Sourdough Discard Apple Cinnamon Quick Bread Recipe
Moist, warmly spiced, and incredibly easy — the perfect sourdough discard apple bread for any time of year.
Ingredients
Wet Ingredients
- 200 g ¾ cup + 2 Tbsp sourdough discard, room temperature
- 2 large eggs room temperature
- 120 g ½ cup neutral oil or melted coconut oil
- 150 g ¾ cup brown sugar, packed
- 4 g 1 tsp pure vanilla extract
Dry Ingredients
- 240 g 2 cups all-purpose flour
- 4 g 1 tsp baking soda
- 4 g 1 tsp baking powder
- 5 g 2 tsp ground cinnamon
- 1 g ¼ tsp ground nutmeg
- 3 g ½ tsp fine salt
Apple Fold-In
- 300 g about 2 medium apples, peeled, cored & diced into ¼-inch pieces
- 3 g 1 tsp cinnamon, for tossing the apples
- Cinnamon Sugar Topping
- 12 g 1 Tbsp granulated sugar
- 2 g ½ tsp ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper. Set aside.
- Peel, core, and dice the apples into ¼-inch pieces. Toss with 1 tsp cinnamon in a small bowl and set aside.
- In a large bowl, whisk together the sourdough discard, eggs, oil, brown sugar, and vanilla extract until smooth and fully combined.
- Add the flour, baking soda, baking powder, cinnamon, nutmeg, and salt to the wet ingredients. Fold with a rubber spatula until just combined — do not overmix.
- Gently fold in the cinnamon-coated apple pieces until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top. Mix the cinnamon sugar topping and sprinkle evenly over the surface.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after 40 minutes.
- Cool in the pan for 15 minutes, then transfer to a wire rack for at least 30 minutes before slicing. Enjoy!