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sourdough discard cinnamon quick bread

Sourdough Discard Cinnamon Bread

A fast and easy way to to use up sourdough discard. Perfect for breakfast, dessert, and anytime. Comes together in just over an hour.
5 from 7 votes
Prep Time 10 minutes
Cook Time 50 minutes
Course Bread, Breakfast, Dessert
Cuisine American
Servings 10
Calories 276 kcal

Ingredients
  

For the Bread

  • 180 Grams All-Purpose Flour (1 1/2 Cups)
  • 201 Grams White Granulated Sugar (1 Cup)
  • 6 Grams Baking Powder (1 1/2 Teaspoons)
  • 5 Grams Salt (1 Teaspoon)
  • 5 Grams Ground Cinnamon (2 Teaspoons)
  • 1 Gram Ground Nutmeg (1/2 Teaspoon)
  • 226 Grams Sourdough Discard (1 Cup)
  • 55 Grams Milk (1/4 Cup)
  • 4.2 Grams Vanilla Extract (1 Teaspoon)
  • 112 Grams Butter, Melted (1/2 Cup)
  • 1 Large Egg

For the Glaze

  • 32 Grams Confectioner's Sugar, Powdered Sugar (1/4 Cup)
  • 10 Grams Milk (1 to 2 Teaspoons)

Instructions
 

  • Preheat oven to 350° Fahrenheit (176° Celsius).
  • In a large mixing bowl, whisk together the dry ingredients:  flour, sugar, baking powder, salt, cinnamon, and nutmeg.
  • In a smaller mixing bowl, combine wet ingredients: sourdough discard, milk, vanilla extract, butter, and egg.
  • Pour wet ingredients into dry ingredients and stir until just moistened.
  • Pour batter into a lightly greased 9-inch by 5-inch baking pan.
  • Bake at for 50 minutes to 55 minutes. Internal temperature should reach at least 195° Fahrenheit (90° Celsius).
  • Let cool in pan on wire cooling rack for 15 minutes.
  • Use a knife to loosen bread from pan and turn out onto wire cooling rack to finish cooling.
  • While bread cools, stir together powdered sugar and milk to form a glaze. After the bread has finished cooling, drizzle glaze over the top.

Notes

Don't over mix this bread! Over mixing will result in a sunken loaf. 
If your bread sticks to your pan, line the pan with parchment paper for easier removal.
Keyword Bread, Cinnamon Bread, Quick Bread, Sourdough Bread, Sourdough Discard Bread, Sourdough Starter