Sourdough Discard Apple Fritter Bread

Everything you love about apple fritters, baked into a sourdough quick bread! Finished with a vanilla glaze, this is one sourdough bread you are going to want more of!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 206kcal

Equipment

Loaf Pan (8" x 4")

Ingredients

Apple Cinnamon Topping

2 Apples (peeled, cored & diced - see notes for more info)
15 g Granulated Sugar
10 g Cinnamon (1 tablespoon)

Cinnamon-Sugar Mixture

50 g Brown Sugar
10 g Cinnamon (1 tablespoon)

Quick Bread Batter

1 Egg
65 g Granulated Sugar
5 g Vanilla Extract
55 g Vegetable Oil
100 g Sourdough Starter (or sourdough starter discard)
150 g All Purpose Flour
10 g Baking Powder
3 g Salt

Sweet Glaze

150 g Powdered Sugar
40 g Milk

Instructions

Preheat the oven to 180C (350F) and grease an 8" x 4" loaf pan and set aside.

Prepare the Toppings

Before you start, you need to mix the toppings.
Apple Cinnamon Topping - mix the diced apple, granulated sugar and cinnamon together.
Cinnamon Sugar - mix the cinnamon and sugar together.
Glaze - mix the powdered sugar and milk together until it's smooth and glossy.
Set all of these aside.

Quick Bread Batter

In a medium sized bowl, add the egg, sugar and vanilla together and whisk until smooth and glossy.
Now add the sourdough starter and vegetable oil to the mix and whisk until well combined.
On top of the liquid ingredients, add the all purpose flour, baking powder and salt. Stir gently with a spatula until the wet ingredients and dry ingredients are well combined (just don't overmix).
Now, take the loaf pan you greased earlier and add half the batter to the base of the pan. Spread it out using a spatula so it covers the base of the pan.
On top of the cake batter, add half the apples and half the cinnamon sugar mixture.
Now add the rest of the cake batter on top, followed by the rest of the apple mixture and cinnamon sugar mixture.
Place into the oven and bake for 45 minutes at 180C (350F).
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.
Once the cake has cooled slightly, drizzle over the glaze (do this while the cake is still in the pan). Allow the glaze to soak in a little before removing the cake from the pan. Make sure it cools fully before you slice it.

Notes

Apples - I've used 2 apples that weighed 110g each before peeling, coring and dicing. I've just roughly chopped them, they don't have to be perfectly diced.

Nutrition