This Sourdough Apple Bread is a sweet sourdough discard recipe. Made with juicy apples, cinnamon, and sugar, it is the perfect blend of flavors. It goes great with a hot cup of coffee or tea!
If you’re like me and hate to waste your sourdough discard, you’ll love this yummy sourdough discard quick bread recipe. I think being able to use the discard in recipes is a great perk of being a sourdough baker. I love a good loaf of sourdough bread but I also really love being able to make things like Sourdough Coffee Cake and Sourdough Apple Cake too.
If you need more sourdough inspiration be sure to also check out these Sourdough Apple Muffins, Sourdough Apple Crisp, and Sourdough Pumpkin Muffins.
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❤️ Why you’ll love this recipe
- Ease: This is a super simple sourdough recipe. I think the hardest part of making this recipe is peeling the apples.
- Taste: This sourdough apple cinnamon bread has a great blend of juicy apples, sweetness, cinnamon, and tangy sourdough notes.
- Pros: This is a wonderful recipe to make during fall or whenever you have extra apples on hand.
- Starter: You can use discard or active starter in this recipe.
🍎 Ingredients needed
For the bread, you will need:
- Sourdough discard: I used discard but you can also use active starter in this recipe.
- Cinnamon and nutmeg
- Sugar and brown sugar
- Eggs
- Vanilla extract
- Baking powder
- Milk
- Apples: Almost any variety will do. Use your favorite type of apple. I used Gala apples in my bread.
For the glaze:
- Powdered sugar: Also called confectioner’s sugar.
- Milk
- Butter: Melted and cooled.
- Salt (optional): You can add a pinch of salt, if you like.
🌰 Variations
You can add in chopped walnuts or pecans, if desired.
⏲️ Recipe instructions (step by step guide)
Begin by preheating your oven to 350° and greasing a 9 x 5 inch loaf pan.
Peel, core, and chop your apples. Stir them with the apple filling mixture in a large bowl (image 1).
Next, in a large mixing bowl combine the dry ingredients and stir well (image 2).
Add in the wet ingredients and mix with a mixer until well combined (image 3).
Stir in the apple filling mixture with a large spoon (image 4). Pour the batter into the greased 9 x 5 inch loaf pan (image 5).
Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
While the loaf is cooling, combine the ingredients for the glaze in a mixing bowl (image 6).
Whisk until smooth then drizzle over the bread before serving.
👩🏻🍳 Tips
- Don’t chop your apples too small or they will cause the bread to be a bit soggy.
- You can add walnuts or pecans to this recipe, if you like.
- Don’t skip out on the glaze. It really compliments this bread.
🥡 How to store leftovers
Place the bread in an airtight container. It will be good at room temperature for three days or it will keep in your fridge for four to five days.
Other sourdough recipes:
If you tried this Sourdough Apple Bread or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Sourdough Apple Bread
Equipment
- 9 x 5 inch loaf pan greased
Ingredients
For the apple bread
- ⅓ cup brown sugar
- ⅔ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour 240 grams
- 2 teaspoons baking powder
- ½ cup milk
- ½ cup sourdough discard 125 grams
- 2 large eggs
Apple Filling Mixture
- 2 cups apples peeled and chopped (about 2 medium apples)
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons butter melted and cooled
- 1 pinch salt optional
Instructions
- Begin by preheating your oven to 350° and greasing a 9 x 5 inch loaf pan.
- Peel, core, and chop your apples. Stir them with the apple filling mixture in a large bowl.2 cups apples, ½ teaspoon cinnamon, 2 tablespoons brown sugar
- Next, in a large mixing bowl combine the dry ingredients and stir well.⅓ cup brown sugar, ⅔ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 cups all purpose flour, 2 teaspoons baking powder
- Add in the wet ingredients and mix with a mixer until well combined.1 teaspoon vanilla extract, ½ cup milk, ½ cup sourdough discard, 2 large eggs
- Stir in the apple filling mixture with a large spoon. Pour the batter into the greased 9 x 5 inch loaf pan.
- Bake for 55 to 60 minutes or until a toothpick comes out clean from the middle.
- While the loaf is cooling, combine the ingredients for the glaze in a mixing bowl.½ cup powdered sugar, 1 tablespoon milk, 2 tablespoons butter, 1 pinch salt
- Whisk until smooth then drizzle over the bread before serving.
Cass FitzRoy says
Amazing – made this and was pleased with the chunks of soft apples and the bread was tender enough that it can be eaten alone or just a dab of butter – our family tried with & with out the glaze – our vote was no glaze.
Sam says
The texture is awesome and I got a great rise out of this loaf!! The glaze is great, I just wish the bread itself was sweeter. I wonder if I cooked down the apples with butter, cinnamon, and sugar then added to the batter if it would be a sweeter end result?
Audrey says
It isn’t as sweet without the glaze. But yes, you could try that if you want the loaf to be sweeter.
Betsy Kennedy says
Absolutely delicious! I am new to sourdough bread making, and this was the first time I used the discard. I followed the recipe exactly, except for putting the apple mixture in the microwave for about a minute and a half just to get the apples soft. I will definitely make this again!
Sheri says
Yum! This loaf turned out great. Moist, right level of sweet (though admittedly I reduced the white sugar to 1/3 cup), and the glaze… Mmmmm! The butter gives it an amazing flavor.
Lori says
We really liked this. I followed the recipe exactly as written (minus the glaze, as I was out of powdered sugar) and it was terrific. I was a bit skeptical that the batter didn’t contain any butter or oil, but I really didn’t miss it. I guess this is the magic of the sourdough starter? In addition to the moisture of the diced apple – no fat is necessary. Husband enjoyed it with a little butter spread on the slice, but I enjoyed it just as is. I will make this again.
Christine Ramsey says
Wow, great recipe, moist and tasty. I used stevia in place of the white sugar, yum. And a splash of canola oil.
Sammy says
I followed this recipe exactly. It was a pretty loaf and had good flavor. Mine turned out a bit dry. I wonder if a bit of oil or butter would help with some moisture?
Deb says
Thx I’m going to try it this afternoon. Just a big thank you for listing the ingredients in each step…..so much easier than scrolling up and down to get the quantities.