Lu-Ann Simon January 2, 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: 2 cups sourdough discard; 1/2 cup sugar; 1/2 cup milk; 1/4 cup butter, melted; 2 large eggs; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1 tsp cinnamon; 1/2 tsp salt; 1/4 cup sugar (for cinnamon swirl); 2 tsp cinnamon (for cinnamon swirl)

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There is something quietly joyful about pulling a loaf of warm cinnamon bread from the oven, the kitchen filled with the sweet, spicy scent of cinnamon and browned butter, the crust giving way to a tender, slightly tangy crumb. Sourdough Discard Cinnamon Bread turns the everyday ritual of breakfast or coffee into a small celebration, whether you slice it thick for a slow weekend brunch, or toast it gently for a weekday treat. If you enjoy turning discard into delicious, try this loaf after making lighter snacks like sourdough discard pancakes, which use the same sour, yeasty depth in a different, fluffy form.

Why This Sourdough Discard Cinnamon Bread Works

This recipe pairs the gentle tang of sourdough discard with classic cinnamon-sugar warmth, creating a loaf that is both familiar and slightly more complex than ordinary quick breads. The discard adds moisture and subtle acidity, which brightens the cinnamon notes and helps the crumb stay tender, while baking soda and baking powder give a reliable lift without a long proof.

You will love it because the texture is plush, the cinnamon swirl creates little pockets of caramelized sugar, and it fits every mood from cozy morning to dessert toast. It slices beautifully, toasts evenly, and keeps its flavor a few days when wrapped well.

Reasons this loaf shines

Keeps well for snacking all week
Uses sourdough discard to reduce waste and add flavor
Simple pantry ingredients, comforting result

Ingredients and Key Notes

A few swaps and roles to note, sourdough discard brings moisture and a mild tang, butter keeps the crumb rich, and a little baking soda with baking powder ensures lift. If you want a lighter fat, you can reduce the butter slightly and add a splash more milk, but the proportions below give a reliably tender loaf.

2 cups sourdough discard
1/2 cup sugar
1/2 cup milk
1/4 cup butter, melted
2 large eggs
2 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1/4 cup sugar (for cinnamon swirl)
2 tsp cinnamon (for cinnamon swirl)

Note, the swirl sugar melts and makes little ribbons of flavor, so do not skimp on it if you love pockets of sweet cinnamon.

Method

Preheat the oven to 350°F, and grease a loaf pan, or line it with parchment for easy release, the oven smell will quickly hint at the warm spice to come.
In a large bowl, combine the sourdough discard, sugar, milk, melted butter, and eggs, whisking lightly until smooth and glossy, you should see a slightly thick batter that smells faintly tangy and sweet.
In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt, sifting or whisking helps distribute the leaveners evenly for an even rise.
Gradually add the dry ingredients to the wet mixture, mixing until just combined, stop when you no longer see streaks of flour to keep the crumb tender and avoid overworking.
In a small bowl, mix together the cinnamon and sugar for the swirl, the mixture should be evenly granular and fragrant.
Pour half of the bread batter into the prepared loaf pan, its surface will be glossy and slightly thick, sprinkle half of the cinnamon sugar mixture evenly over the batter, the sugar will sit on top ready to melt.
Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture, it will create a visible band of sugar that will caramelize as it bakes.
Use a knife to swirl the cinnamon sugar into the batter gently, run the tip through in a few quick S-shaped motions to marble the loaf without deflating the batter.
Bake for 45 to 50 minutes, or until a toothpick comes out clean, you will notice the loaf rise and the top turn golden brown, and the kitchen will fill with a warm cinnamon aroma.
Allow to cool in the pan for 10 minutes before transferring to a wire rack, the crumb will set as it cools, and a thin crust will form that is perfect for slicing, serve toasted with butter if desired.

Prep ~15 minutes, Cook ~45-50 minutes, Total ~60-65 minutes, Servings ~8, Kcal ~300

Make-Ahead and Prep Tips

You can assemble the batter a few hours ahead and keep it covered in the fridge, this lets the flavors meld and gives you a quick bake when you are ready. For a longer make-ahead, prepare the batter the night before and keep it chilled overnight, then bake in the morning, adding a few extra minutes if the batter is very cold.

If you want to prepare single servings later, bake the whole loaf and then slice and freeze individual pieces, that way you can pull one or two slices from the freezer as needed. To save time in the morning, pre-measure the cinnamon swirl mix in a small jar and store it in the pantry for quick assembly.

Storing and Reheating

Store the cooled loaf wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days, this keeps the crumb moist and the top from drying out. If you will keep it longer, wrap it well and freeze for up to 3 months, wrap slices individually for easier thawing.

To reheat, toast slices gently until golden and fragrant, or warm whole slices in a 325°F oven for 8 to 12 minutes, tent with foil if you want to avoid a crust that gets too crisp. A freshness cue is the aroma, when the cinnamon scent is lively and the crumb springs back slightly when pressed, the slice is still good to eat.

Perfect Pairings

A smear of soft butter and a drizzle of honey for a simple, luxurious bite.
Cream cheese spread with a touch of vanilla for a tangy contrast.
A cup of coffee or chai tea to echo the cinnamon notes.
Fresh fruit like sliced pears or apples to brighten each slice.
Yogurt with a spoonful of jam for a balanced, easy breakfast.

Make It Your Own

Add chopped toasted nuts, such as walnuts or pecans, folded into the batter for crunch, toss them in a little flour to keep them from sinking.
Fold in 1 cup of raisins or dried cranberries for chewy bursts of sweetness, soak them briefly in warm water if they are very dry.
Stir in 1/2 teaspoon vanilla extract to the wet mix for extra depth, it pairs well with the sourdough tang.
Replace part of the all-purpose flour with whole wheat pastry flour, up to 1 cup, for a nuttier taste and denser texture, the loaf will be slightly heartier.
Swirl in a ribbon of nut butter with the cinnamon sugar for a savory-sweet twist, peanut or almond works well.
Top the loaf with a simple glaze made of powdered sugar and milk, drizzle after cooling for a glossy finish.
Mix in 1/2 cup mashed banana to the wet ingredients to create a cinnamon banana discard bread, reduce sugar by a tablespoon if the banana is very ripe.
Turn this into muffins, filling a greased muffin tin 2/3 full and baking for about 18 to 22 minutes, you will get individual portions that bake faster and are great for lunches.

In one variation, you can also experiment with a streusel top, combining butter, brown sugar, and flour until crumbly, sprinkling it over the batter before baking for a crisp, sweet crown.

While developing variations, avoid introducing pork or bacon, and keep flavors simple so the sourdough discard can shine.

As you test variations, one useful idea is to use leftover discard in savory snacks too, such as sourdough discard crackers, which make a crunchy companion to slices of this loaf, try a recipe like sourdough discard crackers for the same zero-waste spirit applied to crackers.

Pro Tips for Best Results

Use room temperature eggs and milk, they incorporate more smoothly and help the batter come together evenly.
Measure flour by spooning it into the cup and leveling with a knife, too much packed flour makes a dry loaf.
Do not overmix once the dry ingredients join the wet, stop when the batter is homogenous but still slightly lumpy for a tender crumb.
Check for doneness with a toothpick in the center, it should come out clean or with a few moist crumbs, not wet batter.
Let the loaf cool at least 10 minutes in the pan, it helps the crumb set and prevents tearing when unmolding.
If the top browns too fast, tent with foil for the last 10 to 15 minutes of baking to prevent overcoloring.

Frequently Asked Questions

What is sourdough discard, and why use it in this bread?
Sourdough discard is the portion of starter you remove before feeding, it still contains fermented flour and beneficial acids, which add flavor and moisture to baked goods without needing a long proof. Using discard is a great way to reduce waste while enriching quick breads with subtle tang.

Can I use active sourdough starter instead of discard?
You can use active starter, but it may change the texture and flavor slightly, and it can introduce extra leavening if it is very bubbly. If you substitute active starter cup for cup, consider reducing or omitting the baking powder or soda if you want a denser, more tang-forward result.

How do I prevent the swirl from sinking to the bottom?
To avoid sinking, sprinkle the cinnamon sugar between batter layers as directed, and swirl gently without overmixing. A slightly thicker batter helps suspend the sugar, and adding swirl mid-way through pouring creates a layered band rather than allowing the sugar to fall to the base.

Can I make this gluten-free?
To make a gluten-free version, replace the all-purpose flour with a reliable 1-to-1 gluten-free blend that contains xanthan gum, and expect a slightly different texture. You may need to adjust liquid slightly, as some blends absorb more moisture, so add milk by tablespoon if the batter seems too stiff.

How do I know when the bread is fully baked without overbaking?
Look for a golden brown top, a clean toothpick in the center, and a slight pull away from the pan edges. The loaf should feel springy when you press the top gently, and the internal aroma should shift from raw flour to warm, spiced bread.

Can I double the recipe for two loaves?
Yes, double the ingredients and bake in two loaf pans, or bake sequentially if you have one pan. If your oven is crowded, rotate pans halfway through if necessary to ensure even baking. Baking times should remain similar, though two pans might need a couple of extra minutes.

Final Thoughts

This Sourdough Discard Cinnamon Bread turns discard into something quietly irresistible, a loaf that welcomes company or that comforts you on a slow morning, its cinnamon ribbons and tender crumb inviting a leisurely slice. It is approachable to make, forgiving in the oven, and endlessly flexible for variations, so keep a jar of discard on hand and make a loaf soon, the warm smell alone is worth the effort.

Sourdough Discard Cinnamon Bread

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

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Description

A warm and tender cinnamon bread made with sourdough discard, perfect for breakfast or as a snack.

Instructions

Preheat the oven to 350°F and grease a loaf pan.
In a large bowl, combine the sourdough discard, sugar, milk, melted butter, and eggs, whisk until smooth.
In another bowl, mix the flour, baking soda, baking powder, cinnamon, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
In a small bowl, mix together the cinnamon and sugar for the swirl.
Pour half of the batter into the loaf pan and sprinkle half of the cinnamon sugar mixture over it.
Pour the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture.
Use a knife to swirl the cinnamon sugar into the batter gently.
Bake for 45 to 50 minutes, or until a toothpick comes out clean.
Allow to cool in the pan for 10 minutes before transferring to a wire rack.