Sourdough Apple Fritter Discard Loaf Recipe
Introduction
This Sourdough Apple Fritter Discard Loaf is a delightful way to use sourdough discard while enjoying a moist, flavorful bread studded with cinnamon-spiced apples. Topped with a sweet vanilla glaze, it’s perfect for breakfast, snack time, or dessert.
Ingredients
- 1 cup sourdough discard (unfed, 100% hydration, straight from the fridge)
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
- 1 large egg (room temperature)
- 1/4 cup whole milk (room temperature)
- 1/4 cup unsalted butter (melted and cooled slightly)
- 1 tsp vanilla extract
- 2 medium apples (peeled, cored, and finely diced, about 1.5 cups; Granny Smith or Honeycrisp work well)
- 2 tbsp light brown sugar (packed)
- 1/2 tsp ground cinnamon
- 1 cup powdered sugar (sifted)
- 2-3 tbsp milk or water
- 1/2 tsp vanilla extract
Instructions
- Prepare the Apples: In a small bowl, combine the finely diced apples with 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon. Stir well and set aside.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan, or line it with parchment paper leaving an overhang on the sides for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, salt, and 1 teaspoon of ground cinnamon. Make a well in the center.
- Combine Wet Ingredients: In a separate bowl, whisk together the sourdough discard, egg, whole milk, melted butter, and 1 teaspoon of vanilla extract until smooth.
- Mix Batter: Pour the wet ingredients into the well of the dry ingredients. Stir gently with a spatula or wooden spoon just until combined; some lumps are okay. Avoid overmixing.
- Fold in Apples: Gently fold the seasoned diced apples into the batter until evenly distributed.
- Fill Loaf Pan & Bake: Pour the batter into the prepared loaf pan, spreading it evenly. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean and the top is golden.
- Cool: Let the loaf cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before glazing.
- Prepare and Apply Glaze: In a small bowl, whisk together the sifted powdered sugar, 2-3 tablespoons of milk (add gradually), and 1/2 teaspoon vanilla extract until smooth and pourable. Drizzle the glaze over the cooled loaf and let it set before slicing.
Tips & Variations
- Use tart apple varieties for a nice balance with the sweet glaze.
- If you prefer a denser loaf, reduce the milk slightly.
- Add chopped nuts like walnuts or pecans for extra crunch.
- For a dairy-free version, substitute milk and butter with plant-based alternatives.
- This recipe works well with other fruit additions like pears or berries in place of apples.
Storage
Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and refresh by warming slightly in the oven. Reheat gently to maintain moisture and enjoy the glaze intact.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fed sourdough starter instead of discard?
It’s best to use unfed sourdough discard as called for, since fed starter may alter the dough’s hydration and rising properties, resulting in a different texture.
Can I make this loaf without the glaze?
Yes, the loaf is delicious on its own, especially warm. The glaze adds sweetness and visual appeal but is optional depending on your preference.
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Sourdough Apple Fritter Discard Loaf Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 8 servings) 1x
Description
This Sourdough Apple Fritter Discard Loaf is a delightful way to use up your sourdough discard, incorporating tender diced apples and warm cinnamon spices into a moist, flavorful quick bread. Finished with a sweet vanilla glaze, it offers an irresistible balance of tart apple, sweet glaze, and a hint of spice, perfect for breakfast, brunch, or a comforting dessert.
Ingredients
Scale
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1 tsp ground cinnamon
Wet Ingredients
- 1 cup sourdough discard (unfed, 100% hydration, straight from the fridge)
- 1 large egg (room temperature)
- 1/4 cup whole milk (room temperature)
- 1/4 cup unsalted butter (melted and cooled slightly)
- 1 tsp vanilla extract
Apple Mixture
- 2 medium apples (e.g., Granny Smith, Honeycrisp; peeled, cored, and finely diced – about 1.5 cups)
- 2 tbsp light brown sugar (packed)
- 1/2 tsp ground cinnamon
Glaze
- 1 cup powdered sugar (sifted)
- 2–3 tbsp milk or water
- 1/2 tsp vanilla extract
Instructions
- Prepare the Apples: In a small bowl, combine the peeled, cored, and finely diced apples with 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon. Stir well to coat the apples evenly and set aside to allow the flavors to meld.
- Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a 9×5 inch loaf pan or line it with parchment paper, leaving an overhang on the sides for easy removal.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Make a well in the center of the dry ingredients to prepare for the wet mixture.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the sourdough discard, egg, whole milk, melted and slightly cooled butter, and 1 teaspoon of vanilla extract until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the well of the dry ingredients. Stir gently with a rubber spatula or wooden spoon until just combined. It’s important not to overmix; some lumps in the batter are acceptable to keep the loaf tender.
- Fold in Apples: Gently fold the seasoned diced apples into the batter, ensuring they are evenly distributed without breaking them down.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan, spreading it evenly with a spatula so it bakes uniformly.
- Bake Loaf: Place the pan in the preheated oven and bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center comes out clean and the top is golden brown.
- Cool Loaf: Remove the loaf from the oven and let it cool in the pan for 10-15 minutes. Carefully transfer it to a wire rack to cool completely, as glazing requires the loaf to be fully cooled.
- Make Glaze: In a small bowl, whisk together the sifted powdered sugar, 2-3 tablespoons of milk or water (start with 2 tbsp and add more as needed for consistency), and 1/2 teaspoon vanilla extract until smooth and pourable.
- Glaze Loaf: Drizzle the prepared glaze over the cooled loaf, letting it drip down the sides. Allow the glaze to set for a few minutes before slicing and serving for a perfect finish.
Notes
- For best flavor, use tart apples like Granny Smith or Honeycrisp as they hold their shape and add a bright contrast.
- Make sure the loaf is completely cool before glazing to avoid melting the glaze into the bread.
- You can customize the glaze thickness by adjusting the amount of milk or water.
- This recipe uses sourdough discard, making it a great way to reduce waste and add natural tang.
- Store any leftovers wrapped tightly at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: sourdough discard, apple fritter loaf, quick bread, sourdough baking, apple cinnamon bread, sourdough discard recipe, easy apple loaf
