This Sourdough Apple Bread is a soft, cozy quick bread filled with tender apple pieces and warm cinnamon flavor. Sourdough discard adds a subtle tang and extra moisture, while the apples keep each slice tender and naturally sweet.
It’s a simple way to use leftover sourdough discard during apple season, and there’s no long fermentation or complicated shaping required. Enjoy a thick slice for breakfast, with afternoon coffee, or as an easy fall dessert.
Sourdough Apple Bread
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
- Add the sourdough discard and milk. Mix until smooth and combined.
- Gradually add the dry ingredients to the wet ingredients. Stir gently just until no dry streaks of flour remain.
- Fold in the diced apples and chopped nuts, if using. Avoid overmixing the batter.
- Transfer the batter to the prepared loaf pan and smooth the top.
- Combine the sugar and cinnamon for the topping and sprinkle it evenly over the batter.
- Bake for 50–60 minutes, or until the loaf is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool in the pan for about 15 minutes, then transfer the loaf to a wire rack and let it cool before slicing.
Notes
- The consistency of sourdough discard varies, so the batter may be slightly thicker or thinner depending on your starter.
- It should be thick enough to hold the diced apples throughout the loaf rather than letting them sink completely to the bottom.
- Cut the apples into small chunks so they become tender during baking while still leaving visible pieces throughout each slice.
Variations
Apple Walnut Bread: Add ½ cup chopped walnuts for extra crunch.
Apple Pecan Bread: Use chopped pecans for a slightly sweeter, buttery nut flavor.
Cinnamon Streusel: Replace the cinnamon sugar with a buttery brown sugar streusel topping.
Apple Raisin: Fold ⅓ cup raisins into the batter along with the apples.
Glazed Apple Bread: Once completely cooled, drizzle the loaf with a simple powdered sugar and milk glaze.
Serving Suggestions
This recipe makes 1 standard loaf, about 10 slices. Serve the bread at room temperature or slightly warm so the apple pieces are soft and the cinnamon flavor comes through.
It’s especially good with coffee or tea for breakfast or an afternoon snack. For a richer treat, spread a little salted butter on a warm slice. You can also serve it as a simple dessert with whipped cream or a small scoop of vanilla ice cream.
Tips
- Use an active or unfed sourdough discard.
- Choose firm baking apples such as Honeycrisp, Granny Smith, or Pink Lady.
- Peel the apples for a softer texture.
- Cut the apples into small, even pieces.
- Don’t overmix after adding the flour.
- Don’t overfill the loaf pan.
- Check the center of the loaf before removing it from the oven.
- Let the bread cool before slicing so it doesn’t crumble.
Storage
Store Sourdough Apple Bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 5 days.
Individual slices can also be wrapped and frozen for up to 2 months. Thaw at room temperature or warm briefly before serving.
Time
Prep Time: 15 minutes
Bake Time: 55 minutes
Cooling Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings
Makes 1 loaf, about 10 generous slices.
For smaller breakfast or snack portions, you can cut the loaf into 12 thinner slices. A thicker slice works especially well when serving the bread warm with butter.
Nutrition
Approximate per slice:
- Calories: 275
- Protein: 4g
- Carbohydrates: 41g
- Fat: 11g
- Sugar: 22g
- Sodium: 190mg
Frequently Asked Questions
Can I use sourdough discard straight from the refrigerator?
Yes. Sourdough discard can be used directly from the refrigerator. You don’t need to feed it first because this recipe gets most of its rise from baking powder and baking soda.
Does Sourdough Apple Bread taste sour?
Usually, the sourdough flavor is mild. The apples, brown sugar, vanilla, and cinnamon balance the tanginess of the discard. Older discard may produce a slightly stronger sourdough flavor.
What apples are best for Sourdough Apple Bread?
Firm apples that hold their shape during baking are ideal. Honeycrisp, Granny Smith, Pink Lady, Braeburn, and Fuji are all good choices. You can also combine a sweet and tart apple.
Why is my Sourdough Apple Bread gummy in the middle?
A gummy center usually means the loaf needs more baking time or was sliced while still too warm. Apples add considerable moisture, so always test the center of the loaf before removing it from the oven and allow it to cool before slicing.
Can I make this bread without nuts?
Absolutely. The nuts are completely optional and can simply be omitted without changing the other ingredients.
Can I make Sourdough Apple Bread ahead of time?
Yes. The loaf stays moist and is excellent the next day. Bake it ahead, let it cool completely, and store it tightly covered until you’re ready to serve.
