Are you craving a warm, cinnamon-spiced treat that’s both delicious and a great way to use your sourdough discard? Try This Sourdough Discard Apple Fritter Bread Recipe.
It combines the tangy depth of sourdough with the sweet, juicy burst of apples and a delectable glaze.
It’s like an apple fritter and a cozy quick bread had a baby! Perfect for breakfast, dessert, or a snack, this recipe is easy to make, beginner-friendly, and packed with fall flavors.
Let’s dive into why this recipe will become your go-to and how to make it step-by-step.
Why You’ll Love This Sourdough Discard Apple Fritter Bread
No Waste: A great way to use the extra sourdough starter in your fridge instead of throwing it away.
Tasty Flavor: It has a yummy mix of sourdough tang, sweet apples, warm cinnamon, and a sweet glaze on top.
Easy to Make: You don’t need any special tools. Just mix the ingredients, layer them, and bake.
Good Anytime: Eat it for breakfast with coffee, as a dessert with ice cream, or as a snack during the day.
Everyone Loves It: The swirls of apple and glaze make it look and taste like an apple fritter. It’s perfect for parties or giving as a gift.
Ingredients
For the Bread:
1 ½ cups (180g) all-purpose flour
½ cup (100g) granulated sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
½ cup (120g) sourdough discard (unfed, straight from the fridge)
½ cup (120ml) milk (or plant-based milk)
⅓ cup (80ml) vegetable oil or melted butter
1 large egg
1 tsp vanilla extract
1 ½ cups (about 2 medium) apples, peeled and diced (Granny Smith or Honeycrisp work great)
¼ cup (50g) brown sugar (for apple layer)
1 tsp cinnamon (for apple layer)
For the Glaze:
¾ cup (90g) powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract
Instruction
Get the Oven Ready:
Turn your oven on to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper so the bread doesn’t stick.
Make the Apple Mix:
In a small bowl, mix the chopped apples with ¼ cup brown sugar and 1 teaspoon of cinnamon. Set this aside.
Mix the Dry Ingredients:
In a big bowl, stir together the flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
Mix the Wet Ingredients:
In another bowl, whisk the sourdough discard, milk, oil, egg, and vanilla until smooth.
Combine Everything:
Pour the wet mix into the bowl with the dry ingredients. Stir just until everything is mixed. It’s okay if the batter looks a little lumpy—don’t overmix.
Layer the Batter:
Pour half the batter into the loaf pan. Add half of the apple mixture on top. Then pour in the rest of the batter and top with the rest of the apples. Press the apples down lightly.
Swirl the Batter:
Use a butter knife to gently swirl the apples into the batter to give it that fritter-style look.
Bake the Bread:
Bake for 55–65 minutes. Check with a toothpick—if it comes out clean, it’s done. If the top gets too dark, cover it loosely with foil for the last 15 minutes.
Add the Glaze:
Mix powdered sugar, a little milk, and vanilla to make a glaze. Once the bread has cooled, drizzle the glaze on top.
Tips for the Best Sourdough Discard Apple Fritter Bread
Use Cold Sourdough Discard: You can use sourdough discard straight from the fridge. It works great and gives the bread a light, tangy flavor.
Pick the Right Apples: Granny Smith apples are tart and a little sour, while Honeycrisp apples are sweet and juicy. Using both gives a nice balance of flavors.
Don’t Overmix the Batter: Mix the batter just until everything is combined. If you stir too much, the bread can turn out heavy or tough.
Watch the Baking Time: Every oven is a little different. Start checking the bread around 50 minutes to make sure it doesn’t overbake or dry out.
Let It Cool Before Adding Glaze: Wait at least 15 minutes after baking before adding the glaze. If the bread is too hot, the glaze will melt and slide off.
Variations and Substitutions
Make it Gluten-Free: You can use a gluten-free flour blend (the kind that replaces regular flour 1:1) instead of all-purpose flour. It still works well in the recipe.
Make it Vegan: Use plant-based milk (like almond or oat), a flax egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water), and melted coconut oil instead of butter or regular egg.
Add Some Crunch: Mix in ½ cup of chopped nuts like walnuts or pecans. They add a nice crunch and go well with the apples.
Try Different Spices: Add a small pinch of cardamom or allspice if you want a little something extra. It gives the bread a warm, cozy flavor.
Use Different Fruit: No apples? Try chopped pears or peaches instead. It’s a fun way to change things up with the seasons.
Serving Suggestions
Breakfast: Enjoy a warm slice with a little butter and a hot cup of coffee or tea. It’s a cozy and tasty way to start the day.
Dessert: Add a scoop of vanilla ice cream or a dollop of whipped cream to make it a sweet and special treat after dinner.
Snack: Have a slice with some cream cheese or almond butter for a quick and filling snack anytime you’re hungry.
Gift Idea: Wrap the loaf in parchment paper and tie it with string or ribbon. It makes a thoughtful and homemade gift for friends or family.
Make-Ahead, Storing, and Freezing Instructions
Make-Ahead
Prepare the apple mixture and dry ingredients the night before. Combine with wet ingredients and bake the next day.
Storing
Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. Reheat slices in the microwave for 10–15 seconds for that fresh-baked feel.
Freezing
Wrap the cooled, unglazed loaf tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge, then glaze before serving.
FAQs
Q. Can I use active sourdough starter instead of discard?
Yes, but the bread may rise slightly more and have a less pronounced tangy flavor.
Q. What if I don’t have a loaf pan?
You can use an 8×8-inch square pan for a shorter baking time (about 40–50 minutes).
Q. Can I skip the glaze?
Absolutely! The bread is delicious on its own, or you can dust with powdered sugar instead.
Q. How do I know if my sourdough discard is still good?
If it smells tangy or yeasty and has no mold or off odors, it’s safe to use, even if it’s been in the fridge for weeks.
Q. Can I double the recipe?
Yes! Use two loaf pans or a larger baking dish, and adjust the baking time as needed.
Conclusion
In conclusion, this Sourdough Discard Apple Fritter Bread Recipe offers an ultimate cozy bake, blending the tangy goodness of sourdough with the sweet, spiced flavors of apple fritters.
It’s easy, versatile, and perfect for using up that discard while impressing everyone with its bakery-worthy taste.
Whether you’re a seasoned baker or just starting your sourdough journey, this recipe is a must-try.
Bake a loaf, share it with loved ones, and savor the warm, comforting vibes of fall!
Read More:- Mango Bread Recipe
Sourdough Discard Apple Fritter Bread Recipe
Ingredients
- Bread:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ½ cup sourdough discard
- ½ cup milk
- ⅓ cup vegetable oil or melted butter
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups diced apples
- ¼ cup brown sugar
- 1 tsp cinnamon
- Glaze:
- ¾ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla extract
Instructions
- Set your oven to 350°F (175°C). Grease a 9×5-inch loaf pan so the bread doesn’t stick.
- In a small bowl, mix the chopped apples with brown sugar and cinnamon. Set them aside.
- In a large bowl, whisk together the flour, white sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In another bowl, whisk the sourdough discard, milk, oil, egg, and vanilla until smooth.
- Pour the wet mixture into the dry ingredients and stir gently. Don’t overmix—the batter should be a little lumpy.
- Pour half of the batter into the loaf pan. Add half of the apple mixture on top. Pour in the rest of the batter, then add the remaining apples. Press the apples in gently and swirl everything slightly with a knife.
- Bake for 55 to 65 minutes. Check with a toothpick—if it comes out clean, it’s done. Let the bread cool for about 15 minutes.
- Mix powdered sugar, milk, and vanilla in a small bowl. Once the bread is cool, drizzle the glaze over the top.
