Warm, cozy, and perfect for using up starter, this Sourdough Apple Fritter Discard Loaf brings sweet apple bites and cinnamon-spiced comfort to your kitchen. It’s an easy loaf for breakfast, snack, or dessert that uses throwaway discard in a delicious way, and if you want more ideas try the sourdough discard sandwich loaf recipe for another tasty use.
Why You’ll Love This Sourdough Apple Fritter Discard Loaf
- Crispy cinnamon-apple flavor in every slice.
- Quick assembly using sourdough discard saves time.
- Great for meal prep and makes delightful leftovers.
- Family-friendly — kids love the sweet glaze and tender crumb.
- Uses simple pantry ingredients you probably have on hand.
- For more ways to use discard, check out these discard recipe ideas.
Ingredients Needed
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Wet Ingredients
- 2 cups sourdough discard
- 1/4 cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
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Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
-
Fruit
- 1 cup peeled and diced apples
-
For the glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk
Step-by-Step Instructions
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk sourdough discard, oil, eggs, and vanilla together until smooth.
- In another bowl, whisk flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Add the dry mix to the wet and stir until just combined; avoid overmixing.
- Fold in the diced apples gently so they stay suspended in the batter.
- Pour batter into the prepared pan and bake 50–60 minutes until a toothpick comes out clean.
- Cool in the pan 10 minutes, transfer to a wire rack, then mix powdered sugar and milk and drizzle the glaze over the cooled loaf.
Serving Suggestions Sourdough Apple Fritter Discard Loaf
- Serve warm with extra glaze and a sprinkle of cinnamon.
- Top slices with a pat of butter and a drizzle of maple syrup.
- Pair with coffee or a chai latte for a cozy breakfast and include a side like blueberry muffins with sourdough discard for a brunch spread.
- Cut into thick slices and toast lightly for a crisp edge.
Tips for Success Sourdough Apple Fritter Discard Loaf
- Use tart-firm apples like Granny Smith to balance sweetness.
- Measure flour by spooning into the cup and leveling to avoid dense loaf.
- Check doneness at 50 minutes; if top browns too quickly, tent with foil.
- Let the loaf cool fully before glazing to avoid a runny glaze.
- Store wrapped at room temperature up to 2 days or refrigerate up to 5 days.
Variations
Here are a few easy ways to change it up:
- Add 1/2 cup chopped nuts (walnuts or pecans) for crunch.
- Stir in 1/2 cup raisins or dried cranberries for extra chew.
- Make it dairy-free by using plant-based milk in the glaze.
Sourdough Apple Fritter Discard Loaf
A warm and cozy loaf that brings sweet apple bites and cinnamon-spiced comfort, perfect for breakfast, snacks, or dessert while utilizing sourdough discard.
Ingredients
Wet Ingredients
- 2 cups sourdough discard
- 1/4 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Fruit
- 1 cup peeled and diced apples Use tart-firm apples like Granny Smith.
For the glaze
- 1 cup powdered sugar
- 2–3 tablespoons milk Use plant-based milk for dairy-free option.
Instructions
Preparation
- Preheat the oven to 350°F and grease a 9×5-inch loaf pan.
- Whisk sourdough discard, oil, eggs, and vanilla together until smooth.
- In another bowl, whisk flour, sugar, brown sugar, cinnamon, nutmeg, baking soda, baking powder, and salt.
- Add the dry mix to the wet and stir until just combined; avoid overmixing.
- Fold in the diced apples gently so they stay suspended in the batter.
Baking
- Pour batter into the prepared pan and bake for 50–60 minutes until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Mix powdered sugar and milk to create the glaze and drizzle it over the cooled loaf.
Notes
Let the loaf cool fully before glazing to avoid a runny glaze. Store wrapped at room temperature up to 2 days or refrigerate up to 5 days.