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Freshly baked cinnamon streusel loaf with a thick vanilla glaze drizzle on a rustic wooden cutting board.

Sourdough Apple Fritter Bread

A delightful and easy-to-make dessert bread that cleverly utilizes sourdough discard, capturing all the comforting flavors of apple fritters in a convenient loaf form. Perfect for breakfast, brunch, or a sweet afternoon treat.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Fritter Bread
  • 1 cup Sourdough Discard unfed, at room temperature
  • 1 3/4 cups All-Purpose Flour
  • 1/2 cup Granulated Sugar
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 Large Egg at room temperature
  • 1/2 cup Milk whole milk recommended, at room temperature
  • 1/4 cup Unsalted Butter melted and slightly cooled
  • 1 tsp Vanilla Extract
  • 2 medium Apples e.g., Honeycrisp, Gala, or Granny Smith, peeled, cored, and diced into 1/2-inch pieces
  • 2 tbsp Granulated Sugar for tossing with apples
  • 1 tsp Ground Cinnamon for tossing with apples
For the Glaze
  • 1 cup Powdered Sugar
  • 2 tbsp Milk or more, to reach desired consistency
  • 1/2 tsp Vanilla Extract

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Small Mixing Bowl
  • Whisk
  • Spatula
  • Paring knife
  • Vegetable peeler
  • Wire Rack

Method
 

Prepare the Oven and Pan
  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, or line it with parchment paper for easy removal.
Mix Dry Ingredients
  1. In a large mixing bowl, whisk together the 1 3/4 cups all-purpose flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt until well combined.
Mix Wet Ingredients
  1. In a separate medium bowl, whisk together the sourdough discard, large egg, 1/2 cup milk, melted butter, and 1 teaspoon vanilla extract until smooth and fully incorporated.
Combine and Add Apples
  1. Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine and will lead to a tender bread.
  2. In a small bowl, toss the diced apples with the 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon until the apples are evenly coated.
  3. Gently fold the sugared and spiced apples into the batter until evenly distributed.
Bake the Bread
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.
  3. Remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire rack to cool completely.
Prepare and Apply Glaze
  1. While the bread cools, prepare the glaze: In a small bowl, whisk together the powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth and free of lumps. Add more milk, a tiny bit at a time, if a thinner consistency is desired.
  2. Once the Sourdough Apple Fritter Bread is mostly cool (or completely cool, if preferred), generously drizzle the glaze over the top. Allow the glaze to set for a few minutes before slicing and serving.

Notes

For best results, use apples that hold their shape well when baked, such as Honeycrisp, Gala, Fuji, or Granny Smith. The bread can be stored at room temperature in an airtight container for up to 3 days, or refrigerated for up to a week. For a warm treat, gently re-heat individual slices in the microwave or toaster oven.