Cinnamon Ripple Sourdough Quick Bread

Indulge in the cozy comfort of homemade cinnamon ripple quick bread, infused with the irresistible tang of sourdough discard. Each slice boasts a delicate crumb enriched with a luscious cinnamon swirl, creating a delightful contrast of flavors and textures.

Perfect for breakfast, brunch, or afternoon tea, this easy-to-make bread is sure to become a beloved favorite for any occasion.

And if you love all things cinnamon, make sure you try these sourdough cinnamon rolls, sourdough cinnamon roll focaccia bread or these sourdough cinnamon roll pancakes.

Why You’ll Love This Recipe!

Hello … Cinnamon! – If you are a cinnamon lover (and let’s face it, how good is cinnamon) then you have to try this simple recipe!

Quick & Easy – with no waiting for fermentation, this recipe is done in under an hour. It’s the perfect way to use up your sourdough discard with no fuss, just like this sourdough Irish soda bread.

How To Make Cinnamon Ripple Sourdough Quick Bread

This sourdough discard cinnamon ripple quick bread is somewhat similar to this sourdough discard apple fritter bread in that the cake batter is layered with cinnamon and then glazed with a simple vanilla glaze. It’s super easy to pull together in a hurry and looks like you made a big effort!

Preheat the oven to 180C (350F). Grease a 8″ x 4″ loaf pan and set aside.

Add the cinnamon ripple ingredients together and set aside.

In a medium sized bowl, whisk together the egg, sugar and vanilla extract.

Now add the vegetable oil, milk and sourdough starter and mix until light and foamy.

On top of the wet ingredients, add the all purpose flour, baking powder and salt. Gently combine to form the quick bread batter. You don’t want to over mix the batter.

Pour half of the quick bread batter into the base of the loaf pan and smooth out a little with a spatula. Sprinkle on around three quarters of the cinnamon sugar mixture.

Cover the cinnamon sugar mixture with the remainder of the batter and then sprinkle the remainder of the cinnamon sugar mixture on top of that.

Place into the oven at 180C (350F) for around 50 minutes or until a skewer comes out clean.

Once done, remove from the oven and allow to cool a little. Drizzle in vanilla glaze (optional) and serve!

How To Store + Freeze

This sourdough discard apple fritter bread can be stored in an airtight container for up to 4 days.

This recipe freezes really well. You can glaze the discard bread and then allow to cool. Wrap in parchment paper and then wrap in aluminum foil. Store in the freezer for up to 2 months. Thaw at room temperature before slicing and enjoying.

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