Sourdough Cinnamon Sugar Quick Bread
Like a coffee cake, but easier! This sourdough cinnamon quick bread uses a full cup of sourdough discard, mixes up in minutes, and is just the thing with a big cup of coffee.
Sourdough Discard Cinnamon Sugar Quick Bread
Equipment
- 9×5 inch loaf pan (don’t do anything smaller)
- Hand or stand mixer
- Pastry blender
Ingredients
For the Cake
- ½ cup vegetable oil or melted butter
- 1 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sourdough starter discard/ unfed is fine
For the Topping
- ½ cup cold butter diced
- ¾ cup all-purpose flour
- 1 cup brown sugar
- 1 tablespoon cinnamon
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Instructions
- Prep. Preheat the oven to 350℉ with the rack in the center. Prepare a 9×5 inch loaf pan with non-stick cooking spray and line it with parchment paper for easy removal.
- Make the batter. Beat the oil (or melted butter), sugar, eggs, and vanilla in an electric stand mixer until combined and fluffy.
- Add the dry ingredients. Add the dry ingredients on top. Beat on low with an electric mixer. Run a spatula through the bowl to make sure everything is incorporated.
- Stir in sourdough starter. Add the sourdough starter and mix in until completely combined.
- Make the topping. Cut the butter into the flour until it is the size of peas. Stir in the brown sugar and cinnamon.
- Assemble. Layer half of the cake batter into the prepared loaf pan. The batter will be thick so it might be easier to scoop it out by spoonfuls. Sprinkle half of the topping on the cake batter. Gently spread the remaining cake batter on top and top with the rest of the topping.
- Bake. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for at least 15 minutes, then remove using the parchment paper and cool completely on a wire rack.
Notes
- The batter will fill the pan more than you might expect – this is normal! It’s a tall, substantial loaf.
- Don’t skip the parchment paper sling. With all that delicious streusel, it really helps with removal.
- The topping might look like too much – use it all! Some will sink into the middle during baking to create a nice swirl.
- Make sure your butter for the topping is COLD. You want it to form crumbs, not a paste.
- Check the loaf at 45 minutes – if the top is browning too quickly, tent with foil for the remaining bake time.
I love that this bread has a layer of cinnamon streusel in the middle and on top. It makes each bite that much better.
You really should use the parchment paper in the loaf pan to lift it out. Otherwise, you could lose some of the topping. Don’t ask me how I know 😞.
Tips for Success
Mix gently after adding the sourdough discard. Overmixing develops gluten, which can make your loaf tough.
Use parchment paper that extends over the sides of the pan. This gives you handles to take it out easily.
The topping looks like too much – use it all anyway. Some will sink during baking to create the swirl.
Test for doneness by inserting a toothpick into the center. It should come out clean or with a few moist crumbs, not wet batter.
Cool for at least 15 minutes in the pan before removing. This gives the structure time to set.
Ingredients and Equipment
Sourdough discard: Straight from the refrigerator is fine.
Cinnamon: Fresher cinnamon has a better flavor. If yours has been sitting around for over a year, consider getting new cinnamon.
9×5-inch loaf pan: This size matters. Too small and it will overflow; too large and you’ll get a flat loaf.
Mixer: A stand or hand mixer mixes everything properly without overworking the batter.
Pastry Blender: This makes cutting the cold butter into the flour SO much easier. It’s not that expensive and definitely worth having in your kitchen to make biscuits, pie crusts, and anything with a streusel topping, like my jumbo blueberry muffins.
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Make It Your Own
Here are a few ways to change it up and experiment.
- Add ½ cup chopped nuts to the streusel for extra crunch.
- Try cardamom and orange zest instead of cinnamon for a different flavor.
- Add a simple powdered sugar glaze if you want it sweeter.
I hope you enjoy making this over and over again for breakfast.
By Katie Shaw
Katie lives in Virginia with her husband, three daughters, a chocolate lab, and over thirty chickens. She loves creating simple tutorials for sourdough, bread, and soap. Her recipes, articles, and YouTube videos reach millions of people per year.