Apple Cinnamon Sourdough Bread (Easy Discard Loaf)

Close-up of sliced apple sourdough bread, topped with a light drizzle of icing. The bread is moist, filled with apple chunks, and rests on parchment paper.

5 from 1 vote

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.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Servings:

Calories: 300kcal

Author: Nadia

Ingredients

1 cup Gluten-Free Flour
½ cup Almond Flour
½ teaspoon Sea Salt
1 teaspoon Baking Soda
1 teaspoon Cinnamon
¼ teaspoon Nutmeg
⅛ teaspoon Cloves
8 tablespoons Unsalted Butter room temperature
¾ cup Coconut Sugar
2 Eggs room temperature
¾ cup Sourdough Discard
½ cup Greek Yogurt
1 tablespoon Vanilla Bean Paste
2 Medium Apples 3-4 cups diced

Optional Glaze

⅓ cup Powdered Sugar monkfruit
1 tablespoon Milk

Instructions

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.
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.
1 cup Gluten-Free Flour, ½ cup Almond Flour, ½ teaspoon Sea Salt, 1 teaspoon Baking Soda, 1 teaspoon Cinnamon, ¼ teaspoon Nutmeg, ⅛ teaspoon Cloves
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.
8 tablespoons Unsalted Butter, ¾ cup Coconut Sugar
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.
2 Eggs, ¾ cup Sourdough Discard, ½ cup Greek Yogurt, 1 tablespoon Vanilla Bean Paste
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.
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.
2 Medium Apples
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.
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.
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.
Optional Glaze: For a little sweetness, whisk powdered sugar with a splash of whole milk until pourable, then drizzle over the cooled loaf.
⅓ cup Powdered Sugar, 1 tablespoon Milk

Notes

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.
Dice The Apples Small: Cut the apples into small, even pieces so they bake into the loaf instead of leaving large wet pockets. If your apples are extra juicy, gently pat them dry before folding them into the batter.
Use Sourdough Discard Straight From The Fridge: There’s no need to feed your starter before making this bread. I use sourdough discard from my fridge, which makes this an easy recipe when I want to bake without planning ahead.
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.

Nutrition