Apple Fritter Bread Recipe

Why I Love This Recipe

This Apple Fritter Quick Bread is a delightful treat that combines the warm flavors of apple cinnamon with the tangy, slightly fermented depth from sourdough discard. It’s incredibly easy to make, and the blend of flavors and textures is simply irresistible. The soft and moist bread is loaded with tart apples and a caramelized streusel topping, while the vanilla glaze adds a touch of sweetness to finish it off. Whether you’re using up your sourdough discard or just craving a comforting dessert, this recipe is guaranteed to be a hit with everyone who tries it!

Recipe Details

Cook Time: 1 hour
Inactive Time: 20 minutes
Total Time: 2 hours
Servings: 12
Equipment: Loaf pan

Ingredients

For the Bread:

• 250 grams All-Purpose Flour (1 2/3 cups)
• 50 grams Brown Sugar (1/4 cup)
• 50 grams White Cane Sugar (1/4 cup)
• 16 grams Baking Powder (1 tablespoon)
• 3 grams Salt (1/2 teaspoon)
• 150 grams Sourdough Discard (about 1 cup)
• 2 Eggs
• 30 grams Whole Milk (2 tablespoons)
• 3 grams Vanilla Extract (1/2 teaspoon)
• 84 grams Unsalted Butter, melted (6 tablespoons)

For the Apple Cinnamon Mixture:

• 1 Large Green Apple (Granny Smith or similar tart baking apple), peeled and diced into ¼ to ½-inch pieces
• 15 grams White Cane Sugar (1 tablespoon)
• 3 grams Ground Cinnamon (1 teaspoon)

For the Streusel:

• 17 grams Unsalted Butter, softened (1 1/2 tablespoons)
• 45 grams Brown Sugar (3 tablespoons)

For the Vanilla Glaze:

• 65 grams Powdered Sugar (1/2 cup)
• 1/4 tsp Vanilla Extract
• 1-3 tbsp Whole Milk (depending on desired consistency)

Instructions

1. Melt the Butter:
   In a small pan or pot, melt 90 grams of unsalted butter (a little extra to account for evaporation). Once melted, remove from heat and set aside.
2. Prepare the Dry Ingredients:
   Place a large mixing bowl on your scale. Tare the bowl, then add the flour, brown sugar, white sugar, baking powder, and salt. Stir the dry ingredients together and create a well in the center.
3. Mix the Wet Ingredients:
   In a separate bowl, combine the sourdough discard, eggs, milk, vanilla extract, and melted butter (ensure it’s warm, not hot). Stir well to combine.
4. Combine Wet and Dry Ingredients:
   Pour the wet mixture into the well of the dry ingredients. Gently stir together until just combined. The batter should be thick, but don’t overmix. If desired, cover the bowl and let it sit for 30 to 60 minutes (or overnight in the fridge) for enhanced flavor and fermentation.
5. Preheat the Oven:
   Preheat your oven to 350ºF (175ºC).
6. Prepare the Apple Cinnamon Mixture:
   Peel and dice the apple into small pieces. In a small bowl, combine the diced apple with sugar and cinnamon. Toss together until the apples are well coated.
7. Prepare the Loaf Pan:
   Cut a square of parchment paper that’s at least 12-by-12 inches. Place it over the bottom of your loaf pan. Make four cuts from the edge to each corner, then fold the paper snugly inside the pan.
8. Assemble the Bread:
   Spoon half of the batter into the prepared loaf pan, spreading it evenly to cover the bottom. Top with half of the apple cinnamon mixture, gently pressing the apples into the dough. Add the remaining batter on top, spreading it to cover the apples. Finish by topping with the remaining apple cinnamon mixture, pressing the apples down slightly.
9. Make the Streusel:
   In a small bowl, combine the softened butter and brown sugar. Stir with a fork until the mixture becomes a crumbly streusel. Sprinkle the streusel evenly over the top of the bread.
10. Bake:
    Place the loaf pan in the preheated oven and bake for 60 to 70 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
11. Cool:
    Allow the bread to cool in the pan for about 20 minutes before removing it. Let it cool further on a wire rack.
12. Prepare the Glaze:
    While the bread is cooling, whisk together the powdered sugar, vanilla extract, and milk until the glaze reaches a drizzling consistency.
13. Serve:
    Once the bread has cooled, drizzle the glaze generously over the top. Slice into pieces and serve.

Tips & Tricks

• Use Tart Apples: Granny Smith apples or another tart variety work best in this recipe. Their tartness balances the sweetness of the sugar and adds a nice contrast to the bread.
• Don’t Overmix the Batter: Stir the batter until the wet and dry ingredients are just combined. Overmixing can result in a dense texture.
• Streusel Texture: If your streusel isn’t crumbling well, try using a pastry cutter or your fingers to mix the butter and sugar more effectively.
• Fermentation Time: Allowing the batter to sit for 30 minutes to an hour (or overnight in the fridge) will allow the sourdough discard to ferment, deepening the flavor of the bread. This step is optional, but highly recommended.

Notes

• Glaze Option: The vanilla glaze adds a beautiful touch of sweetness to the bread, but it’s totally optional. If you prefer, the bread is delicious on its own without the glaze.
• Storage: Store the cooled apple fritter bread in an airtight container at room temperature for up to 3 days. You can also freeze slices for up to 1 month. To freeze, wrap slices tightly in plastic wrap and place them in a freezer-safe container.
• Serving Tip: Tie a ribbon around the loaf and add a gift tag for a thoughtful homemade gift!

FAQs

1. Can I use a different type of flour?
Yes, you can substitute whole wheat flour or gluten-free flour (with a 1:1 gluten-free baking blend) for the all-purpose flour. Keep in mind that whole wheat flour may result in a denser texture.

2. Can I use regular sugar instead of cane sugar?
Yes, you can use regular granulated sugar in place of cane sugar, but cane sugar adds a bit of extra flavor and texture to the recipe.

3. Can I make this bread without sourdough discard?
If you don’t have sourdough discard, you can replace it with an equal amount of unsweetened applesauce or yogurt for a tangy effect. You may need to adjust the baking powder slightly to compensate.

4. How can I make this recipe vegan?
To make this bread vegan, substitute the eggs with flax eggs (1 tablespoon of ground flax mixed with 3 tablespoons of water per egg) and use dairy-free butter and plant-based milk.

This Apple Fritter Quick Bread is a perfect way to use up sourdough discard while creating a delicious and comforting treat. Whether you’re enjoying it as a snack, breakfast, or a dessert, it’s a wonderful recipe that is sure to be a hit every time