This Sourdough Discard Apple Bread Recipe is buttery, moist, not-too-sweet, and full of cozy fall spices and soft, juicy bits of fresh apple. This easy, old-fashioned quick bread comes together in minutes without a mixer and uses either sourdough discard or active sourdough starter, so you can make this anytime you're craving a cozy slice of warm apple bread.
Fall is my favorite time of year and nothing gets me in the fall spirit more than a cozy baking recipe with apples and warm spices. This apple bread recipe has become a staple in our fall baking rotation and everyone loves it. It is a no-fuss recipe and you can have the batter mixed together in the time it takes to preheat your oven. I love a slice of this with an afternoon cup of tea, but it's also great with coffee or milk. For a really delicious treat, spread a warm slice with some salted butter. Yum!
Step-by-Step Instructions
This easy batter comes together in the time it takes to preheat the oven (less time, really!). We all love an unfussy recipe! I did not show this step, but go ahead and get your apples peeled and diced before you begin (or feel free to leave the skins on if you want!).
Add melted butter, sugars, and vanilla to mixing bowl.
Mix well and add one egg.
Mix well and add second egg.
Add sourdough starter and mix well.
Add dry ingredients.
Fold dry ingredients into wet mixture until mostly combined.
Add diced apples and mix.
Spread evenly into loaf pan and bake.
This is a thick batter which is what helps the apples stay in the batter and not all sink to the bottom. The thick batter and the juicy apples make this a moist, tender, and sturdy quick bread - much like my Sourdough Discard Banana Bread.
More Sourdough Discard Recipes
Looking for other recipes like this? Try these:
Sourdough Discard Apple Bread Recipe
This Sourdough Discard Apple Bread Recipe is buttery, moist, and full of cozy fall spices and soft, juicy bits of fresh apple.
- Total Time: 80 minutes
- Yield: 1 9x5 loaf (about 10 slices)
Ingredients
8 tablespoons or 113 grams unsalted butter, melted
¼ cup or 53.25 grams brown sugar, light or dark
¼ cup or 49.5 grams white granulated sugar
1 teaspoon vanilla extract or vanilla bean paste
2 eggs
½ cup or 140 grams sourdough starter, stirred down well before measuring
1 and ¾ cups or 245 grams all purpose flour
2 teaspoons apple pie spice*
1 and ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt or fine sea salt
2 cups peeled and diced apples or about 270 grams (I get this from 2 regular sized, medium apples - a little more or less is fine)
Instructions
- Preheat oven to 350 degrees F and prepare a 9x5 inch loaf pan either by buttering and flouring or by spraying with baking spray and/or lining with parchment.
- In a large mixing bowl, place melted butter, white and brown sugars, and vanilla. Whisk well to combine.
- Add eggs one at a time, whisking well after each addition.
- Add sourdough discard and whisk well to combine.
- Add dry ingredients (flour, baking powder, baking soda, salt) and fold into wet mixture until mostly combined.
- Add diced apples and mix well to combine.
- Spread this thick batter into prepared loaf pan and bake in preheated oven for 50-60 minutes until a cake tester comes out clean or with moist crumbs attached. The thick batter takes a long time to bake so be patient and tent with foil if you feel the top is browning too much. I used a metal pan which will always bake a little faster. If you use a glass or ceramic pan, yours may take a little longer.
- Allow to cool for about 10 minutes before removing from pan and placing on cooling rack. Enjoy warm or at room temperature.
- Once cool, store in an airtight bag or container at room temperature for up to 4 days (it will be even more moist the second day!). After that, transfer to refrigerator or freezer for long-term storage.
Notes
- I call for unsalted butter because I know I will get the inevitable question if I don't specify, but I almost always use salted butter in all of my baking and cooking. So if you only have salted, go ahead and use it!
- If you don't have apple pie spice you can use just cinnamon or use a combination of cinnamon, nutmeg, ginger, allspice, cloves, cardamom or any of your favorite warm, baking spices. And if you don't like spice, just leave it all out. The vanilla and apples will give this loaf plenty of flavor.
- I like to use honey crisp or granny smith for this, but again, you can use your favorite apple. Pears or quince would be lovely as well.
- This loaf would be really great with an oat crumble topping or a cinnamon streusel topping. If you choose to add one, I'd definitely tent the loaf with foil after maybe 30 minutes so the topping doesn't burn.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: fall baking, fall sourdough baking recipes
- Method: baking, sourdough
- Cuisine: American
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