Cinnamon Swirl Sourdough Quick Bread

4.38 from 8 votes

Cinnamon Swirl Sourdough Quick Bread

Ribbons of thick cinnamon sugar swirled throughout a tasty and tender quick bread is what you find in this cinnamon swirl sourdough quick bread. Add in some sourdough discard and you have the perfect sweet treat.

Prep Time20

Cook Time1 10

Total Time1 30

Course: Dessert, Snack

Cuisine: American

Servings: slices (1 loaf)

Calories: 199kcal

Author: Amy Coyne

Equipment

8.5 by 4.5 inch baking pan
parchment paper
Whisk

Ingredients

Dry Ingredients

200 grams all-purpose flour about 1 ½ cups
6 grams baking soda about 1 teaspoon
4 grams salt about 1 teaspoon

Wet Ingredients

175 grams granulated sugar about ¾ cup
1 large egg
120 grams sourdough discard about ½ cup
100 grams milk about ⅓ cup, whole milk preferred
75 grams vegetable oil about ⅓ cup
90 grams sour cream about ⅓ cup
6 grams vanilla extract about 1 teaspoon

Cinnamon Sugar Filling

175 grams brown sugar about ¾ cup
6 grams ground cinnamon about 1 Tablespoon

Instructions

Preheat the oven to 350 degrees F. Prepare a 1 lb baking pan by lining it with parchment paper. Set aside.
Dry Ingredients: To a large bowl, whisk together the dry ingredients: flour, baking soda and salt. Set aside.
Wet Ingredients: To a small bowl, mix together the wet ingredients: granulated sugar, egg, sourdough discard, milk, vegetable oil, sour cream and vanilla extract. Whisk until completely combined.
Cinnamon Sugar Mixture: To a third small bowl, mix together the cinnamon and brown sugar filling and set aside.
Add the wet ingredients on top of the dry ingredients. Mix together until it forms a batter and is just combined. Layer the batter and cinnamon sugar mixture together in the prepared baking pan as follows:
1. Spread ⅓ of the batter into the baking pan. Sprinkle ⅓ cinnamon sugar mixture on top.
2. Spread 2nd ⅓ of the batter on top of the cinnamon sugar mixture. Sprinkle again with ⅓ of the cinnamon sugar mixture.
3. Spread last ⅓ of the batter on top of the cinnamon sugar mixture. Sprinkle the remaining cinnamon sugar mixture on top of the quick bread.
Place loaf in preheated 350ºF oven and bake for 65-75 minutes. Halfway through baking, check if the top of the loaf is browning too quickly. If it is, cover it with aluminum foil to keep the top from getting too dark. Use a sharp knife or skewer to check the middle of the loaf after about 60 minutes. If it comes out clean with no crumbs, the loaf is ready to pull out of the oven. If it comes back with batter, the loaf needs to continue baking.
Once the loaf is completely baked through, pull it out of the oven and let rest about 5 minutes before using the parchment paper to gently lift the loaf and place on a cooling rack. Allow loaf to cool completely before slicing. Enjoy!

Notes

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. I always use 100% hydration sourdough discard. If your discard is very runny, you may need a little extra flour in this recipe.

Nutrition