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4.47 from 13 votes

Apple Fritter Bread with Sourdough Discard

Make this delicious quick bread with sourdough discard!
Cook Time1 hour
Inactive Time20 minutes
Total Time2 hours
Course: Breakfast
Author: Jenny Prior

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

Updated for 2024: discard amount given is the most accurate now to take away the variability in results. Also, a gram measurement is given for apple amount to help with result consistency.
Tips:
  • 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.