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Sourdough Apple Fritter Quick Bread

This sourdough apple fritter quick bread combines tangy discard starter with diced apples, warm cinnamon, and a sweet glaze for an easy, crowd-pleasing treat.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Breakfast, Snack
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Bread
  • 2 pieces Apples (peeled, cored & diced) Tart-sweet firm apples such as Honeycrisp or Granny Smith work well.
  • 15 g Granulated Sugar (for apple toss) Adds quick caramelization.
  • 10 g Cinnamon (for apple toss) Ceylon for subtler spice, Saigon for bolder.
  • 1 large Egg Room temperature for best emulsion.
  • 65 g Granulated Sugar (batter) Provides sweetness and structure.
  • 5 g Vanilla Extract Use pure vanilla for best depth.
  • 55 g Vegetable Oil Keeps loaf moist; can substitute with mashed avocado or applesauce.
  • 100 g Sourdough Starter Active or discard works well.
  • 150 g All Purpose Flour Can swap up to 50% for whole wheat.
  • 10 g Baking Powder Fresh is key.
  • 3 g Salt Balances sweetness.
For the Topping
  • 50 g Brown Sugar For topping or swirl.
  • 10 g Cinnamon (extra for topping) Adds a double cinnamon boost.
For the Glaze
  • 150 g Powdered Sugar Can reduce or replace with yogurt glaze.
  • 40 g Milk Dairy or non-dairy options.

Method
 

Preparation
  1. Preheat the oven to 180°C (350°F). Grease an 8" x 4" loaf pan thoroughly and line with parchment for easy removal.
  2. In a small bowl, toss diced apples with 15 g granulated sugar and 10 g cinnamon until evenly coated.
  3. In another bowl, mix 50 g brown sugar with 10 g cinnamon for the topping or swirl.
Making the Batter
  1. In a medium bowl, whisk the egg, 65 g granulated sugar, and 5 g vanilla until slightly pale.
  2. Stir in 55 g vegetable oil and 100 g sourdough starter until combined.
  3. In a separate bowl, sift (or whisk) 150 g all-purpose flour with 10 g baking powder and 3 g salt.
  4. Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Fold in the apple mixture, reserving a few pieces for the top.
Baking
  1. Pour half the batter into the prepared pan, sprinkle the cinnamon-brown sugar mixture across the center, then add the remaining batter.
  2. Smooth the top and press reserved apple pieces lightly into the surface.
  3. Bake at 180°C (350°F) for 45–55 minutes, checking at 40 minutes.
  4. If the top darkens too quickly, tent loosely with foil for the last 10–15 minutes.
  5. Cool in the pan for 10–15 minutes, then transfer to a rack.
Glazing
  1. When mostly cooled, whisk 150 g powdered sugar with 40 g milk and drizzle over the loaf.

Notes

For serving suggestions, warm slices with butter or top with vanilla ice cream. Store in an airtight container for up to 5 days or freeze individual slices for up to 3 months.