Cinnamon Ripple Sourdough Quick Bread

Cinnamon Ripple Sourdough Quick Bread

Indulge in this sourdough discard cinnamon ripple quick bread made with 120g of sourdough discard and baked in a loaf pan. Whether you're making this for a decadent breakfast treat with coffee or a morning tea delight, you're sure to love this sourdough quick bread recipe.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 50

Total Time 1 5

Servings Slices

Calories 195kcal

Equipment

Loaf Pan 8" x 4"

Ingredients

Cinnamon Ripple

100 g Granulated Sugar
10 g Cinnamon

Quick Bread Batter

1 Egg
140 g Granulated Sugar
10 g Vanilla Extract
60 g Vegetable Oil
120 g Whole Milk
120 g Sourdough Discard (or sourdough starter)
200 g All Purpose Flour
10 g Baking Powder
3 g Salt

Vanilla Glaze (optional)

35 g Milk
150 g Powdered Sugar
5 g Vanilla Extract

Instructions

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!

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