Sourdough Apple Fritter Bread

Prep Time: 30 minutes | Cook Time: 50-60 minutes | Total Time: 1 hour 30 minutes (plus 1-2 hours proofing)
Difficulty: Intermediate | Intensity: Medium (active mixing and layering, requires proofing time)
Yield: 1 (9×5-inch) loaf | Category: Breakfast, Bread, Sourdough, Dessert

Capture the cozy, spiced essence of a classic apple fritter in a stunning, shareable loaf with this Sourdough Apple Fritter Bread. This recipe masterfully combines the subtle tang and incredible crumb of sourdough with the sweet, cinnamony swirl of tender apples and a crunchy brown sugar streusel. Topped with a simple vanilla glaze, each slice reveals beautiful layers of flavor and texture. It’s a fantastic way to use sourdough discard, transforming it into a moist, fragrant quick bread that’s perfect for a special weekend breakfast, a holiday brunch centerpiece, or an afternoon treat with coffee. This isn’t just bread; it’s a celebration of fall flavors in every bite.

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Ingredients

For the Apple Filling:

• 2 medium apples (Granny Smith or Honeycrisp), peeled, cored, and finely diced (about 2 cups)

• 2 tbsp unsalted butter

• ¼ cup light brown sugar, packed

• 1 tsp ground cinnamon

• ¼ tsp ground nutmeg

• 1 tbsp all-purpose flour

For the Sourdough Batter:

• ½ cup (113g) unsalted butter, softened to room temperature

• ¾ cup (150g) granulated sugar

• 2 large eggs, at room temperature

• 1 tsp pure vanilla extract

• 1 cup (240g) unfed sourdough starter discard (100% hydration)

• 2 cups (250g) all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup (120ml) buttermilk, at room temperature

For the Cinnamon Swirl & Streusel Topping:

• ⅓ cup (65g) light brown sugar, packed

• 1 ½ tsp ground cinnamon

• ¼ cup (30g) all-purpose flour

• 2 tbsp (28g) cold unsalted butter, cubed

• 2 tbsp chopped pecans or walnuts (optional)

For the Vanilla Glaze:

• ¾ cup (90g) powdered sugar, sifted

• 2-3 tbsp milk or cream

• ½ tsp pure vanilla extract

• Pinch of salt

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Instructions

Step 1: Prepare the Apple Filling

1. In a medium skillet over medium heat, melt the 2 tablespoons of butter. Add the diced apples, ¼ cup brown sugar, cinnamon, and nutmeg. Cook, stirring occasionally, for 5-7 minutes until the apples have softened slightly and released their juices.

2. Sprinkle the tablespoon of flour over the apples and stir for 1 minute until the juices thicken into a glossy syrup. Remove from heat and let cool completely. This step is crucial to prevent a soggy loaf.

Step 2: Make the Cinnamon Swirl & Streusel

1. In a small bowl, mix the ⅓ cup brown sugar and 1 ½ teaspoons cinnamon for the swirl. Set aside.

2. In another small bowl, make the streusel: combine the ¼ cup flour and cold cubed butter. Using your fingers or a fork, work the butter into the flour until crumbly. Stir in the chopped nuts if using. Place the bowl in the refrigerator to keep cold.

Step 3: Create the Sourdough Batter

1. Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper, leaving an overhang on the long sides for easy removal.

2. In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar together on medium speed for 2-3 minutes, until light and fluffy.

3. Beat in the eggs one at a time, then the vanilla extract. Scrape down the sides of the bowl. The mixture may look slightly curdled; this is normal.

4. Mix in the sourdough discard until just combined.

5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

6. With the mixer on low, add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk in two additions, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.

Step 4: Layer the Loaf

1. Spread half of the batter into the bottom of the prepared loaf pan, smoothing it into an even layer.

2. Spoon the cooled apple filling evenly over the batter. Sprinkle the cinnamon-sugar swirl mixture evenly over the apples.

3. Carefully spoon and spread the remaining batter over the top. It’s okay if some of the filling peeks through.

4. Evenly sprinkle the chilled streusel topping over the entire surface.

Step 5: Bake & Test for Doneness

1. Bake for 50-60 minutes. After 30 minutes, tent the loaf loosely with aluminum foil to prevent the streusel from over-browning.

2. The bread is done when a long wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs (avoid hitting a large apple chunk). The internal temperature should read about 200-205°F (93-96°C).

Step 6: The Critical Cool

1. Remove the loaf from the oven and let it cool in the pan on a wire rack for 20 minutes.

2. Using the parchment paper overhang, carefully lift the loaf out of the pan and place it directly on the wire rack. Allow it to cool completely, for at least 1-2 hours, before glazing. Glazing a warm loaf will cause the glaze to melt and disappear.

Step 7: Glaze & Serve

1. Once completely cool, make the glaze. In a small bowl, whisk together the sifted powdered sugar, 2 tablespoons of milk, vanilla, and salt. Add more milk, 1 teaspoon at a time, until you reach a thick but pourable consistency.

2. Drizzle the glaze back and forth over the cooled loaf. Let the glaze set for 15-20 minutes before slicing.

3. Use a sharp serrated knife to slice for clean cuts through the layers.

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Baker’s Notes & Tips for Success

• Apple Prep: Cooking the apples first is essential. It concentrates their flavor, removes excess moisture, and prevents a gummy, underbaked center in your loaf.

• Room Temperature Ingredients: Using room-temperature eggs, buttermilk, and starter ensures even mixing and proper emulsification for a uniform, tender crumb.

• Don’t Overmix: Once you add the flour, mix until the last streaks disappear. Overmixing develops gluten and leads to a tough, dense bread.

• The Cool-Down: Patience is key. Slicing into the loaf while it’s warm will cause it to crumble and the layers to smear. The cooling time allows the structure to set.

• Storage: Store the glazed loaf, lightly covered, at room temperature for up to 3 days. For longer storage, wrap the unglazed loaf tightly and freeze for up to 2 months. Thaw and glaze before serving.

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Nutrition Information (Per Slice, based on 1/10th of loaf)

**Percent Daily Values are based on a 2000 calorie diet. These are estimates and will vary based on specific ingredients and brands used.*