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.