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 55

Total Time 1 10

Servings slices

Calories 269kcal

Author Kate Freebairn

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.

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