Sourdough Cinnamon Swirl Quick Bread

Sourdough discard cinnamon bread completes a delicious breakfast and is also wonderful served to guests with a cup of coffee.

Course Breads, Dessert

Cuisine American

Keyword sourdough cinnamon bread, sourdough quick bread

Prep Time 10

Cook Time 1

Servings loaf

Calories 349kcal

Preheat your oven to 350 degrees.
Melt the butter, then let it cool until warm, but not hot.
Prepare your loaf pan by brushing with butter or coconut oil, or line with parchment paper.
In a large mixing bowl, whisk the melted butter, sugar, vanilla, eggs, and starter.
In a separate bowl, combine the dry ingredients: flour, salt, cinnamon, baking powder, and baking soda.
Gradually add the bowl of dry ingredients into the wet ingredients, then mix until it's just combined.
In a small bowl create the cinnamon swirl by mixing the cinnamon and brown sugar, then set to the side.
Add half of the dough into the loaf pan, then sprinkle 3/4 of the cinnamon sugar mixture over the top.
Add the remaining batter, followed by the rest of the cinnamon sugar.
Using a knife, make swirls through the batter to spread the cinnamon sugar throughout, then smooth over the top.
Bake at 350 for 60-70 minutes until golden brown. Check if it's baked through by pricking it with a sharp knife or toothpick. If it comes out clean, the loaf is done.
Cool for 20 minutes or so.
For the optional glaze, whisk together the powdered sugar, water, and vanilla until smooth.
Drizzle over the loaf and enjoy!

If using the optional glaze, try adding it when the bread is still a touch warm. It soaks into the bread and is so tasty!

Plan ahead for a longer fermentation if you want a tangier flavor to your bread. That is the best version, in my opinion. Directions in the post.

Mix until just combined, being careful not to overmix. We want to keep it tender and light!

If your loaf has not finished baking but is browning too much on top, cover it with a sheet of aluminum foil or parchment paper for the remainder.

My kids actually preferred splitting the cinnamon sugar 50/50 rather than a 75/25. Either works. 75/25 gives that true swirl.