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
