Sourdough Apple Fritter Bread
This Sourdough Apple Fritter Bread combines sweet cinnamon-spiced apples with tangy sourdough discard in a moist, tender loaf. It’s the perfect way to use up extra starter while filling your home with warm fall aromas. Ideal for breakfast, snacking, or a cozy dessert.
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 9x5-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
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Store up to 5 days, tightly wrapped.
Freezer: Freeze slices or whole loaf tightly wrapped for up to 2 months. Thaw before serving.
Refrigerator: Store up to 5 days, tightly wrapped.
Freezer: Freeze slices or whole loaf tightly wrapped for up to 2 months. Thaw before serving.
Nutrition
Calories: 280kcalCarbohydrates: 37gProtein: 5gFat: 13gSodium: 230mgFiber: 2gSugar: 18g
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