Sourdough Discard Cinnamon Bread (Easy Homestead Recipe)

A Cozy, Homestead‑Style Quick Bread with Warm Cinnamon Swirls

There’s something deeply comforting about a loaf of warm, cinnamon‑swirled bread cooling on the counter—especially when it’s made with the sourdough discard you’ve been saving in your fridge. This Sourdough Discard Cinnamon Bread brings together the best of homestead baking: resourcefulness, simplicity, and that unmistakable aroma that makes your whole kitchen feel like a country farmhouse.

It’s soft, tender, lightly tangy, and ribboned with cinnamon sugar. Perfect for breakfast, snacking, or toasting by the woodstove on a slow morning.

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🥘 Ingredients

For the Bread:

• 1/2 cup sourdough discard (unfed)
• 1 3/4 cups all‑purpose flour
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1 TBSP baking powder
• 1/2 tsp salt
• 1 egg
• 3/4 cup milk
• 5 TBSP melted butter

For the Cinnamon Swirl:

• 1/2 cup brown sugar
• 1 1/2 TBSP cinnamon

👩‍🍳 Instructions

1. Preheat oven to 350 degrees Fahrenheit. Grease a 9×5″ loaf pan.
2. In a small bowl, mix together the brown sugar and cinnamon for the cinnamon swirl. Set aside.
3. In a medium bowl, combine the flour, brown sugar, baking powder, and salt.
4. In a separate bowl, whisk together the egg, milk, vanilla, sourdough starter, and melted butter.
5. Carefully mix the wet ingredients into the dry ingredients until just combined.
6. Pour half of the batter into the prepared loaf pan. Spread evenly. Sprinkle 3/4 of the cinnamon swirl mix on top. Cover with the remaining batter. And then sprinkle with the remaining cinnamon swirl mix.
7. Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
8. Let it cool in the pan for about 20 minutes before removing to a cooling rack. Best served warm, enjoy!

🪵 Homestead Notes

“This cinnamon bread feels like something you’d pull from the oven on a chilly morning, with the smell of woodsmoke drifting in and the kettle humming on the stove. It’s simple, comforting, and made with the kind of ingredients every homestead kitchen keeps close.”

🌻 Tips for the Best Sourdough Discard Cinnamon Bread

• Use unfed sourdough discard for the perfect tang
• Add raisins or chopped nuts for a heartier, old‑fashioned loaf

🧺 Storage

• Store at room temperature for 3–4 days

🍯 Serving Ideas

• Toast with butter and honey
• Serve with scrambled eggs for a farmhouse breakfast
• Pair with hot coffee or spiced tea

Print

If you love baking cozy, homestead-style quick breads like this sourdough discard cinnamon bread, a sturdy glass loaf pan is a game‑changer. Glass heats evenly, lets you keep an eye on that gorgeous cinnamon swirl as it bakes, and delivers a soft, tender crumb every time. I use a dependable one that holds up beautifully to daily baking—you can check it out here and add it to your kitchen if you’re ready to upgrade your bread‑making tools.

If you’re looking for more cozy ways to use up extra starter, my simple sourdough discard granola bars are another farmhouse favorite. They’re quick to mix, perfect for snacking, and a great way to keep waste low in a busy homestead kitchen. You can find the full recipe right here and add it to your sourdough discard rotation.