Sourdough apple fritter bread is a delicious and healthier way to enjoy the flavor of fried apple fritters!
Why is it better?
You might be offended by this, but I really dislike frying things in the kitchen. Doughnuts and the like are fun, but the mess it makes and all the work doesn’t always seem worth it to me.
Not to mention how much oil it requires for frying. And since I prefer using coconut oil or avocado oil for frying, it also becomes expensive to fry.
Don’t worry I’ll still share fried recipes for sourdough, but I love baked versions of fried favorites like this sourdough apple fritter bread.
So between the health reasons and less mess, I prefer this alternative!
Why use sourdough?
Sourdough makes flour in baked goods more digestible when it ferments at room temperature (or longer periods in the fridge). This fermentation means that those who are sensitive to gluten (not celiac) can enjoy this bread without having an upset stomach.
Sourdough discard is a great substitute for milk or yogurt in adjusted ratios.
It is also a great way to reduce waste from working with your sourdough starter.
If you haven’t attempted sourdough yet or still feel confused on how to use it, I’ve created user friendly sourdough courses and resources that have helped hundreds of new sourdough bakers here: Intro. to Sourdough online course
What apples to use in baking?
Apple choice in baking is really important for achieving the right flavor and texture in your bake.
Granny smith apples are dense with a tart flavor. The texture holds up without becoming mush like a gala apple would in baking.
The sweet, tart flavor pairs especially well with maple syrup or brown sugar and spices.
And if you love lots of apple flavor, I use the biggest ones I can find!
This delicious sourdough based recipe is inspired by a non-sourdough version I made in my book Celebrate with Bread Baking!
Make sure to use generous sized apples! I love how cakey this bread is and it is such a treat to share.
Apple Fritter Bread with Sourdough Discard
- loaf pan
- 250 grams All-Purpose Flour (1 2/3 cups)
- 50 grams Brown Sugar (1/4 cup)
- 50 grams White Cane Sugar (1/4 cup)
- 16 grams Baking Powder (1 tablespoon)
- 3 grams Salt (1/2 teaspoon)
- 150 grams Sourdough Discard (about 1 cup)
- 2 Eggs
- 30 grams Whole Milk (2 tablespoons)
- 3 grams Vanilla Extract (1/2 teaspoon)
- 84 grams Unsalted Butter, melted (6 tablespoons)
For the apple cinnamon mixture
- 1 Large Green Apple (granny smith or similar tart baking apple), peeled and diced into ¼ to ½-inch pieces
- 15 grams White Cane Sugar (1 tablespoon)
- 3 grams Cinnamon, ground (1 teaspoon)
For the streusel
- 17 grams Unsalted Butter, softened (1 1/2 tablespoons)
- 45 grams Brown Sugar (3 tablespoons)
For the vanilla glaze
- 65 grams Powdered Sugar (1/2 cup)
- 1/4 tsp Vanilla Extract
- 1-3 TBSP Whole Milk
- Melt butter: Place 90 grams (some will evaporate so use a bit more than dough calls for) unsalted butter in a pan or small pot to melt. Once melted, remove from heat and set aside.
- Scale: Place a large mixing bowl on the scale. Tare the bowl then add the flour, brown sugar, white sugar, baking powder, and salt (Remember to use the scale’s tare function to remove the weight of the bowl and previous ingredients to only weigh the current item added)
- Stir: Stir dry ingredients together. Make a well in the center. Set aside.
- Mix wet ingredients: In a second large mixing bowl, scale in sourdough discard, eggs, milk, vanilla extract, and 84 grams of the melted butter (should be warm, no longer hot).
- Add wet ingredients: Pour wet ingredient mixture into the center of the dry mixture.
- Stir: Stir together, don’t over mix. All ingredients should be well dispersed through dough. It should be a thick batter. You can proceed with the next steps, or for more flavor and fermentation, you can cover the batter and let it sit for 30 to 60 minutes or overnight in the fridge.
- Preheat: Preheat oven to 350º
- Prepare apple cinnamon mixture: Peel and dice apples. Place in a small bowl. Add sugar and cinnamon. Toss together to combine well.
- Prepare loaf pans: Cut a square piece of parchment, at least 12-by-12-inch. Turn a loaf pan over, center the parchment over the bottom of the loaf pan. Use scissors to make four cuts from the edge of the paper to each corner. Turn loaf pan over. Use cut slits to fold edges in to fit parchment snugly into loaf pan.
- Fill loaf pans: Use a spatula to add half of the dough to the loaf pan, spread to fill bottom of pan. Top with half of the apple cinnamon mixture, gently press apples into the dough. Add the rest of the dough, spread to cover the apple layer. Top with the rest of the apple cinnamon mixture, gently press apples into dough.
- Make streusel: Add softened butter and brown sugar to a small bowl. Stir with a fork until it becomes a streusel mixture that can be crumbled over the dough in the loaf pan. Evenly top the apple fritter bread with the streusel.
- Bake: Place pan into oven and bake 60 to 70 minutes. The bread should have a carmelized crust, golden brown edges on the dough, and a toothpick or knife inserted into the center should come out clean.
- Cool: Allow to cool for about 20 minutes.
- Prepare glaze: While bread is cooling, whisk glaze ingredients together until drizzling consistency. When bread is cool, drizzle generously with the vanilla glaze.
- Serve: Cut the bread into slices and serve.
- The parchment paper in the loaf pans makes the Apple Fritter Quick Bread easy to remove. Tie a ribbon around the loaf with a gift tag to give a loaf away to a friend or neighbor.
- To skip the glaze, simply skip step 14. It tastes delicious even without the glaze. If making the bread ahead of time, the glaze will keep the bread extra moist until ready to serve.
To order Celebrate with Bread Baking click here!
Ruby E Draper says
What size loaf pans do you use?
Jenny Prior says
Mine are 9″ long, 5″ wide, 3″ tall. It is this one from oxo brand
Ruby E Draper says
Please clarify how much sourdough discard. Your recipe states approximately 1 1/2 cups or 150 grams. One cup unfed starter is approximately 240 to 262 grams. I’d like to bake this recipe today if you can reply soon, I’d appreciate it. Thank you. Ruby
Jenny Prior says
Hi Ruby, Use the 150 gram amount. Discard volume to weight can vary a bit so the weight measurement is the most accurate.