sourdough apple fritter bread

• Prep Time: 25 minutes

• Cook Time: 55-65 minutes

• Cooling Time: 2 hours (highly recommended)

• Total Time: 3 hours 20 minutes (includes cooling)

• Course: Breakfast, Dessert, Snack

• Cuisine: American

• Diet: Vegetarian

• Yield: 1 standard 9×5 inch loaf (about 10-12 slices)

Intensity & Skill Level

• Intensity: Low to Moderate

  • This is a very approachable recipe for bakers of all levels. The most complex technique involved is creating a simple swirl, which is quite forgiving. No special equipment is needed beyond a couple of bowls and a loaf pan.

• Skill Level: Beginner-Friendly

Ingredients

For the best results, use room temperature ingredients unless otherwise specified.

For the Apple Filling:

• 2 cups (about 250g) peeled and finely diced apples (such as Granny Smith, Honeycrisp, or Braeburn)

• 2 tablespoons (28g) unsalted butter

• 3 tablespoons (45g) light brown sugar, packed

• 1 teaspoon ground cinnamon

• Pinch of salt

For the Sourdough Bread:

• 1 cup (125g) all-purpose flour

• 1 teaspoon ground cinnamon

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup (113g) unsalted butter, softened

• ½ cup (100g) granulated sugar

• 2 large eggs, room temperature

• 1 teaspoon pure vanilla extract

• 1 cup (240g) unfed sourdough starter/discard (100% hydration)

For the Vanilla Glaze:

• ¾ cup (90g) powdered sugar, sifted

• 1-2 tablespoons milk or heavy cream

• ½ teaspoon pure vanilla extract

• Pinch of salt

Instructions

Step 1: Prepare the Apple Filling

1. In a small saucepan over medium heat, melt the 2 tablespoons of butter.

2. Add the finely diced apples, brown sugar, 1 teaspoon of cinnamon, and a pinch of salt. Stir to coat the apples evenly.

3. Cook for 5-7 minutes, stirring occasionally, until the apples have softened slightly and the mixture is fragrant and bubbly. The apples should be tender but not mushy.

4. Remove the pan from the heat and set it aside to cool completely. This step is crucial; if the filling is too hot, it will prematurely cook the eggs in the batter.

Step 2: Make the Bread Batter

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper, leaving an overhang on the two long sides for easy removal.

2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, 1 teaspoon of cinnamon, baking soda, and salt. Set aside.

3. Cream Wet Ingredients: In a separate, larger bowl, use a hand mixer or a stand mixer with the paddle attachment to cream the softened butter and granulated sugar together for 2-3 minutes, until light and fluffy.

4. Incorporate Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl. Mix in the vanilla extract.

5. Add Sourdough Discard: Beat in the unfed sourdough starter until the mixture is just combined. It may look slightly curdled at this point—that is perfectly normal and will resolve once the flour is added.

6. Combine Wet and Dry: Add the dry flour mixture to the wet ingredients. Use a spatula to fold gently until just combined. Be careful not to overmix; a few streaks of flour are okay.

Step 3: Assemble and Bake

1. Layer the Batter: Spread about half of the batter into the bottom of your prepared loaf pan, smoothing it into an even layer.

2. Add the Swirl: Spoon about two-thirds of the cooled apple filling over the batter layer, spreading it evenly. Avoid getting too close to the edges to prevent burning.

3. Top it Off: Carefully dollop and spread the remaining batter over the apple layer. This can be a bit tricky as the batter is thick, but do your best to cover the apples. Top with the remaining apple filling.

4. Create the Swirl: Use a knife or a wooden skewer to gently swirl the layers together. Make 4-5 figure-eight motions through the batter to marble it beautifully.

5. Bake: Place the loaf pan in the preheated oven and bake for 55 to 65 minutes. The bread is done when the top is golden brown, the edges are pulling away from the pan, and a toothpick inserted into the center of the cake part (not directly into an apple swirl) comes out clean or with a few moist crumbs.

Step 4: Cool and Glaze

1. Cool in Pan: Let the bread cool in the pan for 20 minutes. Then, using the parchment paper overhang, carefully lift the bread out and transfer it to a wire rack to cool completely. This step is essential! Cutting into the bread while it’s warm will cause it to be gummy in the center.

2. Make the Glaze: While the bread cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar, 1 tablespoon of milk, vanilla extract, and a pinch of salt. Add more milk, one teaspoon at a time, until you reach a thick but pourable consistency.

3. Finish: Once the bread is completely cool (about 2 hours), drizzle the vanilla glaze over the top. Slice and serve.

Notes & Tips for the Perfect Loaf

• Apple Choice: Granny Smith apples provide a lovely tart contrast, while Honeycrisp or Braeburn will be sweeter and hold their shape well. A mix is also delightful!

• Sourdough Starter: Your starter should be unfed (“discard”) and can be used straight from the fridge. There is no need for it to be active or bubbly for this quick bread.

• Don’t Overmix: Overmixing the batter after adding the flour will develop the gluten and lead to a tough, dense bread. Fold gently until just combined.

• The Cool Down: I cannot stress enough how important it is to let this bread cool completely. The structure sets as it cools, and the flavors meld together beautifully.

• Storage: Store the glazed or unglazed bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cooled, unglazed loaf tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and glaze before serving.

Nutrition Information

Disclaimer: The following nutrition information is an estimate provided by an online calculator. Actual values may vary based on specific ingredients used and portion sizes.

• Serving Size: 1 slice (of 12)

• Calories: ~315

• Total Fat: 12g

• Saturated Fat: 7g

• Cholesterol: 60mg

• Sodium: 220mg

• Total Carbohydrates: 50g

• Dietary Fiber: 1g

• Sugars: 33g

• Protein: 4g

Enjoy this beautiful, flavorful bread with a hot cup of coffee or tea. It’s a testament to the fact that with a little sourdough discard, you can create something truly extraordinary. Happy baking

Hayyat

Hayyat is a talented content writer and digital marketer with expertise in SEO, social media management, and online marketing. She excels at creating impactful, data-driven content to help businesses connect with their target audience and achieve measurable outcomes.