Here’s a delicious recipe for an Apple Fritter Discard Loaf, a great way to use up sourdough discard while adding a flavorful apple cinnamon twist. It’s perfect for breakfast, dessert, or a snack!
Ingredients:
For the Loaf:
- 1/2 cup sourdough discard (unfed)
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, melted
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
For the Apple Filling:
- 2 medium apples, peeled and chopped
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- 1 tablespoon flour
For the Glaze:
- 1/2 cup powdered sugar
- 2-3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
2. Prepare the Apple Filling:
- In a medium bowl, toss the chopped apples with 2 tablespoons sugar, 1 teaspoon cinnamon, and 1 tablespoon flour. Set aside.
3. Mix the Wet Ingredients:
- In a large bowl, whisk together the sourdough discard, melted butter, sugar, eggs, milk, and vanilla extract until smooth and well-combined.
4. Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter.
6. Assemble the Loaf:
- Pour half of the batter into the prepared loaf pan.
- Evenly distribute half of the apple filling over the batter.
- Pour the remaining batter over the apples, then top with the rest of the apple mixture.
7. Bake the Loaf:
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- If the top starts to brown too quickly, cover it loosely with aluminum foil.
8. Make the Glaze:
- While the loaf is baking, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Add more milk if needed to reach a drizzling consistency.
9. Cool and Glaze:
- Once the loaf is done, remove it from the oven and allow it to cool in the pan for about 10 minutes.
- Transfer the loaf to a wire rack to cool completely.
- Drizzle the glaze over the top of the loaf once it’s fully cooled.
Tips:
- Sourdough Discard: You can use discard that’s been stored in the fridge for up to a week. Just make sure it’s unfed.
- Apples: Use a firm apple like Granny Smith for a tart flavor or Honeycrisp for a sweeter option.
- Storage: Store the loaf in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
This Apple Fritter Discard Loaf combines the comforting flavors of apples, cinnamon, and sourdough, making it a perfect treat for fall or any time of year!
