🍎 Apple Fritter Sourdough Discard Loaf

A soft, moist sourdough discard loaf filled with cinnamon-coated apples and finished with a simple vanilla glaze. It’s an easy way to use up sourdough discard without needing a long fermentation.

🥣 Ingredients

For the Apple Filling

• 2 medium apples, peeled and diced small
• 2 tbsp brown sugar
• 1 tsp ground cinnamon
• 1 tbsp butter
• 1 tsp lemon juice

For the Loaf

• 1 ½ cups all-purpose flour (190 g)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ cup unsalted butter, softened (113 g)
• ¾ cup granulated sugar (150 g)
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup sourdough discard, 100% hydration (120 g)
• ⅓ cup buttermilk (80 ml)

For the Glaze

• 1 cup powdered sugar (120 g)
• 1–2 tbsp milk
• ½ tsp vanilla extract

👩‍🍳 Step-by-Step Instructions

Step 1: Prepare the Apples

1. Peel and dice the apples into small pieces.
2. Add the apples, brown sugar, cinnamon, butter, and lemon juice to a skillet.
3. Cook over medium heat for about 5–7 minutes, stirring occasionally.
4. Cook until the apples are slightly softened and coated in a cinnamon-sugar mixture.
5. Remove from heat and let them cool completely.

Tip: Don’t overcook the apples—they should still have a little texture.

Step 2: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9 × 5-inch loaf pan.
3. Line the pan with parchment paper, leaving some overhang for easy removal.

Step 3: Mix the Dry Ingredients

In a medium bowl, whisk together:

• Flour
• Baking powder
• Baking soda
• Salt
• Cinnamon

Set aside.

Step 4: Cream the Butter and Sugar

1. In a large bowl, beat the softened butter and granulated sugar for 2–3 minutes.
2. Continue until the mixture looks light and fluffy.

Step 5: Add the Wet Ingredients

1. Beat in the eggs one at a time.
2. Add the vanilla.
3. Mix in the sourdough discard until smooth.

Step 6: Combine the Batter

1. Add half of the dry ingredients to the wet mixture.
2. Add the buttermilk and mix gently.
3. Add the remaining dry ingredients.
4. Stir only until combined.

Do not overmix. A few small lumps are fine.

Step 7: Layer the Loaf

1. Spread about half of the batter into the prepared loaf pan.
2. Add half of the cooled cinnamon apples.
3. Spoon the remaining batter over the apples.
4. Top with the remaining apples.
5. Gently press the apples slightly into the batter.
6. Use a knife to make a few gentle swirls through the loaf.

Step 8: Bake

1. Place the loaf in the preheated oven.
2. Bake for approximately 55–70 minutes.
3. Start checking around 55 minutes.
4. The loaf is done when a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.

If the top becomes too brown before the center is finished, loosely cover it with foil.

Step 9: Cool Completely

1. Let the loaf cool in the pan for about 15 minutes.
2. Lift it out using the parchment paper.
3. Transfer to a wire rack.
4. Allow it to cool completely before glazing.

Cooling helps the loaf set properly and makes slicing easier.

Step 10: Make the Glaze

1. Add powdered sugar to a small bowl.
2. Add 1 tablespoon milk and vanilla.
3. Whisk until smooth.
4. Add a little more milk if needed until you reach a thick but pourable consistency.

Step 11: Glaze the Loaf

1. Drizzle the glaze over the completely cooled loaf.
2. Let the glaze sit for 10–15 minutes to set.
3. Slice and serve.

🍎 Optional Apple Fritter-Style Topping

For an extra bakery-style finish, sprinkle a little cinnamon over the glaze or add a few finely diced cooked apples on top before the glaze sets.

⏱️ Recipe Details

• Prep Time: 25 minutes
• Cook Time: 55–70 minutes
• Cooling Time: 45–60 minutes
• Total Time: About 2 hours
• Yield: 1 loaf, about 8–10 slices
• Category: Sourdough Discard / Quick Bread
• Difficulty: Easy

💡 Tips for the Best Loaf

• Use 100% hydration sourdough discard for the intended texture.
• Cool the cooked apples before adding them to the batter.
• Dice apples small so they distribute evenly.
• Don’t overmix the batter.
• Use a firm, crisp apple such as Honeycrisp, Granny Smith, or Pink Lady.
• For the best texture, allow the loaf to cool completely before slicing.
• Store covered at room temperature for up to 2 days, or refrigerate for longer storage.