Sourdough Cinnamon Swirl Quick Bread

As the crisp air of autumn settles in and the days grow shorter, I find myself craving the kind of baking that warms both the kitchen and the soul. This Sourdough Cinnamon Swirl Quick Bread is just that—a tender, golden loaf with ribbons of cinnamon sugar running through every slice and a sweet glaze on top. It’s the kind of recipe that fills your home with the comforting aroma of fall and invites everyone to gather around for “just one more piece.”

What I love most is how simple it is to bring together, making it perfect for cozy mornings, afternoon coffee breaks, or sharing with loved ones as the season of gathering begins. Whether you’re looking for a way to use up extra sourdough starter or simply want to bake something that feels like a warm hug, this bread is autumn baked into every bite.

Why I love this recipe

• A cozy fall flavor – swirls of cinnamon sugar make every slice taste like autumn.

• Quick and simple – no long rise times; just mix, swirl, and bake.

• Uses sourdough starter – a great way to put your starter to work, adding flavor and tenderness.

• Perfect for sharing – whether it’s breakfast, an afternoon snack, or dessert, this loaf is always a crowd-pleaser.

Ingredients You’ll Need

• Kitchen staples (flour, sugar, cinnamon, salt, baking powder, baking soda) – Flour builds structure, sugar sweetens and helps with browning, cinnamon brings the warm spice swirl, salt balances flavor, and the leaveners give the bread its rise and tender crumb.

• Egg – Adds structure and richness, helping hold the loaf together.

• Sourdough discard – Brings a subtle tang, extra depth of flavor, and moisture while putting your starter to good use.

• Sour cream – Keeps the bread extra moist and tender with a slight tang.

• Neutral oil – Provides moisture and softness without overpowering flavor.

• Milk – Lightens the crumb and adds moisture.

• Vanilla extract – Enhances the sweetness and warmth of the cinnamon swirl.

How to make sourdough cinnamon swirl quick bread: step-by-step

Ingredients

Swirl Layer:

• 100 grams sugar
• 1 tablespoon ground cinnamon
• 1 tablespoon flour

Dry Ingredients:

• 250 grams all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt

Wet Ingredients:

• 1 large egg (room temp)
• 100 grams sourdough discard (fed or unfed, room temp)
• 80 grams sour cream or plain Greek yogurt (full fat)
• 70 grams neutral oil
• 130 grams sugar
• 130 grams whole milk
• 1 & 1/2 teaspoons vanilla extract

Optional Vanilla Glaze:

• 60 grams powdered sugar
• 1-2 teaspoons milk
• 1/4 teaspoon vanilla extract

Equipment

• 1 9×5 inch loaf pan
• Mixing bowl
• Food scale

Instructions

• Preheat oven to 350 degrees F and grease or line a 9×5 inch loaf pan with parchment paper.

• In a small bowl combine the cinnamon swirl mixture by whisking together the sugar, cinnamon, and flour. Set aside.

• In a medium bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.

• In a separate bowl whisk together the wet ingredients: egg, sourdough discard, sour cream or Greek yogurt, oil, sugar, milk, and vanilla until smooth and well combined.

• Combine wet and dry ingredients by gently folding the dry ingredients into the wet mixture until just combined. Do not over-mix.

• Pour half of the batter into the prepared pan and sprinkle a little more than half the cinnamon sugar mixture over top and swirl with a knife.

• Add the remaining batter on top and finish with the remaining cinnamon sugar and swirl with a knife one more time.

• Bake 50-60 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. If browning to fast, loosely tent with foil at the 40 minute mark.

Pro Tip: A sourdough quick bread is fully baked once the center reaches 200–205°F (93–96°C) on an instant-read thermometer. This ensures it’s cooked through without drying out.

• Let sourdough cinnamon swirl bread cool in pan for 10-15 minutes, then transfer to a wire rack.

• Once the bread has completely cooled, whisk together the vanilla glaze ingredients (powdered sugar, milk, & vanilla extract) and drizzle over the bread.

• Storage: Store the sourdough cinnamon swirl bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

More sourdough dessert recipes

• Sourdough Discard Cinnamon Roll Muffins
• Sourdough Cinnamon Sticks (discard recipe)
• Sourdough Pumpkin Bread
• Sourdough Pumpkin Scones (with a maple glaze)