Sourdough Apple Fritter Discard Loaf Recipe

Introduction

This Sourdough Apple Fritter Discard Loaf is a delightful way to use your sourdough discard while enjoying the cozy flavors of apples and cinnamon. It’s moist, slightly sweet, and topped with a simple vanilla glaze that makes it perfect for breakfast or a comforting snack.

Ingredients

• 1 cup sourdough discard (fresh from the fridge)
• 1.75 cups all-purpose flour (can substitute with a gluten-free blend)
• 0.5 cup granulated sugar (can use coconut sugar or a sugar substitute)
• 1 tsp baking powder (make sure it’s fresh)
• 0.5 tsp baking soda (works alongside baking powder for lift)
• 0.5 tsp fine sea salt (enhances flavors)
• 1 tsp ground cinnamon (for warmth and comfort)
• 1 large egg (can use a flax egg or applesauce as vegan alternative)
• 0.25 cup whole milk (can substitute with almond milk)
• 0.25 cup unsalted butter, melted (coconut oil or margarine can be used for dairy-free)
• 1 tsp vanilla extract (use pure vanilla for best flavor)
• 2 medium apples, peeled, cored, and finely diced (any kind of apple works well)
• 2 tbsp light brown sugar, packed (can replace with granulated sugar or maple syrup)
• 0.5 tsp ground cinnamon (another sprinkle for extra flavor)
• 1 cup powdered sugar, sifted (for a sweet touch on top)
• 2-3 tbsp milk or water (to thin out the glaze as needed)
• 0.5 tsp vanilla extract (helps tie the glaze together)

Instructions

1. Step 1: Peel, core, and finely dice the apples until you have about 1.5 cups. Set aside mixing the diced apples with the brown sugar and cinnamon for extra flavor.
2. Step 2: In a mixing bowl, combine the sourdough discard, flour, granulated sugar, baking powder, baking soda, sea salt, and ground cinnamon. Stir until just mixed.
3. Step 3: Add in the egg, milk, melted butter, and vanilla extract. Whisk until combined, making sure the batter is thick but slightly lumpy.
4. Step 4: Gently fold the diced apples coated in sugar and cinnamon into the batter until well distributed.
5. Step 5: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray.
6. Step 6: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes or until golden brown and a toothpick inserted in the center comes out clean.
7. Step 7: While the loaf bakes, whisk together the powdered sugar, milk or water, and vanilla extract until smooth to make the glaze.
8. Step 8: After baking, let the loaf cool in the pan for 5-10 minutes, then transfer to a wire rack. Drizzle the glaze over the loaf while it is still warm.

Tips & Variations

• For extra crunch, stir in ½ cup chopped nuts such as walnuts or pecans into the batter.
• Feel free to swap the apples for pears or add a handful of raisins for a different twist.
• Use gluten-free flour and a plant-based milk with flax egg to make this loaf vegan and gluten-free.
• Don’t overmix the batter; a few lumps ensure a tender crumb.

Storage

Store the leftover loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months. Reheat slices gently in a toaster oven or microwave before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen apples instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in the batter.

What if I don’t have sourdough discard?

You can substitute with plain yogurt or buttermilk for a similar tangy flavor and texture.

Sourdough Apple Fritter Discard Loaf Recipe

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4.6 from 92 reviews

This Sourdough Apple Fritter Discard Loaf is a delightful way to use up sourdough discard, transforming it into a moist, flavorful apple cinnamon bread. Packed with diced apples and warm spices, this loaf is lightly sweetened and finished with a luscious vanilla glaze. Perfect for breakfast, snack, or dessert, it brings the comforting flavors of apple fritters into an easy-to-bake loaf format.

• Author: rami
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 1 loaf (8 servings) 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup sourdough discard (fresh from the fridge)
• 1.75 cups all-purpose flour (or gluten-free blend)
• 0.5 cup granulated sugar (can substitute coconut sugar or sugar substitute)
• 1 tsp baking powder (fresh)
• 0.5 tsp baking soda
• 0.5 tsp fine sea salt
• 1 tsp ground cinnamon
• 2 tbsp light brown sugar (packed)
• 0.5 tsp ground cinnamon (for topping the apples)

Wet Ingredients

• 1 large egg (or flax egg/applesauce for vegan alternative)
• 0.25 cup whole milk (or almond milk)
• 0.25 cup unsalted butter, melted (or coconut oil/margarine)
• 1 tsp vanilla extract

Apples

• 2 medium apples, peeled, cored, and finely diced (about 1.5 cups)

Glaze

• 1 cup powdered sugar, sifted
• 2–3 tbsp milk or water (to thin glaze)
• 0.5 tsp vanilla extract

Instructions

1. Preparation: Peel, core, and finely dice the apples until you have about 1.5 cups. Set aside.
2. Mixing the Batter: In a mixing bowl, combine the sourdough discard, all-purpose flour, granulated sugar, baking powder, baking soda, sea salt, and 1 tsp ground cinnamon. Stir until just mixed to avoid overworking the flour.
3. Add Wet Ingredients: Add in the egg, milk, melted butter, and vanilla extract. Whisk until combined, ensuring the batter is thick but still slightly lumpy for lightness.
4. Fold in Apples: Gently fold the diced apples along with the brown sugar and additional 0.5 tsp ground cinnamon until the apples are well coated and evenly distributed in the batter.
5. Baking: Preheat your oven to 350°F (175°C). Grease a loaf pan with butter or cooking spray to prevent sticking. Pour the apple batter into the pan and spread it evenly.
6. Bake: Place the pan in the preheated oven and bake for about 25-30 minutes, or until the loaf turns golden brown and a toothpick inserted into the center comes out clean.
7. Prepare Glaze: While the loaf bakes, whisk together the powdered sugar, 2-3 tablespoons of milk or water, and vanilla extract until smooth. Adjust the thickness by adding more liquid if necessary.
8. Cool and Glaze: Remove the baked loaf from the oven and let it cool for 5-10 minutes in the pan. Then transfer the loaf to a wire rack. While still warm, drizzle the vanilla glaze evenly over the top.

Notes

• You can substitute all-purpose flour with a gluten-free blend to make this loaf gluten-free.
• For a vegan version, replace the egg with a flax egg or applesauce and use non-dairy milk and oil.
• Make sure your baking powder and baking soda are fresh for proper rise and texture.
• The glaze can be adjusted to your preferred sweetness and consistency by varying the amount of liquid.
• Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• This recipe is a great way to use up sourdough discard and reduce kitchen waste.

Keywords: sourdough discard, apple fritter, sourdough bread, cinnamon apple bread, glazed apple loaf, sourdough apple bread, breakfast bread, fall recipes