Sourdough Apple Bread With Vanilla Glaze

There’s something amazing about baking with fresh apples, especially when they’re from your local apple orchard. The combination of tender, juicy apples with the tangy goodness of sourdough creates a bread that’s perfect for breakfast, an afternoon snack, or even dessert.

And when topped with a sweet vanilla glaze, it’s hard to resist.

This sourdough apple bread recipe is a great way to make something truly delicious with simple ingredients like flour, apples, and sourdough discard. Plus, it’s an easy quick bread recipe that’s sure to impress! Whether you’re a seasoned sourdough baker or just starting, this bread will become a new favorite!

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Why You’ll Love This Sourdough Apple Bread

If you’re looking for a cinnamon-spiced treat that brings together the tangy goodness of sourdough and the sweetness of fresh apples, you’re in the right place. This sourdough apple bread is soft, flavorful, and topped with a sweet vanilla glaze. It’s a great way to use your sourdough discard and turn it into something truly special.

Whether you just picked juicy apples from your local apple orchard or grabbed a few Granny Smiths from the store, this quick bread recipe is a delicious way to highlight their natural sweetness. And if muffins are more your style, don’t worry, I’ve got you covered! Try my apple sourdough muffins with crumb topping and vanilla glaze for a perfectly portable version of this fall favorite.

Ingredients You’ll Need For Apple Sourdough Bread

To make this irresistible sourdough apple bread, you’ll need the following ingredients:

Apple Filling:

• peeled and chopped apples
• brown sugar
• ground cinnamon

Apple Bread:

• all-purpose flour
• baking powder
• baking soda
• salt
• ground cinnamon
• unsalted butter, softened to room temperature
• granulated sugar
• eggs, at room temperature
• sourdough discard, at room temperature. For best flavor and texture, use sourdough discard that’s about 1–2 days old—just enough tang to balance the sweetness!
• milk (any kind), at room temperature
• pure vanilla extract

Vanilla Glaze:

• powdered sugar
• melted butter
• milk
• vanilla extract

Step-by-Step Instructions

Step 1: Preheat and Prepare

Preheat the oven to 350°F (177°C). Grease a 9×5-inch loaf pan and set it aside.

Step 2: Make the Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl using a hand or stand mixer fitted with a paddle attachment, beat the butter and granulated sugar together on medium speed until smooth and creamy, about 2–3 minutes.

Step 4: Add the Wet Ingredients

Beat in the eggs, then add the vanilla extract. Mix until combined. Add the sourdough discard and milk, and mix on medium speed until fully incorporated. The batter may look slightly curdled, and that’s okay!

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients and mix on low speed just until combined. Be careful not to overmix. Set aside.

Step 6:  Prepare the Apple Filling

Peel and chop the apples into ½-inch chunks. In a medium bowl, toss the apples with the brown sugar and cinnamon until well coated.

Step 7: Assemble the Bread

Spread ⅓ of the batter evenly into the prepared loaf pan. Spoon ½ of the apple mixture evenly over the batter. Add another ⅓ of the batter, followed by the remaining apple mixture. Top with the remaining batter and gently spread it out. Using a knife, lightly swirl down the center of the loaf to create a marbled effect.

Step 8: Bake

Bake for 60–75 minutes, loosely covering the bread with aluminum foil at the 30-minute mark to prevent over-browning. The bread is done when a toothpick inserted into the center comes out clean. Begin checking at 60 minutes.

Step 9: Cool

Remove the bread from the oven and allow it to cool completely in the pan set on a wire rack. I know it’s tempting to slice in early, but it’s really important to let it cool all the way. The first time I tested this recipe, I removed it from the pan while it was still warm and it fell apart. When I let it cool fully the next time, it came out beautifully. Be patient here, it’s worth the wait for a perfect loaf with a tender crumb that holds together.

Step 10: Glaze

Once cooled, carefully remove the bread from the pan. In a small bowl, whisk together the powdered sugar, melted butter, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled loaf. You can use a whisk to gently drizzle, or try a piping bag or one of those little squeeze bottles for more control, whatever works best for you!

Step 11: Serve and Store

Slice and serve. Cover and store leftover bread at room temperature for up to 2 days, or refrigerate for up to 1 week.

Tips & Substitutions For Sourdough Discard Apple Bread

• Apple Type: Granny Smith apples provide a nice balance of tart and sweet, but you can experiment with other varieties like Pink Lady or Honeycrisp for a sweeter result. 
• Dairy-Free Option: Swap the milk for a dairy-free option like almond milk or oat milk, and use dairy-free butter to make this recipe dairy-free.
• Storage: Store any leftover bread in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.

Did you try this recipe? I’d love to see how it turned out! Leave a comment below and tag @catchthecrumbsourdough on Instagram to show it off!