Nothing says fall quite like apples, cinnamon, and a kitchen that somehow ends up using every bowl you own. This sourdough apple cinnamon bread is packed with warm spices, tender apples, and just enough sourdough discard to make it extra soft and flavorful, then topped with a buttery cinnamon crumb that makes it hard to stop at one slice. It’s perfect for a slow weekend morning, an afternoon coffee break, or warmed up with a scoop of vanilla ice cream when you want to fully commit to the season.
Ingredients:
Crumb Topping
- 1/4 c AP flour
- 1/4 c sugar
- ½ tsp ground cinnamon
- 3 tbsp unsalted butter, melted
Apple Filling
- 2 cups apples, peeled and cubed
- 1/2 c brown sugar
- 2 tsp ground cinnamon
Apple Cinnamon Bread
- 1 1/2 c AP flour
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 c unsalted butter, softened
- 2/3 c sugar
- 2 eggs, room temperature
- 1/3 c applesauce
- 2 tsp vanilla extract
- 1/4 c milk
- 1/3 c (100g) sourdough discard
Instructions:
- Preheat the oven to 350 degrees F. Grease and line a 9×5 in loaf pan with parchment paper.
Crumb Topping:
- In a small bowl, whisk the flour, sugar, and ground cinnamon. Pour the melted butter slowly into the flour mixture and whisk until crumbly. Don’t overmix.
- Place the crumb topping in the fridge while you prepare the batter.
Bread: - To a medium bowl, add apples, brown sugar, and cinnamon. Stir until apples are coated and set aside.
- In another medium bowl, add the flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Whisk until incorporated.
- In a stand mixer with the paddle attachment, cream the softened butter and sugar on medium for 2 minutes.
- Add eggs to the mixer and continue missing on medium for another 2 minutes.
- Mix applesauce and vanilla until it is fully incorporated.
- In a small bowl, whisk the milk and sourdough discard until smooth.
- Add the flour mixture to the egg mixture while stirring on low.
- Then slowly pour and mix the milk mixture until fully incorporated. Don’t overmix as it may lead to dense bread.
- Scoop 1/2 the batter into the loaf pan. Top with the apple mixture. Then pour the remaining batter into the loaf pan.
- Top with the batter with the crumb topping in the fridge and swirl the batter with a knife down the center of the loaf pan.
- Bake for 60-70 minutes or until a toothpick placed in the center of the bread comes out clean.
- Allow the bread to cool for 1-2 hours before slicing. This should give you plenty of time to wash every single bowl you used for this recipe like we did!
- Top with vanilla ice cream or eat as is and enjoy!