Sourdough Apple Fritter Bread is the ultimate cozy treat—it combines the tang of sourdough with sweet cinnamon apples and a tender crumb, topped with a luscious glaze. It’s a great way to use sourdough discard or active starter in a sweet loaf that feels like dessert and breakfast in one.
🍎 Sourdough Apple Fritter Bread
🧾 Ingredients
🔸 For the Apple Layer:
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2 medium apples (peeled, cored, diced)
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2 tbsp sugar
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1 tsp ground cinnamon
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1 tsp lemon juice
🔸 For the Bread Batter:
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1/2 cup (120g) sourdough discard or active starter
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1/2 cup (115g) unsalted butter, softened
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2/3 cup (130g) sugar
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2 large eggs
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1/4 cup (60ml) milk or buttermilk
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1 1/2 tsp vanilla extract
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1 1/2 cups (190g) all-purpose flour
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1 1/2 tsp baking powder
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1/4 tsp salt
🔸 Optional Cinnamon Swirl:
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2 tbsp brown sugar + 1 tsp cinnamon
🔸 Glaze (after baking):
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1/2 cup powdered sugar
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1–2 tbsp milk
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1/4 tsp vanilla extract
👩🍳 Instructions
1. Prepare the Apple Mixture
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In a bowl, toss diced apples with sugar, cinnamon, and lemon juice. Set aside.
2. Make the Batter
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Cream butter and sugar together until light and fluffy.
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Add eggs one at a time, then mix in sourdough discard, vanilla, and milk.
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In a separate bowl, whisk flour, baking powder, and salt.
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Combine dry ingredients into wet just until mixed (don’t overmix).
3. Assemble the Loaf
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Pour half of the batter into a greased 9×5″ loaf pan.
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Add half the apple mixture and optional cinnamon swirl.
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Repeat with remaining batter and apples on top.
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Lightly swirl the top layer with a knife for a marbled effect.
4. Bake
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Preheat oven to 350°F (175°C).
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Bake for 55–65 minutes, or until a toothpick comes out mostly clean.
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Cover loosely with foil after 30–40 minutes if browning too quickly.
5. Cool and Glaze
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Cool in pan for 10 mins, then transfer to a rack.
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Mix glaze ingredients and drizzle over cooled bread.
🍏 Tips & Variations:
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Use tart apples like Granny Smith for contrast.
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Add chopped walnuts or pecans for crunch.
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Store at room temp for 2 days, or refrigerate for longer freshness.
Would you like a version using long-fermented sourdough (overnight proof) for deeper flavor and digestion benefits?