Here’s a deliciously sweet and slightly tangy Sourdough Apple Fritter Bread—soft, tender, and perfect for breakfast or dessert 🍏🍞✨
Sourdough Apple Fritter Bread
This bread is inspired by classic apple fritters, featuring sourdough tang, tender apples, warm cinnamon, and a sweet glaze on top. It’s like having an apple fritter in loaf form!
🧺 Ingredients (Makes 1 Loaf)
For the Bread
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1 cup sourdough starter (active, fed)
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2 cups all-purpose flour
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½ cup sugar
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1 teaspoon cinnamon
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½ teaspoon salt
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½ teaspoon baking soda
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2 large eggs
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¼ cup melted butter
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1 teaspoon vanilla extract
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1–2 medium apples, peeled, cored, and diced
Optional Glaze
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½ cup powdered sugar
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1–2 tablespoons milk
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½ teaspoon vanilla extract
🍳 Instructions
1. Preheat Oven
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Preheat oven to 350°F (175°C).
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Grease a 9×5-inch loaf pan or line with parchment paper.
2. Mix Dry Ingredients
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In a large bowl, combine flour, sugar, cinnamon, salt, and baking soda.
3. Mix Wet Ingredients
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In a separate bowl, whisk eggs, melted butter, vanilla, and sourdough starter.
4. Combine & Fold in Apples
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Gradually add wet ingredients to dry ingredients, stirring until just combined.
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Fold in diced apples. Avoid overmixing for a tender loaf.
5. Bake
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Pour batter into prepared loaf pan.
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Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
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Let cool in the pan for 10 minutes, then transfer to a wire rack.
6. Optional Glaze
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Whisk powdered sugar, milk, and vanilla together until smooth.
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Drizzle over cooled bread for extra sweetness.
🌟 Tips
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Apple choice: Tart apples like Granny Smith hold up well and balance sweetness.
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Extra texture: Add chopped walnuts or pecans if desired.
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Storage: Wrap cooled loaf in foil or plastic; keeps for 2–3 days at room temperature.
If you want, I can also make a quick sourdough discard version so you can bake it even if you don’t have an active starter ready—perfect for using up sourdough discard.