Sourdough Discard Apple Cinnamon Quick Bread Recipe
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My Sourdough Discard Apple Cinnamon Quick Bread Recipe is an apple cinnamon sourdough bread, filled with juicy apples, brown sugar, applesauce, and a buttery crumb topping. It is a great way to use sourdough starter discard for a sweet bread with delicious flavor and a tender crumb, and I make my Sourdough Apple Fritters when I want a different apple season treat.
I reach for fresh Granny Smith apples or another tart apple after a trip to a local apple orchard, because they bring bright apple flavor to every slice. For a flaky, individual size alternative, I make my Sourdough Apple Cinnamon Scones.
Quick Look: Sourdough Apple Cinnamon Quick Bread
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Servings: 1 loaf
- Calories: 3,596 kcal (whole loaf) (based on nutritional panel)
- Cook Method: Baked
- Flavor Profile: Moist and warmly spiced with tender cinnamon-coated apple pieces layered inside and topped with a buttery cinnamon crumble. The perfect cozy fall quick bread!
- Difficulty: Easy to Intermediate — A few components to prep, but each step is simple and the result is absolutely worth it! ready in about 30 minutes!
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Why You’ll Love My Sourdough Apple Cinnamon Quick Bread Recipe
- Apple flavor in every bite: I pair fresh apples with applesauce, cinnamon, nutmeg, and brown sugar for a soft, warmly spiced loaf with a moist crumb. For another apple forward breakfast, I make my Fluffy Sourdough Apple Pancakes.
- A cozy fall loaf: I love the contrast of tender bread and the buttery, cinnamon crumb topping, especially alongside a cup of coffee or fresh apple cider. For the same warm, spice feeling in a different shape, I make my Homemade Sourdough Apple Cider Donuts.
- A practical sourdough discard bake: I use simple wet ingredients and dry ingredients, then bake the batter in a prepared loaf pan, so this easy recipe fits right into my collection of quick bread recipes. When I want another simple loaf with cinnamon, sugar flavor, I make my Apple Cider Sourdough Donut Quick Bread.
Ingredients & Substitutions
* To find precise measurements, scroll to the bottom of this post to find the recipe card*
Crumb Topping
- Flour: I used all-purpose flour.
- Sugar: You can substitute this with more light or dark brown sugar for a more caramel-y flavor.
- Cinnamon: Cinnamon and apples are just meant to be together.
- Unsalted butter: Melting the butter will give you the perfect crumb consistency.
Apple Cinnamon Sourdough Quick Bread
- Apples: Go for an apple that is sweet and crisp, like Granny Smith, Honeycrisp, or Pink Lady apples!
- Brown sugar: I love using dark brown sugar for a more rich flavor, but you can use light brown sugar as well.
- Cinnamon: Adding cinnamon to the bread and crumb topping brings even more warmth and fall flavor.
- Flour: I used all-purpose flour.
- Spices: Cinnamon and nutmeg bring the perfect warmth to this loaf.
- Leaveners: Since this is a sourdough discard recipe, baking powder and baking soda will help to lift this apple quick bread.
- Salt: For a bit of contrast!
- Unsalted butter: For the easiest mixing and best texture, use softened butter.
- Sugar: Cane sugar can be used as a substitute.
- Eggs: Brings structure to the quick bread.
- Applesauce: For even more apple flavor and moisture.
- Vanilla extract: For the best flavor, opt for vanilla extract over imitation
- Milk: To add moisture.
- Sourdough discard: Active starter can be used, but be sure to use the same amount in weight. For sweet treats like this apple bread, I prefer using fresh discard, no older than a few days.
How to Make Sourdough Apple Cinnamon Quick Bread
- Preheat the oven to 350 degrees F. Grease and line with parchment paper a 9 x 5-inch loaf pan. Set aside for later.
- In a small bowl, whisk the flour, sugar, and ground cinnamon. Pour the melted butter slowly over the flour mixture while slowly mixing. Mix until most of the mixture is crumbly. Be careful not to overmix; otherwise, it will become dough.
- To a bowl, add the cubed apples, brown sugar, and cinnamon. Stir until the apples are coated, then set aside.
- In a bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir until incorporated.
- In a bowl of a stand mixer with a paddle attachment, cream the softened butter and sugar on medium speed for 2-3 minutes. This can also be done with a hand mixer.
- Add the eggs and mix on medium speed until yellow and fluffy, about 2 more minutes. Stop and scrape the sides of the bowl when needed.
- To the egg mixture, add the applesauce and vanilla. The mixture will become crudely-looking, this is to be expected.
- In a small liquid measuring cup, whisk the milk and sourdough discard until smooth. Set aside.
- Add the flour mixture into the egg mixture while stirring on low while slowly pouring in the milk mixture. Stop once the liquids have been fully incorporated. Be careful so you don’t over mix the batter, as this can lead to dense bread.
- Scoop ½ of the batter into the prepared loaf pan, then evenly top the batter with the apples.
- Top the apples with the remaining batter and spread. Swirl the batter with a kitchen knife down the center of the loaf pan.
- Bake the Sourdough Apple Quick Bread for 60-70 minutes or until a toothpick placed in the center of the loaf comes out clean. The sugar-coated apples bring extra moisture to this quick bread, so I tend to bake my loaf for 70 minutes just to make sure the whole loaf is fully baked.
- Cool the quick bread for at least 2 hours before slicing. (Slicing quick bread while it’s still warm can fall apart.) Enjoy!
McKenna’s Helpful Tips
- Line the pan for easy lifting: use parchment paper in my prepared loaf pan so I can lift the bread out cleanly after it cools. I use the same approach for my Apple Cider Sourdough Donut Quick Bread.
- Choose apples that hold their shape: use firm, tart apples so the apple mixture stays distinct in the finished loaf instead of disappearing into the batter. I follow the same rule in my Sourdough Apple Cinnamon Muffins.
- Store slices for later: let the bread cool on a wire rack, then wrap individual slices in plastic wrap or aluminum foil for longer storage. I use the same make ahead mindset for my Sourdough Pumpkin Chocolate Chip Muffins.
How to Store
Keep your quick bread fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature. Best enjoyed within a couple of days, it can also last longer in the fridge.
For longer storage, wrap slices in aluminum foil and freeze; thaw on a wire rack when you’re ready for another bite. This keeps the moist crumb and sweet apple flavor just as delicious as day one.
Sourdough Apple Cinnamo Quick Bread FAQs
Can I substitute apple butter for applesauce in the Sourdough Discard Apple Cinnamon Quick Bread Recipe?
I have not personally tested this recipe with apple butter, but I think it could be worth experimenting with. I would start with a 1:1 replacement, knowing that apple butter is thicker, more concentrated, and often sweeter than applesauce, so you may need to reduce the sugar slightly if yours is sweetened and I expect the texture to change somewhat. For another apple-centered discard bake, try my Sourdough Apple Cake.
Can I use active starter instead of sourdough discard in the Sourdough Discard Apple Cinnamon Quick Bread Recipe?
Yes. You can use active starter in the same amount by weight as the unfed sourdough starter or discard. I prefer fresh sourdough discard for sweet bread, but either option works as long as you measure by weight. For a recipe built around active sourdough, try my Sourdough Apple Cider Cinnamon Rolls.
Can I use whole wheat flour in the Sourdough Discard Apple Cinnamon Quick Bread Recipe?
You can substitute some whole wheat flour for all-purpose flour, but I keep in mind that it changes the water content and can make the loaf denser. For best results, use a partial swap rather than replacing all of the flour, then avoid overmixing the bread batter. If you want an apple bake that uses all-purpose flour, try my Sourdough Apple Cinnamon Muffins.
How do I know when the Sourdough Discard Apple Cinnamon Quick Bread Recipe is done?
Look for a golden brown top and use a toothpick or cake tester in the center of the loaf. Bake until it comes out clean, then let the bread cool before slicing. For another easy, toothpick-tested sourdough treat, try my Sourdough Blueberry Muffins.
If you tried this Sourdough Apple Cinnamon Quick Bread recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments below. Thanks for visiting!
Sourdough Apple Cinnamon Quick Bread Recipe
Yield: 1 loaf
Sourdough Apple Cinnamon Quick Bread Recipe: Warm, spiced apple bread with sourdough discard, cinnamon crumb topping, and easy fall flavors in every bite.
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Ingredients
Crumb Topping
- 35 grams all-purpose flour 1/4 cup
- 50 grams sugar 1/4 cup
- 1 gram ground cinnamon 1/2 teaspoon
- 44 grams unsalted butter 3 Tablespoons
Apple Filling
- 205 grams apples, peeled & cubed (1/2 inch) 2 cups
- 110 grams light or dark brown sugar 1/2 cup
- 4 grams cinnamon 2 teaspoons
Apple Cinnamon Quick Bread
- 210 grams all-purpose flour 1 1/2 cups
- 2 grams cinnamon 1 teaspoon
- 2 grams nutmeg 1/2 teaspoon
- 4 grams baking powder 1 teaspoon
- 3 grams baking soda 1/2 teaspoon
- 1 gram salt 1/4 teaspoon
- 113 gram unsalted butter, softened 1/2 cup
- 135 grams sugar 2/3 cup
- 2 eggs room temperature
- 85 grams applesauce 1/3 cup
- 8 grams vanilla extract 2 teaspoons
- 60 grams milk 1/4 cup
- 100 grams sourdough discard 1/3 cup
Instructions
- Preheat the oven to 350 degrees F. Grease and line with parchment paper a 9 x 5-inch loaf pan. Set aside for later.
Crumb Topping
- In a small bowl, whisk the flour, sugar, and ground cinnamon. Pour the melted butter slowly over the flour mixture, while mixing. Mix until most of the mixture is crumbly. Be careful not to over mix, otherwise, it will become dough.35 grams all-purpose flour, 50 grams sugar, 1 gram ground cinnamon, 44 grams unsalted butter
- Place the crumb topping in the fridge while you prepare the apple bread batter.
Apple Cinnamon Quick Bread
- To a bowl, add the cubed apples, brown sugar and cinnamon. Stir until the apples are coated, then set aside.205 grams apples, peeled & cubed (1/2 inch), 110 grams light or dark brown sugar, 4 grams cinnamon
- In a medium bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until incorporated.210 grams all-purpose flour, 2 grams cinnamon, 2 grams nutmeg, 4 grams baking powder, 3 grams baking soda, 1 gram salt
- In a bowl of a stand mixer with a paddle attachment, cream the softened butter and sugar on medium speed for 2-3 minutes. This can be done with a hand mixer, as well.113 gram unsalted butter, softened, 135 grams sugar
- Add the eggs to the butter mixture and mix on medium speed until yellow and fluffy, about 2 more minutes. Stop and scrape the sides of the bowl when needed.2 eggs
- To the egg mixture, add the applesauce and vanilla. The mixture will become crudely-looking, this is expected.85 grams applesauce, 8 grams vanilla extract
- In a small liquid measuring cup, whisk the milk and sourdough discard until smooth. Set aside.60 grams milk, 100 grams sourdough discard
- Add the flour mixture into the egg mixture while stirring on low, then slowly pour in the milk mixture while continuing to mix. Stop once the liquids have been fully incorporated. Be careful not to over mix the batter as this can lead to dense bread.
- Scoop ½ of the batter into the prepared loaf pan, then evenly top the batter with the apples. Pour the remaining batter on top of the apples and carefully spread. Top the batter with the crumb topping, then swirl the batter with a knife down the center of the loaf pan.
- Bake the Sourdough Apple Quick Bread for 60-70 minutes or until a toothpick placed in the center of the loaf comes out clean. The sugar-coated apples bring extra moisture to this quick bread, so I tend to bake my loaf for 70 minutes just to make sure the whole loaf is fully baked.
- Cool the quick bread for at least 2 hours before slicing. (Slicing quick bread while it’s still warm can fall apart.) Enjoy!
Notes
How to Store
Room Temperature: Keep your quick bread fresh by wrapping it tightly in plastic wrap or placing it in an airtight container at room temperature. Best enjoyed within a couple of days, it can also last longer in the fridge. Freeze: For longer storage, wrap slices in aluminum foil and freeze for up to 3 months; thaw on a wire rack when you’re ready for another bite. This keeps the moist crumb and sweet apple flavor just as delicious as day one.FAQs
What makes this sourdough apple cinnamon bread a great way to use sourdough starter discard?
Using sourdough starter discard is an excellent way to add flavor and moisture to your quick bread. This recipe takes advantage of that tangy goodness, ensuring each bite is packed with a delicious flavor. The combination of juicy apples and cinnamon creates a warm, cozy treat that’s perfect for any fall morning. With the right balance of ingredients, you’ll achieve that perfect tender crumb that keeps everyone coming back for more.How can I ensure my quick bread turns out golden brown?
Achieving that perfect golden brown crust comes down to the right baking temperature and time. Preheat your oven to 350 degrees F before putting your bread pan in. For the best results, check for doneness when the internal temperature reaches about 200 degrees F.. Keep an eye on the edges of the pan to make sure they aren’t overcooked while the center stays tender and moist. Baking it too long can dry it out, so monitor it as it gets close to the end of the baking time.Can I substitute whole wheat flour for all-purpose flour in this recipe?
Substituting whole wheat flour is definitely possible! Keep in mind that using it might alter the water content of the dough slightly. If you’re aiming for the best results, consider combining it with bread flour or adjusting the liquid ingredients to maintain that classic quick bread texture. This recipe card was updated on 03/12/26.Nutrition
Calories: 3596kcal | Carbohydrates: 548g | Protein: 44g | Fat: 142g | Saturated Fat: 86g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 5g | Cholesterol: 672mg | Sodium: 1842mg | Potassium: 993mg | Fiber: 17g | Sugar: 326g | Vitamin A: 4654IU | Vitamin C: 11mg | Calcium: 616mg | Iron: 15mg
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I can’t wait to try this one next looks delicious! Would it be possible to sub the applesauce with apple butter?
I haven’t personally tested this recipe with apple butter, but I think it could be worth experimenting with! Apple butter is thicker, more concentrated, and typically sweeter than applesauce, so it may make the bread sweeter and slightly change the texture. I’d try replacing the applesauce 1:1 to start, and if your apple butter is sweetened, you may want to slightly reduce the sugar. I’d love to hear how it turns out if you try it!
Can’t get over the apple flavor of this quick bred recipe! The applesauce makes it so moist while the apples bring a delicious bite. Yum!
Loved this recipe! I substituted Greek Yogurt for the applesauce and added pecans to the crumble. My family loved it.
I’m so thrilled to hear that this recipe was a hit with the whole family! It seriously is so delicious. Thank you so much for taking the time to share!