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Sourdough Apple Bread

Sourdough Apple Bread

Soft Sourdough Apple Bread packed with tender apples and cinnamon. An easy, cozy way to use sourdough discard.
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Prep Time 15 minutes
Cook Time 55 minutes
Cooling Time 30 minutes
Total Time 1 hour 40 minutes
Servings: 1 loaf, about 10 generous slices.
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1½ teaspoons ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ½ cup sourdough discard
  • ¼ cup milk
  • 2 medium apples peeled, cored, and diced
  • ½ cup chopped walnuts or pecans optional
  • For the Cinnamon Sugar Topping
  • 2 tablespoons granulated sugar
  • ½ teaspoon ground cinnamon

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  3. In a large bowl, beat the softened butter, granulated sugar, and brown sugar until creamy and well combined.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla.
  5. Add the sourdough discard and milk. Mix until smooth and combined.
  6. Gradually add the dry ingredients to the wet ingredients. Stir gently just until no dry streaks of flour remain.
  7. Fold in the diced apples and chopped nuts, if using. Avoid overmixing the batter.
  8. Transfer the batter to the prepared loaf pan and smooth the top.
  9. Combine the sugar and cinnamon for the topping and sprinkle it evenly over the batter.
  10. 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.
  11. 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.