Sourdough Apple Bread is soft, cozy, and full of warm apple-cinnamon flavor with a subtle tang from sourdough discard. This comforting loaf is perfect for fall mornings, afternoon coffee breaks, or simple homemade desserts. Moist chunks of fresh apple keep every slice tender while a light glaze adds the perfect sweet finish.
Ingredients
- 1 cup sourdough discard (unfed)
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cinnamon
- 2 eggs
- ⅓ cup vegetable oil or melted butter
- 1 tsp vanilla extract
- 1½ cups diced apples
- ¼ cup milk (if batter feels thick)
Optional Glaze
- ½ cup powdered sugar
- 1–2 tbsp milk
- ¼ tsp vanilla
Preparation Steps
Step 1: Prepare oven and pan
Preheat oven to 350°F (175°C). Grease or line a loaf pan with parchment paper.
Step 2: Mix dry ingredients
In a large bowl, whisk flour, baking soda, salt, cinnamon, and both sugars.
Step 3: Combine wet ingredients
In another bowl, mix sourdough discard, eggs, oil, milk, and vanilla until smooth.
Step 4: Make the batter
Gently fold wet mixture into dry ingredients. Stir until just combined. Fold in diced apples.
Step 5: Bake the bread
Pour batter into prepared pan and smooth top. Bake 50–60 minutes until a toothpick comes out clean.
Step 6: Cool and glaze
Let bread cool completely before drizzling with simple vanilla glaze.
Variations
- Add chopped walnuts or pecans for crunch.
- Mix in raisins or dried cranberries for sweetness.
- Sprinkle cinnamon sugar on top before baking.
- Use shredded apple for extra moist texture.
- Add cream cheese swirl layer for dessert version.
- Substitute part of flour with whole wheat flour.
Cooking Notes
- Use firm apples like Honeycrisp or Granny Smith for best structure.
- Do not overmix batter to keep loaf tender.
- If top browns too fast, cover loosely with foil.
- Sourdough discard adds depth but not strong sour taste.
- Bread slices cleaner once fully cooled.
- Store wrapped to maintain moisture.
Serving Suggestions
- Serve warm with butter for cozy breakfast.
- Pair with coffee, chai, or hot caramel latte.
- Toast slices lightly for crisp edges.
- Top with whipped cream for simple dessert.
- Add caramel drizzle for bakery-style presentation.
- Pack slices for lunchbox treat.
Tips
- Dice apples small for even baking.
- Let flavors develop overnight for best taste.
- Use room-temperature eggs for smooth batter.
- Freeze slices individually for quick snacks.
- Add pinch nutmeg for deeper spice flavor.
- Try maple glaze instead of vanilla.
Prep Time / Bake Time / Total Time
Prep Time: 15 minutes
Bake Time: 55 minutes
Total Time: 1 hour 10 minutes
Nutritional Info (Approx.)
Calories: 240 per slice
Carbohydrates: 34g
Protein: 4g
Fat: 9g
Fiber: 2g
FAQs
Can I use sourdough starter instead of discard?
Yes, active starter works but flavor may be slightly tangier.
What apples are best for baking?
Firm varieties like Granny Smith, Fuji, or Honeycrisp.
Can I make muffins instead of loaf?
Yes, bake muffins about 20–25 minutes.
How do I store sourdough apple bread?
Keep wrapped at room temperature up to 3 days or freeze.
Can I reduce sugar?
Yes, slightly reduce without affecting texture too much.
Conclusion
Sourdough Apple Bread is a warm, homemade classic that transforms simple pantry ingredients into a comforting, bakery-style loaf. Perfect for sourdough lovers looking for sweet, easy ways to use discard while creating cozy family treats.