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Discard Cinnamon Bread Recipe

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4.1 from 12 reviews

  • Author: Chef
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

This Discard Cinnamon Bread is a delightful way to use up sourdough discard by incorporating it into a moist, flavorful cinnamon swirl bread. Perfectly spiced with cinnamon and sweetened with brown sugar, this quick bread offers a tender crumb and beautiful marbled appearance, making it a great breakfast treat or snack.

Ingredients

Batter Ingredients

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/3 cup brown sugar (for batter)
  • 1 egg
  • 3/4 cup milk
  • 1/3 cup melted butter
  • 1/2 cup sourdough discard

Swirl Filling

  • 1 tbsp cinnamon
  • 1 cup brown sugar

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan thoroughly to prevent sticking.
  2. Make cinnamon swirl mixture: In a small bowl, combine the brown sugar and cinnamon for the swirl filling; set aside for later use.
  3. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, salt, and the 1/3 cup brown sugar designated for the batter, ensuring even distribution.
  4. Combine wet ingredients: In a separate bowl, beat the egg, then add milk, melted butter, vanilla extract (optional, typically 1 tsp), and the sourdough discard, mixing until smooth and well incorporated.
  5. Combine wet and dry: Gradually pour the wet mixture into the dry ingredients, stirring gently just until combined to avoid overmixing which can toughen the bread.
  6. Layer batter and swirl: Pour half of the batter into the prepared loaf pan, then evenly sprinkle three-fourths of the cinnamon-sugar mixture over it.
  7. Add second batter layer and swirl: Pour the remaining batter on top, followed by the remaining cinnamon-sugar mixture evenly sprinkled.
  8. Create cinnamon swirls: Using a knife or skewer, gently swirl through the batter creating a marbled effect but avoid fully mixing the layers.
  9. Bake the bread: Place in the oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
  10. Cool and serve: Allow the bread to cool in the pan for about 20 minutes before removing it onto a wire rack to cool completely before slicing and serving.

Notes

  • Make sure not to overmix the batter to keep the bread tender.
  • Use sourdough discard at room temperature for best mixing results.
  • Check doneness with a toothpick after 45 minutes to avoid overbaking.
  • Vanilla extract is optional but enhances the flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://saracooking.com/discard-cinnamon-bread-recipe/