Ingredients:

  • 227g sourdough discard
  • 250g all-purpose flour
  • 150g granulated sugar
  • 113g unsalted butter, melted and cooled
  • 1 large egg, room temperature
  • 120ml whole milk
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine sea salt
  • 65g brown sugar
  • 1 tbsp ground cinnamon
  • 1 tsp all-purpose flour

Instructions:

  1. Preheat your oven to 350°F (175°C). Line a 9x5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a medium bowl, whisk together the 250g flour, baking powder, baking soda, and salt until aerated and lump-free.
  3. In a large bowl, whisk the melted butter and granulated sugar until the mixture resembles wet sand.
  4. Add the egg, sourdough discard, milk, and vanilla extract to the butter mixture. Whisk vigorously until completely smooth and the discard is fully incorporated.
  5. Gently fold the dry ingredients into the wet ingredients using a silicone spatula. Mix only until no streaks of flour remain; do not overmix.
  6. In a small bowl, prepare the friction-lock swirl by mixing the brown sugar, cinnamon, and 1 teaspoon of flour.
  7. Layer half of the batter into the prepared loaf pan. Sprinkle the cinnamon-sugar mixture evenly over the batter, then top with the remaining batter. Use a butter knife or skewer to gently swirl the layers together.
  8. Bake for 50 minutes or until a skewer inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.