Sourdough Cinnamon Donut Bread

That sounds delicious! Here’s a Sourdough Cinnamon Donut Bread recipe that combines the tang of sourdough with the warmth of cinnamon sugar and the texture of a moist, donut-like quick bread.

🍞 Sourdough Cinnamon Donut Bread Recipe

Ingredients

For the Bread:

• 1 cup (240g) sourdough discard (unfed)

• 1/2 cup (113g) unsalted butter, melted

• 3/4 cup (150g) granulated sugar

• 2 large eggs

• 1/2 cup (120ml) milk (or buttermilk for more tang)

• 1 1/2 cups (180g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 tsp cinnamon

• 1 tsp vanilla extract

For the Cinnamon Swirl:

• 1/3 cup (67g) brown sugar

• 1 1/2 tsp cinnamon

For the Cinnamon Sugar Topping:

• 2 tbsp butter, melted

• 1/4 cup (50g) granulated sugar

• 1/2 tsp cinnamon

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.

2. Mix wet ingredients: In a large bowl, whisk together the melted butter and sugar. Add eggs, then stir in sourdough discard, milk, and vanilla.

3. Combine dry ingredients: In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.

4. Combine wet and dry: Add the dry ingredients to the wet mixture and stir until just combined—don’t overmix.

5. Add cinnamon swirl: Pour half the batter into the loaf pan. Sprinkle the cinnamon swirl mixture evenly. Add the rest of the batter on top and swirl gently with a knife.

6. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan 10–15 minutes, then turn out onto a wire rack.

7. Add topping: While still warm, brush the top with melted butter and sprinkle with the cinnamon sugar mix.

📝 Notes:

• Great use for sourdough discard—adds subtle tang and moisture.

• Tastes like a cinnamon sugar donut but in bread form!

• Stays moist for several days and freezes well.

Would you like a version with a streusel topping or made dairy-free?