temperature before baking.
  • If freezing, skip the glaze and add it fresh after thawing for best results.
  • Wrap the cooled loaf in plastic wrap then aluminum foil and freeze for up to 3 months.

Nutrition

Find it online: https://www.benefitiany.com/sourdough-discard-cinnamon-bread/