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Freshly baked Apple Fritter Bread in a blue loaf pan topped with cinnamon crumble and white glaze

Apple Fritter Bread with Sourdough Discard

This delightful Apple Fritter Bread combines the nostalgic flavors of a classic apple fritter with the ease of a quick bread, made extra tender and flavorful with sourdough discard. Swirled with cinnamon-sugar apples and topped with a sweet vanilla glaze, it's perfect for breakfast, brunch, or dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Filling
  • 1.5 cups fresh apples diced (about 2 medium; Honeycrisp or Granny Smith recommended)
  • 2 tbsp granulated sugar
  • 1 tsp ground cinnamon
For the Bread
  • 1/2 cup unsalted butter melted and cooled slightly
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar packed
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/2 cup sourdough discard unfed and at room temperature
  • 1.5 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup milk room temperature (any kind)
For the Cinnamon Swirl
  • 1/4 cup light brown sugar packed
  • 1 tsp ground cinnamon
For the Vanilla Glaze
  • 1 cup powdered sugar
  • 2-3 tbsp milk or cream
  • 1/2 tsp vanilla extract

Equipment

  • Loaf Pan (9x5 inch)
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Spatula
  • Apple Peeler/Corer
  • Knife
  • Measuring cups and spoons
  • Wire Rack

Method
 

Prepare the Apple Filling
  1. Peel, core, and dice the apples into small 1/4 to 1/2 inch pieces. In a medium bowl, toss the diced apples with 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Set aside.
Prepare for Baking
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line with parchment paper, leaving an overhang on the long sides for easy removal.
Make the Bread Batter
  1. In a large mixing bowl, whisk together the melted and slightly cooled butter, 1/2 cup granulated sugar, and 1/4 cup light brown sugar until smooth. Whisk in the eggs one at a time until well combined. Stir in the vanilla extract. Add the sourdough discard and mix until fully incorporated.
  2. In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
Assemble the Apple Fritter Bread
  1. In a small bowl, combine the 1/4 cup light brown sugar and 1 teaspoon ground cinnamon for the cinnamon swirl. Pour half of the bread batter into the prepared loaf pan and spread evenly.
  2. Sprinkle half of the cinnamon sugar mixture over the batter. Evenly distribute half of the spiced apples over the cinnamon sugar. Pour the remaining bread batter over the apples and spread gently. Top with the remaining cinnamon sugar and apples.
  3. Using a knife or a skewer, gently swirl through the layers a few times to create a marbled effect, being careful not to overdo it.
Bake the Bread
  1. Bake for 55-65 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, but no wet batter. If the top browns too quickly, tent loosely with aluminum foil for the last 15-20 minutes of baking. Let the bread cool in the pan for 15-20 minutes before carefully lifting it out onto a wire rack to cool completely.
Make the Vanilla Glaze
  1. Once the bread has cooled completely (or is just warm), prepare the glaze. In a small bowl, whisk together the powdered sugar, 2-3 tablespoons of milk/cream, and 1/2 teaspoon of vanilla extract until smooth and pourable. Add more milk a teaspoon at a time if too thick, or more powdered sugar if too thin.
Glaze and Serve
  1. Drizzle the vanilla glaze evenly over the cooled Apple Fritter Bread. Allow the glaze to set for a few minutes before slicing and serving.

Notes

Storage: Store leftover Apple Fritter Bread at room temperature in an airtight container for up to 3-4 days. It can also be frozen for up to 3 months; thaw overnight in the refrigerator before serving.
Sourdough Discard: Use sourdough discard that is unfed and at room temperature. It contributes a lovely tang and tenderness without requiring it to be active.
Apple Varieties: Honeycrisp, Granny Smith, Gala, or Fuji apples work wonderfully in this recipe for their balance of sweetness and tartness, and their ability to hold their shape during baking.
Don't Overmix: Overmixing the batter can lead to a tough bread, so mix until just combined.