Sourdough Discard Cinnamon Quick Bread
Check out my new Sourdough Discard Cinnamon Quick Bread recipe!
For those in a rush, I’m re-posting the basic recipe here on my Tumblr. But if you want the full picture-by-picture instructions, nutritional information, and secrets to success you can go to my website.
Here’s what you’ll need…
Ingredients
For the Bread
180 Grams All-Purpose Flour (1 1/2 Cups)
201 Grams White Granulated Sugar (1 Cup)
6 Grams Baking Powder (1 1/2 Teaspoons)
5 Grams Salt (1 Teaspoon)
5 Grams Ground Cinnamon (2 Teaspoons)
1 Gram Ground Nutmeg (1/2 Teaspoon)
226 Grams Sourdough Discard (1 Cup)
55 Grams Milk (1/4 Cup)
4.2 Grams Vanilla Extract (1 Teaspoon)
112 Grams Butter, Melted (1/2 Cup)
1 Large Egg
For the Glaze
32 Grams Confectioner's Sugar, Powdered Sugar (1/4 Cup)
10 Grams Milk (1 to 2 Teaspoons)
Additional Equipment
Mixing Bowls, Cups, Spoons
Kitchen Scale
9-Inch by 5-Inch Baking Pan
Wire Cooling Rack
Oven Mitts
Probe Thermometer
Instructions
Preheat oven to 350° Fahrenheit (176° Celsius).
In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, salt, cinnamon, and nutmeg.
In a smaller mixing bowl, combine wet ingredients: sourdough discard, milk, vanilla extract, butter, and egg.
Pour wet ingredients into dry ingredients and stir until just moistened.
Pour batter into a lightly greased 9-inch by 5-inch baking pan.
Bake at for 50 minutes to 55 minutes. Internal temperature should reach at least 195° Fahrenheit (90° Celsius).
Let cool in pan on wire cooling rack for 15 minutes.
Use a knife to loosen bread from pan and turn out onto wire cooling rack to finish cooling.
While bread cools, stir together powdered sugar and milk to form a glaze. After the bread has finished cooling, drizzle glaze over the top.
Enjoy!
