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.
Servings: 1 loaf
Equipment
Ingredients
Dry Ingredients
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
Wet Ingredients
- 8 tablespoons butter melted
- 1 cup sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3/4 cup sourdough discard
Cinnamon Swirl
- 1 tablespoon cinnamon
- 1/2 cup brown sugar
Glaze (optional)
- 1/2 cup powdered sugar
- 1 tablespoon water
- 1/8 tsp vanilla
Instructions
- 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!
Video
Notes
- 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.
Nutrition
Serving: 1slice | Calories: 349kcal | Carbohydrates: 60g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 61mg | Sodium: 304mg | Potassium: 63mg | Fiber: 1g | Sugar: 37g | Vitamin A: 337IU | Vitamin C: 0.04mg | Calcium: 55mg | Iron: 2mg