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5 from 1 vote

Sourdough Discard Apple Bread

This Sourdough Discard Apple Bread is a perfect way to use up leftover sourdough discard while enjoying a delicious, comforting treat. With sweet apples, warm cinnamon, and a hint of tang from the sourdough, this moist and flavorful bread is great for breakfast, snacks, or dessert. 
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Prep Time:15 minutes
Cook Time:55 minutes
Course: Bread, Breakfast, Dessert
Cuisine: American
Keyword: apples, sourdough, sourdough discard recipes
Servings: 12 servings

Equipment

  • Mixing bowls
  • Whisk
  • Measuring Cups and Spoons
  • Peeler and knife
  • 9×5-inch loaf pan
  • Parchment paper (optional)
  • Spatula or spoon
  • Toothpick or skewer
  • Wire rack

Ingredients

For the Apple Bread

  • ⅓ cup brown sugar
  • ⅔ cup sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour 240 grams
  • 2 teaspoons baking powder
  • ½ cup milk
  • ½ cup sourdough discard
  • 2 large eggs

For the Apple Mixture

  • 2 cups apples peeled and chopped (about 2 medium apples)
  • ½ teaspoon cinnamon
  • 3 tablespoons brown sugar

For the Glaze

  • ½ cup powdered sugar
  • 1 tablespoon whole milk
  • 2 tablespoons butter melted and cooled
  • 1 pinch salt

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper.
  2. Prepare the apple filling mixture: In a small bowl, toss the chopped apples with cinnamon and brown sugar until evenly coated. Set aside.
  3. Mix the dry ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and both sugars until well combined.
  4. Mix the wet ingredients: In a separate bowl, whisk together the milk, sourdough discard, eggs, and vanilla extract until smooth.
  5. Combine wet and dry ingredients: Gradually add the wet ingredients to the dry ingredients, stirring just until combined. Be careful not to overmix the batter.
  6. Assemble the bread: Pour half of the batter into the prepared loaf pan, then sprinkle half of the apple filling mixture over the top. Pour the remaining batter on top, followed by the remaining apple mixture.
  7. Bake the bread: Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  8. Make the glaze: In a small bowl, whisk together the powdered sugar, milk, melted butter, and a pinch of salt until smooth.
  9. Glaze the bread: Once the bread is cooled, drizzle the glaze over the top. Let it set before slicing and serving.

Notes

  • Don’t overmix the batter: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to dense, tough bread instead of a light and tender loaf.
  • Room temperature eggs: Let the eggs come to room temperature before using them. This helps the ingredients blend more easily and results in a more consistent texture.
  • Test for doneness: Start checking your bread around the 55-minute mark by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready. If the toothpick is still wet, bake for a few more minutes and check again.
  • Cool before glazing: Make sure the bread is completely cooled before adding the glaze. If it’s too warm, the glaze will melt and not set properly.
  • Make it your own: Feel free to add chopped nuts, like walnuts or pecans, for extra crunch. You can also adjust the cinnamon and nutmeg to your taste or swap in your favorite apple variety.