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sourdough cinnamon swirl quick bread
5.0 from 4 votes

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.

Prep Time 30 mins
Cook Time 1 hr
1 hr
Total Time 30 mins
Course: Dessert
Cuisine: American
Keyword: sourdough cinnamon swirl quick bread
Servings: loaf

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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

  1. Preheat oven to 350 degrees F and grease or line a 9x5 inch loaf pan with parchment paper.
  2. In a small bowl combine the cinnamon swirl mixture by whisking together the sugar, cinnamon, and flour. Set aside.
  3. In a medium bowl whisk together the dry ingredients (flour, baking powder, baking soda, and salt). Set aside.
  4. 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.
  5. Combine wet and dry ingredients by gently folding the dry ingredients into the wet mixture until just combined. Do not over-mix.
  6. 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.
  7. Add the remaining batter on top and finish with the remaining cinnamon sugar and swirl with a knife one more time.

  8. 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.

  9. Let sourdough cinnamon swirl bread cool in pan for 10-15 minutes, then transfer to a wire rack.
  10. 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!
  11. 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. 

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