Sourdough Discard Apple Fritter Bread

If you love sourdough apple fritters, then you better get this sourdough discard apple fritter bread into the oven asap! It's the perfect fall treat that you can enjoy any time of the year!

This sourdough apple fritter bread features fresh apples tossed in cinnamon sugar and layered into a tender sponge cake, drizzled in a vanilla glaze.

If you love sourdough quick bread recipes, then make sure you check out this sourdough discard banana bread or this sourdough gingerbread loaf or maybe this sourdough discard cinnamon ripple quick bread is more your style.

Sourdough Resources

If you're new to the sourdough journey, or looking for some help along the way, then these sourdough resources are perfect for you! There's sure to be something here to help you bake the best sourdough you've ever baked!

• Beginner's Guide to Sourdough Bread (it's your very own free quick start sourdough guide).
• How To Boost Your Sourdough Starter
• How To Increase the Wild Yeast in your Sourdough Starter
• Most Common Sourdough Starter Questions & Answers
• How To Improve Your Sourdough Oven Spring

Why You'll Love This Recipe!

Quick & Easy Recipe - Despite its gourmet appeal, sourdough apple fritter bread is surprisingly easy to make, requiring simple ingredients and minimal prep time. It's a simple no wait sourdough recipe you must try!

Irresistible Flavor - Sourdough apple fritter bread will captivate your taste buds with its delightful combination of sweet, tart apples, warm cinnamon, and hints of vanilla. Each bite offers a symphony of flavors that evoke cozy autumn days and comforting homemade treats. It's sourdough comfort food!

Moist and Tender Texture - This bread boasts a moist and tender crumb, thanks to the addition of grated apples and a generous drizzle of glaze. It's just like your favorite sourdough apple fritters, but in quick bread form!

How To Make Sourdough Discard Apple Fritter Bread

I've used granny smith apples, but you can use whatever apples you prefer. I recommend organising your ingredients and allowing all the ingredients to come to room temperature to ensure the batter comes together more easily.

I've used a 1 litre loaf pan measuring 8" x 4". This loaf fits perfectly in this size tin and allows plenty of room for the glaze once it's baked.

Preheat the oven to 180C (350F) and grease an 8" x 4" loaf pan and set aside.

Prepare the Toppings

Before you start, you need to mix the toppings.

Apple Cinnamon Topping - mix the chopped apples, granulated sugar and cinnamon together.

Cinnamon Sugar - mix the cinnamon and brown sugar together.

Glaze - mix the powdered sugar and milk together until it's smooth and glossy. Set all of these aside.

Quick Bread Batter

In a medium sized bowl, add the egg, sugar and vanilla extract together and whisk until smooth and glossy.

Now add the sourdough starter and vegetable oil to the mix and whisk until well combined.

On top of the liquid ingredients, add the all purpose flour, baking powder and salt. Stir gently with a spatula until the wet ingredients and dry ingredients are well combined (just don't overmix).

Now, take the loaf pan you greased earlier and add half the batter to the base of the pan. Spread it out using a spatula so it covers the base of the pan.

On top of the cake batter, add half the apples and half the cinnamon sugar mixture.

Now add the rest of the cake batter on top, followed by the rest of the apple mixture and cinnamon sugar mixture.

Place into the oven and bake for 45 minutes at 180C (350F).

The sourdough discard apple fritter cake is cooked through when a skewer comes out clean and the cinnamon sugar is a little crunchy on top. You want the apple mixture to be golden brown and cooked through. 

Once the cake has cooled slightly, drizzle over the glaze (do this while the cake is still in the pan). Allow the glaze to soak in a little before removing the cake from the pan. Make sure it cools fully before you slice it.

How To Store + Freeze

This sourdough discard apple fritter bread can be stored in an airtight container for up to 4 days.

This recipe freezes really well. You can glaze the discard bread and then allow to cool. Wrap in parchment paper and then wrap in aluminum foil. Store in the freezer for up to 2 months. Thaw at room temperature before slicing and enjoying.