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.
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!
Nutrition
Calories: 195kcal Carbohydrates: 43g Protein: 3g Fat: 1g Saturated Fat: 0.4g Polyunsaturated Fat: 0.2g Monounsaturated Fat: 0.3g Trans Fat: 0.002g Cholesterol: 18mg Sodium: 234mg Potassium: 52mg Fiber: 1g Sugar: 25g Vitamin A: 46IU Vitamin C: 0.04mg Calcium: 89mg Iron: 1mg
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