This beautiful cinnamon swirl quick bread uses sourdough discard in the batter. It’s ready to eat in an hour!
My sourdough starter, aptly named Pumbaa, Jr, has been growing. Since I have been traveling a lot this summer, I haven’t been able to turn the discard into anything.
I was finally home for a week (yay!) and knew that I needed to make something with Pumbaa, Jr. I didn’t have the time to feed him regularly and get him active for sourdough bread, but I wanted bread of some type. I found this cinnamon swirl quick bread that used 3/4 cup of sourdough discard, so that was a big win.
My bread baked up big and beautifully, and it was full of cinnamon swirl flavor. I did find that it was a tad on the sweet side, so I’d recommend cutting down the sugar to about 3/4 cup (or maybe even 1/2 cup). The cinnamon swirl has a lot of brown sugar goodness, and that sweetness goes a long way.
I loved that the sourdough starter discard helped my bread rise dramatically. The texture is light and cake-like, and it produces a soft crumb. This is a fantastic cinnamon swirl quick bread, but just a tad on the sweet side for me (and I have a sweet tooth, as you all know!).
Husband’s rating: 4.5 out of 5
Addie’s rating: N/A (she did not have any)
My rating: 4 out of 5
Sourdough discard cinnamon swirl quick bread
Ingredients
Bread
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 8 Tablespoons (1 stick or ½ cup) unsalted butter melted
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- ¾ cup sourdough discard
Cinnamon swirl
- 1 Tablespoon ground cinnamon
- ½ cup brown sugar
Glaze
- ½ cup powdered sugar
- 1 Tablespoon water or milk
- ⅛ teaspoon vanilla extract
Instructions
- Preheat your oven to 350℉. Generously grease a standard 9"x5" loaf pan and set aside (I used a silicone loaf pan and did not grease or line it).
- In a medium sized bowl, whisk together the flour, salt, cinnamon, baking powder, and baking soda. Mix well and set aside.
- In a separate large bowl, mix together the melted butter, sugar, vanilla, eggs, and the sourdough discard.
- Slowly add the dry ingredients to the large bowl with the sourdough discard. Mix with a spatula until everything just comes together. Do not over mix this.
- In a small bowl, whisk together the cinnamon and the brown sugar for the filling and set aside.
- Pour about a third of the bread batter into your prepared baking pan. Smooth out the top and make sure you get the batter into the corners of your pan. The batter will be very thick and similar to the texture of Play-Doh.
- Sprinkle a third of the cinnamon/brown sugar mixture on top. Repeat alternating the bread batter with the cinnamon swirl.
- Bake in your preheated oven for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool before you add the drizzle on top.
- In a measuring cup, add the powdered sugar. Then add the water and the vanilla extract. Mix well. The drizzle should be pourable. If it's too thick, add more milk/water. If it's too runny, add more powdered sugar.
- Drizzle the powdered sugar mixture on top of your cooled bread.
- Once the drizzle has set, slice and serve.
Notes