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Tangy Swirled Sourdough Discard Cinnamon Bread

A moist, one-bowl quick bread made with sourdough discard, layered with a cinnamon sugar swirl, and finished with a simple glaze.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 10 slices/people
Calories: 260
Ingredients Equipment Method

Ingredients
  

1 cup sourdough discard, 1/3 cup unsalted butter (melted), 3/4 cup granulated sugar, 2 large eggs, 1/2 cup buttermilk, 1 teaspoon vanilla extract, 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, 1/3 cup brown sugar, 1 tablespoon cinnamon, 1/2 cup powdered sugar with milk for glaze

Equipment

  • 1 9x5 inch loaf pan
  • 2 Mixing bowls
  • 1 small bowl for the swirl
  • 1 a whisk
  • 1 a rubber spatula.

Method
 

Whisk, discard, butter, sugar, eggs, buttermilk, and vanilla.
    Whisk flour, baking powder, baking soda, and salt separately.
      Fold dry ingredients into wet just until combined.
        Mix brown sugar and cinnamon for the swirl.
          Layer batter and swirl in the pan, then marble with a knife.
            Bake at 350°F for 50 to 55 minutes, cool, then glaze and slice.