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A freshly baked French toast casserole in a brown loaf pan, drizzled with a generous amount of creamy white glaze.

Sourdough Apple Fritter Discard Loaf

Transform your sourdough discard into a wonderfully moist and flavorful apple fritter-inspired loaf, bursting with cinnamon apples and topped with a sweet vanilla glaze. It's the perfect way to use up discard while enjoying a delightful breakfast or snack.
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Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Fritter Loaf
  • 1 cup sourdough discard unfed, 100% hydration, straight from the fridge
  • 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
  • 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
For the Apple Mix-ins
  • 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
For the Glaze
  • 1 cup powdered sugar sifted
  • 2-3 tbsp milk or water
  • 1/2 tsp vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • Whisk
  • Rubber Spatula
  • Wire Rack

Method
 

Prepare the Apples
  1. Preheat your oven to 350°F (175°C). Lightly grease and flour a 9x5 inch loaf pan, or line with parchment paper leaving an overhang on the sides.
  2. In a small bowl, combine the finely diced apples with 2 tablespoons of brown sugar and 1/2 teaspoon of ground cinnamon. Stir well and set aside.
Mix the Loaf Batter
  1. 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.
  2. In a separate medium bowl, whisk together the sourdough discard, egg, whole milk, melted and cooled butter, and 1 teaspoon of vanilla extract until well combined.
  3. Pour the wet ingredients into the well of the dry ingredients. Stir with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are fine.
  4. Gently fold in the seasoned diced apples until evenly distributed throughout the batter.
Bake the Loaf
  1. Pour the batter into the prepared loaf pan and spread evenly.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown.
  3. Remove the loaf 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. The loaf must be cool before glazing.
Prepare and Apply the Glaze
  1. Once the loaf is completely cool, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 2-3 tablespoons of milk (start with 2 and add more a few drops at a time if needed) and 1/2 teaspoon of vanilla extract until smooth and pourable.
  2. Drizzle the glaze over the cooled loaf, allowing it to drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Notes

This loaf is best enjoyed fresh on the day it's made. Store any leftovers at room temperature in an airtight container for up to 2-3 days. For a deeper apple flavor, you can sauté the diced apples briefly with the brown sugar and cinnamon before adding them to the batter.