Sourdough Discard Apple Cinnamon Quick Bread Recipe
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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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In my household, apple and cinnamon is one flavor combination that is sure to be celebrated every fall. Nothing shouts autumn more than warm tender apples spiced with ground cinnamon.
From Apple Cinnamon Sourdough Muffins to Apple Cinnamon Sourdough Scones, we just can’t get enough! But recently, we have been enjoying my newest sourdough recipe – homemade Sourdough Apple Cinnamon Quick Bread!
This quick sourdough discard recipe brings together cozy fall flavors like cinnamon, nutmeg, and sweet apples in every bite.
Each slice has a buttery crumb topping made with all-purpose flour, brown sugar, and cinnamon for just the right touch of sweetness. With sourdough discard to keep it light and applesauce and milk for extra moisture, this quick bread is perfect with a warm cup of coffee.
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Why You’ll Love This Recipe
Plenty of apple flavor
With a mix of applesauce and cubed apples, this quick bread is an apple lover’s dream. Every bite is packed with apple flavor, bringing out that classic, cozy taste we love in fall. Whether you’ve got a stash from a local apple orchard or a few fresh apples on hand, it’s the perfect way to get that juicy, sweet taste.
Quick to make
This is a great pick from the world of quick bread recipes that’s simple to throw together without the fuss of letting any dough rise. Just mix up the wet ingredients and dry ingredients in a large mixing bowl or even in the bowl of a stand mixer if you like, and you’re all set for some delicious apple bread.
Warm spices
A touch of cinnamon and nutmeg brings cozy warmth to every slice, pairing perfectly with the apples. It’s got that fall flavor down, making it the delicious treat we crave this time of year.
Ingredients Needed
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.
Supplies
Pastry cutter
Stand mixer or hand mixer
Parchment paper
Offset spatula
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.
Crumb Topping
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.
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.
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!
How to Serve
Sourdough Apple Cinnamon Quick Bread is just right for enjoying on a cozy morning or sharing at brunch. Slice it up and try it warm with a pat of unsalted butter for a classic touch, or add a little maple syrup if you want extra sweetness.
A dollop of apple butter on top takes the apple flavor up a notch, making it a perfect way to celebrate fall. Pair with your favorite coffee or fresh apple cider to bring out those comforting spices.
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.
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.
Happy baking!
More Recipes Like This:
Sourdough Apple Cinnamon Muffins
Apple Cinnamon Sourdough Scones
Fluffy Apple Sourdough Pancakes
Sourdough Apple Cinnamon Quick Bread Recipe
Sourdough Apple Cinnamon Quick Bread Recipe: Warm, spiced apple bread with sourdough discard, cinnamon crumb topping, and easy fall flavors in every bite.
Enter your email below, and we’ll send it straight to your inbox! Plus, you’ll get my newest sourdough recipes and best tips every week!
Ingredients
Crumb Topping
- 35 grams (1/4 cup) all-purpose flour
- 50 grams (1/4 cup) sugar
- 1 gram (1/4 teaspoon) ground cinnamon
- 44 grams (3 Tablespoons) unsalted butter
Apple Filling
- 205 grams (2 cups) apples, peeled & cubed (1/2 inch)
- 110 grams (1/2 cup) light or dark brown sugar
- 4 grams (1 1/2 teaspoons) cinnamon
Apple Cinnamon Quick Bread
- 210 grams (1 1/2 cups) all-purpose flour
- 2 grams (1 teaspoon) cinnamon
- 2 grams (1/2 teaspoon) nutmeg
- 4 grams (1 teaspoon) baking powder
- 3 grams (1/2 teaspoon) baking soda
- 1 gram (1/4 teaspoon) salt
- 113 gram (1/2 cup) unsalted butter, softened
- 135 grams (2/3 cup) sugar
- 2 eggs, room temperature
- 85 grams (1/3 cup) applesauce
- 8 grams (2 teaspoons) vanilla extract
- 60 grams (1/4 cup) milk
- 100 grams (1/3 cup) sourdough discard
Instructions
1. 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
2. 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.
35g (1/4 c) flour, 50g (1/4 c) sugar, 1g (1/4 tsp) cinnamon, 44g (3 T) unsalted butter, melted
3. Place the crumb topping in the fridge while you prepare the apple bread batter.
Apple Cinnamon Quick Bread
4. To a bowl, add the cubed apples, brown sugar and cinnamon. Stir until the apples are coated, then set aside.
205g (about 2 cups) apples, 110g (1/2 c) brown sugar, 4g (1 1/2 tsp) cinnamon
5. In a medium bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until incorporated.
210g (1 1/2 c) flour, 2g (1 tsp) cinnamon, 2 g (1/2 tsp) nutmeg, 4g (1 tsp) baking powder, 3g (1/2 tsp) baking soda, 1g (1/4 tsp) salt
6. 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.
113g (1/2 c) unsalted butter, 135g (2/3 c) sugar
7. 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. To the egg mixture, add the applesauce and vanilla. The mixture will become crudely-looking, this is expected.
2 eggs, room temperature, 85g (1/3c) applesauce, 8g (2 tsp) vanilla extract
8. In a small liquid measuring cup, whisk the milk and sourdough discard until smooth. Set aside.
60g (1/4 c) milk, 100g (1/3 c) sourdough discard
9. 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.
10. 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.
11. 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.
12. 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.
