Sourdough Cinnamon Swirl Quick Bread
A soft, sweet sourdough cinnamon quick bread swirled with cinnamon sugar; the perfect way to use up extra sourdough discard. The brown butter adds a nutty richness you'll love, while the tender crumb and beautiful cinnamon ribbons make every slice irresistible.
Ingredients
Browned Butter
- 1 ½ cup unsalted butter
Dry Ingredients
- 2 cups all purpose flour 260g
- 1 ½ teaspoon baking powder 7g
- 1 teaspoon ground cinnamon 3g
- ½ teaspoon baking soda 3g
- ½ teaspoon coarse kosher salt 3g
Wet Ingredients
- 1 cup sourdough discard 220g
- 3 large eggs
- 1 cup brown butter 220g
- 1 cup granulated sugar 225g
- 2 teaspoons vanilla extract 8g
Cinnamon Topping
- ⅛ cup granulated sugar 25g
- 1 teaspoon ground cinnamon 3g
Instructions
Brown The Butter:
- In a medium-sized sauce pan, over medium-low heat, melt 1 ½ cup unsalted butter and simmer stirring regularly, until it takes on an amber color, the milk solids have browned, and it smells nutty. The butter will foam up two distinct times, and it’s ready shortly after the second foam. It usually takes 5-10 minutes.
- Transfer the browned butter to a heat proof container and place in the fridge to cool for 10-15 minutes.Note: You’ll only be using 1 cup of the brown butter. Reserve the remainder for use in other recipes.
Make The Batter:
- Preheat the oven to 350f and grease a 9×5″ loaf pan with butter, margarine, or nonstick cooking spray. Set aside.
- In a medium-sized bowl, whisk 2 cups all purpose flour, 1 ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon baking soda, and ½ teaspoon coarse kosher salt. Set aside.
- In a large mixing bowl, combine 1 cup sourdough discard with 3 large eggs. Then add 1 cup melted brown butter and beat until completely combined. The mixture may be separated, but it will come together with continued stirring.
- Add 1 cup sugar, and 2 teaspoons vanilla extract and stir until completely smooth.
- Fold the dry ingredients into the wet ingredients until just combined.
- In a small bowl, make cinnamon sugar topping by combining ⅛ cup of granulated sugar with 1 teaspoon cinnamon.
Assemble The Loaf:
- Spoon about half of the batter into the greased loaf pan – reserving the remaining batter. Sprinkle half of the cinnamon-sugar mixture on top of the batter. Spoon the remaining batter on top of the sugar mixture. Sprinkle again with remaining cinnamon sugar topping.
Bake:
- Bake at 350f for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center of the loaf comes out clean.
- Allow your sourdough cinnamon quick bread to cool in the loaf pan for 10 or so minutes before turning out and cooling on a wire rack.
Notes
Expert Tips
- Wait until the loaf is cooled before slicing. Slicing quick breads before they are completely cooled can lead to the texture becoming drier and crumbier.
- Whip up extra brown butter – trust me, that’s something you’ll never be sad about having quickly at hand! It keeps in the fridge for at least 4 weeks in an airtight container. You can use it in sourdough chocolate chip cookies, sourdough brownies, and sourdough cinnamon rolls.
- If you find the crust on your bread hard, store it in an airtight container overnight, the crust will soften right up!
- Make sure to use room temperature discard – during testing, I tried with discard straight from the fridge and it took too long to cook, making for an extra crispy crust.
