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Sourdough Apple Bread With Vanilla Glaze

This soft and flavorful sourdough apple bread is packed with warm spices, juicy apples, and a hint of tang from sourdough discard. Topped with a sweet vanilla glaze, it’s the perfect loaf for breakfast, dessert, or your next cup of coffee!
Print Recipe
loaf of sourdough apple bread sliced on a cutting board next to an apple and cinnamon sticks
Prep Time:20 minutes
Cook Time:1 hour

Ingredients

Apple Filling

  • 1 ¾ cups (210g) peeled and chopped apples (½ inch pieces, about 2 medium apples)
  • ⅓ cup (67g) packed light brown sugar
  • 1 tsp ground cinnamon

Sourdough Apple Bread

  • 1 ¾ cups (219g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 tsp ground cinnamon
  • ½ cup (115g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 2 large eggs (at room temperature)
  • ½ cup (125g) sourdough discard (at room temperature)
  • ⅔ cup (160ml) milk (any kind, at room temperature)
  • 1 tsp pure vanilla extract

Vanilla Glaze

  • 1 cup (120g) powdered sugar
  • 1 tbsp melted butter
  • 1-2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • Preheat oven to 350°F (177°C). Grease a 9×5-inch loaf pan or line with parchment paper.
  • In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • In a large mixing bowl (or bowl of a stand mixer), using a mixer and paddle attachment, beat the butter and sugar together until light and creamy (2–3 minutes).
  • Mix in the eggs and vanilla. Add sourdough discard and milk, beating on medium speed until combined. Don’t worry if it looks a little curdled!
  • Add the dry ingredients to the wet ingredients. Stir until just combined — don’t overmix.
  • In a small bowl, toss the chopped apples with brown sugar and cinnamon.
  • Pour ⅓ of the batter into your prepared loaf pan. Spoon half the apple mixture on top. Repeat with another ⅓ batter, spoon the remaining apple mixture, then the rest of the batter. Lightly swirl through the top of the dough with a knife.
  • Bake for 60–75 minutes, covering loosely with aluminum foil after 30 minutes to prevent over-browning. Your loaf should be golden brown and a toothpick inserted into the center should come out clean when done.
  • Let the bread cool completely in the pan on a wire rack before removing from the pan. Be sure not to skip this step as tempting as it may be! Your bread will fall apart if it’s still warm.
  • In a medium bowl, whisk together powdered sugar, melted butter, milk, and vanilla. Drizzle over the cooled loaf.

Notes

  • Apples: Granny Smith, Pink Lady, or any sweet apples work well. You can even use a mix for the best flavor!
  • Storage: Keep in an airtight container at room temperature for 2 days or refrigerate for up to 1 week. You can also freeze individual slices in plastic wrap for up to 3 months. Or wrap the entire loaf in plastic wrap and then a layer of aluminum foil to preserve freshness.
  • Sourdough Tips: This recipe uses sourdough discard, but you can use an active starter too. Just keep an eye on your bread as it make cook faster.
  • Looking for Muffins? Make my apple sourdough muffins instead! Same delicious flavor, bite-sized and perfect for grab-and-go!
Servings: 10 slices