Discard Sourdough Cinnamon Raisin Quick Bread Recipe
This discard sourdough cinnamon raisin quick bread recipe has a warm and comforting flavor profile that evokes cozy feelings, making this cinnamon raisin bread a comforting treat, especially when enjoyed fresh from the oven. The added raisins give this great recipe an amazing sweetness that is perfect for a slow fall day with a cup of coffee.
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Want to make a homemade sourdough bread but in need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch
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What is the difference between quick bread and sweet bread?
The terms “quick bread” and “sweet bread” are often used interchangeably, but they actually refer to different types of baked goods.
Quick Bread:
- Quick breads are bread-like baked goods that are leavened with agents other than yeast. They rise quickly due to chemical leaveners such as baking powder or baking soda.
- Examples of quick breads include muffins, scones, biscuits, banana bread, zucchini bread, and of course, sourdough cinnamon quick bread.
- Quick breads can be sweet or savory, depending on the ingredients used.
Sweet Bread:
- Sweet breads, on the other hand, specifically refer to breads that are sweetened with sugar or other sweeteners.
- Sweet breads can be yeast-risen (using yeast as the leavening agent) or quick breads (using baking powder/soda).
- Common examples of sweet breads include traditional yeast-risen sweet breads like brioche, challah, and cinnamon rolls, as well as quick breads like banana bread, pumpkin bread, and zucchini bread when they are sweetened.
- Sweet breads are often served as desserts or sweet treats, but not all sweet breads are quick breads (e.g., yeast-risen cinnamon rolls).
Key Differences:
- Leavening: Quick breads are leavened with baking powder, baking soda, while sweet breads can be leavened with yeast or chemical leaveners.
- Sweetness: Sweet breads are sweetened with sugar or other sweeteners, whereas quick breads can be sweet or savory.
- Texture and Purpose: Quick breads are often denser and more cake-like in texture, suitable for breakfast or snacks. Sweet breads vary widely in texture depending on whether they are yeast-risen or quick breads, and they are typically served as desserts or special treats.
In summary, while some sweet breads may also be quick breads (like banana bread or pumpkin bread), not all quick breads are sweet breads, as quick breads can be savory as well. The distinction lies primarily in their leavening methods, sweetness, and intended use.
Equipment for Quick Sourdough Bread Recipe
A large mixing bowl
Small mixing bowl
Stand Mixer or hand mixer
Tea towel or plastic bag (for the long fermentation)
9×5 loaf pan
Danish dough whisk (the one I use and love is found here) or a wooden spoon
Rubber spatula
Sharp knife
Piece of parchment paper
Ingredients for The Easy Sourdough Bread Recipe
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened dried raisins (I love and use these found here)
Wet Ingredients:
- 1 cup sourdough starter discard (or active starter)
- 3/4 cup light or dark brown sugar (to be mixed with we ingredients)
- 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
Cinnamon Swirl:
- 1/4 cup sugar
- 1 Tablespoon cinnamon
glaze
- 1/2 cup powdered sugar
- 1 Tablespoon water
- 1/4 teaspoon vanilla
Instructions for Sourdough Discard Cinnamon Bread
Quick Bread Version
Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
Preheat your oven to 350°F (175°C).
In a small bowl combine the cinnamon swirl ingredients of cinnamon and sugar, and set aside.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and vanilla. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Mix in the raisins.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the remaining cinnamon swirl mixture over the top layer of batter.
Use a knife or skewer to gently swirl the cinnamon mixture through the batter in the pan, creating a marbled effect.
Pour the batter into a prepared loaf pan.
Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your homemade bread!
Long Fermented Version:
Begin the batter 16-18 hours before you plan to bake the cinnamon raisin quick bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and vanilla. Mix until well combined.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Mix in the raisins.
Cover the mixture with a damp kitchen towel or plastic wrap.
For best results, allow for a 4-6 hour rise time.
Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
The Next Day
The next morning, after the final rise, preheat your oven to 350°F (175°C).
In a small bowl combine the cinnamon swirl ingredients of cinnamon and sugar, and set aside.
With a Danish dough whisk or a wooden spoon, give the cinnamon sourdough dough a few good stirs.
Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the remaining cinnamon swirl mixture over the top layer of batter.
Use a knife or skewer to gently swirl the cinnamon mixture through the batter in the pan, creating a marbled effect.
Pour the batter into a prepared loaf pan and bake for 55-65 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice and enjoy your homemade loaf of bread!
More Quick Bread Recipes
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
The Best Sourdough Banana Nut Bread Discard Recipe
Discard Sourdough Cinnamon Raisin Quick Bread Recipe
Equipment
- A large mixing bowl
- Small mixing bowl
- Stand mixer or hand mixer
- Tea towel or plastic bag (for the long fermentation) 9×5 loaf pan
- Danish dough whisk (the one I use and love is found here) or a wooden spoon
- Rubber spatula
- Sharp knife
- Piece of parchment paper
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sweetened dried raisins (I love and use these found here)
Wet Ingredients:
- 1 cup sourdough starter discard or active starter
- 3/4 cup light or dark brown sugar to be mixed with we ingredients
- 1/2 cup melted butter or melted coconut oil we use organic coconut oil found here olive oil will also work but will change the flavor a little bit.
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup milk
Cinnamon Swirl:
- 1/4 cup sugar
- 1 Tablespoon cinnamon
Glaze:
- 1/2 cup powdered sugar
- 1 Tablespoon water
- 1/4 teaspooon vanilla
Instructions
- Quick Bread Version
- Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
- Preheat your oven to 350°F (175°C).
- In a small bowl combine the cinnamon swirl ingredients of cinnamon and sugar, and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and vanilla. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the raisins.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the remaining cinnamon swirl mixture over the top layer of batter.
- Use a knife or skewer to gently swirl the cinnamon mixture through the batter in the pan, creating a marbled effect.
- Pour the batter into a prepared loaf pan.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your homemade bread!
- Long Fermented Version
- Begin the batter 16-18 hours before you plan to bake the cinnamon raisin quick bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, milk, and vanilla. Mix until well combined.
- Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
- Mix in the raisins.
- Cover the mixture with a damp kitchen towel or plastic wrap.
- For best results, allow for a 4-6 hour rise time.
- Place dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.
- The Next Day
- The next morning, after the final rise, preheat your oven to 350°F (175°C).
- In a small bowl combine the cinnamon swirl ingredients of cinnamon and sugar, and set aside.
- With a Danish dough whisk or a wooden spoon, give the cinnamon sourdough dough a few good stirs.
- Pour half of the batter into the prepared loaf pan. Sprinkle half of the cinnamon swirl mixture evenly over the batter. Pour the remaining batter on top, and then sprinkle the remaining cinnamon swirl mixture over the top layer of batter.
- Use a knife or skewer to gently swirl the cinnamon mixture through the batter in the pan, creating a marbled effect.
- Pour the batter into a prepared loaf pan and bake for 55-65 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
- Let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy your homemade loaf of bread!
