Introduction

Sourdough Apple Bread is a moist and flavorful treat that blends the tang of sourdough with warm spices and fresh apples. This homemade loaf is perfect for breakfast, snack, or dessert, topped with a simple powdered sugar glaze that adds just the right touch of sweetness.

A wooden board holds a sliced loaf of moist apple bread with four thick pieces showing inside texture with small apple chunks, and a thin layer of white glaze drizzled unevenly on top of the golden brown crust on each slice, with two whole red apples and a beige cloth in soft focus on a white marbled surface in the background, photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/3 cup brown sugar
2/3 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
2 cups all purpose flour (240 grams)
2 teaspoons baking powder
1/2 cup milk
1/2 cup sourdough discard (125 grams)
2 large eggs
2 cups apples, peeled and chopped (about 2 medium apples)
1/2 teaspoon cinnamon (for apple filling)
2 tablespoons brown sugar (for apple filling)
1/2 cup powdered sugar (for glaze)
1 tablespoon milk (for glaze)
2 tablespoons butter, melted and cooled (for glaze)
1 pinch salt (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan.
Step 2: Peel, core, and chop the apples. In a large bowl, stir the apples with 1/2 teaspoon cinnamon and 2 tablespoons brown sugar to create the apple filling mixture.
Step 3: In a large mixing bowl, combine the brown sugar, sugar, 1 teaspoon cinnamon, nutmeg, flour, and baking powder. Stir well to blend the dry ingredients.
Step 4: Add milk, sourdough discard, eggs, and vanilla extract to the dry mixture. Use a mixer to blend everything until the batter is smooth and well combined.
Step 5: Gently fold the apple filling mixture into the batter with a large spoon. Pour the batter into the prepared loaf pan, spreading it evenly.
Step 6: Bake the bread in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: While the bread cools, prepare the glaze by whisking powdered sugar, milk, melted butter, and a pinch of salt together until smooth.
Step 8: Drizzle the glaze evenly over the cooled sourdough apple bread before serving.

Tips & Variations

Use tart apples like Granny Smith for a nice balance of sweetness and acidity.
Add chopped nuts, such as walnuts or pecans, for extra crunch and flavor.
For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative for the glaze.
Make sure your sourdough discard is active and fresh for best texture and flavor in the bread.

Storage

Store the sourdough apple bread 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. To reheat, warm slices in a toaster oven or microwave until heated through, then drizzle with glaze if desired.

How to Serve

The image shows a close-up of a single slice of bread with a rough, crumbly texture and a light brown color. The slice is spread with a white, creamy layer that appears to be melting or glistening, covering parts of the surface unevenly. Small chunks of a pale yellow ingredient, likely apple pieces, are embedded within the bread, visible mostly towards the middle. The edges of the slice are darker brown and slightly crisp. The slice lies on a white marbled textured surface with another partially visible bread piece in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh sourdough starter instead of discard?

It’s best to use sourdough discard since it has less leavening power and won’t cause the bread to rise too much. Using fresh starter may alter the texture and baking time.

Can I substitute the apples with other fruits?

Yes, you can use pears or peeled, chopped peaches for a different flavor twist. Just be sure to adjust sweetness accordingly.