Sourdough Discard Cinnamon Bread
A delightful treat using leftover sourdough starter, perfect for breakfast or a snack with warm cinnamon flavors.
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.
Notes
Best served warm, sliced, and can be enhanced with powdered sugar. Store in wrapped plastic or foil for up to 3 days at room temperature. Can be refrigerated for about a week or frozen for up to 3 months.