Ingredients
• For the batter:
1 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup sourdough discard (unfed)
1/2 cup granulated sugar
1/4 cup brown sugar
1/3 cup neutral oil (or melted butter)
1/4 cup milk
1 large egg
1 tsp vanilla extract
• For the cinnamon swirl:
1/4 cup brown sugar
1 tsp ground cinnamon
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5 loaf pan.
2. In a small bowl, mix together swirl ingredients (brown sugar + cinnamon) and set aside.
3. In a medium bowl, whisk flour, baking soda, baking powder, salt, and cinnamon.
4. In another bowl, combine sourdough discard, sugars, oil, milk, egg, and vanilla. Mix until smooth.
5. Add dry ingredients to wet and stir until just combined—do not overmix.
6. Pour half the batter into the pan. Sprinkle half the swirl mixture.
7. Top with remaining batter, then sprinkle remaining swirl. Use a knife to gently swirl.
8. Bake for 45–55 minutes or until a toothpick comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
• Add 1/4 cup chopped walnuts or pecans for crunch.
• Make it dairy-free with almond milk and oil.
• Great toasted with butter or cream cheese spread.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 17g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sourdough discard cinnamon bread, easy quick bread with sourdough, moist cinnamon swirl loaf, discard breakfast bread