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Freshly baked cinnamon roll loaf covered in sweet white icing, sitting in a metal pan on a wooden board.

Sourdough Discard Apple Fritter Bread

This delightful hybrid combines the best of a classic apple fritter and a tender quick bread. Utilizing sourdough discard, it adds a subtle tang and incredible texture to a cinnamon-spiced apple loaf, crowned with a sweet, simple glaze.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

For the Apple Filling
  • 2 cups Apples peeled, cored, diced small (about 2 medium apples like Gala, Honeycrisp, or Fuji)
  • 1/4 cup Light brown sugar packed
  • 1 tsp Ground cinnamon
  • 1 tbsp Lemon juice
For the Bread
  • 2 cups All-purpose flour
  • 1/2 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Baking soda
  • 1 tsp Ground cinnamon
  • 1/2 tsp Salt
  • 2 Large eggs room temperature
  • 1 cup Sourdough discard unfed, 100% hydration (straight from the fridge is fine)
  • 1/2 cup Whole milk room temperature
  • 1/2 cup Unsalted butter melted and slightly cooled
  • 1 tsp Vanilla extract
For the Glaze
  • 1 cup Powdered sugar
  • 2-3 tbsp Whole milk or heavy cream
  • 1/2 tsp Vanilla extract

Equipment

  • 9x5 inch Loaf Pan
  • Large mixing bowls
  • Whisk
  • Rubber Spatula
  • Small saucepan (optional, for melting butter)
  • Wire cooling rack

Method
 

Prepare the Oven and Loaf Pan
  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.
Prepare the Apple Filling
  1. In a medium bowl, combine the diced apples, light brown sugar, 1 tsp ground cinnamon, and lemon juice. Toss to coat the apples evenly. Set aside.
Mix the Dry Ingredients
  1. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, 1 tsp ground cinnamon, and salt until well combined.
Combine the Wet Ingredients
  1. In a separate medium bowl, whisk together the large eggs, sourdough discard, whole milk, melted butter, and vanilla extract until smooth.
Assemble the Batter
  1. Pour the wet ingredients into the dry ingredients. Stir with a rubber spatula or wooden spoon just until barely combined and no dry streaks of flour remain. Do not overmix; a few lumps are fine.
  2. Gently fold in the prepared apple filling into the batter until evenly distributed.
Bake the Bread
  1. Pour the batter into the prepared loaf pan, spreading it evenly. Place the loaf pan in the preheated oven.
  2. Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
  3. Once baked, remove the bread from the oven and let it cool in the pan for 10-15 minutes before carefully transferring it to a wire cooling rack to cool completely.
Prepare and Apply the Glaze
  1. While the bread cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons of milk/cream, and vanilla extract until smooth. If the glaze is too thick, add more milk/cream 1 teaspoon at a time until it reaches a pourable but not watery consistency.
  2. Once the bread is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for a few minutes before slicing and serving.

Notes

This bread is best enjoyed on the day it's made, but leftovers can be stored airtight at room temperature for up to 3 days, or in the refrigerator for up to 5 days. For a richer flavor, toast slices lightly before serving. You can also add 1/2 cup chopped walnuts or pecans to the batter with the apples for added crunch.