1 Hour Sourdough Discard Cinnamon Bread
This 1 hour sourdough discard cinnamon bread is a delicious way to use up sourdough discard for a sweet treat. Enjoy this quick bread in only an hour, including prep and baking!
Sourdough Discard Cinnamon Bread
Sourdough bread is a family favorite.
However, sweet breads are my personal favorite! That’s why I have this sourdough discard cinnamon bread on rotation at our house.
Not only do you get a slightly tangy sourdough flavor to your cinnamon quick bread, you also get the added health benefits.
Putting this bread together is quick and easy. It will be prepared and out of the oven in an hour.
Sourdough Discard Cinnamon Bread Ingredients
Gather these simple ingredients to make this delicious cinnamon bread.
Dry Ingredients:
- 1 3/4 c. All Purpose Flour
- 1 tsp. Sea Salt
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Nutmeg
Wet Ingredients:
- 8 Tbs. Melted Butter
- 2 Eggs
- 3/4 c. Sourdough Discard
- 1 c. Granulated Sugar (see notes)
- 1 1/2 tsp. Vanilla Extract
- 2 Tbs. Vegetable Oil
- 4 Tbs. Milk
Topping:
- 1/2 Tbs. Cinnamon
- 1 Tbs. Brown Sugar
Glaze:
- 1/4 c. Powdered Sugar
- 1 tsp. Milk (more or less for consistency)
How to Make Sourdough Cinnamon Bread
Begin by mixing together the dry ingredients into a small bowl.
- 1 3/4 c. All Purpose Flour
- 1 tsp. Sea Salt
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Nutmeg
Next, melt the butter in a large glass bowl in the microwave. (Alternatively, melt on the stove top. Do not boil butter.)
Then, mix together remaining wet ingredients into the same bowl.
- 8 Tbs. Melted Butter
- 2 Eggs
- 3/4 c. Sourdough Discard
- 1 c. Granulated Sugar (see notes)
- 1 1/2 tsp. Vanilla Extract
- 2 Tbs. Vegetable Oil
- 4 Tbs. Milk
Finally, combine wet and dry ingredients into the large bowl. Stir just until fully mixed.
Do not over mix the dough as that can make it tough.
Pour the batter into a buttered loaf pan.
Next, combine the cinnamon and sugar to create the topping.
- 1/2 Tbs. Cinnamon
- 1 Tbs. Brown Sugar
Evenly spoon the topping across the top of the batter. Then, use a butter knife and swirl the topping up and down and side to side.
Bake at 350 degrees Fahrenheit for 50-60 minutes. Check at 50 minutes.
A toothpick should come out moist, but clean. If it comes out with wet batter, bake a few more minutes and check again. Repeat until baked through.
Cool loaf for 30 minutes on a baking rack.
Then, move the loaf to a platter or plate, combine glaze in a small bowl, and drizzle evenly over the loaf.
Let cool completely before serving.
Recipe Notes
When Has Sourdough Discard Gone Bad?
Sourdough discard only lasts for a couple of days at room temperature. However, if can last 1-2 weeks when stored in the refrigerator in an airtight container.
It will simply get more acidic the longer it sits. It also becomes at risk for bad bacteria to grow. For that reason, I like to use my refrigerated sourdough discard up within 2 weeks.
What Type of Sugar is Best?
This recipe calls for granulated sugar. However, you can also swap an equal amount of brown sugar into the recipe.
Brown sugar will create a denser, richer loaf. The added molasses creates more depth to the flavor.
However, granulated sugar creates a more light and airy loaf. Both are equally as sweet and no nutritional value is gained or lost.
How is Sourdough Cinnamon Bread Stored?
You can store this sourdough discard cinnamon bread in an airtight bag or container for 3-4 days on the counter.
If you’d like to freeze your loaf for later, wrap tightly (without glaze) and then place in a freezer bag. You can store in the freezer for up to 4 months. Thaw fully on the counter when you’re ready to eat. Then, simply whip up the glaze and drizzle before serving.
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1 Hour Sourdough Discard Cinnamon Bread
This 1 hour sourdough discard cinnamon bread is a delicious way to use up sourdough discard for a sweet treat. Enjoy this quick bread in only an hour, including prep and baking!
Ingredients
Dry Ingredients
- 1 3/4 c. All Purpose Flour
- 1 tsp. Sea Salt
- 1 1/2 tsp. Cinnamon
- 1 1/2 tsp. Baking Powder
- 1/2 tsp. Nutmeg
Wet Ingredients
- 8 Tbs. Melted Butter
- 2 Eggs
- 3/4 c. Sourdough Discard
- 1 c. Granulated Sugar (see notes)
- 1 1/2 tsp. Vanilla Extract
- 2 Tbs. Vegetable Oil
- 4 Tbs. Milk
Topping
- 1/2 Tbs. Cinnamon
- 1 Tbs. Brown Sugar
Glaze
- 1/4 c. Powdered Sugar
- 1 tsp. milk (more or less for consistency)
Instructions
- Begin by mixing together the dry ingredients into a small bowl.
- Next, melt the butter in a large glass bowl in the microwave. (Alternatively, melt on the stove top. Do not boil butter.)
- Then, mix together remaining wet ingredients into the same bowl.
- Finally, combine wet and dry ingredients into the large bowl. Stir just until fully mixed. Do not over mix the dough as that can make it tough.
- Pour the batter into a buttered loaf pan.
- Next, combine the cinnamon and sugar to create the topping. Evenly spoon the topping across the top of the batter. Then, use a butter knife and swirl the topping up and down and side to side.
- Bake at 350 degrees Fahrenheit for 50-60 minutes. Check at 50 minutes. A toothpick should come out moist, but clean. If it comes out with wet batter, bake a few more minutes and check again. Repeat until baked through.
- Cool loaf for 30 minutes on a baking rack.
- Then, move the loaf to a platter or plate, combine glaze in a small bowl, and drizzle evenly over the loaf.
- Let cool completely before serving.
Notes
See full recipe post for notes on using brown sugar as a granulated sugar substitute.
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 350
Thanks for stopping by the blog today! I hope you enjoy this delicious and quick sourdough discard cinnamon bread. Head to my recipe archives for more sourdough recipes.
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~ Sarah
Sourdough Recipe Archives
My bread was really dry, how can I fix this when I remake it?
You can try one more tablespoon of either milk or vegetable oil! I’d play with the consistency when mixing and if the dough feels too dry for you liking adjust at that time. Hope this helps!
In just an hour you can get fresh, homemade bread that will fill your kitchen with an irresistible aroma thanks Sarah)