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sourdough discard cinnamon loaf

Sourdough Discard Cinnamon Bread

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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 1 hour 30 minutes
Total Time 2 hours 35 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon or spatula
  • 1 9x5-inch loaf pan
  • 1 Small bowl
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Wire rack
  • 1 Knife

Ingredients
  

  • 120 gram sourdough discard unfed
  • 200 gram all-purpose flour
  • 8 gram baking powder
  • 3 gram baking soda
  • 3 gram fine sea salt
  • 150 gram granulated sugar
  • 50 gram brown sugar packed
  • 2 large eggs room temperature
  • 120 gram whole milk room temperature
  • 80 gram unsalted butter melted and slightly cooled
  • 5 gram vanilla extract
  • 5 gram ground cinnamon
  • 30 gram granulated sugar for cinnamon swirl
  • 15 gram unsalted butter melted for brushing top
  • 30 gram powdered sugar for optional glaze
  • 10 gram milk for optional glaze
  • 2 gram vanilla extract for optional glaze

Instructions
 

  • Preheat the oven to 350°F (175°C) and lightly grease the 9x5-inch loaf pan or line it with parchment paper.
  • In a mixing bowl whisk together the flour, baking powder, baking soda, salt, and 150 g granulated sugar.
  • In a second bowl whisk the sourdough discard, eggs, milk, 80 g melted butter, and 5 g vanilla extract until smooth.
  • Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined and no dry flour pockets remain.
  • In a small bowl mix 5 g ground cinnamon with 30 g granulated sugar to make the cinnamon sugar.
  • Pour half of the batter into the prepared loaf pan and spread it into an even layer.
  • Sprinkle about two-thirds of the cinnamon sugar evenly over this first layer of batter.
  • Add the remaining batter on top and smooth the surface carefully without disturbing the cinnamon layer too much.
  • Sprinkle the remaining cinnamon sugar evenly over the top of the batter.
  • Use a knife to gently swirl through the batter 4–5 times, reaching near the bottom but not scraping the pan.
  • Let the batter rest in the pan at room temperature for 20–30 minutes to hydrate and slightly relax.
  • Bake the loaf for 40–45 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  • If the loaf is browning too quickly toward the end of baking, tent it loosely with foil and continue baking until done.
  • Remove the pan from the oven and allow the bread to cool in the pan on a wire rack for 15 minutes.
  • Carefully remove the loaf from the pan and let it cool completely on the wire rack for about 1 hour before slicing.
  • For an optional glaze, whisk powdered sugar, 10 g milk, and 2 g vanilla extract until smooth and drizzle over the fully cooled loaf.

Notes

Using discard that is not extremely sour (about 1–5 days old in the fridge) will give the best flavor balance, and bringing eggs and milk to room temperature helps the batter mix smoothly and rise more evenly. Avoid overmixing once you add the wet ingredients to keep the crumb tender, and always let the bread cool fully before slicing so it doesn’t crumble. You can add chopped nuts, raisins, or a bit of orange zest to customize the flavor, and the baked loaf freezes well if wrapped tightly. Adjust the cinnamon and sugar slightly to your taste, and note that ovens vary, so start checking for doneness a few minutes early.
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