Sourdough Discard Apple Bread
One of my favorite ways to kick off the fall season is fresh crisp apple recipes. This sourdough discard apple bread makes a delicious addition to the breakfast table. It is made with your extra sourdough starter, filled with fresh apples, and finished with a delicious cinnamon sugar swirl. This sweet dessert loaf makes the perfect pairing with a hot cup of apple cider or a cozy cup of coffee.
Why This Recipe Works
This recipe uses the same base batter as my favorite sourdough discard apple muffins. I added even more apples to this recipe and paired with a delicious cinnamon sugar filling swirled through the center of the loaf and sprinkled on top to create a delicious crisp sugar crust. I absolutely love a sweet treat once the weather starts to cool. This recipe is the perfect addition to my favorite fall recipes like sourdough discard pumpkin bread, and my sourdough discard maple pecan scones.
A Few Notes About Using Sourdough Discard
- Sourdough discard is simply sourdough starter that is not used in a long fermented sourdough recipe. Using it in recipes is a way to reduce waste so you don’t have to throw away extra starter.
- The proportion of water and flour you use in your starter can impact the texture of a sourdough discard recipe. Most recipes, including this one, are meant to use starter that is fed a 1:1 ratio of flour to water.
- You can use active starter or sourdough discard that has been in the fridge.
Sourdough Discard Apple Bread Ingredients
- Flour: Use all purpose flour for this recipe. You can substitute 1/4 of the flour for whole wheat pastry flour if you want to add a bit of fiber. I do not recommend substituting all of the flour as it will make the bread a bit too dry and dense.
- Baking Powder
- Cinnamon
- Salt
- Butter: I recommend unsalted butter but you can use salted butter if that is what you have on hand. You don’t need to adjust the salt in this recipe if you use salted butter.
- Brown Sugar: Use light or dark brown sugar or make your own homemade brown sugar!
- Sourdough Starter: Active sourdough starter or discard that has been in the fridge is totally fine here. I do find that starter that has over fermented (i.e. discard that is a little thinner in consistency lends to a better texture in the bread).
- Vanilla Extract
- Eggs: If you vegan or egg free, you can substitute your favorite egg replacer in this recipe. I love the Bob’s Red Mill Egg Replacer or use a flax egg (1 tbsp ground flax mixed with 3 tablespoons water).
- Apples: Use whatever apples you have on hand. Sweeter varieties like fuji, honey crisp and gala will add extra sweetness to your bread. If you like a bit of tartness, use a combination of granny smith and a sweeter variety.
How to Make Sourdough Apple Bread
Step 1: Preheat oven and prep the loaf pan. I always recommend lining your bread pans with parchment paper in addition to greasing them. This allows for easy removal of the bread and prevents the bottom from sticking and getting ripped off when you remove it.
Step 2: Mix the brown sugar and cinnamon for the cinnamon sugar topping and filling in a small bowl. Set aside.
Step 3: Combine the dry ingredients in a medium mixing bowl. Set aside.
Step 4: Melt the butter in a medium saucepan over low heat. Remove from heat. Stir in the remaining wet ingredients (brown sugar, sourdough starter, vanilla extract, and eggs).
Step 5: Pour the butter mixture over the dry ingredients along with the apples and stir until just fully combined.
Step 6: Assemble the bread. Pour half the batter into the prepared bread pan. Top with 2/3 of the cinnamon sugar then add the rest of the batter. Sprinkle the remaining cinnamon sugar on top. Use a knife to swirl cinnamon sugar into the batter.
Step 7: Bake the bread for about 1 hour or until a toothpick inserted comes out clean.
How to Store
You can store this bread at room temperature in an airtight container or ziplock bag for 1-3 days. Store in the refrigerator for up to 5-7 days.
Sourdough Apple Bread
Ingredients
For the Cinnamon Sugar
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
For the Apple Bread Batter
- 1½ cups all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter
- ⅔ cup brown sugar packed
- ⅓ cup sourdough starter active starter or discard will work
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups apples chopped into ⅓ inch pieces
Instructions
- Preheat oven to 350℉.
- Line a 9×5 inch loaf pan with parchment paper, then spray with cooking spray. Set aside.
- In a small bowl, mix ⅓ cup brown sugar and ½ cinnamon for the cinnamon sugar filling and topping. Set aside.
- In a medium bowl, whisk together the flour, baking powder, cinnamon, and salt. Set aside.
- In a small sauce pan over low-medium heat, melt the butter. Remove from heat.
- Stir in the brown sugar, sourdough starter, vanilla extract, and eggs, in that order. (Adding the eggs last prevents them from cooking).
- Pour the butter mixture over the flour mixture along with the apples and stir to combine.
- Pour half the batter into prepared pan. Sprinkle about 2/3 of the brown sugar mixture on top of the batter. Top with the remaining batter.
- Sprinkle the top with the remaining brown sugar mixture. Use a knife to swirl the sugar mixture into the bread.
- Bake in preheated oven for one hour or until a toothpick inserted into the center comes out clean. Allow to cool for at least 20 minutes before serving.
