Why Make This Recipe
Sourdough Discard Cinnamon Bread is a fantastic way to use leftover sourdough starter. This recipe not only helps you cut down on waste but also creates a delightful treat that’s perfect for breakfast or a snack. The warm flavors of cinnamon combined with the texture and richness of sourdough make this bread a comfort food favorite. Plus, it’s straightforward and quick to make!
How to Make Sourdough Discard Cinnamon Bread
Ingredients:
- 1 cup sourdough discard
- 1/2 cup sugar
- 1/2 cup milk
- 1/4 cup vegetable oil
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 egg
Directions:
- Preheat the oven to 350°F (175°C). Grease a loaf pan.
- In a mixing bowl, combine the sourdough discard, sugar, milk, and vegetable oil. Mix well.
- Add the egg and beat until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.
How to Serve Sourdough Discard Cinnamon Bread
Sourdough Discard Cinnamon Bread is best served warm. Slice it and enjoy it plain or with a pat of butter. You can also pair it with coffee or tea for a cozy afternoon treat. Adding a sprinkle of powdered sugar on top can enhance its sweetness and presentation.
How to Store Sourdough Discard Cinnamon Bread
To store the bread, let it cool completely, then wrap it in plastic wrap or aluminum foil. You can keep it at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge, where it can last about a week. If you want to preserve it further, you can freeze slices wrapped tightly in plastic or aluminum foil for up to 3 months.
Tips to Make Sourdough Discard Cinnamon Bread
- Make sure your sourdough discard is at room temperature for easier mixing.
- Don’t overmix the batter; mix until just combined for a light texture.
- Experiment by adding nuts or raisins to the batter for extra flavor and texture.
- If you like it sweeter, add a bit more sugar to the batter or serve it with a glaze.
Variation
You can try adding a streusel topping made of flour, sugar, and butter before baking for a crunchy texture. Another variation is to switch out the cinnamon for nutmeg or pumpkin spice for a different flavor profile.
FAQs
Can I use fresh sourdough starter instead of discard?
Yes, you can use fresh sourdough starter, but be mindful that it may add more moisture to your batter.
What can I do with leftover bread?
You can toast leftover bread slices for breakfast or make French toast, bread pudding, or croutons for salads.
Can this recipe be made gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend, but adjustments may be needed for texture.
Sourdough Discard Cinnamon Bread
Ingredients
Wet Ingredients
- 1 cup sourdough discard Make sure it is at room temperature.
- 1/2 cup sugar Add more for additional sweetness if desired.
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg Beaten.
Dry Ingredients
- 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon Can substitute with nutmeg or pumpkin spice.
- 1/2 teaspoon salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a loaf pan.
- In a mixing bowl, combine the sourdough discard, sugar, milk, and vegetable oil. Mix well.
- Add the egg and beat until well combined.
- In another bowl, whisk together the flour, baking soda, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Pour the batter into the prepared loaf pan.
Baking
- Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack to cool completely.