Easy Sourdough Discard Cinnamon Quick Bread Recipe | Moist & Sweet Homemade Treat
Warm, sweet, and wonderfully spiced — this Delicious Sourdough Discard Cinnamon Quick Bread is the perfect way to use up sourdough starter discard. Moist and tender with a swirl of cinnamon sugar, it’s a cozy treat for breakfast, snacks, or dessert.
Equipment
- 9×5-inch loaf pan (or 8×4-inch for taller rise)
- Large mixing bowl
- Small bowl (for swirl)
- Whisk & spatula
- Parchment paper sling
- Serrated knife for slicing
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 large eggs
- ¾ cup (150 g) sugar (white or brown)
- ½ cup (115 g) melted butter or neutral oil
- ¾ cup (180 ml) milk or buttermilk
- 1 tsp vanilla extract
- 1 cup (240 g) sourdough discard (room temp)
- Swirl mix: ⅓ cup sugar + 1½ tsp cinnamon
Instructions
- Prep: Line and grease loaf pan. Preheat oven to 350°F (175°C). Mix swirl sugar + cinnamon.
- Wet mix: Whisk eggs, sugar, melted butter/oil, milk, vanilla, and discard until smooth.
- Dry mix: In another bowl, combine flour, baking powder, baking soda, and salt.
- Combine: Fold dry into wet until just combined. Batter should be thick but pourable.
- Layer & swirl: Pour half batter → half swirl → rest of batter → remaining swirl. Marble gently with a knife.
- Bake: 50–60 minutes until golden and tester comes out clean.
- Cool: Rest 20 minutes in pan, then transfer to rack. Slice when fully cool.
Notes
- Texture tip: Don’t overmix; lumps are fine.
- Flavor boost: Try Saigon cinnamon for boldness or Ceylon for delicate aroma.
- Variations: Add nuts, raisins, or chocolate chips (keep mix-ins under 1 cup).
- Storage: 2–3 days at room temp, 5 days refrigerated, 2 months frozen.
- Serving idea: Warm slice with coffee or drizzle with vanilla glaze.