Sourdough Cinnamon Sugar Quick Bread - A Discard Recipe
Sourdough cinnamon sugar quick bread is made with sourdough starter discard, maple syrup, sour cream, with a swirled with cinnamon sugar middle and a crunchy crumble topping. You'll love how easy this delicious bread is to make.
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Equipment
- 1 9x5 inch loaf pan
- 1 stand mixer (optional)
- 1 large mixing bowl
- 1 small mixing bowl
- 1 large spoon or spatula
- parchment paper (optional)
Ingredients
Wet Ingredients
- 112 g salted butter ½ cup or 1 stick
- 50 g granulated sugar ¼ cup
- 1 large egg
- 1 tbsp vanilla extract
- 150 g maple syrup ½ cup
- 125 g sourdough discard ½ cup
- 125 g sour cream ½ cup
Dry Ingredients
- 250 g all-purpose flour 2 cups
- 1 tsp baking soda
- 1 tsp baking powder
Cinnamon Sugar Swirl Mixture
- 50 g granulated sugar ¼ cup
- 1 tbsp cinnamon
Cinnamon Crumble Topping
- 100 g brown sugar ½ cup
- 2 tbsp all-purpose flour
- 1 tbsp cinnamon
- 2 tbsp melted salted butter
Instructions
Prepare
- Grease a 9x5-inch loaf pan and dust it with flour, tapping out any excess, or line the pan with a piece of parchment paper.
- Preheat the oven to 350 degrees if planning to bake the same day.
Mixing the Batter - Same Day Method
- Add softened butter and sugar to the bowl of a stand mixer fitted with the paddle attachment and cream together. Add the remaining wet ingredients, the egg, vanilla extract, maple syrup, sour cream, and sourdough discard to the bowl. Turn the mixer on low, gradually increasing the speed to medium to mix all of the ingredients together.
- In a separate large mixing bowl, combine flour, baking soda, and baking powder. Add the dry ingredients to the wet ingredients and mix on medium-low until the batter is just combined. You may need to pause the mixer and scrape down the sides of the bowl, then continue mixing.
Assembling the Loaf
- In a small bowl combine the cinnamon and granulated sugar for the cinnamon sugar swirl mixture.
- To make the crumb topping combine cinnamon, brown sugar, and flour in a separate bowl. Pour the melted butter over the top and mix until all of the dry ingredients are coated.
- Spoon half of the batter evenly into the loaf pan, making sure that it gets into the corners. Next, sprinkle half of the cinnamon and sugar mixture over the batter and use a butter knife to swirl it. Repeat with the remaining batter and cinnamon sugar mixture. Swirl in the same way as the first time, making sure to get some of the cinnamon sugar swirl mixture into the corners. Lastly, sprinkle the crumb topping evenly over the top of the loaf.
Bake
- Place the loaf pan into the oven on the middle rack and bake for 55-60 minutes. Because the top of the loaf is covered with a dark cinnamon crumble you won't see the typical telltale sign of a golden brown color on top as it bakes. However, you know the bread is done when a toothpick inserted into the middle of the loaf comes out clean or a digital thermometer reads 200 degrees.
Long Ferment Batter Method
- Prepare the sourdough cinnamon sugar quick bread batter just like in the 'Same Day Method,' but instead of pouring it into the loaf pan, cover the mixing bowl and let the dough rest in the refrigerator for up to 24 hours.
- The next day when you're ready to bake, preheat the oven to 350 degrees and continue with 'Assembling the Loaf' directions.
- Because the batter is refrigerator-cold, you may need to increase the baking time by 5-10 minutes. Baking time will vary, but bake until a toothpick comes out clean, not just relying on baking time alone to ensure its fully baked.
Serve and Storage
- Let the sourdough cinnamon sugar bread rest in the loaf pan for 15 minutes before removing it from the pan and placing it onto a wire rack. Let the bread cool completely before cutting it into slices with a sharp knife. Store any leftovers in an airtight container at room temperature for 2 days or refrigerate for longer storage, up to 7 days.
- Quick breads freeze well, tasting exactly like they do before they're frozen. I will often double or triple the recipe and freeze the additional loaves. Allow the bread to cool completely and wrap the loaf, cut into slices or left whole, tightly in plastic wrap. Alternatively, you could place it into a plastic bag, squeezing out as much air as you can. Then label the bread with its name and the date and place it into the freezer. For the best flavor, enjoy within 3 months.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 3335.7kcalCarbohydrates: 522.9gProtein: 38.4gFat: 123gSaturated Fat: 72.2gPolyunsaturated Fat: 6.5gMonounsaturated Fat: 31.4gTrans Fat: 3.7gCholesterol: 500.6mgSodium: 2398.9mgPotassium: 1097.2mgFiber: 15.7gSugar: 293.9gVitamin A: 3894.8IUVitamin C: 1.7mgCalcium: 865.2mgIron: 16mg
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