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.
Victoria Robbins says
What if I don’t have nutmeg? I have cinnamon and I have apple pie seasoning.
Audrey says
You can leave it out if you don’t have any.
Courtney says
Love this recipe! I was going to make it for family who has allergies to certain things. Could I sub the eggs for applesauce?
Angela says
It say 1/2 of discard but also 125grams. 125 g is a cup.
Can you tell me which is correct?
Thanks!
Audrey says
Hi Angela, 1/2 cup 🙂
Kristi says
This is easy and yummy. I followed the recipe except that I added 1 tsp salt, you could cut that down too but I think it compliments the apples. I baked 55 minutes l, let it cool for about 10 minutes and then turned out on a wire rack to finish.
Martha says
I don’t see any oil or butter listed in this Sourdough Apple Bread Recipe. Is that correct?
Your Sourdough Apple Cake recipe does have 1/3 cup of oil listed in the ingredients. I’m accustomed to seeing butter or oil in muffin and quickbread recipes. Other than this one question, the recipe sounds delicious and I can’t wait to make it!
Audrey says
Hi Martha, I don’t have any oil or butter in the bread just the glaze has butter. I hope you like it, if you try it 🙂
Dolly says
This bread looks delish I can’t wait to make this and with such great reviews how could you go wrong. 👍
Debbie says
Hi, I am excited about making this recipe but as I was looking it over I don’t see any salt added. Does this recipe not need salt? Or was it accidentally forgotten?
Audrey says
Hi Debbie, salt is optional. You can add a pinch if you like.
Calen says
This looks delicious! Can I sub the brown/white sugar with applesauce?
Audrey says
No, unfortunately I can’t recommend that. I’m afraid that would make the batter too runny and it wouldn’t bake right.
Diane says
Can the batter be made with active sourdough starter and refrigerated overnight to long ferment? If I do that, would the baking powder be folded in after the long ferment? Thanks!
Audrey says
I haven’t done an overnight ferment on this recipe but I don’t see why you couldn’t. If you have a stand mixer that is probably best because recipes can stickier with the overnight ferment.
Melissa says
Amazing recipe, my family loved it!! Quick question, if I were to do mini loafs instead of just one, how long would I cook them? Thank you!
Audrey says
I haven’t made this in a mini loaf pan but usually it is about half the time when using mini loaves. I would just caution you to keep a close eye on it to make sure you don’t burn it. Hope that helps!
Karen says
This bread is delicious! It has such a nice flavour and consistency. Added it to my favourites
Jacqueline says
Can I use honey or maple syrup instead of reg sugar?
Audrey says
Hi Jacqueline, I haven’t tried it with honey so I can’t say. I’m sorry that I don’t have more information for you!
Ken Z says
Love this recipe! I’ve made it several times and is now one of my favorites.
Niki says
Can I slow ferment this recipe?
Renee says
Probably the best apple bread I’ve ever made and tasted! Came out perfectly, did not change a thing. Kids kept requesting more and eating mine!
Marie says
Great cake! I doubled the icing