An Apple Fritter Discard Loaf is basically everything you love about apple fritters… without frying—and it’s the perfect way to use sourdough discard.
🍎 Apple Fritter Sourdough Discard Loaf
Ingredients
Apple Filling
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2 cups apples, peeled & diced (Granny Smith or Honeycrisp)
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2 tbsp butter
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¼ cup brown sugar
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1 tsp cinnamon
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¼ tsp nutmeg
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1 tsp cornstarch
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Splash of lemon juice
Loaf Batter
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½ cup sourdough discard (unfed)
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1½ cups all-purpose flour
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¾ cup sugar
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½ cup milk
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¼ cup melted butter or oil
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2 large eggs
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1½ tsp baking powder
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½ tsp salt
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1 tsp vanilla
Cinnamon Swirl
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⅓ cup brown sugar
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1½ tsp cinnamon
Glaze (Optional but Yes)
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1 cup powdered sugar
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2–3 tbsp milk or apple juice
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½ tsp vanilla
Instructions
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Prep apples
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Cook apples, butter, brown sugar, cinnamon, nutmeg, lemon juice over medium heat 5–7 min until tender.
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Stir in cornstarch. Cool slightly.
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Preheat oven
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350°F (175°C). Grease a 9×5 loaf pan.
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Make batter
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Whisk discard, milk, eggs, sugar, butter, and vanilla.
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Add flour, baking powder, and salt. Mix just until combined.
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Layer
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Pour half batter into pan.
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Add half apples + sprinkle half cinnamon sugar.
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Repeat layers.
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Gently swirl with a knife.
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Bake
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50–60 minutes, tent loosely if browning too fast.
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Toothpick should come out mostly clean.
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Cool & glaze
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Cool 15–20 min, drizzle glaze over warm loaf.
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Pro Tips
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Don’t overmix or you’ll lose tenderness
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Dice apples small for even bites
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This loaf gets better the next day
Variations
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Add chopped walnuts or pecans
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Swap glaze for vanilla icing drizzle
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Make muffins (20–22 minutes bake time)
This loaf tastes like a bakery apple fritter met sourdough and fell in love 🍏✨
Want a no-cook apple version or a whole-wheat option next?