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–+ servings
slice of cinnamon sugar bread with swirl inside.
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Sourdough Discard Cinnamon Sugar Quick Bread

All the delicious flavors of a classic coffee cake, but baked in a loaf pan. This is a family favorite that's simple enough for busy mornings.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Keyword: cinnamon sugar, cinnamon sugar quick bread, quick bread, Sourdough Discard, sourdough discard cinnamon sugar quick bread, sourdough quick bread
Servings: 10 servings
Calories: 491kcal
Author: Katie

Equipment

  • 9x5 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

Instructions

  • Prep. Preheat the oven to 350℉ with the rack in the center. Prepare a 9x5 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.
    oil, sugar, eggs, and vanilla in bowl and mixed with hand mixer.
  • 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.
    batter mixed together with hand mixer after dry ingredients were added.
  • Stir in sourdough starter. Add the sourdough starter and mix in until completely combined.
    sourdough starter added to batter.
  • Make the topping. Cut the butter into the flour until it is the size of peas. Stir in the brown sugar and cinnamon.
    cold butter pieces and flour in bowl, pastry blender mixing together, brown sugar and cinnamon added to bowl.
  • 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.
    four photo collage showing layering of batter and streusel.
  • 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.
    top view of baked loaf showing streusel topping.

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.

Nutrition

Calories: 491kcal | Carbohydrates: 71g | Protein: 5g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 340mg | Potassium: 84mg | Fiber: 1g | Sugar: 41g | Vitamin A: 456IU | Vitamin C: 0.1mg | Calcium: 63mg | Iron: 2mg