Sourdough Discard 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.
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!