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If you love sourdough apple fritters, then you better get this sourdough apple fritter bread into the oven asap! It’s the perfect fall treat that you can enjoy any time of the year! This easy to make sourdough quick bread features fresh apples tossed in cinnamon sugar and layered into a tender sponge cake, drizzled in a vanilla glaze.
Why You’ll Love This Recipe!
Quick & Easy Recipe – Despite its gourmet appeal, sourdough apple fritter bread is surprisingly easy to make, requiring simple ingredients and minimal prep time. It’s a simple no wait sourdough recipe you must try!
Irresistible Flavor – Sourdough apple fritter bread will captivate your taste buds with its delightful combination of sweet, tart apples, warm cinnamon, and hints of vanilla. Each bite offers a symphony of flavors that evoke cozy autumn days and comforting homemade treats. It’s sourdough comfort food!
Moist and Tender Texture – This bread boasts a moist and tender crumb, thanks to the addition of grated apples and a generous drizzle of glaze. It’s just like your favorite sourdough apple fritters, but in quick bread form!
Recipe Update!
I originally wrote this recipe in May 2024, and while it was loved by most people, I often had people say they didn’t think there was enough cake and it didn’t fill their pan. While I never had this issue, I have rewritten and retested this recipe to make it fail proof! It now has much more quick bread batter and has been made to fit in a USA pan 1 pound loaf pan. It’s been tested multiple times and has not failed! In fact, this version has receive absolutely RAVE reviews by all who have tried it. I hope you enjoy it as much as we do!
Ingredients
- Apples – You’ll need 3 medium diced apples, I’ve used Granny smith apples, but you can use whatever apples you have on hand. I think this recipe works best with green apples though. I generally don’t peel my apples, but you can if you prefer.
- Granulated Sugar
- Cinnamon
- Brown Sugar
- Eggs
- Vanilla Extract
- Vegetable Oil – I’ve used vegetable oil to create this recipe instead of butter because it ensures the best texture. It keeps the cake soft and full of moisture, without it falling apart.
- Sourdough Starter – Like most sourdough quick bread recipes, you can use either active sourdough starter or sourdough discard to make it.
- All-purpose Flour
- Baking Powder
- Salt
- Powdered Sugar and Milk – These simple ingredients create the sweet glaze that is drizzled over the top of the sourdough discard apple fritter bread.
How To Make Sourdough Discard Apple Fritter Bread
I’ve used granny smith apples, but you can use whatever apples you prefer. I recommend organising your ingredients and allowing all the ingredients to come to room temperature to ensure the batter comes together more easily, just like when you make sourdough apple muffins.
You’re going to start by making the apple cinnamon mixture. In a medium bowl, toss the apples in the brown sugar and cinnamon until they’re well coated.
Make The Batter
The quick bread batter is surprisingly easy! Combine the eggs, granulated sugar, and vanilla extract in a large mixing bowl and whisk until uniform, then add the sourdough starter and vegetable oil to the mix and whisk until well combined.
Now whisk the all purpose flour, baking powder and salt together in a small bowl and add to the wet ingredients. Stir gently with a spatula until the wet ingredients and dry ingredients are well combined (but be careful not to over mix).
Now to create the layers of this sourdough apple fritter bread, you’re going to divide both the quick bread batter and the apples roughly in half.
Start by adding half the batter to the base of the greased loaf pan. Using a spatula, spread the batter so it covers the base of the pan. To create the middle layer of apples running through the bread, you’re now going to add half of the cinnamon apple mixture on top of the quick bread batter.
Now add the remaining batter to the loaf pan, followed by the rest of the cinnamon apple mixture. This will give you a lovely cinnamon-spiced apple layer in the center and on top of the bread.
Place the loaf pan into the oven and bake for 50 to 55 minutes. The sourdough discard apple fritter cake is cooked through when a skewer comes out clean and the cinnamon apples are browned and a little crunchy on top.
Mix The Glaze
While your apple fritter bread is baking, make the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth and glossy. Once the cake has cooled slightly, drizzle the glaze over the cake while still in the pan. Allow the glaze to soak in a little before transferring the cake to a wire rack to cool before slicing. This sourdough apple fritter bread smells so incredible when it first comes out of the oven that you’re going to want to cut into it right away! Try to be patient though as it will hold together much better if it has time to cool before slicing.
Kate’s Pro Tip
Use The Syrup!
Mixing the apples, sugar, and cinnamon will create a little syrup as the sugar leaches the moisture out of the apples. Pour it into the pan with the apples for a lovely moist texture to this sourdough apple fritter bread!
How To Store + Freeze
This sourdough discard apple fritter bread can be stored in an airtight container for up to 4 days.
This recipe freezes really well. You can glaze the discard bread and then allow to cool. Wrap in parchment paper and then wrap in aluminum foil. Store in the freezer for up to 2 months. Thaw at room temperature before slicing and enjoying.
Sourdough Resources
If you’re new to the sourdough journey, or looking for some help along the way, then these sourdough resources are perfect for you! There’s sure to be something here to help you bake the best sourdough you’ve ever baked!
- Beginner’s Guide to Sourdough Bread (it’s your very own free quick start sourdough guide).
- How To Boost Your Sourdough Starter
- How To Increase the Wild Yeast in your Sourdough Starter
- Most Common Sourdough Starter Questions & Answers
- How To Improve Your Sourdough Oven Spring
Sourdough Discard Apple Fritter Bread
Equipment
- Loaf Pan (measuring 8.5 x 4.5 x 2.75-inches)
Ingredients
Cinnamon Apple Mixture
- 3 Apples, (peeled, cored & diced – see notes for more info)
- 75 g Brown Sugar
- 5 g Cinnamon, (approx. 1 tablespoon)
Quick Bread Batter
- 2 Eggs
- 100 g Granulated Sugar
- 5 g Vanilla Extract
- 150 g Sourdough Starter, (or sourdough starter discard)
- 80 g Vegetable Oil
- 225 g All-purpose Flour
- 10 g Baking Powder, (approx. 2 teaspoons)
- 5 g Salt
Vanilla Glaze
- 150 g Powdered Sugar
- 40 g Milk
- 5 g Vanilla Extract
Instructions
- Preheat the oven to 180ºC (350ºF) and a small loaf pan.
- In a medium bowl, make the apple cinnamon mixture by tossing the apples in the brown sugar and cinnamon.
- To make the quick bread batter, combine the eggs, granulated sugar and vanilla extract in a loarge mixing bowl and whisk until uniform.
- Now add the sourdough starter and vegetable oil to the mix and whisk until well combined.
- Whisk the all-purpose flour, baking powder and salt together in a small bowl and add to the wet ingredients. Stir gently with a spatula until the wet ingredients and dry ingredients are well combined – try not to overmix.
- Add half the batter to the base of the greased loaf pan. Using a spatula, spread the batter so it covers the base of the pan.
- On top of the quick bread batter, add half of the cinnamon apple mixture.
- Now, add the remaining batter to the loaf pan, followed by the rest of the cinnamon apple mixture.
- Place into the oven and bake for 55 minutes at 180ªC (350ºF). The sourdough discard apple fritter cake is cooked through when a skewer comes out clean and the cinnamon sugar is a little crunchy on top.
- Meanwhile, make the glaze by whisking together the powdered sugar, milk and vanilla extract until smooth and glossy. Once the cake has cooled slightly, drizzle the glaze over the cake while still in the pan. Allow the glaze to soak in a little before transferring the cake to a wire rack to cool before slicing.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Rate and comment below!
Mmm can’t wait to try this out. I feel like it would make a great artisan bread and/or focaccia bread too! Yum
This recipe was a hit with my family. Have made it twice now!
Thank you for another terrific recipe,Pantry Mama! I made it exactly as written, and it is wonderful! My family and neighbors loved it!
Surprised there was no Vanilla in the Glaze. Had recently purchased Vanilla Powder (clearanced @ Walmart) so added a Tsp. Yummy
This is absolutely amazing! The first time I tried this recipe, I found that weighing 10 grams of cinnamon was equivalent to 2 tablespoons, which is double the amount the recipe calls for in each of the apple and brown sugar mixtures. The second time, I measured my cinnamon in a tablespoon measure. It came out perfectly. I’m not sure if U.S. ground cinnamon is finer milled than in Australia, but if you live in the US, use the tablespoon measure, or divide the amount called for in grams by half.
Thank you for the incredible recipe!
It’s a favorite!
This recipe turned out great! I added some nutmeg and cardamom to the batter to give it some additional flavor. Will be making this one again!
This recipe is easy and absolutely delicious. The only recommendation that I would have is to adjust how much glaze you put on this because otherwise, in my opinion, it gets way too sweet. Next time I make it, I will just do a small drizzle over the top and it will be perfect. The cake comes out wonderfully and full of apple and cinnamon taste and very moist. I’d even like to try it by adding raisins- I even think you could add chopped pecans. But I liked it as is. This will definitely go in my recipe notebook. Thanks Pantry Mama!
Delicious and easy to make
Do you think I could use peaches instead of apples?
My batter was very thick! Like I could almost roll it into a ball and drip it in oil to make a fritter versus a quick bread batter. Any thoughts as to why?
I just see your blog looking for this recipe sourdough which i think healthier than normal yeast..ik not so fan just ..click and subscribe..your blog verr good lots lots nice inspiration
Thank you so much ❤️
See you and more more power.
God Bless.🙏
Love to hear that! Thank you, Flor!
I love some of your recipes so much i have them written in my paper cook books so I never loose them! But this recipe was really harsh on the cinnamon flavor and left very little dough. What happened? Was it intended to be like that? If I make this again I’ll definitely double the dough and possibly cut the cinnamon sugar by half
This was very dry for 2 pan recipe.
This is just a one loaf recipe
This is very good. I have made it twice already but after rereading the recipe you say in the beginning “Moist and Tender Texture – This bread boasts a moist and tender crumb, thanks to the addition of grated apples and a generous drizzle of glaze.” But there are no grated apples in the recipe. I think they would be helpful as it is a little dry.
I double all the ingredients except the sugar which fills a loaf pan nicely (we try to eat very little sugar). And my apples are much bigger so I used just two (almost 400 g total). I skip the additional cinnamon-sugar mixture and the glaze (again to reduce sugar) and just blend the apples in with the batter and bake about 30 mins. It doesn’t last long.
I am curious about the grated apples. Thanks!
Amazing dessert that pleases and surprises most people! A total hit with family!
A very successful use of discard!
I really enjoy Trying out all the pantry, mama recipes! 🙏 God bless you!
Thank you so much, Nora!
I made this and my husband loved it! Delicious! My only issue is that by the time I was able to get a toothpick to come out clean, the bread portion was too dry. Next time I will only follow the max cooking time without checking with a toothpick. I also would add a bit more brown sugar to the top layer.
Love this recipe. Came out delicious! Thank you so much!
Just made this and the recipe is going in my recipe drawer. So yummy
I made a vegan version with flax egg substitute plus a coconut sugar and cinnamon topping. The dough was firm and baked well. The confectionery sugar in the glaze helped sweeten it up. Made a double batch and it went fast. Yummy with a side of coconut plain yogurt. Keeping this recipe 🙂
I found it to have taken 10 minutes longer (maybe it was the stone pan?) And the cake part itself a bit dry and bland. The kids enjoyed it though.
I converted all the measurements to Imperial and then doubled the recipe to make 2 loaves. I was concerned the amount of Cinnamon might be excessive, but I went with it. I did hold back about 3/4 tablespoon of the cinnamon sugar mix to sprinkle on the top layer, though. As directed, I didn’t over stir the batter and it does come out quite thickly… as it sits, it gets thicker as well. I had to “dot” the batter out and then moisten fingers to spread it. I baked it for the exact time and pulled it out, toothpick came out clean. I was worried the cake could be dry if over cooked, so I removed it promptly. I made only 1 recipe for the sweet glaze and divided it between the two pans. It was just the right amount. This is a perfectly delicious dessert, first impression was it tasted like a cinnamon bun. Not too sweet, not too much Cinnamon, definitely a keeper. Thank you very much for the recipe!
Excellent! I cut back on sugar & cinnamon for our preferences. Also mixed apple mixture into final batter & baked in 3 small (3.5″x6″) loaf pans for about 40 minutes.
Did not top with the glaze, so we could eat more as is….Thanks for a great recipe:)
I did not care for this recipe at all. It look way longer than 45 minutes to bake and the flavor just wasn’t my vibe. I don’t know whether it was missing a flavor or the texture was just off.
So sorry to hear that, Tiffany. The baking time can certainly vary depending on the oven.
Going to try this recipe this weekend. What apples work best with this recipe?
Thank you.
We like tart apples in this one. Any will do. Granny Smiths are great!
We have a dairy and egg allergy in my house. I wanted to let you all know that I substituted the egg with Bob’s Red Mill egg substitute and the only milk is in the glaze, and I substituted apple juice. It worked well with these subs. Love how easy and yummy this is. And sorta healthy since I have a starter made with whole fresh ground rye.
That’s super helpful! Thank you so much for sharing, Bonnie!
Follow the recipe to the T and although my husband and Adult son said it was fairly good I found the cinnamon a little overpowering.
Perhaps the cinnamon and batter ratio was not quite right, I think agree with some of the reviews below are to tone back the cinnamon and double the batter will definitely try this recipe again with the suggestion mentioned
Yummilicious!
As someone else commented, my batter was very thick – almost a dough. So, instead of layering the batter and apples, I simply mixed the apples right into the dough and it was perfect. I topped with only about 1/2 of the cinnamon sugar mix and patted it into the dough a bit.
This is a small loaf so next time I would 1.5 or double the batter.
Make this… you’ll love it!
Thanks for your comment, Lisa. Great tip! 🙂
Very good! My apple-fritter-loving-dad appoves. My kitchen scale can have a bit of a hard time with small measurements, so I was a little scared about how it could turn out. It came out perfectly. Very tasty.
Used sourdough discard. Lowered cinnamon by half based on previous comments and baked 50 minutes after doing a toothpick test at 45 minutes. This came out perfectly and the taste was amazing! Will add this to my favorites file. Thank you!
Delicious! But has anyone tried doubling the batter? It seems quite shallow and not enough cake.
Moist favorable quick bread!
My husband wants another today.
Absolutely delicious. I think the vanilla was left out of the recipe for the glaze so I added a teaspoon. I used a 9″ loaf pan because it made too much for an eight inch in my opinion. This is an easy and yummy recipe and we will definitely make it again.