Apple Cinnamon Sourdough Bread (Easy Discard Loaf)

Apple Cinnamon Sourdough Bread is an easy quick bread made with sourdough discard, diced apples, Greek yogurt, and warm fall spices. It makes a cozy breakfast, snack, or simple dessert when you want to use up sourdough discard without waiting through a long fermentation. Unlike traditional apple cinnamon sourdough bread made with active starter, this version uses discard and baking soda for a soft, tender loaf with no proofing or stretch-and-folds.

I've been baking with sourdough for years, and one of my favorite things about keeping a starter is finding good ways to use the discard. This apple cinnamon sourdough bread came from my Sourdough Apple Muffins. I wanted those same warm spices and chunks of apple in a loaf I could slice for breakfast, an afternoon snack, or dessert.

You know what? I don't always want to plan a sourdough bake a day ahead. That's where this recipe comes in. It uses sourdough discard straight in the batter, so there's no feeding the starter, shaping dough, or waiting for it to proof. You get all those cozy apple and cinnamon flavors in a simple quick bread that goes straight into a loaf pan and then into the oven.

The Greek yogurt is one of my favorite parts of this recipe. I use full-fat Greek yogurt in a lot of my baking because it gives the loaf a soft, tender crumb without changing the flavor. Paired with the sourdough discard, diced apples, almond flour, and warm spices, it makes a loaf that stays tender for days. The first time I made it, my husband, who is pretty much my built-in taste tester, nearly finished the whole thing.

If you are looking for more cozy fall sourdough baking recipes, check out my Sourdough Pumpkin Muffins, Sourdough Discard Chocolate Chip Cookies, or Sourdough Pound Cake.

Ingredients You'll Need

• Gluten-Free Flour and Almond Flour: I usually use King Arthur or Bob's Red Mill 1:1 gluten-free flour because both give me consistent results. For the almond flour, I use Bob's Red Mill super-fine almond flour. The combination gives this apple cinnamon sourdough bread a soft, sturdy crumb with a little extra richness from the almond flour. Regular all-purpose flour can be swapped for the gluten-free flour using the exact same measurement.
• Sea Salt: I keep pink Himalayan salt in my pantry, and it's my go-to here. Just a pinch helps balance the sweetness and really brings out the flavors of the apples and spices.
• Baking Soda: This gives the loaf its lift without needing to proof the dough. It's what lets us turn sourdough discard into an easy quick bread instead of waiting for an active starter to rise.
• Cinnamon, Nutmeg, and Cloves: Cinnamon is the main spice in this loaf, with a little nutmeg and cloves to round out that warm fall flavor. The combination pairs perfectly with the fresh apples and gives the bread that cozy apple-cinnamon taste without overpowering the fruit.
• Unsalted Butter: I always use Kerrygold grass-fed butter. It adds a richness you just don't get with regular butter, and it helps give the loaf that soft, tender crumb.
• Coconut Sugar: I love baking with unrefined coconut sugar. It's unrefined, unlike cane sugar, and adds a subtle caramel flavor that pairs beautifully with apples and spices.
• Eggs: I use organic, pasture-raised eggs whenever possible. They give the loaf structure and help bind the batter together.
• Sourdough Discard: This recipe is one of my favorite ways to use up extra sourdough discard. It adds a subtle tang and moisture to the loaf, and you don't need to feed your starter or wait for the dough to ferment before baking.
• Greek Yogurt: My go-to is full-fat, grass-fed Greek yogurt. Most people use sour cream in baking, but I love the nutrient density of yogurt, and honestly, you can't tell the difference in taste. It keeps the loaf super moist for days.
• Vanilla Bean Paste: I love using vanilla bean paste for its deep vanilla flavor, which rounds out the apples and warm spices.
• Apples: Pink Lady and Honeycrisp are my favorites because they have a good balance of sweet and tart flavor and hold their shape when baked. Dice them into small pieces so you get apples throughout the loaf without creating large wet pockets.
• Optional Glaze: Powdered sugar and whole milk make a simple glaze to drizzle over the cooled loaf. I keep this optional since the apple cinnamon bread is plenty flavorful on its own.

See the recipe card for full information on ingredients and quantities.

How To Make Apple Cinnamon Sourdough Bread

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Step 1. Preheat your oven to 350°F. Line a 9x5-inch loaf pan with a parchment sling. You can lightly oil the loaf pan to help the parchment paper stick.

Step 2. In a medium bowl, whisk together the gluten-free flour, almond flour, sea salt, baking soda, cinnamon, nutmeg, and cloves until well combined. Whisking helps evenly distribute the spices so every bite is balanced.

Step 3. In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer), beat the butter and coconut sugar on medium speed until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl to make sure everything mixes evenly.

Step 4. Add the eggs, sourdough discard, Greek yogurt, and vanilla bean paste. Mix on low just until smooth, then scrape the bowl again so nothing is left unmixed.

Step 5. Add the dry ingredients to the wet in two additions, mixing on low just until the flour is almost fully combined. Be careful not to overmix so the crumb stays tender.

Step 6. Fold in the diced apples with a spatula. The batter will be thick and scoopable. If your apples are extra juicy, pat them dry first so the loaf doesn't get soggy in the center.

Step 7. Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with a little coconut sugar and a few extra apple pieces if you'd like a pretty finish.

Step 8. Bake for 50-55 minutes, until the top is golden and a toothpick inserted in the center comes out clean. If the top browns too quickly, tent loosely with foil around the 40-minute mark.

Step 9. Let the loaf cool in the pan for 10 minutes, then lift it out with the parchment sling and cool on a rack for at least 45 minutes before slicing. Cooling fully helps the crumb set, so the slices stay soft and tender.

Storage And Reheating

• Room Temperature: Store the apple cinnamon sourdough bread in an airtight container or wrap it tightly for up to 3 days. Make sure the loaf is completely cool before covering it so excess moisture doesn't get trapped inside.
• Refrigerator: For longer storage, keep the bread in an airtight container in the refrigerator for up to 1 week. I like to let a slice sit at room temperature for a few minutes or warm it gently before serving.
• Freezer: This bread freezes really well. Slice the loaf first, wrap individual slices in parchment, then place them in a freezer-safe bag for up to 3 months. Freezing it by the slice makes it easy to pull out only what you need.
• Reheating: Warm slices in a 250°F oven for about 3-5 minutes. You can reheat a frozen slice the same way, giving it a few extra minutes if needed.
• Meal Prep Tip: Bake the loaf ahead, let it cool completely, then slice and freeze it. I love having individual slices ready to warm up for an easy fall breakfast or afternoon snack.