Description
A moist, cinnamon-swirled loaf made with sourdough discard and topped with a donut-style glaze. Perfect for breakfast or dessert.
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sourdough discard (unfed)
1/2 cup milk
1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup brown sugar, packed
1 tbsp ground cinnamon
1/2 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease a 9×5” loaf pan or line with parchment.
2. Cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, then mix in vanilla, sourdough discard, and milk.
4. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to wet ingredients and stir until just combined.
5. In a small bowl, mix brown sugar and cinnamon for the swirl.
6. Pour half the batter into the loaf pan, then sprinkle half the cinnamon mixture. Repeat with remaining batter and cinnamon. Swirl gently with a butter knife.
7. Bake for 50–60 minutes, or until a toothpick comes out clean. Let cool before glazing.
8. For the glaze, whisk powdered sugar, vanilla, and milk until smooth. Drizzle over cooled loaf and let set.
Notes
Tastes even better the next day. To freeze, wrap tightly and skip the glaze until serving.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Category: Quick Breads
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 21g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: sourdough cinnamon donut bread, discard recipe, quick bread, cinnamon loaf