Sourdough Apple Fritter Discard Loaf Recipe
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.
- 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
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
- Preparation: Peel, core, and finely dice the apples until you have about 1.5 cups. Set aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
