Apple Fritter Discard Loaf
Introduction
If you’re a sourdough baker, you know the struggle what to do with all that discard? Instead of tossing it, why not turn it into something irresistibly delicious? Enter the Apple Fritter Discard Loaf, a moist, cinnamon-swirled bread layered with tender apples and topped with a sweet glaze.
This recipe takes inspiration from the classic apple fritter doughnut, transforming it into a loaf that’s easier to make, slice, and enjoy. With the tang of sourdough discard, juicy chunks of apple, and warm spices, this loaf makes the perfect companion to your morning coffee or afternoon tea.
Why This Loaf Is Special
- Uses discard – A great way to reduce sourdough waste.
- Fall flavors – Apples and cinnamon bring a cozy, comforting taste.
- Moist and tender – Thanks to sour cream (or yogurt) and apples.
- Looks bakery-worthy – Swirled layers and glaze give it a beautiful finish.
- Versatile – Works as breakfast, snack, or dessert.
Ingredients
For the loaf batter:
- ½ cup (120 g) sourdough discard (unfed starter)
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- ½ cup (120 g) sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
For the apple filling:
- 2 medium apples (peeled, cored, diced small)
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
For the swirl mixture:
- ⅓ cup brown sugar
- 1 tsp cinnamon
For the glaze:
- ½ cup powdered sugar
- 1–2 tbsp milk or cream
- ½ tsp vanilla extract
Step-by-Step Instructions
1. Prepare the Apple Filling
In a small bowl, toss the diced apples with brown sugar and cinnamon. Set aside to let them release a little juice.
2. Make the Batter
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well.
Mix in sour cream, vanilla, and sourdough discard until smooth.
In a separate bowl, whisk flour, baking powder, baking soda, and salt. Slowly fold the dry ingredients into the wet mixture until just combined. Don’t overmix this keeps the loaf tender.
3. Layer the Loaf
Grease and line a 9×5-inch loaf pan.
Spread half the batter into the pan. Sprinkle with half the cinnamon-sugar swirl and half the apple mixture. Repeat with remaining batter, apples, and cinnamon-sugar swirl.
Using a butter knife, gently swirl the layers to create a marbled effect.
4. Bake
Bake at 350°F (175°C) for 50–60 minutes, or until a toothpick inserted comes out clean (a few moist crumbs are fine).
If the top browns too quickly, cover loosely with foil during the last 15 minutes.
5. Add the Glaze
Once cooled for at least 20 minutes, whisk powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over the loaf before slicing.
Serving Ideas
- Breakfast treat: Slice and toast lightly with butter.
- Afternoon snack: Pair with a cup of tea or coffee.
- Dessert: Serve warm with a scoop of vanilla ice cream.
- Gift idea: Wrap in parchment and ribbon for a homemade gift during fall and holidays.
Tips for Success
- Apple choice: Use a firm apple like Honeycrisp, Granny Smith, or Fuji for the best texture.
- Sourdough discard: Can be cold or room temp just make sure it’s not too watery.
- Extra moistness: Add a tablespoon of applesauce to the batter if your apples are on the dry side.
- Make ahead: This loaf keeps well for 2–3 days at room temperature or up to a week in the fridge. It also freezes beautifully.
Nutrition (Per slice, approx. 10 slices)
- Calories: ~240
- Carbs: 35 g
- Protein: 4 g
- Fat: 10 g
- Fiber: 2 g
Final Thoughts
This Apple Fritter Discard Loaf is proof that sourdough discard doesn’t have to go to waste. Instead, it can be transformed into a tender, flavorful loaf that captures the warmth of apple fritters in a more convenient, sliceable form.
Next time you feed your starter, don’t throw away the discard save it for this recipe and treat yourself (and your kitchen) to the irresistible aroma of baked apples, cinnamon, and freshly baked bread. 🍎✨
