Description
A delightful cinnamon bread that transforms sourdough discard into a warm, comforting loaf filled with sweet and tangy flavors.
Ingredients
- 1/3 cup brown sugar (for batter)
- 1 3/4 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 egg
- 3/4 cup milk
- 1/3 cup melted butter
- 1/2 cup sourdough discard
- 1 tbsp cinnamon (for swirl filling)
- 1 cup brown sugar (for swirl filling)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Mix together the swirl filling ingredients: brown sugar and cinnamon; set aside.
- Whisk together flour, baking powder, salt, and remaining brown sugar in a medium bowl.
- Combine the wet ingredients: egg, milk, melted butter, and sourdough discard until smooth in another bowl.
- Gradually mix wet ingredients into dry until just combined; do not overmix.
- Pour half of the batter into the prepared pan and sprinkle with three-fourths of the cinnamon-sugar mixture.
- Pour remaining batter on top and sprinkle with the remaining swirl mixture.
- Use a knife to gently swirl through the batter for marbling.
- Bake for 45 to 50 minutes until a toothpick inserted comes out clean.
- Cool in the pan for about 20 minutes before transferring to a wire rack.
Notes
Experiment with the amount of cinnamon based on personal preference. Serve freshly sliced with butter or honey.
