Patrick Simon January 2, 2026

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1 Hour Sourdough Discard Cinnamon Bread

Name: 1 Hour Sourdough Discard Cinnamon Bread
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 3/4 cups All Purpose Flour; 1 teaspoon Sea Salt; 1 1/2 teaspoons Cinnamon; 1 1/2 teaspoons Baking Powder; 1/2 teaspoon Nutmeg; 8 tablespoons Melted Butter; 2 Eggs; 3/4 cup Sourdough Discard; 1 cup Granulated Sugar; 1 1/2 teaspoons Vanilla Extract; 2 tablespoons Vegetable Oil; 4 tablespoons Milk; 1/2 tablespoon Cinnamon (for topping); 1 tablespoon Brown Sugar (for topping); 1/4 cup Powdered Sugar (for glaze); 1 teaspoon Milk (for glaze)

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A warm loaf sliding from the oven, the air filled with cinnamon and butter, is one of those simple comforts that makes any morning feel like a small celebration. This 1 Hour Sourdough Discard Cinnamon Bread takes advantage of the tang and texture of discard to give you a quick, tender loaf with a cinnamon-sugar swirl, perfect for breakfast, brunch, or a midafternoon treat with tea. If you like using leftover starter, you might also enjoy these creative uses like sourdough discard pancakes to keep nothing going to waste.

Why This 1 Hour Sourdough Discard Cinnamon Bread Works

This loaf is special because it blends the gentle tang of sourdough discard with baking powder lift, giving you the flavor complexity of sourdough without a long rise. The crumb is tender from the butter and sourdough, the crust is lightly golden, and the cinnamon ribbon adds warm sweetness that melts into the top as it bakes.

You will love how reliably this recipe comes together in an hour, and how versatile it is for swapping spices, add ins, or glazing. A few reasons it makes a go to loaf:

Quick to mix and forgiving for home bakers
Uses discard so you waste less and get more flavor
Great warm right from the oven or sliced for toast

Ingredients and Key Notes

This batter is built for balance, with flour and baking powder providing structure, butter and oil for tenderness, eggs for richness, and sourdough discard for flavor and moisture. If you tend to have thinner discard, reduce the milk a touch, and if you like a deeper spice profile, up the cinnamon by a half teaspoon.

1 3/4 c. All Purpose Flour
1 tsp. Sea Salt
1 1/2 tsp. Cinnamon
1 1/2 tsp. Baking Powder
1/2 tsp. Nutmeg
8 Tbs. Melted Butter
2 Eggs
3/4 c. Sourdough Discard
1 c. Granulated Sugar (see notes)
1 1/2 tsp. Vanilla Extract
2 Tbs. Vegetable Oil
4 Tbs. Milk
1/2 Tbs. Cinnamon
1 Tbs. Brown Sugar
1/4 c. Powdered Sugar
1 tsp. milk (more or less for consistency)

Notes, quick and helpful, are tucked into your prep: granulated sugar in the batter keeps the crumb tender and gives the interior a gentle sweetness. The small amount of powdered sugar and milk creates a shiny glaze for finishing. If you ever want ideas for other discard projects, try savory crackers or sweet pancakes for variety, like these inventive sourdough discard crackers.

How to Cook 1 Hour Sourdough Discard Cinnamon Bread

Begin by mixing together the dry ingredients into a small bowl. Whisk the flour, sea salt, baking powder, 1 1/2 teaspoons cinnamon, and nutmeg until evenly combined so the spices are distributed through the loaf. You should see a uniform pale tan color from the cinnamon flecks.
Next, melt the butter in a large glass bowl in the microwave, about 30 to 45 seconds until fully liquid and warm but not boiling. Alternatively, melt on the stove top, do not boil butter, and let it cool briefly so it is warm rather than hot.
Then, mix together remaining wet ingredients into the same bowl. Whisk the eggs, 3/4 cup sourdough discard, 1 cup granulated sugar, 1 1/2 teaspoons vanilla extract, 2 tablespoons vegetable oil, and 4 tablespoons milk into the melted butter until glossy and smooth. The mixture should smell warmly of butter and vanilla.
Finally, combine wet and dry ingredients into the large bowl. Stir just until fully mixed, scraping the sides and bottom, do not over mix the dough as that can make it tough. The batter will be thick but pourable, with visible flecks of spice.
Pour the batter into a buttered loaf pan. Use an offset spatula to level the top so it bakes evenly, and tap the pan gently on the counter to settle the batter and release any large air bubbles.
Next, combine the cinnamon and sugar to create the topping. Mix 1/2 tablespoon cinnamon with 1 tablespoon brown sugar until aromatic and evenly sandy, then sprinkle this mixture across the top of the batter in an even layer.
Evenly spoon the topping across the top of the batter. Then, use a butter knife and swirl the topping up and down and side to side, making pretty ribbons of cinnamon through the top layer. The swirl should be visible, but do not overwork the batter.
Bake at 350 degrees Fahrenheit for 50 to 60 minutes. Check at 50 minutes, the top should be golden and the kitchen will smell of warm cinnamon and butter, and a toothpick should come out moist, but clean. If it comes out with wet batter, bake a few more minutes and check again. Repeat until baked through.
Cool loaf for 30 minutes on a baking rack. You will notice the crust firm up and the aroma deepen as steam escapes from the loaf. This resting time keeps the crumb from becoming gummy.
Then, move the loaf to a platter or plate, combine glaze in a small bowl, and drizzle evenly over the loaf. Whisk 1/4 cup powdered sugar with about 1 teaspoon milk, adding more milk a drop at a time until the glaze is smooth and flows slowly off a spoon.
Let cool completely before serving. Slices are easiest to cut after the loaf reaches room temperature, the crumb will be set and tender, and the glaze will have a soft sheen.

Prep ~15 minutes, Cook ~50 to 60 minutes, Total ~1 hour 5 minutes to 1 hour 15 minutes, Servings ~10, Kcal ~320 each

Prepare in Advance

You can mix the dry ingredients and keep them in an airtight container for a few days, ready to combine with fresh wet ingredients the morning you bake. The cinnamon sugar topping can be made ahead and stored in a small jar at room temperature for up to a week.

If you want to bake later in the day, assemble the batter and store it covered in the fridge for no more than 4 hours, though bring it back to room temperature before baking for more even rise. To finish later, bake as directed, then glaze just before serving so it keeps a fresh sheen.

Storing and Reheating

Leftover slices keep well at room temperature for two days wrapped loosely in foil or stored in a bread box. For longer life, refrigerate up to five days in an airtight container, though the crumb is best enjoyed within the first 48 hours.

To freeze, wrap the loaf tightly in plastic wrap and then foil, or slice first and freeze individual slices in a freezer bag for up to three months. Thaw overnight in the fridge or at room temperature for a few hours.

Reheat gently to refresh texture by warming slices in a 300 degree Fahrenheit oven for 8 to 10 minutes, or toast slices for a crisp edge and warm interior. A quick 10 to 15 second zap in the microwave can soften chilled slices, but use short bursts to avoid drying the crumb. A good freshness cue is the aroma, if the cinnamon scent has faded and the crumb feels dry, it is best used toasted with butter.

Perfect Pairings

Soft whipped butter and a drizzle of honey
Cream cheese spread for a tangy contrast
Fresh fruit like sliced pears or apple wedges
A hot cup of coffee, chai, or black tea
Yogurt and a scattering of toasted nuts for breakfast bowls

Make It Your Own

Add chopped nuts such as walnuts or pecans to the batter for crunch, folding 1/2 cup in at the end.
Stir in 1/2 cup raisins, dried cranberries, or chopped dates for chewy pockets of sweetness.
Swap half the all purpose flour for whole wheat pastry flour to add a toasty depth and a slightly denser crumb.
Fold in 1/2 cup grated apple for moisture and a gentle fruit sweetness, adjusting milk by a tablespoon if the batter seems thick.
Top the loaf with a handful of rolled oats before baking for a rustic, toasted finish.
Use a simple cream cheese glaze by blending 4 ounces softened cream cheese with powdered sugar and a splash of milk for a tangy topper.
Add a teaspoon of ground cardamom or 1/2 teaspoon of ground ginger to the spice blend for a warming twist.
For a streusel crown, mix 1/3 cup flour, 1/4 cup brown sugar, 2 tablespoons butter, and 2 tablespoons oats until crumbly and sprinkle before baking.

None of these variations require any alcohol or pork based ingredients, so they keep the loaf family friendly and broadly appealing.

Pro Tips for Best Results

Measure flour by spooning into the cup and leveling, do not scoop directly with the cup to avoid dense batter.
Use room temperature eggs and milk for a smoother emulsion and even rise.
Do not over mix once you add the dry ingredients, stop when streaks disappear for a tender crumb.
Check doneness with a toothpick in the center, aim for moist but not wet crumbs on the probe.
Let the loaf cool properly to finish cooking internally, slicing too soon can compress the crumb.
If your oven runs hot, tent the loaf loosely with foil after 40 minutes to prevent excess browning.

Frequently Asked Questions

What is sourdough discard, and why use it in quick breads?
Sourdough discard is starter that you have fed then set aside, and instead of discarding it you use it in recipes. It adds a mild tang and extra moisture to quick breads, improving flavor without needing long fermentation.

Can I use whole wheat flour instead of all purpose flour?
Yes, you can substitute half the all purpose flour with whole wheat pastry flour for a nuttier flavor and slightly denser texture. Replace more than half and you may need to increase the liquid by a tablespoon or two.

Does the loaf rise without yeast or long fermentation?
This recipe relies on baking powder for rise, so it does not need yeast or long fermentation. The sourdough discard contributes flavor and a bit of lift, but baking powder is the main leavening agent.

How do I prevent the top from burning before the center is done?
If the top is browning too quickly, tent the loaf loosely with foil about halfway through the bake, or lower oven temperature by 15 degrees and extend bake time until a toothpick comes out mostly clean.

Can I make this recipe gluten free?
You can try a gluten free flour blend labeled for 1 to 1 substitution, but results vary. Use a blend that contains xanthan gum or add 1/2 teaspoon per cup to help structure, and expect a slightly different crumb and bake time.

How long will this loaf stay fresh on the counter?
At room temperature in a bread box or loosely wrapped, the loaf stays fresh for about two days. After that, refrigerate for up to five days or freeze for longer storage.

Final Thoughts

This 1 Hour Sourdough Discard Cinnamon Bread brings the cozy, warming notes of cinnamon and butter together with the subtle tang of discard, making a loaf that is both comforting and smart in its use of ingredients. It is quick enough for a weekend morning and flexible enough to adapt to what you have on hand, so pull out your starter jar and give this a try soon, the scent filling your kitchen will be reward enough.

1 Hour Sourdough Discard Cinnamon Bread

Author: anastasia-rice
Total Time: 75 minutes
Yield: 10 servings 1x
Diet: Vegetarian

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Description

A warm, tender loaf featuring a cinnamon-sugar swirl, perfect for breakfast, brunch, or an afternoon treat, utilizing sourdough discard for added flavor.

Instructions

Mix dry ingredients (flour, sea salt, baking powder, 1 1/2 teaspoons cinnamon, and nutmeg) in a small bowl until combined.
Melt butter in a large bowl and let cool slightly.
Add wet ingredients (eggs, sourdough discard, granulated sugar, vanilla extract, vegetable oil, and milk) to the melted butter and whisk until smooth.
Combine wet and dry ingredients, stirring until just mixed.
Pour batter into a buttered loaf pan and level the top.
Mix cinnamon and brown sugar for the topping and sprinkle over the batter.
Swirl the topping into the batter with a knife.
Bake at 350°F (175°C) for 50 to 60 minutes, checking for doneness with a toothpick.
Cool loaf on a baking rack for 30 minutes.
For the glaze, whisk powdered sugar with milk until smooth and drizzle over the loaf.
Let cool completely before slicing.

Notes

Granulated sugar in the batter keeps the crumb tender. The glaze adds a shiny finish. Store leftovers in a bread box for up to two days or refrigerate for up to five days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Bread
Method: Baking
Cuisine: American