Sourdough Apple Fritter Discard Loaf

Sourdough discard recipes are the perfect way to reduce kitchen waste while creating something delicious. This Sourdough Apple Fritter Discard Loaf is a comforting, moist, and lightly spiced bread that combines the tang of sourdough with the sweetness of cinnamon-spiced apples. It’s like enjoying an apple fritter in loaf form—perfect for breakfast, tea time, or dessert.

Not only does this recipe make use of your sourdough discard, but it’s also beginner-friendly. No long fermentation is needed, which means you can have this loaf ready in just about an hour. The discard adds depth of flavor without making the loaf sour, and the apples keep it wonderfully tender.

Whether you’re a seasoned baker or just starting out with sourdough, this loaf is a great way to make something cozy and impressive without extra effort. A drizzle of glaze on top makes it bakery-style, but it’s just as good plain with a cup of coffee or warm with a pat of butter.

⏱ Cooking Time & 🍽 Serving

• Prep time: 15 minutes

• Cook time: 45–50 minutes

• Total time: 1 hour

• Servings: 8–10 slices

🥖 Ingredients

For the Loaf

• 1 cup (240g) sourdough discard (unfed)

• 2 large apples (peeled, cored, and diced)

• 1 ½ cups (190g) all-purpose flour

• ½ cup (100g) granulated sugar

• ¼ cup (50g) brown sugar

• ½ cup (120ml) vegetable oil (or melted butter)

• 2 large eggs

• 1 tsp vanilla extract

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 tsp cinnamon

• ¼ tsp nutmeg

For the Cinnamon Sugar Swirl

• 2 tbsp brown sugar

• 1 tsp cinnamon

Optional Glaze

• ½ cup (60g) powdered sugar

• 1–2 tbsp milk

• ½ tsp vanilla extract

👩‍🍳 How to Make Sourdough Apple Fritter Discard Loaf

1. Preheat oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.

2. Prepare the apples: Peel, core, and dice the apples. Toss lightly with a pinch of cinnamon and set aside.

3. Mix wet ingredients: In a large bowl, whisk together eggs, oil (or butter), sugars, vanilla extract, and sourdough discard until smooth.

4. Add dry ingredients: Sift in flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until just combined (do not overmix).

5. Fold in apples: Gently stir the diced apples into the batter.

6. Layer with swirl: Pour half the batter into the loaf pan. Sprinkle half the cinnamon sugar swirl. Add remaining batter, then top with the rest of the swirl. Use a knife to gently marble.

7. Bake: Place in oven for 45–50 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool & glaze: Allow loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle with glaze (if using) once fully cooled.

📝 Notes

• You can use any apple variety, but tart ones like Granny Smith or Honeycrisp balance the sweetness beautifully.

• If your discard is very runny, reduce oil slightly. If it’s thicker, add a splash of milk.

• This loaf keeps well for 3 days at room temperature, or up to 5 days in the fridge. It also freezes well for 2 months.

❓ FAQs

1. Do I need active sourdough starter for this?
No, discard works perfectly because this recipe uses baking powder and baking soda for leavening.

2. Can I make this dairy-free?
Yes! Use oil instead of butter, and a non-dairy milk for the glaze.

3. Can I make muffins instead of a loaf?
Absolutely—divide the batter into a muffin tin and bake for 18–22 minutes.

4. Why use sourdough discard?
It adds depth of flavor and reduces food waste without requiring fermentation.

📊 Nutrition (per serving, based on 10 slices)

⚠️ Disclaimer

This recipe is meant for enjoyment in moderation. Nutritional values are approximate and can vary based on ingredient brands and portion sizes. Always check for potential allergens such as gluten, eggs, or dairy before serving.