Quick Sourdough Discard Apple Fritter Bread

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Finding creative ways to use up sourdough discard can feel like a never-ending puzzle for home bakers. Between daily feedings and recipe experiments, it’s easy to end up with jars of discard taking over your fridge space – and there are only so many pancakes one person can make!

That’s why this sourdough discard apple fritter bread has become my go-to solution. It combines the tangy depth of sourdough with the cozy flavors of apple fritters, all in an easy-to-slice loaf that’s perfect for breakfast or an afternoon snack.

What Kind of Apples Should I Use?

For apple fritter bread, you’ll want to pick apples that hold their shape when baked and offer a good balance of sweet and tart flavors. Honeycrisp, Granny Smith, or Pink Lady apples are all great choices for this recipe, as they won’t turn mushy during baking. If you’re using sweeter apples like Honeycrisp or Pink Lady, they’ll add natural sweetness to your bread, while Granny Smith will give it a pleasant tartness that balances the brown sugar. When prepping your apples, try to chop them into evenly-sized pieces about 1/4 inch in size – this helps them cook uniformly and makes sure every bite has that classic apple fritter taste.

Options for Substitutions

This apple fritter bread can be made with several substitutions if you’re missing some ingredients:

• Sourdough starter: If you don’t have sourdough starter, you can replace it with ½ cup of plain yogurt or sour cream. The texture will be slightly different, but still tasty!
• Coconut oil: Any neutral-flavored oil works here – try vegetable oil, canola oil, or even melted butter as a 1:1 replacement.
• Applesauce: No applesauce? Use mashed banana, Greek yogurt, or additional melted butter in the same amount. Each will give a slightly different flavor but keep the bread moist.
• Brown sugar: You can use white sugar plus 1 tablespoon of molasses per cup, or coconut sugar as a direct replacement.
• Apples: Any firm baking apple works well – Honeycrisp, Granny Smith, Fuji, or Gala are all good choices. Just avoid Red Delicious as they get too mushy.

Watch Out for These Mistakes While Baking

The biggest challenge when making sourdough discard apple fritter bread is using an overly active or bubbly starter, which can throw off the texture – make sure your discard is at room temperature but not recently fed for the best results. Another common mistake is overworking the batter when combining the wet and dry ingredients; gentle folding until just combined will give you a tender crumb, while overmixing leads to a tough, dense loaf. To prevent your apples from sinking to the bottom, toss them in a bit of the measured flour before adding them to the batter, and be sure to chop them into small, uniform pieces for even distribution. For the perfect moisture level, avoid overbaking – start checking for doneness at the 45-minute mark by inserting a toothpick in the center, as the residual heat will continue cooking the bread even after it’s out of the oven.

What to Serve With Apple Fritter Bread?

This sweet and cozy apple fritter bread is perfect for breakfast or as an afternoon treat with a hot cup of coffee or tea. For breakfast, pair it with some Greek yogurt topped with honey and granola to add protein and balance out the sweetness. If you’re serving it for dessert, a scoop of vanilla ice cream or a dollop of whipped cream makes it feel extra special. You can also spread some salted butter on a warm slice and serve it alongside your favorite breakfast proteins like bacon or breakfast sausage for a complete morning meal.

Storage Instructions

Counter Storage: This apple fritter bread stays fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. The sourdough helps keep it moist, and the apple flavor gets even better after the first day!

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 cold temperature helps maintain its moisture and prevents the apples from spoiling too quickly.

Freeze: This bread freezes really well for up to 3 months! Slice it before freezing, then wrap individual portions in plastic wrap and aluminum foil. This way, you can grab just what you need when the craving hits.

Warm Up: To enjoy your stored bread, let refrigerated slices come to room temperature, or pop them in the microwave for 15-20 seconds. For frozen slices, thaw overnight in the fridge, then warm slightly before serving. A quick toast gives it a nice crispy edge too!

Preparation Time	15-20 minutes
Cooking Time	45-50 minutes
Total Time	60-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

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

• Calories: 1800-2100
• Protein: 20-25 g
• Fat: 90-100 g
• Carbohydrates: 250-280 g

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large apples, peeled and chopped
• 3/4 cup brown sugar
• 1 teaspoon ground cinnamon
• 2 eggs
• 1/2 cup coconut oil, melted
• 1/2 cup sourdough starter
• 2/3 cup applesauce
• 3 tablespoons butter, melted
• 1/4 cup all-purpose flour
• 1/2 cup brown sugar
• A pinch of salt
• 1/4 teaspoon ground cinnamon

Step 1: Prepare the Coconut Oil and Apple Mixture

Start by melting your coconut oil and letting it cool.

While it cools, peel and chop your apples.

Toss the apples in ¼ cup brown sugar and 1 teaspoon of cinnamon.

If you prefer, you can also cook the apples by melting these ingredients together in a saucepan on the stove with one tablespoon of butter.

Step 2: Mix the Dry Ingredients

In a small mixing bowl, whisk together all your dry ingredients.

Set this mixture aside for later use.

This will help ensure your dry ingredients are evenly distributed throughout the batter.

Step 3: Combine the Wet Ingredients

In a large mixing bowl, whisk together your eggs, cooled coconut oil, ½ cup of brown sugar, sourdough discard, and applesauce until no streaks remain.

This creates a smooth base for your batter.

Gradually add the dry ingredients to the wet mixture, stirring until fully combined.

Step 4: Incorporate the Apple Mixture

Add your prepared apple mixture to the batter.

Gently fold everything together until the apples are evenly distributed within the batter, ensuring each bite contains a burst of flavor.

Step 5: Prepare the Loaf and Crumble Topping

Transfer your batter into a greased loaf pan.

For the crumble topping, melt butter, brown sugar, and flour together until crumbly.

Sprinkle this mixture evenly over the top of the batter in the loaf pan.

Step 6: Bake and Serve

Preheat your oven to 375°F and bake the loaf for 45 – 50 minutes, or until it passes the toothpick test (insert a toothpick into the center and it should come out clean).

Allow the loaf to cool slightly before serving it warm.

Enjoy the delightful combination of flavors and textures!