Patrick Simon January 1, 2026

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Sourdough Discard Cinnamon Bread

Name: Sourdough Discard Cinnamon Bread
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 cup sourdough starter (discard); 1/2 cup sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1 teaspoon salt; 1 tablespoon ground cinnamon; 1/2 cup milk

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Warm, swirled, and impossibly aromatic, this Sourdough Discard Cinnamon Bread feels like a cozy morning wrapped in a kitchen towel. The crust turns golden and slightly crisp, the crumb stays tender, and the cinnamon ribbon perfumes the whole house the minute it goes in the oven. Serve it for weekend breakfast, afternoon tea, or as a comforting gift for a friend who loves slightly tangy, homebaked treats.

If you ever find yourself with extra starter on your counter, try another simple project like sourdough discard crackers for crunchy snacks while this loaf cools.

What Makes This Special

This Sourdough Discard Cinnamon Bread is special because it turns something you might otherwise toss into a tender, flavorful loaf. The discard brings a subtle tang that balances the sweetness of the sugar and cinnamon, while the simple chemistry of baking powder and baking soda gives you reliable lift without a long proofing time.

The loaf is forgiving, which makes it perfect for bakers who love the flavor of sourdough but do not want to wait for long fermentations. It also showcases the comfort of cinnamon without overpowering the natural starter notes. Small comforts you will notice when it comes out of the oven include a warm cinnamon perfume, a soft crumb that pulls apart easily, and a crust that snaps faintly when you slice it.

A quick way to use extra starter, no long rises needed
Balanced sweetness and mild tang
Texture that is moist yet sliceable

What You’ll Need

The ingredients here are straightforward, and each one plays a clear role, from moisture control to flavor lift. If you prefer dairy free, use a plant milk that matches the richness you like, and measure the flour by spooning and leveling for consistent results.

1 cup sourdough starter (discard)
1/2 cup sugar
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
1/2 cup milk

Notes, briefly: the starter adds tang and structure, sugar sweetens and tenderizes, oil keeps the crumb moist, and the combination of baking powder and baking soda helps the loaf rise quickly and evenly.

Bringing It Together

Preheat the oven to 350°F (175°C) and grease a loaf pan. Make sure the oven rack is centered so the loaf bakes evenly, and your kitchen will already begin to fill with warmth as you set the pan out.
In a large bowl, mix the sourdough starter, sugar, vegetable oil, eggs, and vanilla extract until well combined. Stir until the mixture looks glossy and smooth, the sugar begins to dissolve, and a faint aroma of vanilla and starter lifts from the bowl.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Whisking the dry ingredients releases the cinnamon scent and helps distribute the leaveners evenly so the crumb rises straight.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, stirring just until combined. The batter should be thick but pourable, with streaks of cinnamon and a slightly elastic feel from the starter, do not overmix or the loaf can become dense.
Pour the batter into the prepared loaf pan and smooth the top. Run a spatula along the surface so the loaf bakes with an even dome, and sprinkle a little extra cinnamon sugar on top if you like a sweet crust.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, slightly cracked, and fragrant, and the loaf will sound hollow when you tap the bottom.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. The interior will settle and finish cooking as it cools, and the first slice will reveal ribbons of warm cinnamon and a tender crumb.

Prep ~ 15 minutes, Cook ~ 50 minutes, Total ~ 1 hour 5 minutes, Servings ~ 8 slices, Kcal ~ 220 per slice.

Prepare in Advance

This bread is wonderfully adaptable to planning ahead. You can mix the batter the night before and keep it covered in the refrigerator, which will deepen the flavor slightly and make morning baking faster. If you choose to refrigerate the assembled batter, let it sit at room temperature for 20 to 30 minutes before baking to take the chill off and help the loaves rise evenly.

To save time on baking day, measure dry ingredients into a jar and wet ingredients into a bowl or container, and label them. Assemble, bake, and then cool. Cooling completely before slicing makes cleaner slices and helps prevent a gummy texture in the center. Wrapped well, slices can also be prepared ahead and frozen for quick breakfasts or snacks.

How to Store Leftovers

Store leftover Sourdough Discard Cinnamon Bread tightly wrapped at room temperature for up to 3 days, this keeps the crust pleasantly tender and the crumb moist. For longer storage, place the loaf or individual slices in an airtight container or freezer bag and freeze for up to 3 months.

To thaw, move slices to the refrigerator overnight or let them sit at room temperature for a couple hours. When reheating, use a low oven or toaster oven to awaken the cinnamon aroma, avoid microwaving for long periods or you may lose the crumb texture. A freshness cue, the loaf should smell faintly of yeast and cinnamon and feel slightly springy to the touch when it is at peak quality.

Perfect Pairings

Soft butter or a smear of cream cheese
Honey or maple syrup, warmed slightly to drizzle
Fresh fruit like sliced apples or poached pears
A bowl of Greek yogurt with a sprinkle of granola
Toasted nuts for crunch, such as chopped pecans

You can also pair the loaf with other sourdough discard favorites for a varied brunch spread, including light pancakes or crackers that make the table feel homey.

In fact pairing this loaf with sourdough discard pancakes creates a lovely, cinnamon accented brunch that feels curated without fuss.

Make It Your Own

Add a cinnamon swirl
Combine 1/4 cup brown sugar with 1 teaspoon cinnamon, spoon half the batter into the pan, sprinkle the sugar mixture, add the rest of the batter, and use a knife to swirl. This gives a more defined cinnamon ribbon when sliced.
Fold in chopped nuts
Stir 1/2 cup toasted walnuts or pecans into the batter for a crunchy contrast, toast the nuts first to deepen the flavor.
Citrus brightness
Add 1 tablespoon of orange zest to the batter to brighten the loaf, orange pairs beautifully with cinnamon and the starter tang.
Raisins or dried fruit
Soak 1/3 cup raisins in hot water for 10 minutes, drain and fold them into the batter, the fruit plumps and adds pleasant chew.
Streusel topping
Mix 1/4 cup flour, 2 tablespoons sugar, 2 tablespoons cold butter, and 1/2 teaspoon cinnamon until crumbly, sprinkle on top before baking for a crisp, sweet top.
Whole grain twist
Swap up to half the all-purpose flour for whole wheat flour, expect a slightly denser crumb and a nuttier flavor, add an extra tablespoon of milk if the batter feels too stiff.
Spice mix
Add 1/2 teaspoon ground cardamom or nutmeg along with the cinnamon for a warm spice profile, keep the cinnamon as the star but let the other spice whisper in the background.
Mini loaves
Divide batter between two small loaf pans and reduce baking time by 10 to 15 minutes for portable gifting, ovens can vary so check early.

All of these swaps keep the recipe free of alcohol, wine, pork, and bacon, and they help you shape the loaf for snacks, gifts, or a festive breakfast.

Cook’s Notes and Secrets

Measure flour by spooning into the cup and leveling it, do not pack, to avoid a dry loaf.
Use room temperature eggs and milk so the batter emulsifies and bakes evenly.
If the top browns too quickly, tent lightly with foil halfway through baking.
Check doneness with a toothpick or an instant read thermometer, aim for 200°F in the center for a fully baked loaf.
Let the loaf cool completely for clean slices, hot bread can squish and appear gummy.

Your Questions, Answered

How active does the sourdough starter need to be for this recipe
You can use discard that is not recently fed, it does not need to be active. This recipe relies mostly on baking powder and baking soda for lift, so the starter contributes flavor and structure rather than acting as the primary leavening agent.
Can I make this dairy free
Yes, swap the milk for an equal amount of plant milk such as almond or oat milk. The texture may vary slightly, but the loaf should remain moist and tender with the same baking time.
Why use both baking powder and baking soda
Baking powder provides a steady rise and contributes to the cake like texture, while baking soda reacts with the acidity in the sourdough discard to give an extra lift and help balance the tang, together they produce a light and tender crumb.
My loaf sank in the middle, what went wrong
Common reasons include overmixing which tightens the gluten, underbaking where the center has not set, or opening the oven door too early. Make sure to mix just until combined, bake until a toothpick comes out clean, and resist opening the oven door frequently.
Can I double the recipe
You can double the ingredients and bake in a larger pan or two loaf pans. If you use a larger pan, check baking time early and expect it to take longer, use a thermometer to confirm the center reaches about 200°F.
How long will this loaf keep fresh
At room temperature in a well wrapped state, the loaf stays good for about 3 days. For longer keeping, slice and freeze, thawing slices as needed to retain freshness.
Can I add a glaze
Yes, a simple glaze of powdered sugar and milk, whisked to drizzle consistency, can be applied after the loaf cools. The glaze brings a sweet, slightly glossy finish, wait until the bread is fully cool so the glaze does not melt away.
Is it okay to use whole wheat flour
You can substitute up to half of the flour with whole wheat without changing other ingredients. The loaf will be heartier and may need a tablespoon or two more milk if it feels stiff.

Final Thoughts

This Sourdough Discard Cinnamon Bread turns simple pantry staples and a bit of starter into a loaf that feels like a warm, homemade hug. It is forgiving enough for a midweek treat, and versatile enough to dress up for company. Give it a try the next time your starter needs a purpose, and enjoy the way a little cinnamon and a modest amount of fuss can fill your kitchen with comfort.

Sourdough Discard Cinnamon Bread

Author: anastasia-rice
Total Time: 65 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

A tender, flavorful loaf made with sourdough discard, featuring a sweet cinnamon ribbon that fills your home with warmth and comfort.

Instructions

Preheat the oven to 350°F (175°C) and grease a loaf pan.
In a large bowl, mix the sourdough starter, sugar, vegetable oil, eggs, and vanilla extract until well combined.
In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, stirring just until combined.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Store leftovers tightly wrapped at room temperature for up to 3 days, or freeze for up to 3 months. Mix the batter the night before for deeper flavor.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Breakfast
Method: Baking
Cuisine: American