Description
A warm and tender cinnamon bread made with sourdough discard, perfect for breakfast or as a snack.
Ingredients
Scale
- 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)
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.
Notes
For the best flavor, let the batter rest in the fridge for a few hours before baking.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 15g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: sourdough, cinnamon bread, breakfast bread, baking, comfort food