Sourdough Apple Fritter Bread

5 from 10 votes

This Sourdough Apple Fritter Bread is soft and tender with a light, cake-like texture, filled with chunks of apples and a ribbon of cinnamon sugar. Then it's finished off with a vanilla glaze that melts into the bread, making this quick bread irresistible.

Prep Time15

Cook Time1

Total Time1 15

Course: Bread

Cuisine: American

Servings: servings

Author: Emily Christensen

Equipment

Ingredients

50 grams granulated sugar 1/4 cup
55 grams brown sugar 1/4 cup
113 grams butter room temperature, ½ cup
1 egg room temperature
80 grams sourdough discard room temperature, ⅓ cup
5 grams vanilla extract 1 teaspoon
180 grams milk room temperature, ¾ cup
175 grams all-purpose flour 1 ¼ cups
10 grams baking powder 2 teaspoons
3 grams salt ½ teaspoon
150 grams apples, peeled and diced 1 ½ cups

Filling:

110 grams brown sugar ½ cup
8 grams cinnamon 1 Tablespoon

Icing:

90 grams powdered sugar ¾ cup
30 grams milk 2 Tablespoons
3 grams vanilla extract ½ teaspoon

Instructions

Preheat the oven to 350°F and grease a 8.5 x 4.5″ loaf pan or line with parchment paper and set aside.
In a large bowl or bowl of a stand mixer, add the butter and sugars and beat until smooth with hand beaters or your paddle attachment.
50 grams granulated sugar, 55 grams brown sugar, 113 grams butter
Add in the egg, discard and vanilla extract and mix until incorporated. Then whisk in the milk. If using cold ingredients, the butter will likely curdle, but will still bake up fine.
1 egg, 80 grams sourdough discard, 5 grams vanilla extract , 180 grams milk
Fold in the dry ingredients. Mix until the flour mixture is just combined. It’s okay if that batter is a little lumpy, you do not want to overmix.
175 grams all-purpose flour, 10 grams baking powder, 3 grams salt
Peel and dice the apples. If you want bigger chunks of apples, you can dice your apples larger, or if you prefer a softer, more uniform texture, chop them into small pieces.
150 grams apples, peeled and diced
Add the diced apples to the batter and fold to combine.
In a small bowl, add the cinnamon and sugar and stir to combine.
110 grams brown sugar, 8 grams cinnamon
Add half the batter to the prepared loaf pan, and then add all but 2 tablespoons of the cinnamon sugar mixture on top.
Add the remaining batter on top and then finish with the remaining cinnamon sugar mixture.
Bake for 55-60 minutes or until the internal temperature reaches 200℉.
Remove from the oven and set on a wire rack to cool.
Make the glaze by mixing together the powdered sugar, milk, and a splash of vanilla, and then drizzle it on top of the Sourdough Apple Fritter Bread. Slice and enjoy!
90 grams powdered sugar, 30 grams milk, 3 grams vanilla extract

Notes

You can use any type of fresh apples you'd like, such as Gala, Honeycrisp, or, for a more tart flavor, Granny Smith apples.
Do not overmix the batter. Only incorporate until the flour is just incorporated. Overmixing can cause the bread to become tough.
Fully cream the butter with the sugars to ensure a light and fluffy texture.
Use room temperature ingredients to prevent the butter from curdling.

Nutrition