Apple Sourdough Bread (Moist + Easy Fall Recipe)

This cozy Apple Sourdough Bread with warm cinnamon and tender chunks of apple is the ultimate fall baking treat. Greek yogurt and sourdough discard keep it soft and moist, while a blend of spices fills your kitchen with the smell of autumn.

As someone who's been baking sourdough for years, I love finding new ways to use discard beyond the usual crackers or pancakes. This loaf is my fall twist on my popular Sourdough Apple Muffins, same cozy spices and tart-sweet apples, but baked into a golden quick bread that's perfect for slicing and sharing.

What makes this recipe stand out is the Greek yogurt. Paired with sourdough discard, it creates a tender crumb that stays moist for days. The first time I baked it, my husband-who doubles as my taste tester-nearly ate the entire loaf. And honestly, I can't blame him. When the smell of cinnamon and baked apples fills the house, it's impossible to resist.

If you've struggled with gluten-free or low-gluten quick breads that turn out dry and crumbly, this recipe is the fix. With gluten-free flour, almond flour, discard, and Greek yogurt working together, you'll get a moist, apple-studded loaf with a light chew, perfect for breakfast, snacking, or dessert.

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 reach for King Arthur's or Bob's Red Mill 1:1 gluten-free flour because both give consistent results. For almond flour, I always use Bob's Red Mill super-fine. It adds a little depth and chewiness that I love. Since my sourdough starter is fed with all-purpose flour, this recipe isn't completely gluten-free, but using gluten-free blends helps keep the overall gluten content much lower.
• 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: A simple ingredient that gives the loaf its lift and keeps the crumb light, which is especially helpful in quick-style breads like this one.
• Cinnamon, Nutmeg, and Cloves: This trio is what makes the whole house smell like fall. The warmth of cinnamon, combined with the deeper notes of nutmeg and cloves, ties everything together.
• 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 recommend using organic, pasture-raised eggs whenever possible. The eggs help provide structure to the loaf.
• Sourdough Discard: I usually keep a jar of discard in a glass container in my fridge, and this recipe is one of my favorite ways to use it up. It adds moisture, a little tang, and helps cut down on waste.
• 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.
• Apples: I love using Pink Lady or Honeycrisp because they balance sweetness and tartness while holding their texture when baked.
• Powdered Sugar & Whole Milk: Totally optional, but whisking the two together makes a simple glaze if you want to dress up the loaf once it's cooled. I love using Monkfruit powdered sugar as it's minimally processed.

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

Substitutions And Variations

• Apples: Pink Lady and Honeycrisp are my go-to, but you've got options. Granny Smith will give you extra tartness and a firmer bite, while Fuji or Gala will be sweeter and a little softer. No matter which variety you choose, they all work beautifully in this sourdough apple bread.
• Mix-Ins: Nuts and dried fruit take this loaf up a notch. Chopped walnuts or pecans add crunch and a toasty flavor that pairs perfectly with the spices. Raisins or dried cranberries give little pops of sweetness, and chopped dates make it extra rich. If you like a little texture, fold in ½ cup of your favorite add-in after mixing the apples.
• Dairy-Free: Swap the butter for melted coconut oil or a good-quality avocado oil. For the Greek yogurt, a thick dairy-free yogurt (like coconut or almond-based) works best. It keeps the bread moist while still giving that creamy tang.
• Sweetener: Coconut sugar is my favorite for its deep caramel flavor, but you can swap in maple sugar or light brown sugar if that's what you have on hand. Just know the flavor profile will change slightly; brown sugar gives more of a molasses note, while maple sugar is lighter and slightly earthy.
• Spices: If cloves or nutmeg aren't your thing, stick with just cinnamon for a simpler flavor. Or, for a twist, try pumpkin pie spice-it's a quick way to bring in all the cozy fall notes without measuring each one individually.
• Topping Ideas: For extra crunch, sprinkle turbinado sugar or a handful of chopped nuts on top before baking. A drizzle of glaze (powdered sugar + milk) makes it feel more like dessert, while a dusting of cinnamon sugar gives it a coffee-cake vibe.

Optional Glaze: For a little sweetness, whisk powdered sugar with a splash of whole milk until pourable, then drizzle over the cooled loaf.

Baking Schedule: Plan for about 15 minutes of prep, 50-55 minutes of bake time, 10 minutes resting in the pan, and at least 45 minutes cooling before slicing. From start to first clean slice: about 1 hour 50 minutes (mostly hands-off).

Nadia's Expert Tips And Notes

• Don't Overmix: Once you add the dry ingredients to the wet, mix only until the flour disappears. Overmixing leads to a dense, tough crumb instead of a soft, tender loaf.
• Spray Your Loaf Pan: Even with parchment, I give the sides of the pan a quick mist of avocado oil spray. It guarantees the loaf releases easily without tearing the edges.
• Check Doneness with a Thermometer: Quick breads can look golden but still be underbaked inside. Aim for an internal temp of 200-205°F for a perfectly baked loaf every time.
• Let It Cool Before Slicing: Cooling for at least 45 minutes sets the crumb so your slices stay clean and tender, not gummy.

What To Serve With Apple Sourdough Bread

• Toppings: A warm slice is amazing on its own, but I especially love it with my homemade almond butter or a swipe of smoked butter with sea salt. Both add richness and pair beautifully with the apple and spice flavors.
• Breakfast Pairings: This loaf makes a cozy breakfast when served with my cottage cheese with fruit breakfast bowl, or alongside a slice of my cottage cheese egg bake or high-protein egg bites. Each option adds protein to balance the sweetness of the bread.
• Dessert Ideas: Dress it up with a drizzle of caramel sauce or serve warm with vanilla ice cream for a cozy fall dessert. Even just a dusting of powdered sugar turns it into a simple but satisfying treat after dinner.
• Beverages: My go-to pairings are enjoying it with an iced maple latte, a chai tea latte, or a pumpkin spice latte.
• Holiday Spread: This bread also makes a beautiful addition to a fall breakfast spread or a holiday brunch table for Thanksgiving or Christmas, and it fits right in with other fall sourdough recipes.

Storage And Reheating

• Room Temperature: Like most sourdough sweet breads, this loaf keeps best covered in an airtight container or wrapped tightly in beeswax wrap or plastic wrap for up to 3 days.
• Refrigeration: If you want it to last longer, store it in the fridge for up to a week. Just keep it in a sealed container so it doesn't pick up other fridge flavors.
• Freezing: This bread freezes beautifully. Slice the loaf first, then wrap each piece in parchment and place it in a freezer-safe bag. That way, you can grab one slice at a time. It'll keep well for up to 3 months.
• Reheating: For the best "just-baked" taste, warm slices in the oven at 250°F for 3-5 minutes.