Quick Sourdough Discard Apple Bread

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If you ask me, sourdough discard apple bread is a perfect way to use up that extra starter.

This cozy quick bread combines the slight tang of sourdough with sweet chunks of fresh apple and warm spices. The starter adds moisture and a depth of flavor you just can’t get from regular quick breads.

It’s mixed with brown sugar and cinnamon, then studded with tender apple pieces that keep every slice nice and moist. A sprinkle of oats on top gives it that rustic, homemade touch.

It’s a no-fuss recipe that works for breakfast or an afternoon snack, and makes your kitchen smell like fall all year round.

What Kind of Apples Should I Use?

For this bread recipe, you’ll want to pick apples that hold their shape well when baked and offer a good balance of sweet and tart flavors. Honeycrisp, Granny Smith, or Pink Lady apples are all great choices since they won’t turn mushy when grated and baked. When you’re grating the apples, leave the skin on – it adds nice color and extra nutrients to your bread. Just make sure to wash your apples well before grating, and if you notice any brown spots or bruises, cut those away first.

Options for Substitutions

This cozy apple bread recipe has several ingredients that you can swap if needed:

• Sourdough discard: The sourdough discard is key for this recipe’s flavor and texture, but if you’re in a pinch, you can use an equal amount of plain yogurt or sour cream. Keep in mind this will change the flavor profile.
• Apple cider: No fresh apple cider? You can use apple juice instead. In a real pinch, substitute with milk mixed with 1 teaspoon of apple cider vinegar.
• Applesauce: You can make your own by cooking down peeled apples, or substitute with mashed banana or pumpkin puree – though this will change the flavor.
• All-purpose flour: Feel free to use whole wheat flour for up to half of the flour amount. For a gluten-free version, use a 1:1 gluten-free flour blend with xanthan gum.
• Spices: If you’re missing any of the individual spices, you can use 2 1/2 teaspoons of apple pie spice or pumpkin pie spice instead.
• Butter: You can swap the butter with neutral oil like canola or vegetable oil, using the same amount.

Watch Out for These Mistakes While Baking

The biggest challenge when baking sourdough discard apple bread is managing moisture – too much liquid from the apples and applesauce can make your bread dense and gummy, so be sure to squeeze out excess moisture from your grated apples using a clean kitchen towel. Another common mistake is overmixing the batter once you’ve added the flour – stop mixing as soon as the dry ingredients are incorporated to keep your bread tender and prevent tough, chewy results. For the best flavor development, make sure your sourdough discard is at room temperature before mixing, and don’t skip the step of cooling your melted butter, as hot butter can start cooking the eggs and create an uneven texture. To get a perfectly baked loaf, test for doneness by inserting a toothpick in the center – it should come out with just a few moist crumbs, not wet batter, and let the bread cool in the pan for 10 minutes before removing to prevent it from breaking apart.

What to Serve With Apple Bread?

This cozy apple bread is perfect for breakfast or as an afternoon snack with a warm beverage. A thick slice pairs wonderfully with a cup of coffee or hot tea, especially when you spread a little salted butter or cream cheese on top. For brunch, serve it alongside some crispy bacon or breakfast sausage to balance out the sweetness, or add a dollop of vanilla yogurt on the side. If you’re feeling extra indulgent, try warming up a slice and topping it with a scoop of vanilla ice cream for a simple dessert that’ll make everyone happy.

Storage Instructions

Counter Storage: This sourdough apple bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. The flavors actually get better after the first day as the spices have time to meld together!

Refrigerate: For longer storage, keep your bread in the fridge for up to a week. Just wrap it tightly in plastic wrap or place it in an airtight container. The moisture from the apples and applesauce helps keep it from drying out.

Freeze: This bread freezes really well! Wrap individual slices or the whole loaf in plastic wrap, then place in a freezer bag. It’ll stay good for up to 3 months. When you’re ready to eat, just thaw it overnight in the fridge or for a few hours on the counter.

Warm Up: Want to bring back that fresh-baked taste? Pop a slice in the toaster for a minute, or warm it briefly in the microwave. Add a pat of butter and watch it melt – so good!

Preparation Time	15-25 minutes
Cooking Time	60-65 minutes
Total Time	75-90 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 18-22 g
• Fat: 60-70 g
• Carbohydrates: 170-190 g

Ingredients

• 1/2 cup unsalted butter, melted and slightly cooled (113 grams)
• A little less than 1/2 cup sourdough discard (100 grams)
• 2/3 cup white sugar (140 grams)
• 1/4 cup fresh apple cider (60 grams)
• 1 cup unsweetened applesauce (250 grams)
• 1 teaspoon vanilla essence (4 grams)
• 2 large eggs (100 grams total)
• 1 1/4 cups all-purpose flour (175 grams)
• 1 teaspoon salt (6 grams)
• 1 teaspoon baking powder (5 grams)
• 1 teaspoon baking soda (5 grams)
• 1 teaspoon ground cinnamon (3 grams)
• 1/2 teaspoon ground nutmeg (1 gram)
• 1/2 teaspoon ground cloves (1 gram)
• Roughly 1 cup grated apple (130 grams)

Step 1: Prepare the Oven and Loaf Pan

Preheat your oven to 425 degrees Fahrenheit.

Line a loaf pan with parchment paper or grease it with cooking spray to prevent sticking.

Set the prepared pan aside for later use.

Step 2: Mix the Wet Ingredients

In a small bowl, whisk together the melted butter, sourdough discard, and sugar until they are completely combined.

Add the apple cider, applesauce, and vanilla extract to the mixture and whisk again to combine thoroughly.

Next, add the eggs and mix until they are fully incorporated.

Finally, grate the apple into small shreds and add it to the liquid mixture.

Set this bowl of wet ingredients aside.

Step 3: Combine the Dry Ingredients

In a large bowl, combine the flour, salt, baking powder, and baking soda.

Add the cinnamon, nutmeg, and cloves to the bowl.

Whisk these dry ingredients together until they are well blended.

This ensures that the leavening agents and spices are evenly distributed throughout the flour.

Step 4: Merge Wet and Dry Ingredients

Make a well in the center of the flour mixture and pour in the wet ingredients from the small bowl.

Gently mix the ingredients together until they are barely combined, leaving a few dry streaks.

Avoid over-mixing, as this can result in a denser texture.

Step 5: Bake the Loaf

Pour the batter into the prepared loaf pan, spreading it evenly.

Place the pan in the preheated oven and bake at 425ºF for 10 minutes.

After this initial period, reduce the oven temperature to 350ºF and continue baking for an additional 50-55 minutes.

The bread is done when a sharp knife or toothpick inserted into the center comes out clean.

Step 6: Cool and Serve

Once baked, remove the loaf from the oven and allow it to cool completely in the pan before slicing.

This ensures the texture sets and makes slicing easier.

Enjoy your delicious sourdough apple loaf with family and friends!