Out of all the sourdough quick bread recipes I’ve tested, this Cinnamon Swirl Quick Bread checks every box: a moist, tender crumb, a gorgeous cinnamon swirl running through the middle, and an easy and quick way to use up sourdough starter or discard.

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It’s my go-to recipe when I have a lot of discard to use up, or when I want to bake something that feels special without committing to a full day of fermentation. If you’re new to sourdough, this is the perfect first time recipe to try.

Sourdough discard recipes like this and my sourdough pizza crust, this sourdough scone, and these sourdough chocolate chip cookies are perfect for using up extra starter.

Why You’ll Love This Recipeh

Uses up sourdough discard (or active starter)
Bakery-worthy swirl
Delicious anytime

New to Sourdough Quick Bread Recipes?

If you’ve never tried adding sourdough starter (or discard) to a quick bread, you’re in for a treat. I love using it because it makes the loaf so much softer and more moist than a regular recipe.

It also gives a subtle flavor boost. Sourdough quick breads taste a bit like quick breads made with buttermilk. The tang balances the sweetness and makes the loaf taste bakery-fresh.

What Kind of Starter Do I Need for This Recipe?

For this recipe, the leavening comes from baking soda, so you can use sourdough starter discard or active sourdough starter.

Either way, the results are delicious: a soft crumb, a beautiful swirl, and a loaf that tastes homemade.

Choosing the Right Pan Size

This recipe works beautifully as a classic loaf of bread with tall slices. You can also bake as mini loaves which are perfect for gifting or freezing in smaller portions.

Full loaf pan (9×5-inch):
- Bake time: 350 degrees F for 50–60 minutes.
Mini loaf pans (3×5-inch):
- Bake time: 350 degrees F for 25–30 minutes.

No matter which size you use, always line the sides of the pan with parchment or prep with my pan release recipe for easy removal and the best results.

Allyson's Tips

Your sourdough starter should be a one to one feeding (equal parts of water and flour). If your quick bread batter is thick it could be because your starter is a little stiffer. The batter should be the consistency of muffin batter. If it looks too thick just add a tablespoon or two more milk.

How to Get the Perfect Swirl

The swirl is the star of this loaf, and a little technique goes a long way:

Pour ⅓ of the batter into the pan, sprinkle with half the cinnamon-sugar, then repeat with the next ⅓ of the batter, sprinkling the remaining cinnamon sugar on top. Finish with the remaining batter.
Drag a butter knife through the batter in a gentle figure-eight. Stop before the cinnamon disappears—you want ribbons, not streaks.
Don’t top the loaf with cinnamon sugar. It can cause the loaf to sink in or brown too quickly

Ingredients and Tips

Here’s what you’ll need for this recipe:

All-purpose flour – simple pantry staple.
Granulated sugar – sweetens the batter.
Sourdough discard – straight from the fridge works fine.
Neutral oil – keeps the loaf moist.
Milk + sour cream – add moisture and tenderness.
Eggs – room temperature works best.
Vanilla – just because.
Brown sugar + cinnamon – mixed together for the swirl.
Leavening (baking powder + baking soda) – for a nice rise.
Salt – balances the flavors.

Tools You’ll Need

Large mixing bowl – Measure your dry ingredients here.
Small mixing bowl – You’ll combine your wet ingredients here, and add to the dry.
Loaf pan – A standard 9x5-inch works best. Line with a piece of parchment paper for easy removal.
Butter knife – To swirl the cinnamon sugar without blending it in completely.

Step-by-Step Instructions

Start by preparing your pan. You’ll want it either fully lined with parchment or coated with my pan release recipe so nothing sticks.

Next, stir together the brown sugar and cinnamon for the swirl and set it aside.

In a big bowl, mix up all your liquid ingredients. Then fold in the dry ingredients until just blended. Take a look at the batter—it should be like a soft muffin batter. If it feels too thick, add another splash of milk until it loosens up.

Now it’s time to layer. Spread a third of the batter in the pan, sprinkle on half the cinnamon sugar, add another third of the batter, then the rest of the cinnamon sugar, and finally the last bit of batter. Grab a butter knife and give it a gentle swirl through the loaf to make those pretty ribbons.

You’ll bake this for about 50–60 minutes. Definitely do the toothpick test in the center to make sure it’s done. Cool it in the pan for around 10 minutes, then turn it out and let it rest on a rack for another 30–45 minutes before slicing.

Pro Tips for Best Results

Contain the swirl: When you’re layering the cinnamon sugar, make sure you save enough batter for the top layer to completely cover it. If the cinnamon sugar touches the top or edges of the loaf, it can get too dark and crusty. Keeping it contained inside gives you a prettier swirl and a softer crust.
Swirl gently: Use a knife (a paring knife works great) to make your swirl. Just a few figure-eight motions through the batter is all you need—don’t overdo it.
Slice cleanly: Let the bread cool, then use a serrated knife for the neatest slices. Wipe the blade between cuts to keep the swirl sharp.

Variations You’ll Love

Mini Loaves: Divide batter among three 3×5-inch mini loaf pans. Bake at 350°F for 25–30 minutes.
Muffins: Fill a standard 12-cup muffin tin. Bake at 350°F for 20–25 minutes.
Mini Muffins: Fill a 24-cup mini muffin pan. Bake at 350°F for 12–15 minutes.

Troubleshooting

My bread sunk in the middle. This can happen if the loaf wasn’t baked long enough, or if there was too much cinnamon sugar near the top layer. Another cause is extra-wet batter—if your sourdough starter is very liquidy, cut back a little on the milk next time.
The swirl disappeared. You may have overmixed when swirling. Just drag a sharp knife through once or twice in figure-eights—less is more.
It’s too dense. A thick starter can make your batter too dry. In that case, add a splash or two more milk until the batter looks right. The perfect consistency should be like a light muffin batter: pourable, but not runny like cake batter.

Storage and Make-Ahead

At room temperature: Keeps fresh for 2–3 days in an airtight container.
Freezer: Slice, wrap in plastic, and store up to 3 months. Thaw at room temp or toast from frozen.
Next morning flavor: Like most sourdough recipes, the flavor deepens after resting overnight. This is one of my favorite make-ahead loaves.

More Sourdough Recipes You’ll Love

If you want to learn more ways to use up extra starter and sourdough discard, try one of these recipes:

Sourdough Cinnamon Swirl Quick Bread Recipe