There’s something magical about the aroma of warm apples and cinnamon drifting from your oven. It instantly makes a house feel like home. If you’ve been baking sourdough for a while, chances are you’ve wondered what to do with your leftover discard besides the usual pancakes or crackers. That’s where this sourdough apple fritter bread comes in—a sweet, spiced, and tangy treat that brings together everything you love about fall baking.
Whether you’re looking to use up extra starter or just want a comforting loaf that’s perfect for chilly mornings, this recipe has you covered. It’s moist, flavorful, and packed with tender cinnamon apples layered into a soft, sourdough-enriched batter.
If you’re looking for other creative ways to use discard, you’ll love these sourdough discard hamburger buns or sourdough discard cinnamon rolls too!
What Is Sourdough Apple Fritter Bread?
Imagine the flavor of a classic apple fritter—caramelized fruit, cinnamon swirls, and that hint of glaze—but in a sliceable, shareable loaf. That’s exactly what this bread delivers. It combines the richness of a sweet quick bread with the unique depth of sourdough flavor, giving you a loaf that’s both comforting and slightly tangy in all the right ways.
And no, you don’t need a mixer or a stand mixer to make it happen. Just a bowl, a whisk, and about an hour of your time.
Why You’ll Love It:
- Great use for leftover sourdough discard
- Perfect balance of sweet and tart flavors
- Moist texture that holds up well over a few days
- Freezer-friendly and make-ahead approved
- Tastes like fall in every bite
Ingredients You’ll Need
Before you preheat your oven, make sure you have the following:
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional, but adds depth)
Wet Ingredients:
- ½ cup sourdough discard (unfed is fine)
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup vegetable oil (or melted butter)
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Apple Filling:
- 2 cups of peeled and chopped apples (Honeycrisp or Granny Smith are excellent choices)
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp flour
Optional Glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk
- ½ tsp vanilla
How to Make Sourdough Apple Fritter Bread
Here’s how to put it all together in a few easy steps:
Step 1: Prepare the Apple Filling
In a small bowl, toss your chopped apples with brown sugar, cinnamon, and flour. Let them sit for about 10 minutes while you prep the batter. This helps soften them and draw out some natural juices.
Step 2: Make the Batter
In a large bowl, whisk together eggs, sugar, oil, sourdough discard, yogurt, and vanilla until smooth. In a separate bowl, mix your flour, baking soda, salt, cinnamon, and nutmeg. Gently fold the dry mixture into the wet until just combined.
Step 3: Layer and Swirl
Add half of the batter to a greased 9×5-inch loaf pan. Add half the apple mixture, then repeat with the remaining batter and apples. Use a knife or skewer to gently marble the layers together.
Step 4: Bake and Cool
Bake at 350°F (175°C) for 50–60 minutes or until a toothpick comes out mostly clean. If the top browns too fast, loosely cover it with foil. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.
Step 5: Optional Glaze
Once fully cooled, whisk together the glaze ingredients and drizzle over the top for a bakery-style finish.
Tips for Perfect Apple Fritter Bread
Here are a few things to keep in mind for the best texture and flavor:
- Use discard that’s no older than 5–7 days. Too much tang can overpower the sweetness.
- Don’t overmix the batter. Stir just until the flour disappears for a tender crumb.
- Let the bread cool completely. Slicing it while warm can make it fall apart.
- Store in an airtight container at room temperature for up to 3 days or in the fridge for 5.
Want to try something similar but with a berry twist? You’ll love this blueberry cream cheese sourdough bread.
Variations and Add-Ins
Feel like switching things up? This bread is easy to customize.
Try These Ideas:
- Chopped nuts – walnuts or pecans add a nice crunch
- Cinnamon chips – for an extra sweet bite in every slice
- Caramel drizzle – a decadent touch instead of glaze
- Dairy-free version – swap Greek yogurt for coconut yogurt and use almond milk in the glaze
- Fruit swap – pears, peaches, or even berries can work if apples aren’t available
How to Serve Sourdough Apple Fritter Bread
This bread is versatile enough for any time of day.
- Warm with a pat of butter for breakfast
- Toasted with coffee or tea as a mid-day treat
- Served with vanilla ice cream for a cozy dessert
- Sliced thick and packed for a fall-themed picnic or brunch
FAQs About Sourdough Apple Fritter Bread
Can I substitute active sourdough starter for discard?
Yes, but it may rise more and change the texture slightly. If using active starter, reduce baking soda slightly.
What type of apples should I use?
Go for firm apples like Granny Smith, Fuji, or Honeycrisp. They keep their texture during baking and balance the sweetness.
Can I freeze this bread?
Absolutely. Wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Let it thaw overnight in the refrigerator or at room temperature.
Do I need to use the glaze?
Not at all—it’s optional. The bread is sweet enough without it, but the glaze adds that classic apple fritter finish.
Is this recipe overly sweet?
Not at all. It has just the right amount of sweetness for a breakfast bread or snack loaf.
Bake It, Share It, Love It
Sourdough apple fritter bread is the kind of recipe that checks all the boxes. It’s comforting, simple to make, and uses ingredients you probably already have. Whether you’re a seasoned sourdough baker or just getting started, this is a great way to use your discard and fill your home with the flavors of fall.
So go ahead—grab your mixing bowl, slice those apples, and get ready for a loaf that brings warmth and joy with every bite.
Recipes You Might Love:
Sourdough Apple Fritter Bread
Equipment
- Knife and Cutting Board for chopping apples
- Small bowl for apple filling
- Cake tester for doneness check
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- ¼ tsp nutmeg optional
Wet Ingredients:
- ½ cup sourdough discard unfed
- 2 large eggs
- ½ cup plain Greek yogurt or sour cream
- ½ cup vegetable oil or melted butter
- ¾ cup granulated sugar
- 1 tsp vanilla extract
Apple Layer:
- 2 cups peeled and chopped apples such as Honeycrisp or Granny Smith
- ¼ cup brown sugar
- 1 tsp cinnamon
- 1 tbsp all-purpose flour
Optional Glaze:
- ½ cup powdered sugar
- 1 tsp milk or cream
- ½ tsp vanilla extract
Instructions
Preheat Oven:
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
Prepare Apple Filling:
- In a bowl, combine chopped apples, brown sugar, cinnamon, and flour. Set aside to let the flavors develop.
Mix Wet Ingredients:
- In a large bowl, whisk together eggs, sugar, oil, yogurt, vanilla, and sourdough discard until smooth.
Combine Dry Ingredients:
- In another bowl, stir together flour, baking soda, salt, cinnamon, and nutmeg.
Make Batter:
- Gradually fold the dry ingredients into the wet until just combined—don’t overmix.
Layer and Swirl:
- Pour half the batter into the prepared loaf pan. Add half the apple mixture, then repeat with the remaining batter and apples. Use a knife or skewer to gently swirl.
Bake:
- Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Tent with foil if the top browns too quickly.
Cool and Glaze (Optional):
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Mix glaze ingredients and drizzle over cooled bread.
Notes
Refrigerator: Store up to 5 days, tightly wrapped.
Freezer: Freeze slices or whole loaf tightly wrapped for up to 2 months. Thaw before serving.
