free counter statistics

Soft Sourdough Apple Fritter Bread Recipe with Cinnamon Sugar Glaze

by

Soft Sourdough Apple Fritter Bread with Cinnamon Sugar Glaze

If you love the crisp, spiced goodness of a bakery-style apple fritter but want the cozy, tender crumb of a homemade quick bread, this recipe is your dream come true. By incorporating sourdough discard, we add a subtle depth of flavor and incredible moisture that keeps this loaf soft for days.

Layered with tender, cinnamon-spiced apples, a rich brown sugar swirl, and drizzled with a silky glaze, this recipe is perfect for autumn mornings, weekend brunches, or a sweet afternoon pick-me-up with coffee.

Recipe Overview & Timings

  • Prep Time: 25 minutes

  • Cook Time: 55 minutes to 1 hour

  • Resting & Cooling Time: 45 minutes

  • Total Time: ~2 hours

  • Recipe Intensity / Skill Level: Intermediate (Beginner-friendly steps with layering techniques)

  • Yield: 1 Standard Loaf (approx. 10 to 12 slices)

Why You’ll Love This Recipe

  1. Uses Sourdough Discard: No need to wait for a starter to peak—use your cold or room-temperature sourdough discard directly from the fridge.

  2. Moist & Pillowy Crumb: The combination of sourdough starter, sour cream (or Greek yogurt), and melted butter guarantees a slice that never dries out.

  3. Double Apple Layering: Spiced apples are folded throughout the loaf and layered in the center with brown sugar, ensuring every bite is packed with cozy flavors.

  4. Sweet Crackly Top: The cinnamon-sugar glaze sets over a warm top crust, creating that signature fritter texture.

Ingredients Checklist

For the Spiced Apple Filling

  • 2 cups Crisp Apples (about 2 medium apples, peeled and finely diced—Honeycrisp, Granny Smith, or Gala)

  • 2 tbsp Light Brown Sugar (packed)

  • 1 tsp Ground Cinnamon

  • 1 tsp Lemon Juice (prevents browning and brightens flavor)

  • 1 tbsp All-Purpose Flour (helps coat apples so they don’t sink)

For the Cinnamon Brown Sugar Swirl

  • 1/3 cup Light Brown Sugar (packed)

  • 1 tbsp Ground Cinnamon

For the Sourdough Batter

  • 1/2 cup (115g) Unsalted Butter, melted and slightly cooled

  • 1/2 cup (100g) Granulated Sugar

  • 1/2 cup (100g) Light Brown Sugar, packed

  • 2 Large Eggs, room temperature

  • 1 tsp Pure Vanilla Extract

  • 1/2 cup (125g) Sourdough Starter Discard (unfed, room temp or cold)

  • 1/2 cup (120g) Sour Cream or Plain Full-Fat Greek Yogurt

  • 1 1/2 cups (180g) All-Purpose Flour

  • 1 1/2 tsp Baking Powder

  • 1/2 tsp Baking Soda

  • 1/2 tsp Fine Sea Salt

For the Cinnamon Sugar Glaze

  • 1 cup Powdered Sugar (sifted)

  • 2 to 3 tbsp Whole Milk or Heavy Cream

  • 1/2 tsp Pure Vanilla Extract

  • 1/2 tsp Ground Cinnamon

Step-by-Step Instructions

1.Prep Equipment & Ovens:Target Temp: 350°F (175°C).

Preheat your oven to 350°F (175°C). Line an 8.5 x 4.5-inch or 9 x 5-inch standard loaf pan with parchment paper, leaving an overhang on the sides for easy removal later. Lightly grease the parchment with non-stick cooking spray.

2.Prepare the Apple Mixture:

In a medium bowl, combine the finely diced apples, 2 tablespoons brown sugar, 1 teaspoon cinnamon, lemon juice, and 1 tablespoon flour. Toss thoroughly until all apple pieces are coated. Set aside.

3.Mix Cinnamon Sugar Swirl:

In a small bowl, whisk together 1/3 cup brown sugar and 1 tablespoon ground cinnamon until uniform. Set aside.

4.Whisk Wet Ingredients:

In a large bowl, whisk together the melted butter, granulated sugar, and 1/2 cup brown sugar until smooth. Add the eggs one at a time, beating well after each addition. Whisk in the vanilla extract, sour cream, and sourdough discard until fully blended and creamy.

5.Combine Dry Ingredients:

In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet batter using a rubber spatula just until combined—be careful not to overmix, or the bread will lose its tender crumb.

6.Layer the Loaf Pan:

  • Spread half of the batter into the bottom of your prepared loaf pan.

  • Layer half of the coated apples over the batter.

  • Sprinkle half of the cinnamon brown sugar swirl mixture evenly over the apples.

  • Gently spread the remaining batter over the top.

  • Top with the remaining apples and the rest of the cinnamon brown sugar mixture.

  • Take a butter knife and gently swirl through the layers 2-3 times in a figure-eight pattern.

7.Bake to Perfection:

Bake at 350°F (175°C) for 55 to 65 minutes. The bread is done when a wooden skewer or toothpick inserted into the center comes out clean or with a few moist crumbs (no wet batter). Tip: If the top browns too quickly around minute 40, tent the pan loosely with aluminum foil.

8.Glaze and Cool:

Allow the bread to cool in the pan for 15 minutes. Use the parchment paper handles to transfer the loaf to a wire cooling rack.

While cooling, whisk together the powdered sugar, cinnamon, vanilla, and 2 tablespoons of milk until a thick yet drizzleable glaze forms (add more milk if too thick). Drizzle generously over the warm loaf. Allow the glaze to set for 15-20 minutes before slicing.

Baker’s Tips for Success

  • Dice Apples Small: Cut your apples into roughly 1/4-inch pieces. Larger chunks add too much moisture in concentrated spots, which can make the loaf sink in the center or break apart when sliced.

  • Don’t Overmix: Sourdough discard adds acidity, which reacts quickly with baking soda. Fold the batter gently to preserve a delicate texture.

  • Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 6 days. Slice before freezing for up to 3 months.

Nutritional Information

Calculated per slice based on a 12-slice yield.

Nutrient Amount Per Serving
Calories 295 kcal
Total Fat 10g
Saturated Fat 6g
Cholesterol 50mg
Sodium 210mg
Total Carbohydrate 48g
Dietary Fiber 2g
Total Sugars 31g
Protein 4g

Leave a Comment