Sourdough Apple Bread

4.86 from 7 votes

Sweet, delicious sourdough apple quick bread is moist, tender and delicious. Made with three types of apple - apple cider, applesauce and freshly grated apples, you're going to love this delicious sourdough quickbread!

Prep Time15

Cook Time55

Total Time1 10

Course: Snack

Cuisine: American

Servings: slices

Author: Amy Coyne

Equipment

Ingredients

113 grams unsalted butter, melted and slightly cooled 1/2 cup
100 grams sourdough discard scant 1/2 cup
140 grams granulated sugar 2/3 cup
60 grams apple cider 1/4 cup (NOT vinegar - this is cider from freshly pressed apples)
250 grams unsweetened applesauce 1 cup
4 grams vanilla extract 1 teaspoon
2 large eggs 100 grams
175 grams all-purpose flour 1 1/4 cups
6 grams salt 1 teaspoon
5 grams baking powder 1 teaspoon
5 grams baking soda 1 teaspoon
3 grams ground cinnamon 1 teaspoon
1 gram ground nutmeg 1/2 teaspoon
1 gram ground cloves 1/2 teaspoon
130 grams apple, grated about 1 cup

Instructions

Preheat oven to 425 degrees Fahrenheit. Line a loaf pan with parchment paper or grease with cooking spray. Set aside.
To a small bowl, whisk the melted butter with the sourdough discard and sugar until completely combined. Add the apple cider, applesauce and vanilla extract. Whisk to combine. Add the eggs and mix again until incorporated. Grate the apple into small shreds and add to the liquid mixture. Set aside.
To a large bowl, add the flour, salt, baking powder and baking soda, cinnamon, nutmeg and cloves. Whisk together until combined.
Pour the wet ingredients into the center of the flour mixture and mix together until barely combined with just a few dry streaks. Pour into the prepared baking pan.
Bake at 425ºF for 10 minutes. After ten minutes reduce the temperature to 350ºF and bake for 50-55 minutes until a sharp knife or toothpick is inserted into the center and comes out clean. Let cool completely before slicing and enjoy!

Notes

Sourdough Discard: Choose discard not more than a few days old for little to no “sour” flavor. The longer the discard sits in the refrigerator, the more “sour” flavor can result in the apple bread. I always use 100% hydration discard. If your discard is higher or lower hydration, you will need to add a little more flour or juice to the batter.

Nutrition