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Sourdough Discard Cinnamon Bread (Easy Homestead Recipe)

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Warm, cozy, and perfect for using up sourdough discard—this Sourdough Discard Cinnamon Bread is a soft, homestead‑style loaf with a buttery cinnamon swirl. Ideal for breakfast, snacking, or rustic farmhouse baking.

  • Author: Monica

Ingredients

Scale

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!

Find it online: https://duttonhomestead.com/sourdough-discard-cinnamon-bread-easy-homestead-recipe/