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Sourdough Discard Apple Fritter Bread Recipe

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4.2 from 9 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 1 loaf (about 8-10 slices)

Description

This Sourdough Discard Apple Fritter Bread is a delightful bakery-style loaf that transforms sourdough discard into a moist, flavorful bread bursting with cinnamon-spiced diced apples. Swirled with a buttery cinnamon-sugar filling and topped with a sweet vanilla glaze, this recipe offers a perfect balance of tender crumb and cozy autumn flavors, perfect for breakfast or a comforting snack.

Ingredients

Batter

  • 1 cup sourdough discard
  • 2 large eggs
  • 1/2 cup melted butter
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups peeled, diced apples (Granny Smith or Honeycrisp)

Filling

  • 1/4 cup brown sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon melted butter

Glaze

  • 1 1/2 cups powdered sugar
  • 2 to 3 tablespoons milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×5 inch loaf pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, whisk together the sourdough discard, eggs, melted butter, brown sugar, and vanilla extract until the mixture is smooth and well combined.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon.
  4. Mix Batter: Gently fold the dry ingredients into the wet ingredients until just combined to avoid overmixing. Then fold in the peeled and diced apples for added texture and flavor.
  5. Prepare Filling: In a small bowl, combine the brown sugar, cinnamon, and melted butter to create the apple fritter-style cinnamon sugar filling.
  6. Layer Batter and Filling in Pan: Pour half of the batter into the prepared loaf pan. Sprinkle two-thirds of the cinnamon sugar filling evenly over the batter. Add the remaining batter on top, then sprinkle with the last of the filling. Use a knife to gently swirl the filling through the batter in a zigzag pattern for a beautiful marbled effect.
  7. Bake: Place the loaf in the preheated oven and bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the loaf’s top browns too quickly, tent it with foil to prevent burning.
  8. Cool the Bread: Allow the loaf to cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before glazing.
  9. Make and Add Glaze: Whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. Once the loaf is fully cooled, drizzle the glaze evenly over the top. Let the glaze set before slicing to serve.

Notes

  • Use tart apples like Granny Smith or sweeter ones like Honeycrisp depending on your flavor preference.
  • Ensure the loaf is completely cooled before glazing to prevent the glaze from melting too much.
  • You can substitute milk with heavy cream for a richer glaze.
  • Swirling the filling gently prevents overmixing and keeps the marbled effect distinct.
  • This recipe is great for using up sourdough discard, minimizing waste.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/sourdough-discard-apple-fritter-bread-recipe/