Sourdough Discard Apple Cinnamon Quick Bread Recipe
Sourdough Discard Apple Cinnamon Quick Bread is the perfect way to transform leftover starter into a cozy, bakery-style treat. This moist, tender loaf is packed with fresh apples, warm cinnamon, and subtle tang from sourdough discard, creating a comforting balance of sweet and spiced flavors. It’s quick to prepare, requires no rise time, and makes an ideal breakfast, snack, or dessert for any season.
If you enjoy apple-forward sourdough recipes, you may also love these reader favorites: Sourdough Apple Pie Bars, the soft and flavorful Sourdough Apple Cake, and the indulgent Apple Cinnamon Sourdough French Toast Casserole—all delicious ways to use discard creatively.
For even more inspiration, don’t miss my Apple Cinnamon Sourdough Bread for a yeast-raised option, or the comforting Sourdough Apple Crisp when you’re craving a warm, spoonable dessert. This quick bread fits right into your growing collection of cozy sourdough apple recipes.
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.
Supplies
Large mixing bowls
Pastry cutter
Stand mixer or hand mixer
9 x 5-inch loaf pan
Parchment paper
Cookie scoop
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
This sourdough discard apple cinnamon quick bread is delicious served warm or at room temperature. Enjoy it plain, or spread with butter, cream cheese, or honey for extra richness. It pairs perfectly with coffee or tea for breakfast, brunch, or an afternoon snack. For a dessert-style option, serve a slice slightly warmed with a scoop of vanilla ice cream or a drizzle of caramel sauce.
How to Store
Store leftover quick bread in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to 5 days. Be sure the bread has cooled completely before storing to prevent moisture buildup. To freeze, wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature or warm slices in the microwave or toaster oven before serving.
For More Guidance:
Why You’ll Love This Recipe
Plenty of apple flavor
This quick bread is loaded with fresh, juicy apples in every bite. The fruit keeps the loaf moist while adding natural sweetness and texture, making it a perfect fall-inspired treat you’ll want to bake year-round.
Quick to make
No long fermentation or rise time required. This recipe comes together easily with simple pantry ingredients, making it ideal for busy mornings or last-minute baking. Just mix, bake, and enjoy.
Warm spices
Cinnamon brings cozy, comforting flavor, perfectly complementing the apples and sourdough discard. The result is a fragrant, bakery-style loaf that fills your kitchen with an irresistible aroma as it bakes.
Frequently Asked Questions
Can I use sourdough starter for this recipe?
Yes, sourdough starter works perfectly. Since this is a quick bread, the discard is used mainly for flavor and moisture, not for rising.
What type of apples work best?
Firm, slightly tart apples such as Granny Smith, Honeycrisp, or Pink Lady are ideal. They hold their shape during baking and balance the sweetness of the bread.
Can I make this recipe dairy-free?
Absolutely. Substitute the butter with coconut oil or a plant-based butter, and use your preferred non-dairy milk if the recipe calls for it.
Happy baking!
Sourdough Discard Apple Cinnamon Quick Bread Recipe
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
- 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.
- 35g (1/4 c) flour, 50g (1/4 c) sugar, 1g (1/4 tsp) cinnamon, 44g (3 T) unsalted butter, melted
- 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.
- 205g (about 2 cups) apples, 110g (1/2 c) brown sugar, 4g (1 1/2 tsp) cinnamon
- 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
- 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
- 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
- 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
- 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!
