Description
This Sourdough Apple Bread is a delightful combination of sweet and tangy flavors, featuring tender chopped apples and a moist sourdough base. Enhanced with warm spices like cinnamon and nutmeg, and finished with a smooth vanilla glaze, this bread makes a perfect breakfast treat or dessert. The use of sourdough discard adds a subtle depth and moist texture to the loaf.
Ingredients
Scale
Apple Filling
- 2 cups apples, peeled and chopped (about 2 medium apples)
- ½ teaspoon cinnamon
- 2 tablespoons brown sugar
Bread Batter
- ⅓ cup brown sugar
- ⅔ cup sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 2 cups all purpose flour (240 grams)
- 2 teaspoons baking powder
- ½ cup milk
- ½ cup sourdough discard (125 grams)
- 2 large eggs
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk
- 2 tablespoons melted and cooled butter
- 1 pinch salt (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9 x 5 inch loaf pan to ensure the bread doesn’t stick during baking.
- Prepare Apple Filling: Peel, core, and chop the apples. In a large bowl, stir the chopped apples with ½ teaspoon cinnamon and 2 tablespoons brown sugar to create the apple filling mixture.
- Mix Dry Ingredients: In a separate large mixing bowl, combine ⅓ cup brown sugar, ⅔ cup sugar, 1 teaspoon cinnamon, ¼ teaspoon nutmeg, 2 cups all-purpose flour, and 2 teaspoons baking powder. Stir well to distribute ingredients evenly.
- Add Wet Ingredients: Add ½ cup milk, ½ cup sourdough discard, 2 large eggs, and 1 teaspoon vanilla extract to the dry ingredients. Using a mixer, blend the ingredients until well combined and smooth.
- Incorporate Apple Filling: Gently fold the apple mixture into the batter using a large spoon, ensuring the apples are evenly distributed.
- Bake the Bread: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Glaze: While the bread is cooling, combine ½ cup powdered sugar, 1 tablespoon milk, 2 tablespoons melted and cooled butter, and a pinch of salt (optional) in a mixing bowl. Whisk until smooth.
- Drizzle Glaze: Once the bread has cooled slightly, drizzle the glaze evenly over the top before serving for a sweet, vanilla-flavored finish.
Notes
- Make sure the sourdough discard is unfed and room temperature for best results.
- If you prefer a more intense spice flavor, you can increase the cinnamon and nutmeg slightly.
- Use tart apples like Granny Smith for a nice contrast to the sweet bread.
- If you want a dairy-free version, substitute milk and butter with plant-based alternatives.
- Allow the bread to cool completely before slicing to maintain its structure.
