Sourdough Cinnamon Swirl Quick Bread
This Sourdough Cinnamon Swirl Quick Bread is a cozy, fall-inspired recipe with warm cinnamon sugar ribbons, tender crumb, and the perfect way to use sourdough starter.
Servings: 1 loaf
Equipment
- 1 9x5 inch loaf pan
- Mixing bowl
- Food scale/measuring spoons
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 salt
Wet Ingredients
- 1 large egg room temperature
- 100 grams sourdough discard fed or unfed and room temperature
- 80 grams sour cream or plain Greek yogurt full fat
- 70 grams neutral oil I use avocado 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
Instructions
- Preheat oven to 350 degrees F and grease or line a 9x5 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 dry ingredients (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 of 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. Slice and enjoy!
- 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.
Notes
Sourdough discard: I recommend using sourdough discard that is no more than a week old to avoid a sour flavor in the bread.
