Sourdough Cinnamon Swirl Quick Bread
Moist, tender, and swirled with cinnamon sugar, this is one of the easiest sourdough quick bread recipes you’ll bake. A cozy way to use up sourdough discard and create something special without the wait.
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Ingredients
- 1 ½ cups all-purpose flour 200g
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough discard or active starter
- 1 cup granulated sugar
- 2 large eggs room temperature
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup milk
- ¼ cup sour cream
- ¼ cup brown sugar for swirl
- 2 teaspoon cinnamon for swirl
Instructions
- Preheat oven to 350°F. Line a loaf pan with parchment.
- In a large bowl, whisk flour, baking soda, salt, and granulated sugar. Set aside.
- Whisk discard, eggs, oil, vanilla, milk and sour cream in a large mixing bowl.
- Pour wet ingredients into dry ingredients and mix until just combined. 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.
- Bake 50–60 minutes, until golden brown and a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to rack. Slice and enjoy.
Notes
Total Time: About 1 hour 10 minutes
Servings: 1 loaf
Servings: 1 loaf
