Irresistible Sourdough Apple Fritter Bread Recipe

Imagine the sticky, sweet, cinnamon-packed joy of a donut shop apple fritter, but baked into a warm, sliceable loaf. That is exactly what this sourdough apple fritter bread delivers.

It is the perfect marriage of breakfast and dessert. The sourdough starter adds a subtle tang that cuts through the sweetness of the brown sugar and glaze, creating a depth of flavor you just can’t get with standard quick breads. Plus, it is a fantastic way to use up your sourdough discard so nothing goes to waste.

Why You Need This Recipe in Your Rotation

If you love apple cake or cinnamon rolls, this sourdough apple fritter bread will be your new obsession.

Texture Heaven: It features a moist, tender crumb studded with soft chunks of spiced apple.
The Swirl: Layers of cinnamon sugar create gooey pockets throughout the loaf, mimicking the inside of a fried fritter.
Discard Friendly: You don’t need an active, bubbly starter. Unfed discard straight from the fridge works perfectly here.

Ingredients

To make this loaf, you will need pantry staples plus fresh apples.

For the Apple Mixture:

2 medium Apples (Granny Smith or Honeycrisp work best), peeled and chopped small.
⅓ cup Brown Sugar packed.
1 tsp Cinnamon.

For the Batter:

½ cup Sourdough Starter (discard or active).
½ cup Milk.
½ cup Unsalted Butter, melted.
2 Eggs.
1 tsp Vanilla Extract.
2 cups All-Purpose Flour.
½ cup Granulated Sugar.
1 ½ tsp Baking Powder.
½ tsp Baking Soda.
½ tsp Salt.

For the Glaze:

1 cup Powdered Sugar.
1–2 tbsp Milk or Heavy Cream.

Step-by-Step Instructions

Follow these steps to achieve that perfect sourdough apple fritter bread swirl.

1. Prep the Apples

Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. In a small bowl, toss the chopped apples with the brown sugar and cinnamon until they are well coated. Set this aside—the sugar will draw some juices out of the apples, which is a good thing!

2. Mix the Wet Ingredients

In a large mixing bowl, whisk together the melted butter and granulated sugar until combined. Beat in the eggs, vanilla, milk, and sourdough starter until smooth.

3. Add Dry Ingredients

Add the flour, baking powder, baking soda, and salt to the wet mixture. Stir gently with a spatula just until the flour is incorporated. Do not overmix, or your bread will be tough. The batter will be thick; this is normal.

4. Layer and Swirl

This is the secret to the “fritter” look:

Pour half of the batter into the prepared loaf pan.
Top with half of the apple mixture (including any juices).
Pour the remaining batter on top.
Top with the remaining apples.
Using a knife or the handle of a spoon, swirl the batter and apples together gently to create marbleized layers.

5. Bake

Bake for 50–60 minutes. If the top starts browning too quickly, tent it loosely with aluminum foil after the 40-minute mark. The bread is done when a toothpick inserted into the center comes out clean (or with just a few moist crumbs, but no raw batter).

6. Glaze

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Whisk the powdered sugar and milk together to create a thick glaze. Drizzle generously over the loaf while it is still warm so it seeps into the cracks.

Tips for the Best Sourdough Apple Fritter Bread

Apple Choice Matters: Use baking apples like Granny Smith, Braeburn, or Honeycrisp. Softer eating apples (like Red Delicious) will turn to mush in the oven.
Don’t Skimp on the Glaze: An apple fritter isn’t an apple fritter without the glaze! It adds that signature “crack” on top.
Storage: Store this sourdough apple fritter bread in an airtight container at room temperature for up to 3 days. It tastes even better on day two as the moisture from the apples distributes through the crumb.

Conclusion

This sourdough apple fritter bread is the ultimate cozy bake. It fills your kitchen with the smell of fall spices and offers a delicious way to utilize your sourdough discard. Brew a fresh pot of coffee, slice a thick piece, and enjoy a homemade treat that rivals any bakery.