Sourdough Apple Fritter Bread Fall Sourdough Recipe
Sourdough apple fritter bread is a delicious and healthier way to enjoy the flavor of fried apple fritters!
This recipe is full of flavor and will disappear quickly.
Learn all the steps to make this successfully with your leftover stored discard.
2024 update: If you are revisiting this recipe, please note the changes to the metric measurements for more accuracy.
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 also makes this bread extra moist, make sure to use the accurate measurements. This recipe takes 1 cup of discard which is equal to about 275-285 grams in weight.
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.
Learn more about sourdough starters and sourdough discard:
- How much does a cup of sourdough starter weigh? (Active vs. Discard)
- What is Sourdough Discard?
- What is a sourdough starter?
Want more sourdough starter info?
You can get my free Quick Start Sourdough Guide to begin learning some of the key parts of the cycle of sourdough starter.
Learn the phases, the signs of an active, how to care for a sourdough starter to keep it alive and thriving, as well as how to make your own sourdough starter.
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, make sure to use generous sized apples!
I love how cakey this bread is and it is such a treat to share.
This delicious sourdough based recipe is inspired by a non-sourdough version I made in my book Celebrate with Bread Baking!
Helpful Tools to make Sourdough Discard Apple Fritter Quick Bread
Here are some tools that I use in making this recipe:
See the full list of my recommended essentials here: My Amazon list of Tools All Bakers Need (see affiliate disclosure)
Have a limited budget? This post outlines the absolute essentials so you don’t have to break the bank to get started plus some hacks to get along without all the “right tools”: Beginners’ Guide to Sourdough Bread Baking Tools on a Budget
Ingredients for Sourdough Discard Apple Fritter Quick Bread
For the dough
- 250 grams All-Purpose Flour (1 2/3 cups)
- 50 grams Brown Sugar (1/4 cup)
- 50 grams White Cane Sugar (1/4 cup)
- 12 grams Baking Powder (1 tablespoon)
- 3 grams Salt (1/2 teaspoon)
- 275 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)
Apple cinnamon mixture
- 150-160 grams of Green Apple (about 2 medium or one extra large 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)
Vanilla glaze
- 65 grams Powdered Sugar (1/2 cup)
- 1/4 tsp Vanilla Extract
- 1-3 TBSP Whole Milk
*Starter notes: there is a lot of variability in measuring by volume. See this post for tips and help for measuring starter by cups: How much does a cup of sourdough starter weigh? (Active vs. Discard)
A Note on Two Inconsistent Ingredients
The two important ingredients in this recipe can cause a lot of issues with consistent results: sourdough discard and fruit (apples).
Every sourdough starter is different with different consistencies and flavors. In the past, I have experimented with two different starters, refreshing them the exact same way. However, when I have gone to use them or pour out the discard, I’ve noticed two very different textures: one was always extra runny while the other was more dense.
Fruit is similar. When using apples in baking, the variety of apple, the size, the preparation, the freshness and the ripeness can all impact the results.
You may notice differences depending on your starter, your apples, or even your climate!
With that being said, I want to share some troubleshooting tips in the next section so you can get the best bake!
Troubleshooting Tips for Best Results!
Dough Troubleshooting
- A unique dough: The dough for this recipe has a dense, sponge like consistency which allows it to absorb the moisture from the apples without becoming too sticky or breaking down. See the video for reference. If your dough seems thicker and denser than mine, review the notes below.
- Use a scale: If you are having issues with consistency, use a kitchen scale for better accuracy. A cup of flour can range from 125 grams to 200 grams depending on how it is scooped.
- Sourdough discard consistency: Your starter discard must be very runny. Don’t use active starter or even semi active. Your starter must have no bubbles and be the texture of ranch dressing. If it is not liquid-like, you’ll need to add extra liquid to the dough like milk. Review this article for more help: What is Sourdough Discard?
- Milk choice: Whole milk was used to create this recipe which adds a richness to the dough. If you are using a vegan milk or skim milk, you’ll need to add 10 more grams of melted butter (or vegan alternative oil) in addition to the amount called for.
Apple Troubleshooting
- Apple variety: Granny smith apples were used to make this recipe which have a medium break down. Some varieties like fuji will become extremely soft and juicy while baking whereas granny smith, gala and cameo apples maintain their shape a bit better.
- Apple ripeness and preparation: Juicy, ripe apples that are peeled and cut into small pieces will create a soft, moist dough. Make sure you use large, ripe apples. Usually the pre-bagged small apples are cheaper because they are picked before they reach optimal ripeness.
Fermentation, Baking, and High Elevation Troubleshooting
- Fermentation step: While this step is optional, it does help to develop a softer and more moist dough.
- Avoid dry bread: To avoid dry bread, make sure your starter is the right consistency, verify that your melted butter is the correct amount, use ripe juicy apples (see the gram measurement for best accuracy), make adjustments for elevation if needed, don’t overbake!, and due to subtle variations in ingredients, if your dough feels too dry add 10-30 grams more milk.
- High elevation?: If you are baking at a high elevation, you’ll need to use more liquid in the dough since it evaporates more quickly. Use 50-60 grams of milk instead of 30 grams.
More favorite sourdough discard recipes:
- Easy Sourdough Discard Crepes Recipe (Ready in 10 Minutes)
- Buttery Sourdough Discard Buttermilk Biscuits
- The Best Sourdough Discard Graham Crackers Recipe (my most shared!)
- The Best Sourdough Pancakes Recipe (Discard Sponge Method)
- Soft, Fluffy Sourdough Discard Sugar Cookies
- The Best Tender Sweet Sourdough Discard Scones (Shortcake)
- How to Make No Knead Sourdough, The Easy Way
- Easy No Knead Sourdough Bagels
Savor More Sourdough Fall Flavors
- 4 Secrets for the Best Sourdough Pumpkin Spice Waffles (Overnight)
- Pumpkin Spice Scones made with Sourdough Discard
- Easy Overnight Sourdough Pumpkin Spice Muffins
- Sourdough Apple Cinnamon Spice Country Bread (Boule) Recipe
- Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
- Pumpkin Shaped Sourdough Boules
- Sourdough Kanelbullar (Swedish Cinnamon Cardamom Knots)
- Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)
Need more sourdough help?
Don’t let sourdough overwhelm you—get the guidance you need to bake with confidence! Whether you’re a complete beginner or looking to simplify your routine, I’ve got you covered.
👉 Or join my free sourdough email course and learn step-by-step how to go from starter to fresh, homemade sourdough bread—with confidence.
🎉 Sign up now and start your sourdough journey today!
Join the Free Sourdough Email Course →{click here to start learning!}
Thousands of bakers have already transformed their sourdough skills with my tutorials and resources. I’d love to help you make amazing sourdough (without the stress)!
Living Bread Baker posts mentioned
How much does a cup of sourdough starter weigh? (Active vs. Discard)
Easy Sourdough Discard Crepes Recipe (Ready in 10 Minutes)
Buttery Sourdough Discard Buttermilk Biscuits
The Best Sourdough Discard Graham Crackers Recipe (my most shared!)
The Best Sourdough Pancakes Recipe (Discard Sponge Method)
Soft, Fluffy Sourdough Discard Sugar Cookies
The Best Tender Sweet Sourdough Discard Scones (Shortcake)
How to Make No Knead Sourdough, The Easy Way
Easy No Knead Sourdough Bagels
Pumpkin Spice Scones made with Sourdough Discard
Easy Overnight Sourdough Pumpkin Spice Muffins
Sourdough Apple Cinnamon Spice Country Bread (Boule) Recipe
Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
Pumpkin Shaped Sourdough Boules
Sourdough Kanelbullar (Swedish Cinnamon Cardamom Knots)
Easy Sourdough Cinnamon Rolls Recipe (Soft and Fluffy)
Shop this post
Celebrate with Bread Baking book
FREE Sourdough Quick Start Guide
My Intro. to Sourdough online course
This post contains affiliate links. Read my policy here.
Apple Fritter Bread with Sourdough Discard
Equipment
- loaf pan
Ingredients
- 250 grams All-Purpose Flour (1 2/3 cups)
- 50 grams Brown Sugar (1/4 cup)
- 50 grams White Cane Sugar (1/4 cup)
- 12 grams Baking Powder (1 tablespoon)
- 3 grams Salt (1/2 teaspoon)
- 275-280 grams Sourdough Discard (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
- 150-160 grams Green Apple (granny smith or similar tart baking apple), peeled and diced into ¼ to ½-inch pieces (about 2 medium size or 1 extra large)
- 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
Instructions
- 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 pan: 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 pan: 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.
Notes
- 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.
A Note on Two Inconsistent Ingredients
The two important ingredients in this recipe can cause a lot of issues with consistent results: sourdough discard and fruit (apples). Every sourdough starter is different with different consistencies and flavors. In the past, I have experimented with two different starters, refreshing them the exact same way. However, when I have gone to use them or pour out the discard, I’ve noticed two very different textures: one was always extra runny while the other was more dense. Fruit is similar. When using apples in baking, the variety of apple, the size, the preparation, the freshness and the ripeness can all impact the results. You may notice differences depending on your starter, your apples, or even your climate! With that being said, I want to share some troubleshooting tips in the next section so you can get the best bake!Troubleshooting Tips for Best Results!
- A unique dough: The dough for this recipe has a dense, sponge like consistency which allows it to absorb the moisture from the apples without becoming too sticky or breaking down. See the video for reference. If your dough seems thicker and denser than mine, review the notes below.
- Use a scale: If you are having issues with consistency, use a kitchen scale for better accuracy. A cup of flour can range from 125 grams to 200 grams depending on how it is scooped.
- Sourdough discard consistency: Your starter discard must be very runny. Don’t use active starter or even semi active. Your starter must have no bubbles and be the texture of ranch dressing. If it is not liquid-like, you’ll need to add extra liquid to the dough like milk. Review this article for more help: What is Sourdough Discard?
- Apple variety: Granny smith apples were used to make this recipe which have a medium break down. Some varieties like fuji will become extremely soft and juicy while baking whereas granny smith, gala and cameo apples maintain their shape a bit better.
- Apple ripeness and preparation: Juicy, ripe apples that are peeled and cut into small pieces will create a soft, moist dough. Make sure you use large, ripe apples. Usually the pre-bagged small apples are cheaper because they are picked before they reach optimal ripeness.
- Milk choice: Whole milk was used to create this recipe which adds a richness to the dough. If you are using a vegan milk or skim milk, you’ll need to add 10 more grams of melted butter (or vegan alternative oil) in addition to the amount called for.
- Fermentation step: While this step is optional, it does help to develop a softer and more moist dough.
- Avoid dry bread: To avoid dry bread, make sure your starter is the right consistency, make sure your melted butter is the correct amount, use ripe juicy apples (see the gram measurement for best accuracy), make adjustments for elevation if needed, don’t overbake!, and due to subtle variations in ingredients, if your dough feels too dry add 10-30 grams more milk.
- High elevation?: If you are baking at a high elevation, you’ll need to use more liquid in the dough since it evaporates more quickly. Use 50-60 grams of milk instead of 30 grams.
What size loaf pans do you use?
Hi Ruby!
Mine are 9″ long, 5″ wide, 3″ tall. It is this one from oxo brand
I made this and HIGHLY recommend it!! It is delicious! I made it exactly as written and added the glaze, too. One extra thing – I doubled the apple cinnamon mixture (2 apples, 2 T sugar, 2 tsp cinnamon) because I knew my husband would like it. He loved it! Tender and delicious and savory. We’re going to gobble ours up but it sure would make a lovely gift. I’m going to share the recipe on a sourdough site I’m in on Facebook. I’ll be sure and credit you in the post. Thank you for sharing such a great recipe.
Thank you Penny!!! I’m so glad you enjoyed it! We are big apple and cinnamon fans in our house too.
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
Hi Ruby, Use 275-285g, that’s how much a cup of discard weighs when I have measured.
Absolutely love this recipe are used Macoun apples, which tasted wonderful ! However, I did forget to add baking powder but nonetheless, the bread was a hit. I used active starter so I was able to get a rise out of the bread. It’s slightly dense, but definitely next time I will add the baking powder.
Hi Jessica,
Thank you for sharing! The apples sound delicious. I hope you get to try it again soon!
Love this recipe! So good my husband ate half a loaf in one setting. Followed exactly and it came out perfectly. Baking time and temperature are spot on. Mine is a glass loaf pan so I use a dab of butter to keep the parchment in place. Appreciate the tip to cut the parchment as I’ve never done that.
Hi Tina! Thank you so much for sharing! It is so addictive! 🙂
I’m new to sourdough. But this is by far the best discard recipe I’ve come by. It is DELICIOUS!!!
HIGHLY RECOMEND 10/10
Thank you so much for the kind words Kyle! Welcome to the fun world of sourdough baking!!
The directions say to parchment loaf pans so does this recipe make 2 loaves?
Hi Jill,
This recipe is for one loaf of sourdough apple fritter bread.
Is it ok to add just one egg?
Hi Aleks,
Yes, that would be okay and shouldn’t cause an issue. Let me know how your change turns out!
Should this batter be somewhat stiff? Mine is very stiff after being hydrated.
Hi Michelle,
This batter starts out fairly thick and loosens up if you give it time to ferment. If you are having trouble mixing in flour, then you may need to add a small amount of liquid since variations in flour type or flour measurement (if using volume) could impact the hydration needed. I usually add a teaspoon or 10g/mL of liquid at a time, mix and then reassess.
Made this bread for the first time. I used mostly discard but needed to add more sourdough (which I fed 18hrs prior & it sat out on the counter). It fluffed up quite a bit but is so moist and delicious. I need to add more streusel as I didn’t get near the coverage expected. But yummy! Thanks for creating this one.
I love the streusel crunch on the top! I’m glad you enjoyed it. I appreciate you coming to let me know how it turned out!
Have you tried making muffins with this recipe? If so, do you think temperature would need to be adjusted?
Hi Caitlin,
I haven’t made muffins with this particular recipe (although that sounds delicious!) but with my overnight sourdough muffin recipe (not posted yet), I use a higher temp. Usually I do 400 degrees for 15-18 minutes depending on how wet the batter is. Give it a test with a toothpick or cake tester.
I have been making this as muffins and it’s great!
Add cinnamon sugar apples to batter, then spoon into prepared muffin tins. Top with a bit of the streusel.
Bake 18 – 20 min at 400°
I leave off the glaze… they are sweet enough!
Thank you Dottie!
Sounds delicious! And definitely sweet enough without the glaze. 🙂
I was curious if muffins would work. Thanks!
Very good but I found the bread to be a bit dry. Maybe add 1/4 c oil? Tastes like apple fritter!
Hi Deb,
So glad you enjoyed it! If you used volume measurements that can create some variability in the flour. Scale will give you most accurate results.
But in your kitchen, sometimes our baker’s intuition can help us with those adjustments! So if your bread was dry, you could add a bit of oil or use a scale to make sure the measurements are accurate.
The feel of the dough is often a good indicator if you are a seasoned baker! Which it sounds like you are 🙂
Hi! How should I store the bread after baking?
Hi Katie,
I’d recommend storing it in an airtight container at room temp. The fridge could pull moisture out unless the bread is very well sealed.
I love the old-fashioned tip of adding a slice of regular bread to keep treats like this sweet quick bread from staling.
I made this tonight after seeing it roaming around the sourdough discard group. I wasn’t impressed. I found the bread to be dry and tasteless. The apple mixture needs to be doubled, IMO and some lemon juice to brighten it up. I made lots of notes so I’ll try it again but adding Greek yogurt or sour cream will make the bread less dry. Some cinnamon, nutmeg and cardamon will add a great flavor and by doubling the apple mixture and strudel give this the flavor boost I’m after.
Hi Jenn, I’m sorry you experienced those results. A lot can vary if metric measurements are not used. Good luck on your adaptations!
Made this tonight and shared with friends. Was very good but we also found this to be quite dry. I also think that more apples throughout the dough would be delicious. I followed the scale measurements and baked for 50 minutes. I may try adding a bit of sour cream like the previous comment to moisten the dough.
Thanks for a fun recipe!
Hi Becky,
Thank you for sharing! I hope the next bake is even more delicious!
I made this bread on Friday and it turned out so delicious! I did what someone else suggested and doubled up the apple cinnamon mixture and it was just so full of flavor.
Yes! Love that idea! Apples can be so variable in size. I always love extra apple and spices in recipes like these.
Follow this recipe to a tea very disappointed how very very dry this bread was. Not sure what or why this was this way was very disappointing
Hi Victoria,
Thank you for sharing your experience! When baking with sourdough and fruit, there can definitely be some variability, especially with the type of sourdough, the stage of the discard, and even the apple variety, which can affect moisture levels. If cup measurements were used, that can sometimes lead to different results as well.
I’m sorry your results didn’t turn out as expected, but I’d be happy to help troubleshoot if you’d like. Many bakers have had success with this recipe, and I want to make sure you do too!
Warmly,
Jenny
This bread is awesome and tastes even better than an apple fritter. I always grab two slices right away because I know my kids won’t leave much after they get to it. Be sure to serve with your favorite cup of coffee.
I’m glad you enjoyed it! It’s perfect with a cup of coffee 🙂
Hi Jenny. Can regular starter be used rather than discard? If so, what adjustment need to be made to the ingredients/recipe?
Hi Jane, Discard and active starter behave differently in recipes, especially in this one which depends on the runny texture of discard to add moisture. I would suggest letting your active starter sit until it becomes runny in texture. Use the weight specified in the recipe to make sure you have enough. This post on cup of starter weight goes into more detail. For an active starter recipe with apples, try Sourdough Apple Cinnamon Spice Country Bread (Boule) Recipe or Skillet Sourdough Apple Cinnamon Swirl Bread Recipe
Hi. Thanks for those suggestions. About how long would it take active starter to “become runny in texture”?
12 to 20 hours when left at room temperature
This looks so good! What a great combination of flavors!
Can this be frozen?
yes! Here is my post on freezing sourdough baked goods: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
I’ve made this multiple times. Easy clear directions and a delicious flavor.
I appreciate hearing from you Janie! Thank you for sharing. 🙂
I wish I’d read the other comments about it being dry so that I could have fixed my dough before baking, I fermented overnight in the fridge covered as I wasn’t ready to bake it on the day and when I tried to put it into the loaf pan it was almost like bread dough, so thick! I used metric measurements so it wasn’t that. Mine was baked at about 35 minutes as well. Will see how it tastes and try again with ajustments
Hi Kiki, Most bakers have had great results, but I’m sorry yours did not turn out like mine. I have added additional notes for troubleshooting. Ingredients like sourdough discard and fruit can have a lot of variation. And if you are baking in a high elevation or dry climate, that could cause issues as well. Drop me a note if you need more help!
Soooo delicious! Highly highly recommend!
So glad you enjoyed it!
This apple fritter bread is fantastic. We are always looking for a beautiful AND delicious breakfast treat. This fits the ticket. Great recipe and my friends were so excited to try it. I did a combination of different apples and I added nuts. The drizzle really sets it off and makes it extra fancy.
Hi Nancy, This bread is so fun to share! And because it’s so sweet, I definitely appreciate making it for a group. 🙂
I absolutely loved this recipe. It was my first time baking with discard and I am so glad that I found the perfect recipe! I wish I could post a pic because it looked beautiful too. I just watched the video and made sure my dough looked the same. I can’t wait to make more of your recipes now!
Hi Lynda,
I’m so glad you enjoyed it! I hope you find another favorite! 🙂
Thank you for the kind words,
Jenny
Can I freeze this apple bread?
Hi Jessica,
You could freeze it, either in slices separated by parchment paper or whole. See this post for more help with freezing and defrosting: How to Freeze Sourdough Bread, Scones, & More (Easy & Fast)
Can I make this in a 9×9 pan?
Yes, you can. But you’ll need to decrease the baking time by 5-15 minutes, depending on the material of your pan.