There’s something nostalgic about apple fritters—the warm cinnamon aroma, tender apples, caramelized sugar pockets, and sweet glaze dripping down the sides. This Sourdough Apple Fritter Bread captures everything you love about a classic fritter but transforms it into a soft, sliceable quick bread with added depth from sourdough starter.

Unlike traditional yeast breads, this recipe uses active sourdough starter for flavor while relying on baking soda and baking powder for lift. The result is tender, moist, and lightly tangy with swirls of cinnamon apples throughout.

Why Use Sourdough Starter in Sweet Bread?

Sourdough starter brings:

• Gentle tang that balances sweetness
• Improved texture and moisture retention
• Better keeping quality
• Digestibility benefits from fermentation

This recipe works with either freshly fed starter (for mild flavor) or discard (for a more pronounced tang).

Ingredients

For the Apple Filling

• 3–4 medium apples (about 400 g), peeled and diced small
• 80 g brown sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon lemon juice
• Optional: 1 tablespoon melted butter

Best Apples to Use

Firm apples hold their shape best. Great options include:

• Granny Smith
• Honeycrisp
• Braeburn

Avoid overly soft varieties like McIntosh, which break down too much during baking.

For the Bread Batter

• 1 cup (240 g) whole milk, room temperature
• 1 cup (240 g) granulated sugar
• 1 cup (240 g) active sourdough starter (100% hydration)
• ½ cup (120 g) unsalted butter, melted and slightly cooled
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 2 cups (260 g) all-purpose flour
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• ½ teaspoon baking soda

Optional Glaze

• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk or cream
• ½ teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Apple Mixture

Peel and dice apples into small ½-inch cubes. Keeping them small ensures even distribution and prevents sinking.

In a bowl, toss apples with:

• Brown sugar
• Cinnamon
• Lemon juice

Let the mixture rest for 10–15 minutes. This allows the sugar to draw out juices and begin forming a syrup. If you prefer a richer flavor, stir in 1 tablespoon melted butter.

Set aside while preparing the batter.

Step 2: Preheat and Prepare Pan

Preheat oven to 350°F (175°C).

Grease a 9×5-inch loaf pan thoroughly or line with parchment paper for easy removal.

Step 3: Mix Wet Ingredients

In a large mixing bowl, whisk together:

• Sugar
• Eggs
• Melted butter
• Vanilla extract

Whisk until slightly pale and smooth.

Add:

• Milk
• Sourdough starter

Whisk again until fully incorporated. The mixture should be smooth and slightly thick.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Salt
• Cinnamon
• Baking powder
• Baking soda

Whisking evenly distributes leavening agents, preventing uneven rise.

Step 5: Combine Wet and Dry

Add dry ingredients into the wet mixture in two additions.

Fold gently with a spatula until just combined. Do not overmix. Overmixing develops gluten and results in a dense loaf.

The batter should be thick but scoopable.

Assembling the Fritter Swirl

1. Add one-third of the batter into prepared loaf pan.
2. Spoon half of the apple mixture over batter.
3. Add another third of batter.
4. Add remaining apples.
5. Top with final batter layer.

Using a butter knife, gently swirl through the batter 2–3 times. Do not over-swirl; you want visible apple ribbons.

Baking

Place loaf in center rack.

Bake 55–70 minutes, depending on your oven. Start checking at 50 minutes.

The bread is done when:

• A toothpick inserted in the center comes out clean (a little moisture from apples is fine).
• Internal temperature reaches 200–205°F (93–96°C).

If top browns too quickly, tent loosely with foil during final 15 minutes.

Cooling

Allow bread to cool in pan for 15–20 minutes.

Remove and cool completely on wire rack before glazing.

Cooling fully helps structure set and prevents gummy texture.

Making the Glaze

Whisk powdered sugar, milk, and vanilla until smooth.

Consistency should be thick but pourable.

Drizzle over cooled bread. Let glaze set 15–20 minutes before slicing.

Texture & Flavor Profile

This bread is:

• Moist and tender
• Lightly tangy from sourdough
• Sweet but balanced
• Filled with cinnamon apple pockets
• Slightly caramelized where apples touch batter

It tastes like an apple fritter crossed with coffee cake.

Long Fermentation Option (For Deeper Flavor)

For enhanced sourdough character:

1. Mix batter without baking soda and baking powder.
2. Cover and rest at room temperature 4–6 hours OR refrigerate overnight.
3. When ready to bake, stir in baking soda and baking powder.
4. Assemble and bake as directed.

This improves flavor complexity and digestibility.

Storage

• Room temperature: 3 days, wrapped tightly
• Refrigerator: Up to 5 days
• Freezer: Up to 3 months (wrap slices individually)

Warm slices 10–15 seconds in microwave before serving.

Variations

Caramel Apple Version

Drizzle caramel sauce between layers before baking.

Nutty Apple Fritter Bread

Add ½ cup chopped pecans or walnuts to apple mixture.

Maple Glaze

Replace milk in glaze with maple syrup.

Streusel Topping

Before baking, top with crumb mixture:

• ½ cup flour
• ¼ cup brown sugar
• ¼ cup cold butter

Troubleshooting

Bread Too Dense?

• Starter may have been inactive
• Overmixed batter
• Expired baking powder

Apples Sink?

• Dice smaller
• Toss apples lightly in 1 tablespoon flour before layering

Gummy Center?

• Underbaked
• Sliced too soon while warm

Professional Baking Tips

✔ Use room temperature ingredients for smoother batter.
✔ Weigh ingredients for accuracy.
✔ Use light-colored metal pan for even browning.
✔ Let apples macerate for best syrup development.

Serving Ideas

• Warm with salted butter
• Toasted with cream cheese
• As French toast slices
• Paired with hot coffee or chai

Final Thoughts

Sourdough Apple Fritter Bread blends rustic fermentation with cozy bakery sweetness. It’s approachable enough for beginner bakers yet nuanced enough to impress experienced ones. The tang from sourdough enhances the cinnamon-sugar apples, while the glaze adds that classic fritter finish.

Whether you’re using up sourdough discard or baking for fall gatherings, this loaf brings warmth, aroma, and old-fashioned comfort to your kitchen.

If you’d like, I can also provide:

• A bakery-scale version (multiple loaves)
• A reduced-sugar healthy version
• A no-refined-sugar version
• A cinnamon roll–style sourdough apple braid version