Sourdough Discard Apple Cake

Sometimes I’ll make a recipe and think, this REALLY needs to go on my website ASAP. I made this Apple Cake for book club last month and I couldn’t stop eating it. I knew it needed a permanent place on my site, so here it is: Sourdough Discard Apple Cake – a delicious spiced cake filled with a whole lot of freshly chopped apples. The apples bake and melt into the cake, resulting in little chunks of soft apple in every bite. This apple cake is just delicious and the perfect bridge from summertime weather to the cooler fall days.

Adding Sourdough Discard to Apple Cake

If you know me, you know I love throwing sourdough discard into almost anything–less waste and the health benefits of sourdough. Yes please! In order to not have an overpowering sourdough flavor, which I don’t like in sweet apple cake, I use sourdough discard that is no more than a day or two old. Sometimes I’ll even use bubbly, fresh sourdough starter. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old.

For more favorite sourdough discard recipes, check out these favorites: The Best Zucchini Bread with Sourdough Discard, Brown Butter Sourdough Chocolate Chunk Cookies, Sourdough Blueberry Crumb Cake and so many more!

Fresh Apple Chunks

To peel or not to peel? That is often the question I ask myself when working with fruit that has a skin on it (I ask the same question when making this perfect peach cobbler). Truthfully, I have made this recipe many times with the apple skins on, and I don’t notice them at all. If you are super sensitive to apple skins, it may be worth it to peel your apples. I do peel apples when I make apple pie, but I don’t think this fresh apple cake needs it. Just grab an apple, cut off the sides and cut them into chunks. If you do want to peel your apples, grab yourself one of these apple peelers/corers. It makes the job SO much easier. I’ve had one for over 3 years and it’s still going strong–I won’t go back! It also makes quick work for dried apples, which we love this time of year.

Lining the Pan for Apple Cake

This apple cake works perfectly for a 9 by 13 pan. I always bake cakes in metal pans instead of glass because they tend to turn out more consistently. If you want easier clean up, do yourself a favor and make a parchment sling (I didn’t do that as you can see in the photos, though it was okay thanks to my favorite non-stick pan and a little cooking spray). The sourdough discard apple cake itself is light and not too thick, which makes this pan a good size to bake in.

Ingredients Listed by Weight instead of Cups

I’ve listed all the ingredients for this sourdough apple cake in grams. I grew up using cups, Tablespoons and teaspoons but have found over the years that they are not as accurate when it comes to baking. With that said, I still go back to my roots and find myself pulling out the cups to measure things by weight (ha!). I try to list both in my recipes to help those who are just starting out baking with sourdough make the transition. And definitely a kitchen scale is a game changer. Grab one if you haven’t already!

Mix together the Sourdough Apple Cake Batter

Put your bowl on a kitchen scale and tare the scale (set it to zero). Add the sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract. Mix together until completely combined. In a small bowl whisk together the dry ingredients: flour, cinnamon, baking soda and salt. Add right on top of the wet ingredients and gently mix to combine until just a few streaks of flour remain. Pour in the chopped apples, mix together and then spread into the prepared pan.

Baking and Serving Sourdough Apple Cake

Bake this cake at 350 degrees Fahrenheit for about 40 minutes. The apples will get all tender and soft. The cake will be moist and baked through. Remove the pan from the oven and let sit for a few minutes. I like to whip up some fresh whipped cream. Add some heavy cream to a bowl. Sprinkle on a teaspoon or so of granulated sugar and whip until light and fluffy. Cut a slice of apple cake and top with a dollop of fresh whipped cream. Enjoy!

Frequently Asked Questions

What type of apples should I use for apple cake?

We picked honey crisp apples to use in this apple cake. Any tart/sweet apple will work well for this recipe. I would also use granny smith or pink ladies.

I keep sourdough discard in my refrigerator. Can I use it in this recipe?

You can. I prefer to use fresh discard that hasn’t been sitting in the refrigerator longer than a day or two. If you don’t mind a more pronounced sourdough flavor, you can use it up to two weeks from your refrigerator.

How do I store the leftover cake?

I store this at room temperature for the first 24 hours in an airtight container or ziplock bag. After 24 hours I stick any leftovers in my freezer. When you’re ready to eat a slice of apple cake again, thaw back to room temperature and enjoy!

Can this recipe be cut in half?

Yes. You can cut this recipe in half and bake it in an 8 by 8 pan. I do prefer to cut it by a quarter for a little thicker apple cake, but cutting it in half will work too.

Sourdough Apple Cake

Sourdough Discard Apple Cake

Apple Cake is a sweet, spiced cake filled with fresh apples and enhanced with sourdough discard. We love to serve this apple cake warm with a dollop of whipped cream. Absolutely delicious!
Prep Time 20 mins
Cook Time 40 mins
Course Dessert
Cuisine American, German
Servings 12 servings

Ingredients
  

  • 450 grams chopped apples about 4 cups
  • 245 grams sourdough discard, 100% hydration see recipe notes
  • 220 grams granulated sugar
  • 2 large eggs about 100 grams
  • 65 grams applesauce
  • 55 grams vegetable oil or other neutral flavored oil
  • 8 grams vanilla extract about 1 teaspoon
  • 115 grams all purpose flour
  • 10 grams ground cinnamon about 2 teaspoons
  • 8 grams baking soda about 1 teaspoon
  • 6 grams salt about 1 teaspoon

Instructions
 

  • Pre-heat the oven to 350 degrees. Prepare a 9 by 13 metal pan with cooking spray or a parchment sling.
  • Chop apples and set aside. Apples can be peeled or skins left on, whatever you prefer. We like honey crisp or granny smith apples in this recipe.
  • In a medium-sized bowl, mix together sourdough discard, sugar, eggs, applesauce, vegetable oil and vanilla extract until completely combined. In a separate bowl, whisk together the flour, cinnamon, baking soda and salt.
  • Add the dry ingredients on top of the wet ingredients and gently combine until a few streaks of flour are left with most of the mixture combined. Add the chopped apples to the batter and mix until combined.
  • Pour the apple cake mixture into the prepared pan and bake for 40 minutes.
  • Let the apple cake cool in the pan for 5-10 minutes before slicing and serving warm. We love eating this cake warm with a dollop of freshly whipped cream. It is also delicious at room temperature.

Notes

Sourdough Discard: In order to avoid a stronger sourdough flavor, use sourdough discard that is no more than a day or two old. You can use fresh, bubbly sourdough starter if you want. If you don’t mind a more pronounced sourdough flavor, you can use refrigerated discard from up to a week or two old. 
Keyword apfelkuchen, apple cake, beginner sourdough, sourdough discard, sourdough discard recipe, sourdough recipe

Rating: 5 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

One response to “Sourdough Discard Apple Cake”

  1. Kris Avatar

    What a delicious apple cake for Fall! 🍎 🍏🍂🍁😋

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Mini Bacon Cheddar Cornbread Muffins

I love mini muffins. They are the perfect size for little fingers, bake up in a matter of minutes and pack lots of flavor into every bite. For this post, I took one of my favorite cornbread recipes, added some savory elements to it and whipped up some magical honey butter to make the perfect cornbread mini muffin. Not too sweet, not too savory. Crumble these up in your chili, add them as a side with soup or even a salad or serve them to a crowd. These mini bacon cheddar cornbread muffins are my new go-to quick side and that honey butter…pretty sure I need that on repeat – it’s so good!

White or Yellow Cornmeal – What’s the Difference?

I live in Kentucky. Kentucky is culturally very Southern and in the South we enjoy a lot of cornbread. Most of that cornbread is made with white cornmeal. In other areas such as the Northeast and Texas, you may find yellow cornmeal commonly called for in recipes. What is the difference? The difference lies mainly in their coloring. White cornmeal comes from white corn and yellow cornmeal from a yellow corn. They can be used interchangeably in recipes. I love using this cornmeal from our local mill or in a pinch I’ll pick a bag up at my grocery store. You may also see cornmeal labeled as “bolted.” Bolted means that the cornmeal has been ground finely and is sifted through to give you the finest grain. Unbolted cornmeal has a more “gritty” texture. For this recipe I recommend a bolted, or finely ground white cornmeal.

Magical Honey Butter

What is cornbread without honey butter? These mini bacon cheddar cornbread muffins don’t have a whole lot of sugar in them. If you prefer a sweeter cornbread, you may want to increase the sugar by 1/3 of a cup, or just make some of this amazing honey butter to slather on your muffin. This honey butter is made with room temperature butter and whipped together in a mixer making it creamy and smooth. It would be delicious on top of any bread, but a little dollop of honey butter on this savory cornbread muffin is especially delicious.  

Substituting Buttermilk

These days, buttermilk is not always kept in kitchens. I do love the properties of buttermilk and almost always keep my kitchen stocked with buttermilk to use in many of my recipes. However, I like having easy substitutions for when I do run out of buttermilk. My favorite substitution for buttermilk is to mix together 1 part sour cream and 1 part milk in a liquid measuring cup. In this recipe I would fill a liquid measuring cup with 3/4 cup sour cream. Add 3/4 cup milk to the sour cream until you reach 1 1/2 cups of liquid. Stir together and use in place of the buttermilk.

Bacon Cheddar Chive Muffins

Before adding the liquid ingredients to the cornbread muffins, I mix together all the dry ingredients in the bowl. This includes cooking up the crispy bacon and dicing it into small chunks. Grate the cheese right into the dry ingredients and cut small pieces of chives right on top of the dry ingredients. I love the flavor combination of bacon, chives and cheese. The cheese you use will determine how much cheddar flavor these muffins will have. A sharper cheddar will lend to more of a cheesy flavor. These muffins remind me of our favorite sourdough cheddar biscuits with a light cheddar flavor. If you’d like to leave out the bacon, cheese and chives, the muffins recipe will give you a more traditional corn muffin. Fluff together the dry ingredients with the savory elements before adding the liquid to this batter.

The Key to Light and Tender Cornbread Muffins: Don’t Over-mix

One of the keys to a light and tender cornbread muffin is to not over-mix the batter. Mixing starts to activate the gluten in the flour which is wonderful in bread, but not so wonderful in muffins. Once you add the liquid ingredients to the dry, mix together lightly until mostly combined. It’s okay to have a few streaks of dry ingredients left. This batter will be more on the thick side. If you think it is too thick, add a little splash of milk, being careful to not mix too much. 

Scooping Batter and Baking Cornbread Mini Muffins

Spray a mini muffin tin with cooking spray and scoop the batter using a cookie scoop (this one is the perfect size for mini muffins) straight into your mini muffin tin. If you have little pieces of bacon sticking out, push them down a bit with your fingers. Bake the muffins in a preheat oven for about 10-12 minutes. These muffins don’t need a liner and will pop right out of a good mini muffin tin. Enjoy warm with a smear of magical honey butter or plain…straight from the oven!

Frequently Asked Questions

I can’t find chives. Can green onion be substituted for chives?

Some herbs aren’t as readily available in some grocery stores. Finely chopped green onions are an easy substitute in these cornbread muffins for chives.

Can I make these muffins without bacon and cheese?

Sure! If you want a plain cornbread muffin that tastes delicious, you can leave out the savory bacon, cheese and chives.

How should I store cornbread muffins?

Cornbread muffins can be stored at room temperature in a ziplock bag for about 24 hours. After that, stick them in a ziplock in the freezer for up to 3 months.

Can I make these muffins into a regular size muffin instead of mini muffins?

Yes! You can scoop the batter into a regular, 12 cup muffin tin. Bake at the same temperature for about 15 minutes.

I don’t like sweet cornbread. How sweet is this recipe?

These cornbread muffins are not super sweet. The sweetness pairs very well with the savory in these muffins. If you want a sweeter cornbread muffin, I would increase the sugar from 1/3 cup to up to 2/3 cup total.

Mini Cheddar Bacon Cornbread Muffins with Magical Honey Butter

Delicious cornbread muffins studded with bacon, cheese and chives. Crumble them into some chili or eat plain with some magical honey butter. These mini muffins are the perfect quick side for soup night.
Prep Time 20 mins
Cook Time 12 mins
Course Bread, Side Dish, Snack
Cuisine American
Servings 36 mini muffins

Ingredients
  

Mini Cornbread Muffins

  • 2 cups all purpose flour 10 oz
  • 1 cup cornmeal 5 oz see recipe notes
  • 1/3 cup granulated sugar (change to 2/3 cup total if a sweeter muffin is desired) 3 oz
  • 1.5 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups buttermilk 12 oz see recipe notes for substitutions
  • 2 eggs
  • 8 Tablespoons unsalted butter melted and cooled
  • 2-4 oz bacon (cooked and crumbled) 4-8 oz bacon uncooked see recipe note
  • 1 small bunch chives
  • 1 cup sharp cheddar cheese 3 oz

Magical Honey Butter

  • 1 cup unsalted butter, softened
  • 1/3 cup honey
  • 2 Tablespoons powdered sugar
  • 1/2 teaspoon salt

Instructions
 

Cornbread Muffins

  • Cook the bacon, drain the grease, crumble and let cool.
  • Preheat the oven to 375 degrees Fahrenheit.
  • In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.
  • Grate the cheddar cheese and add to the dry ingredients.
  • Using kitchen shears, cut the bunch of chives into small pieces over the dry ingredients. Whisk to combine.
  • Add the bacon to the dry ingredients and mix to combine.
  • To a large liquid measuring cup, add the buttermilk, cooled melted butter and eggs. Whisk to combine.
  • Add the liquid ingredients to the dry ingredients and mix gently until just combined.
  • Scoop small balls of muffin batter into a mini muffin tin. Bake in preheated oven for about 10-12 minutes until muffins spring back and are baked through.

Magical Honey Butter

  • Using a handheld mixer or stand mixer, whip the softened butter until light and creamy.
  • Drizzle in the honey and whip until fully incorporated. Add the powdered sugar and salt and whip for a few minutes until light and fluffy, scraping down the sides of the bowl as needed. Enjoy! Honey butter can be stored at room temperature, covered for a few days or refrigerated for longer storage.

Notes

Cornmeal: I prefer using white, finely ground cornmeal, typical in Southern cornbread. You can also substitute yellow cornmeal.
Buttermilk Substitution: I love using buttermilk in these muffins but if you’re in a pinch you can substitute half sour cream and half milk, whisked together for the buttermilk. 
Bacon: Cook the bacon and crumble into small pieces before using in the recipe. You can use more or less bacon based on your preference. The bacon can be made ahead of time, refrigerated and used cold in the recipe. You can also make these without the bacon, they are still delicious.
Keyword bacon, cheese, cornbread, fall, mini muffin, muffins,, quick, quick bread, thanksgiving

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Easy Apple Crisp

Apple picking is on the top of our family’s list as a favorite fall activity. We spent Labor Day weekend in Michigan this year and enjoyed a day at Crane’s Orchard where we picked over 100 pounds of apples! We’ve been enjoying this apple crisp recipe on repeat. It is delightful and full of our favorite fall flavors. This apple crisp is so easy to throw together, the hardest part is deciding if you want to take the time to peel the apples! Eat it warm with a scoop of ice cream for dessert or room temperature for breakfast the next day. No judgement here! This easy apple crisp is a crowd pleaser and a family favorite.

Peeling and Slicing the Apples

We prefer our apple crisp with peeled apples, though if you don’t mind the texture and taste of the skin, it would save you a bit of time and still taste good leaving them on. You can use a vegetable peeler to peel apples but if you really want something that makes peeling apples easy and fun, I highly recommend one of these apple peelers (affiliate link). They work perfectly to peel and slice your apples. I love the uniform slices for baking and dehydrating. Side Note: we love this dehydrator for apples. Once the apples are peeled and sliced, I cut them into small chunks and pour them in a baking dish. Keep the apple chunks about the same size as you chop them for even baking.

One Bowl, One Baking Dish

As a busy mom, I love recipes that only require one bowl. These one-bowl pumpkin muffins or this sourdough gingerbread cake are some of my favorite one-bowl recipes. Less dishes to wash just makes me love a recipe even more. In this apple crisp, I mix the apples together with the sugar and spices directly in the baking pan. Sometimes I’ll use a bowl to mix the apples together, dump that mixture in the baking pan and then use the same bowl to mix up the crumb topping. Either way, one bowl is the way to go for this simple apple crisp.

Soft or Melted Butter

For the apple crisp topping, I like to use very soft or melted butter. Mix the butter with the brown sugar, cinnamon, salt, flour and oats until you get a crumbly topping. If your topping feels too dry you can add another small pat of butter to help moisten it a bit. Crumble the topping on top of the apple crisp.

Glass Pan or Metal Pan?

Should apple crisp be baked in a glass pan or a metal pan? I love my metal USA pans but apple crisp is really best baked in a glass pan. Metal pans are perfect for cakes, brownies, cookies and biscuits while cobblers and fruit crisps fare better with glass pans. Glass pans take longer to heat up, which make them perfect for anything you bake for a longer length of time at a moderate heat (in this case, about an hour). This is the glass pan that I use most frequently in my kitchen (affiliate link). If you don’t have a glass pan, a metal pan will work in a pinch.

I hope you enjoy this delicious treat. It’s quick, easy and perfect to share with family or friends on a cold fall night. We love dolloping a big scoop of ice cream on top for an extra indulgent dessert.

Frequently Asked Questions

What Apples Should I use in Apple Crisp?

Any tart apple or a combination of tart apples work well in this apple crisp. I’ve used Granny Smith, Honeycrisp and McIntosh with great results.

How should I store leftover apple crisp?

Leftover apple crisp can be covered and left on the counter for 24 hours. After that, stick it in the fridge for a couple of days and reheat as needed.

Do I have to add almond extract?

You don’t have to add the almond extract, but it adds a subtle flavor that complements the apples and enhances the flavor.

Can I use other fruit instead of apples?

This crisp would work well for a variety of fruits. Berries would be great and you could even use peaches during peach season. We love mixing cranberries in with the apples for a beautiful tart flavor. It’s perfect for fall.

Easy Apple Crisp

The perfect fall dessert. Sweet, tart apples topped with a delicious oat topping and baked low and slow. Top this apple crisp with vanilla ice cream and you have the perfect taste of fall!
Prep Time 15 mins
Cook Time 50 mins
Course Dessert
Cuisine American
Servings 9 people

Ingredients
  

Apple Filling

  • 4 large apples see recipe notes
  • 2 Tablespoons brown sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 Tablespoon lemon juice squeeze of about half a lemon
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract optional but delicious
  • pinch of salt

Apple Crisp Topping

  • 6 Tablespoons unsalted butter softened or melted
  • 1/3 cup brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2/3 cup all purpose flour
  • 3/4 cup old fashioned oats

Instructions
 

  • Preheat the oven to 350 degrees. Lightly grease an 8 by 8 glass baking dish (affiliate link) with butter or non-stick cooking spray . Set aside.
  • Using an apple peeler (affiliate link), peel, core and slice the apples. Chop into chunks and pour into the glass pan.
  • Sprinkle the brown sugar, cornstarch, cinnamon and salt over the top of the chopped apples. Add the lemon juice, vanilla extract and almond extract. Toss together with a spoon until the apples are completely coated.
  • To a small bowl, mix together the butter, brown sugar, salt, cinnamon, flour and oats until it forms a crumbly topping. The mixture will be crumbly but should clump together. If it is too crumbly, add another half Tablespoon of butter. Press the crumb mixture on top of the chopped apples. Place in preheated oven.
  • Bake apple crisp for 50-60 minutes until the juices from the apples are bubbling around the edges. Pull out and serve warm with a scoop of ice cream if desired. Enjoy!

Notes

Apples: My favorite apples to use are Honeycrisp or Granny Smith. Sometimes I will mix a few of these tart and tangy apples with a few Fuji or Gala apples (really any apples I have in my fridge). 
Keyword apple crisp

Rating: 1 out of 5.

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed for me to earn fees by linking to Amazon.com. As an Amazon Associate, I earn a very small amount from qualifying purchases.

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas. Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Chocolate Sourdough Zucchini Cake

Chocolate, sourdough and zucchini. At first I wasn’t sure those three words belong together, but after making this chocolate sourdough zucchini cake on repeat…they do! After baking and sampling with dollops of the ethereal chocolate whipped cream, I kept coming back throughout the day for just one more nibble. I couldn’t stop after just one piece. This chocolate sourdough zucchini cake is rich with a deep chocolate flavor and has a perfectly moist crumb (thank you zucchini).Top it with chocolate whipped cream and it’s pretty much perfection.

Jump to Chocolate Sourdough Zucchini Cake Recipe

Sourdough Discard

If you’ve followed my site for long, you know how much I love sourdough. I have many favorite sourdough recipes using sourdough starter. This Babka or my favorite no-knead bread are, well, favorites. This zucchini cake benefits from the leftover sourdough discard that I almost always have hanging out in the back of my fridge. I don’t like to waste the excess flour/water from feeding my sourdough starter. Instead I find ways to incorporate discard into baked goods. The older the discard (the longer it’s been sitting out), the stronger the sourdough flavor. I typically prefer a mild sourdough flavor in sweet baked goods, like this sourdough blueberry crumb cake or these brown butter sourdough chocolate chip cookies. I don’t mind as strong of a flavor in these discard rolls or these amazing sourdough pretzel bites. Whatever your preference, this is the perfect cake to add some sourdough discard. It is moist, fluffy and delicious.

Zucchini

We love zucchini at our house. I make this favorite zucchini bread often and we love sautéd zucchini as a side for our dinner many weeknights. When we want to use zucchini in a dessert, though, this chocolate sourdough zucchini cake is it. I love that this recipe has you shred the zucchini and immediately toss it into the batter—no squeezing out excess water required. It definitely makes it super quick to throw together. And don’t worry, zucchini is the perfect vehicle to increase the moistness of the cake. If you shred it finely on a box grater, you (or your picky eaters) won’t even know it’s there. Promise!

Chocolate Whipped Cream

Whipped cream is my favorite in all forms, but this chocolate whipped cream topping takes it up a notch. While this chocolate zucchini cake can definitely stand on its own, the chocolate whipped cream is absolutely amazing. It is the perfect deep chocolate flavor, not too sweet and so good you won’t mind the extra step of pulling out the beaters and licking them clean! We love to top each slice of cake with a scoop of chocolate whipped cream for an extra decadent bite.

9 by 13 pan

My favorite pan to bake this zucchini cake in is a 9 by 13 pan. I love this USA pan (affiliate link), because it is non-stick and bakes the cake so evenly. I typically like to bake desserts in smaller pans (too tempting!), but this one is worth the larger pan. It is perfect for a crowd and I can even trick myself into thinking this is healthy…it’s mostly vegetable, right?!

If you’re looking for the perfect way to use up zucchini and sourdough discard, this chocolate sourdough zucchini cake is it. Perfect to serve at a family gathering or just for fun, it is worth picking up some zucchini and starting up your sourdough starter again just for this cake. Chocolate sourdough zucchini heaven!

Chocolate Sourdough Zucchini Cake

Frequently Asked Questions

What can I substitute for sourdough discard?

If you want to make this recipe without sourdough discard, you can increase the flour to 1 1/2 cups and increase the buttermilk to 3/4 cup.

Can this sourdough zucchini cake be made in a smaller pan?

Yes. This recipe works well in an 8 by 8 pan, (affiliate link). Just cut the ingredients in half and bake at the same temperature. Check for readiness of the zucchini cake a few minutes early. The smaller size may bake a bit quicker.

Should I squeeze out the liquid from my zucchini?

Some recipes call for squeezing out the excess liquid and water in zucchini, like this zucchini bread. Zucchini has a very high water content (over 90%) which can affect the texture of some baked goods if not squeezed dry. This is a very moist zucchini cake and one of the benefits of it is not having to wring dry the shredded zucchini (though you can if you want to).

What are the best recipes to use sourdough discard?

Sourdough discard (the byproduct of sourdough starter) can be used in small quantities in most baked goods. I don’t like to waste food or discard, so I add it to many of my recipes. Some of my favorite discard recipes are these sourdough discard rolls or pretzel bites. This sourdough discard blueberry crumb cake is delicious too. It’s so easy to add some discard to pancakes or waffles for breakfast. Sourdough discard works especially well in these sourdough cheddar biscuits with a nice hearty soup.


Chocolate Sourdough Zucchini Cake

Amy
Chocolate sourdough zucchini cake is rich with a deep chocolate flavor, perfectly moist crumb and topped with a downright delicious chocolate whipped cream. The perfect cake for a party or family gathering.
Prep Time 20 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 1 9 by 13 cake

Ingredients
  

Chocolate Sourdough Zucchini Cake

  • 2 large eggs
  • 1/2 cup buttermilk see recipe notes
  • 1/2 cup vegetable oil or any neutral flavored oil
  • 1 1/2 cups granulated sugar
  • 1/2 cup sourdough discard see recipe notes
  • 1 Tablespoon vanilla extract
  • 1 cup all purpose flour about 5 oz
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 2 cups finely shredded zucchini

Chocolate Whipped Cream Topping

  • 1 cup heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

Chocolate Sourdough Zucchini Cake

  • Preheat the oven to 350 degrees and prepare a 9 by 13 pan, affiliate link, by spraying with non-stick cooking spray.
  • Finely shred the zucchini on a box grater until you have 2 cups of shredded zucchini. Set aside.
  • In a large bowl, whisk together the eggs. Add the buttermilk, oil and granulated sugar. Whisk to combine. Pour in the sourdough discard and vanilla extract. Whisk until completely incorporated and smooth.
  • In a small bowl, use a fork to incorporate the flour, cocoa powder, salt, baking soda and baking powder. Fluff with a fork until completely combined.
  • Pour the dry ingredients on top of the liquid ingredients and mix together with a wooden spoon or spatula. Add the shredded zucchini and mix together until just incorporated.
  • Pour the batter into the prepared pan and bake for about 30 minutes. Stick a knife or toothpick in the middle of the cake to check for doneness. The cake will be very moist, rise and spring back lightly when touched with your finger. Once baked through, allow the cake to cool.

Chocolate Whipped Cream topping

  • Using wire beaters, whip together the heavy cream, cocoa powder and powdered sugar until thick and creamy. Add the vanilla extract and mix until incorporated. Dollop on top of each slice of cake.

Notes

Buttermilk Substitution: Mix together 1/4 cup sour cream with 1/4 cup milk and replace for the buttermilk if you don’t have it on hand.
Sourdough Discard: The discard I use is 100% hydration. I prefer using discard that has not been sitting long in my fridge in this recipe for less sour undertones. You can also substitute sourdough starter for the discard.
Flour: When I measure flour, my 1 cup weighs about 5.3 ounces.
Keyword beginner sourdough, chocolate cake, chocolate zucchini, sourdough discard, sourdough zucchini cake,, zucchini cake

Follow me on Instagram @amybakesbread, like Amy Bakes Bread on Facebook or follow me on Pinterest for more baking ideas.

Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Hearty Bread Bowls

I think one of my all-time favorite foods when I was growing up was clam chowder in a bread bowl. I spent my teenage years in the San Francisco area and I loved the delicious seafood and sourdough, especially the chowder in a bread bowl. Recently, my daughter planned to make soup for dinner and I decided to whip out these bread bowls to complement our soup. While they are not sourdough like the bread bowls of my childhood (I’ll be working on that recipe soon, I promise), they definitely gave me a nostalgic feel for my favorite hearty and chewy bread bowls that stand their own against a delicious soup.

The Best Hearty Bread Bowl for Soup

These hearty bread bowls are perfect to hold a delicious soup. I wouldn’t recommend this recipe as a normal roll recipe. They have a bit more flour than I normally like and are not quite as light and tender as a regular roll. Light and tender is actually not what you want when making a bread bowl because they will tend to disintegrate into the soup leaving you with gummy bread in your soup. That is NOT this recipe. The combination of whole wheat flour and bread flour makes these bowls extra hearty and perfect to stand up to a cup of soup. The soup softens the bread a little and makes for the perfect bite of soup with bread. The bowl itself doesn’t get soggy and has the perfect crumb and chewy exterior which complement the soup so well.

Refrigerated or Overnight Rise

If I know ahead of time that I want bread bowls for soup, I will mix up the dough in the morning and then stick the dough in the fridge to rise throughout the day. This extra refrigeration step adds flavor to the bowl, promotes a chewier crumb (which is perfect for bread bowls) and has a better color crust. If you don’t have time to refrigerate the dough, you can proceed with the recipe but for best results, refrigerate for the first rise for 8-12 hours. Then shape the bowls, let them rise again and bake them.

Shaping Hearty Bread Bowls

This recipe makes six good-sized bread bowls. I shape my bread bowls in a similar way to how I shape rolls. I take the dough and push the edges down around the center, pinching them together and then circling the dough on the counter to form a tight, round shape. You can watch a video of that below.

Scoring and Cutting the Top of the Bowl

Once the dough has risen for a second time, score the top of the bread bowl with a bread lame or sharp knife. Bake the bowls and then let them cool completely before cutting into them. Once the bowls are cooled, use a sharp knife to cut into the bowl like you would a pumpkin. Cut at an angle creating a circle in the bowl. Use your fingers to scrape out the middle of the bread bowl until you have a nicely sized cavity for about a cup of soup. Serve the bread bowl with or without the top.

When I pulled out these bread bowls the other night, my kiddos didn’t even care that there was broccoli in their soup! They gobbled it right up and had so much fun getting to eat their bowl. It makes me think that I need to make bread bowls for soup a lot more often! I hope you enjoy them too.

Hearty Bread Bowls

A hearty bread bowl with chewy crust that is the perfect complement to any soup.
Prep Time 20 mins
Cook Time 28 mins
Rise Time 2 hrs 30 mins
Course Bread, Main Course, Soup
Cuisine American
Servings 6 bowls

Ingredients
  

  • 2 1/4 cups milk warmed, temperature of baby's bathwater
  • 1 Tablespoon instant yeast
  • 1 Tablespoon granulated sugar
  • 1 Tablespoon olive oil
  • 1 Tablespoon salt
  • 1/2 cup whole wheat flour
  • 4-4 1/2 cups bread flour

Instructions
 

  • To the bowl of a stand mixer, mix together the warm milk, instant yeast and granulated sugar. Let sit until foamy and you smell the yeast activating.
  • Add the olive oil, salt, whole wheat flour and 4 cups of the bread flour. Knead together, adding a little more flour at a time as needed. The dough should pull away from the sides of the bowl and be tacky but not overly sticky. Knead for 8 minutes (set a timer and let the mixer do the work for you, or knead for 10 minutes by hand). The kneading time is very important because it develops the gluten, creating good structure, chewy crust and a tall bowl to hold the soup in.
  • Lightly oil a container and transfer the dough to the container for the first rise. Let the dough rise until doubled or tripled in size, about 1 1/2 hours. For more flavor and chewy texture, stick the dough in the fridge to rise for 8-24 hours. Then proceed with the shaping and follow the recipe.
  • Once the dough has risen, cut the dough into six pieces. Shape into large round spheres, pulling the dough tightly into a large round ball. Watch how I shape rolls here. Place rolls on a parchment-lined baking sheet (affiliate link). Cover and let rolls rise for about an hour.
  • Preheat oven to 425 degrees Fahrenheit. Once rolls are puffed up, score the top with a bread lame or sharp knife.
  • Toss a handful of ice cubes into the preheated oven and immediately put the pan of bread bowls into the oven. Bake for 25-28 minutes until crusty and golden. Top immediately with melted butter if desired.
  • Let bread bowls cool completely before cutting a hole in the center and using your fingers to pull out the interior of the bread bowl. Fill with your choice of soup and enjoy!

Notes

Bread Flour: This recipe works best with bread flour. If you need a substitute for bread flour, add a Tablespoon of vital wheat gluten to all purpose flour to increase the protein content. 
Refrigerated Rise: For more flavor and an extra chewy crust, let the dough rise in the fridge for 8-24 hours. Shape, rise and bake.
Keyword bread bowl, soup

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Family Favorite Cinnamon Rolls

I’ve been making these rolls for many, many years every Thanksgiving.

You may be wondering why I am sharing a cinnamon roll recipe right before the week of Thanksgiving. I should be sharing my favorite pie or telling you about this roll recipe that is perfect for your turkey leftovers. But instead, I am waxing poetic about cinnamon rolls. The best cinnamon rolls. Cinnamon rolls that I have been making and perfecting for many, many years. These rolls are tender, fluffy and filled with an ooey gooey cinnamon mixture then topped with a delicious “light on the cream cheese” frosting that is absolutely amazing. These cinnamon rolls are our family favorite and I have been sharing them with family and extended family every year over our Thanksgiving holiday.

Jump to Our Family’s Favorite Cinnamon Rolls Recipe
Missing this view this year! We’ll be back next year 🙂

My extended family has been going to the coast of Oregon for Thanksgiving every year for the past 50 plus years. We enjoy pot-luck style feasting for many days, lots of family time, long walks on the beach and I especially love making new and favorite recipes fit for a crowd. These cinnamon rolls are a part of our family Thanksgiving week every year. I sometimes make these rolls twice during the week…we love them so much. The dough is substantial, yet soft. The middles are gooey but baked through. The icing takes these rolls to a whole new level of glorious cinnamon rolls. Basically, our whole family loves these cinnamon rolls. 

Because of Covid this year, Thanksgiving looks a little different and my little family isn’t going to the Oregon Coast. It’s been a tough year for so many and I’ll be honest and say, writing out this cinnamon roll recipe has been hard but good if that makes sense. It’s hard to know we won’t be there to carry on this tradition this year but also good because I love looking back on the many memories I have of cinnamon rolls shared and consumed for so many years. 

Enough of the walk down memory lane…Let’s get to the details. Here are some of my pro tips for my family’s favorite cinnamon rolls.

The Dough

This dough is a dream to work with. I like to use a stand mixer (affiliate link…but check your local Costco for a good deal if you’re looking for one) or Bosch mixer but you could also make this dough kneading by hand. Just knead for about 10 minutes…until your arms are screaming at you to be done. All the butter and eggs in the dough enrich it, which can make it take longer for this dough to rise. To help combat this issue, I use instant yeast in the dough. This is my favorite yeast (affiliate link). It doesn’t need to be proofed and it helps an enriched dough rise a little more quickly.

Filling Cinnamon Rolls: Cinnamon-Sugar Paste

Throughout the many years of making this recipe, I’ve learned a few tips that have upped my cinnamon roll game. Many cinnamon roll recipes will have you spread butter over the dough and then add the cinnamon sugar mixture on top. Instead, I like to mix together softened or melted butter in a bowl and mix cinnamon, brown sugar and a little bit of flour into the butter. Then I spread the cinnamon-sugar paste over the roll dough. I think this gives a more even flavor and that little extra flour helps keeps the rolls from gaping open when baked. If you want to add nuts or raisins into your rolls, you can add them right on top of the cinnamon-sugar paste and roll them right up. I sometimes top some of the cinnamon rolls with toasted pecans. Yum!

Shaping Our Family Favorite Cinnamon Rolls

This recipe makes 12 large cinnamon rolls. I roll out my dough on the counter, spread on the filling and then roll up, pinching the seam together. To cut out the cinnamon rolls, you can use a sharp knife, bench cutter or even dental floss. If you have any wispy cinnamon roll ends, go ahead and tuck them under the roll so they don’t come loose during the bake. I also prefer baking these rolls six or eight to a pan because they rise a lot on the pan and in the oven while baking. I do know that’s not always possible or ideal (especially when I’m doubling this recipe to feed a crowd), so you can cram 12 to a pan if you want, though they may not rise quite as much.

Add A Little Heavy Cream

One other tip that ups the ooey, gooey factor in a cinnamon roll is the addition of warmed heavy cream. I like to take ¼ cup of lightly warmed heavy cream and pour it over the tops of the cinnamon rolls right before baking. You want the cream a little bit warm so it doesn’t impede the rise of the rolls. This little addition keeps the rolls extra tender and gooey, while still being baked through.

Just drizzle the warm cream right over the top of the risen rolls. Yum!

Baking the Cinnamon Rolls

A word of caution on baking the rolls. Ovens all bake differently. Some ovens bake hotter in the back and cooler in the front. If you want an even bake on your rolls, rotate your pan 180 degrees after the first ten minutes of baking. This will keep half of your rolls from getting too dark and the other half being too light. Check the center of one of the cinnamon rolls once the pan is baked to make sure that the middle isn’t raw. Sometimes you need to let them go a minute or two longer just so they are completely baked through.

The Best Cinnamon Roll Frosting

The frosting on these rolls is amazing. There’s no other way to describe it. I’m not a huge fan of overly “cream cheesey” tasting frosting, and the ratios on this icing are just perfection. More butter than cream cheese, all whipped together take these rolls to an ethereal level. I also highly recommend adding in the maple flavoring that really give a unique flavor to the entire cinnamon roll. It is just divine! Whip the frosting until it is thick and creamy. Let the cinnamon rolls cool about 5 minutes before spreading a large dollop on each roll.

How to Make Cinnamon Rolls Ahead of Time: A Few Options

  1. Mix up the dough, fillings and frosting the night before. Stick the dough in the fridge for the first rise and let it rise overnight. The next morning, shape the cinnamon rolls, let rise and bake. This would probably be my first choice if I wanted the freshest cinnamon rolls for a special morning breakfast.
  2. Make and shape the cinnamon rolls. Place them on a sheet pan, cover with plastic wrap and stick in the fridge. Pull the rolls out the morning of and let them come to room temperature and puff up a bit before baking and frosting. You may have a little bit of leakage from the cinnamon sugar mixture, but they should bake up well and taste delicious.
  3. Make the cinnamon rolls completely without adding the icing on top. Freeze them in ziplock bags. Warm them up and add icing on top when serving.
  4. Make the dough and increase the amount of yeast to 1.5 Tablespoons of yeast. Shape the cinnamon rolls and freeze them immediately. When ready to use, pull them out of the freezer, let them warm up to room temperature and puff up a bit and bake. The freezer can kill off a small amount of yeast in un-baked dough, so you add more to counterbalance this.

Have I convinced you yet? You need these cinnamon rolls in your life. And your family does too. I usually double this recipe to feed a large crowd at our Thanksgiving celebrations. This year I wasn’t planning to make these cinnamon rolls but my kids looked at me with those sad eyes of “too much has been cancelled in the name of COVID” and this mama has a hard time saying no right now, so I made them. And guess what? I am grateful I did. For the memories. For the traditions. For the look on their faces. And for the amazing gooey deliciousness that is sitting in my kitchen right now. I hope you love them too! Enjoy!

Family Favorite Cinnamon Rolls

All the cinnamon-sugar goodness rolled up in a tender, light & fluffy roll and covered in practically perfect icing. These cinnamon rolls are ooey-gooey perfection and our family's favorite treat.
Prep Time 30 mins
Cook Time 20 mins
Total Time 3 hrs
Course Bread, Breakfast, Dessert
Cuisine American
Servings 12 rolls

Ingredients
  

Cinnamon Roll Dough

  • 2 cups milk warmed (2% or whole milk works best)
  • 1/2 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 Tablespoon instant yeast
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 5 1/2 – 6 1/2 cups all purpose flour

Cinnamon Roll Filling

  • 1/2 cup unsalted butter very soft or melted
  • 1 cup brown sugar
  • 1 Tablespoon ground cinnamon
  • 1 Tablespoon all purpose flour

Cinnamon Roll Frosting

  • 1/2 cup unsalted butter softened
  • 2 oz cream cheese softened
  • 2 cups powdered sugar
  • 2 Tablespoons heavy cream or half and half can also substitute milk in a pinch
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon maple extract
  • a pinch of salt

Instructions
 

Cinnamon Roll Dough

  • Warm the milk in the microwave (about 1 1/2 minutes full power) or on the stove. To the bowl of a stand mixer with a dough hook, add the warmed milk and melted butter. Feel the mixture with your finger (make sure you feel in the center of the milk/butter mixture) and make sure it is not too hot. You want the temperature to feel like a baby's bathwater. If it is too hot, let it cool a bit before proceeding.
  • Add the sugar and instant yeast to the milk/butter mixture. Stir. Look for the yeasty smell that tells you the yeast is activating (should happen within 10-20 seconds) and then proceed with the recipe.
  • Add the eggs, salt and a cup of flour. Turn on the dough hook on in your stand mixer and continue adding the flour a cup at a time until you have added 5 cups of flour. Knead for 1 minute until all the flour is fully incorporated. Check the dough by rolling it into a ball in your fingers to see if you need more flour. If the dough is too sticky to roll into a ball, continue adding flour 1/4 cup at a time, kneading for 1 minute after each addition. This process will make sure you don't over-flour the dough. Once you can pinch off a piece of dough and roll it into a ball with just a little sticky residue on your fingers, you can stop adding flour. Knead for a total of 5-7 minutes.
  • Lightly oil (or spray with cooking spray) a large container and dump the dough in the container. Cover lightly with a kitchen towel and set in a warm place to rise. I like to turn my oven into a "proofing box" with the oven light turned on. This is a nice warm spot for my dough to rise and speeds ups the process a bit. Make sure the oven is NOT turned on during this process.

Cinnamon Filling

  • While the dough rises, make the cinnamon filling.
  • To a small bowl, add the softened or melted butter. Add the brown sugar, cinnamon and flour. Mix together until fully combined and set aside.

Cinnamon Roll Frosting

  • While the dough rises, whip together the butter and cream cheese until fully mixed and fluffy. Add the powdered sugar, heavy cream, vanilla extract, maple extract and salt. Whip together using a mixer until light and fluffy. Set aside.

Assembling the Cinnamon Rolls

  • Prepare two half sheet pans (18 by 13 inches) and cover with parchment paper.
  • Once the dough has doubled in size, move it from the bowl to a clean space on the counter. The dough will be soft and not overly sticky. Pat the dough out into an approximate 18 by 12 rectangle.
  • Spread the cinnamon filling all over the dough with your fingers, making sure to cover up to the edges of the cinnamon roll.
  • Starting with the dough closest to you, roll up the cinnamon roll and pinch together the seam. Flip the cinnamon roll over, seam side down.
  • Cut the long log of cinnamon roll dough into 12 equal pieces.
  • Place the cinnamon rolls on the parchment paper, six or eight to a pan, leaving plenty of space to rise. Full disclosure, I often cram twelve to one pan, but I think they bake up better and have a better rise if they are placed six or eight to a pan.
  • Cover the rolls again and let rise for thirty minutes to an hour (depending on how warm your kitchen is).

Bake and Enjoy

  • Preheat the oven to 350 degrees.
  • Once the rolls have puffed up and almost doubled in size, they are ready for the oven. If you want an extra gooey cinnamon roll, warm up some heavy cream and drizzle it over the top of the cinnamon roll before sticking in the oven. Bake the cinnamon rolls for 10 minutes. Then rotate the pan and bake for another 8-10 minutes until just starting to brown.
  • Check the middle of one of the cinnamon rolls by using a butter knife to pry up a bit of the roll and make sure it is baked to your liking (the center will tell you if it needs more time or is perfectly baked).
  • Let the rolls cool for 5 minutes before covering with frosting.
  • Freeze any extra frosted cinnamon rolls in a ziplock bag. To re-heat, place on a plate and warm in the microwave for 30 seconds (time will vary depending on microwave) and enjoy!
Keyword cinnamon roll

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Applesauce Bread

Our favorite local orchard is open until the end of the month. While the apple picking days are over and these fried apple pies with freshly picked apples will have to wait until next year, we are still able to buy their delicious cider by the gallon. We’ve been enjoying some late fall outdoor playtime with beautiful weather and, of course, apple cider. This applesauce bread is perfect to whip up for a fall day. It has the iconic fall spices of cinnamon, nutmeg and allspice that you find in apple and pumpkin pies and is full of fall flavor. It includes one full cup of applesauce, delicious apple cider and is the perfect snack for this time of year.

This recipe makes one loaf, but I always double it because it freezes so well and I have a lot of kids to feed.
Jump to Applesauce Bread Recipe Below

My One-Bowl Method

One of the things I love about quick breads, is how easy they are to mix. I have a few favorites on my site: zucchini bread, banana bread and these pumpkin muffins. One thing they have in common is that I love only using one bowl. Most recipes will have you mix together the dry ingredients in a separate bowl. My kitchen is usually so full of dishes on any given day that I always favor one-bowl recipes. I don’t want to wash another bowl if I don’t have to. The key to these recipes is adding the liquid ingredients plus sugar to the bowl first and mixing them together well. Then adding the salt and spices to the liquid ingredients and mix. Last adding the flour on top without mixing and then the leavening (baking soda/powder). I lightly fluff them together with a fork, my fingers or using my mixing spoon before completely incorporating them in with the liquid ingredients. This way those dry ingredients get a light mix (and don’t go flying out of my bowl when I start mixing) and I don’t have to wash two bowls. Win-win.

Apple Flavor and Whole Wheat Flour

This applesauce bread packs a punch of apple flavor with the applesauce and apple cider. It is possible to substitute the apple cider for apple juice, though the apple flavor won’t be as strong. If you want even more apple flavor and texture in your bread, dice up about ¾ cup of some of your favorite apples and add them to the mixture after the dry ingredients. I always use half whole wheat flour and half all purpose flour in this recipe and it turns out great. My kids don’t even know they are are eating whole grains. I think this recipe would also be a great one to substitute gluten free flour (my favorite here) if you need to make a gluten-free version.

The Perfect Bake 

One of the keys to getting a beautiful loaf of quickbread is to bake the bread at a high temperature for about 10 minutes. Then reduce the temperature and continue the bake for a longer time. This high heat helps activate the rising agent (baking powder/soda in this case) and forms a beautiful dome shape and crust on the bread. I bake this bread for 10 minutes at 450 degrees. Then reduce the oven temperature to 325 and continue baking for another 40-50 minutes.

Parchment Paper Yes or No?

I found that this bread did not need a parchment sling if you have a really great non-stick pan (shameless plug for my favorite bread pan ever, affiliate link). If you are adding diced apples to the batter,  you will definitely want to use a parchment sling. A tutorial is found here. If your pan tends to stick, I’d liberally grease it or use parchment paper. There’s nothing worse than making a beautiful loaf only to have it fall apart when you go to turn it out (I’ve done that one too many times).

This applesauce bread is just delicious. It makes for a great after-school snack, morning breakfast or would be amazing as a dessert with a little drizzle of glaze on the top. I would mix a Tablespoon of apple cider with half a cup of powdered sugar (add a little more or less depending on the consistency you want for a glaze) and drizzle it over the top for a special fall dessert. However you choose to eat it, I hope you love this recipe as much as my family does. Enjoy!

Applesauce Bread

Prep Time 15 mins
Cook Time 1 hr
Course Bread, Breakfast, Side Dish, Snack
Cuisine American
Servings 1 loaf

Ingredients
  

  • 8 Tablespoons butter, unsalted melted
  • 1 cup unsweetened applesauce if you use a sweetened version you may want to reduce the sugar in the recipe a bit
  • 1/2 cup apple cider
  • 2 eggs
  • 2/3 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves or allspice if preferred
  • 1 1/2 cups all purpose flour half whole wheat/half all purpose work well here too
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda

Instructions
 

  • Preheat the oven to 450 degrees.
  • To a large bowl, mix together the melted butter, applesauce and apple cider with a wooden spoon. Incorporate each egg by mixing quickly. Add the sugar and vanilla. Mix to combine.
  • To the center of the same bowl, add the salt, cinnamon, nutmeg and cloves. Mix to combine.
  • Add the flour to the middle of the bowl. Don’t mix! Add the baking powder and baking soda right on top of the flour and lightly combine with a fork or using the same wooden spoon. Then, using the wooden spoon and a light hand, mix together until just incorporated. This helps make sure you don’t over-mix the batter resulting in a tough bread.
  • Lightly grease a bread loaf pan (my favorite here) or use a parchment paper sling.
  • Pour the mixture into the bread pan and bake for 10 minutes at 450 degrees. After 10 minutes, reduce the temperature to 325 degrees and continue baking for another 40-50 minutes.
  • Stick a toothpick in the middle to check for doneness and then let cool to room temperature before slicing. Enjoy!

Notes

If you want even more apple flavor, add about a cup of diced apple to the mixture for a delicious flavor and texture.
I use a combination of all purpose and 100% whole wheat flour and the bread turns out great! (¾  cups all purpose, ¾ cups whole wheat flour)
This bread freezes very well. I like to slice my loaves and freeze for quick and easy breakfasts.
 
Keyword apple bread, applesauce bread, quickbread

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Please share this recipe if you enjoyed it! Post a photo and tag me @amybakesbread so I can see your bake.

Mummy Dogs

Growing up, one of my favorite Halloween festivities was the fun spread of food my mom would throw together on Halloween night. Whatever it was we were eating was always turned into some “spooky” name: “witches brew” (soup), “blood and guts” (spaghetti and meatballs), “skeleton fingers” (carrots); and we always, always had a delicious “cat bread” that my mom would make. This was a basic bread recipe that my mom turned into the shape and face of a cat. She would bake it up and then add whiskers out of dry pasta noodles and a cute face. One day, I will recreate that cat bread. Today I’m sharing my own family’s tradition, one my kids love and look forward to every year: Mummy Dogs. They are delicious, easy and a crowd pleaser.

Jump Directly to Mummy Dogs Recipe

Our Halloween Dinner Now

We don’t always have our Halloween dinner on Halloween night. In recent years we almost never eat it on Halloween night because we enjoy having a friend party before trick-or-treating on Halloween. Instead, we pick one night leading up to Halloween and enjoy a spooky dinner. This almost always includes Mummy Dogs (along with other frightfully fun foods). Mummy Dogs are basically hot dogs wrapped up in a delicious breadstick dough with ketchup or mustard for eyes. They are fun for kids to make and super, super simple. I mean, you could technically buy some dough at the store, but you won’t need to with how quick and easy this breadstick dough is…perfect for wrapping up those hot dogs and turning them into “Mummy Dogs!”

Instant Yeast

These mummy dogs will take you less than an hour to make. Yes! Less than an hour! With just a few simple ingredients, you can have a super simple and super festive fun dinner on your table for your family to enjoy. The key to this quick rise time is in the instant yeast (my favorite linked here, affiliate link). One of the beautiful things about instant yeast is that it technically doesn’t need two rises. You can throw the yeast in, shape the dough and let it rise once before baking. This is a huge time saver! These breadsticks benefit from the use of instant yeast because you mix up the dough, give it a short ten minute rest and then wrap up your hot dogs, mummy-dog style. After a quick 20-minute rise, they are ready to bake. Easy peasy!

A Little Extra Butter

Liberally butter your pan for a delicious buttery crust

Preparing the pan with a little extra butter gives these mummy dogs a crispy and delicious breadstick texture. You will be asking yourself when you can make them again…the bread is so good. Light and fluffy with a buttery crust. Soften or melt about 4 Tablespoons of butter and coat the two pans with the melted butter before wrapping each mummy dog and placing on the pan to rise.

Mummy Dogs for a Crowd

I love this recipe because it is great for a crowd if you’re having people over for Halloween dinner. Sometimes I make half the hot dogs (8) and turn the rest of the dough into “breadsticks,” just twisting them up and laying them on the baking sheet instead of making 16 total hot dogs – the dough is so good for making breadsticks.

If you’re looking for a last-minute, delicious dinner with basic ingredients that you most likely have in your pantry, look no further than these mummy-dogs. They are delicious and perfect for a special dinner or to snarf down before trick-or treating.

Mummy Dogs

A light and fluffy breadstick dough wrapped around hot dogs make the perfect Halloween dinner!