Sourdough Discard Apple Bread

Need to use up those apples before they go bad in your fridge? This sourdough discard apple bread is a warm and delicious option. It makes a great breakfast or a tasty snack. With cinnamon, nutmeg, and brown sugar this recipe is sure to warm your kitchen and your belly.

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Sourdough to the Rescue

In high school, I started breaking out in hives for no apparent reason. We had been to every doctor in town and nobody knew why I was so itchy. I eliminated foods and eventually discovered that gluten set off the hives. I changed my diet to permanently remove gluten. It was a hard breakup. Tears were shed. 

I had never enjoyed cooking, therefore I didn’t know much about it. Cooking just about anything required a research paper first. During that research I stumbled upon sourdough. I read about the benefits of fermented foods, how to make a starter, and amazing looking recipes. 

Then I found something interesting about gluten in connection to sourdough. The article stated that people who are sensitive to gluten can oftentimes handle sourdough because of the fermentation. I was immediately curious and did what any nerd would do. More research! 

That led me to creating a sourdough starter. After a week, I set out to make all things sourdough. I failed a lot. But I also learned a lot. I eventually mastered sourdough waffles. They became my breakfast staple. I kept waiting for the hives to show up or my stomach to hurt, but I never had either. So I kept practicing recipes so that everything could be sourdough. 

Then something crazy happened. I was in a situation where I had to eat gluten to avoid being awkward. Going home that night, I was preparing myself for the worst. I knew that hives and a stomach ache lay ahead of me that night. I just hoped that it would wait until I was safe in my own house. The hives never came. My stomach didn’t hurt. So naturally I ate gluten again a week later. No side effects! 

That was about a year ago. I eat sourdough at least once a day, if not more. If I’m baking something at home, I always try to ferment it. I can then eat all the gluten I want without getting sick or breaking out in hives. Sourdough totally changed my life and eating habits. Despite the bad breakup, gluten and I have gotten back together and have a wonderful relationship, as long a sourdough is there.

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Why Sourdough?

Sourdough was used by people to leaven bread before they were able to go to the store and by those little yeast packets. Sourdough is the old-fashioned yeast packet. 

Grains contain phytic acid, but our bodies don’t really process it well. Phytic acid prevents our bodies from absorbing the nutrients from our food. Fermentation gets rid of most, if not all of the phytic acid, in the grains before we eat them. The fermentation process also helps break down some gluten, so although the bread isn’t gluten free it does have a lower gluten content. This allows people like me, who are sensitive to gluten, to eat sourdough. It also acts like a probiotic, which makes it great for gut health. Sourdough has prebiotic characteristics as well, which simply means that the good bacteria in your gut enjoy eating the fiber.

Sourdough Discard Apple Bread Recipe

Ingredients

2 eggs

½ cup sourdough discard

½ cup milk

2 teaspoons vanilla extract

2 teaspoons baking powder

¼ teaspoon nutmeg

2 teaspoons cinnamon

⅔ cup sugar

⅓ cup brown sugar

2 cups flour

2 medium apples (peeled and chopped)

Optional Glaze:

½ cup powdered sugar

2 tablespoons milk

2 tablespoons melted butter

Instructions

1. First preheat your oven to 350 degrees. Go ahead and grease a loaf pan so that it’s ready. 
2. Next mix together your wet ingredients. I use my KitchenAid to mix together 2 eggs, ½ cup sourdough discard, ½ cup milk, and 2 teaspoons vanilla extract. 
3. Then add in 2 teaspoons baking powder, ¼ teaspoon nutmeg, 2 teaspoons cinnamon, ⅔ cup sugar, and ⅓ cup brown sugar. Give this a good mix.
4. Next mix in 2 cups of flour until just combined. By adding 2 cups of flour last, you are less likely to overmix the batter and get a tough bread. 
5. Then peel and chop 2 medium sized apples. You should have about 2 cups of apples. Fold them into the batter with a couple of turns of the paddle in the mixer. 
6. Pour the batter into the greased loaf pan and bake for 60-75 minutes. It will be done with a toothpick comes out clean.
7. While that bakes you can make a glaze by mixing together ½ cup powdered sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle that over the sourdough discard apple bread before slicing and serving.

Storing Sourdough Discard Apple Bread

Store the leftovers in an airtight container in the fridge for up to 5 days. It tastes best when reheated for a few seconds in the microwave or a few minutes in a the air fryer.

If you wait to slice the sourdough discard apple bread until it is completely cooled, then it will be very moist and stay fresh longer.

Yield: 1 loaf

Sourdough Discard Apple Bread

Print

Need to use up those apples before they go bad in your fridge? This sourdough discard apple bread is a warm and delicious option. It makes a great breakfast or a tasty snack. With cinnamon, nutmeg, and brown sugar this recipe is sure to warm your kitchen and your belly.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

• 2 eggs
• ½ cup sourdough discard
• ½ cup milk
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• ¼ teaspoon nutmeg
• 2 teaspoons cinnamon
• ⅔ cup sugar
• ⅓ cup brown sugar
• 2 cups flour
• 2 medium apples (peeled and chopped)
• Optional Glaze:
• ½ cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons melted butter

Instructions

1. First preheat your oven to 350 degrees. Go ahead and grease a loaf pan so that it’s ready.
2. Next mix together your wet ingredients. I use my KitchenAid to mix together 2 eggs, ½ cup sourdough discard, ½ cup milk, and 2 teaspoons vanilla extract.
3. Then add in 2 teaspoons baking powder, ¼ teaspoon nutmeg, 2 teaspoons cinnamon, ⅔ cup sugar, and ⅓ cup brown sugar. Give this a good mix.
4. Next mix in 2 cups of flour until just combined. By adding 2 cups of flour last, you are less likely to overmix the batter and get a tough bread.
5. Then peel and chop 2 medium sized apples. You should have about 2 cups of apples. Fold them into the batter with a couple of turns of the paddle in the mixer.
6. Pour the batter into the greased loaf pan and bake for 60-75 minutes. It will be done with a toothpick comes out clean.
7. While that bakes you can make a glaze by mixing together ½ cup powdered sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle that over the sourdough discard apple bread before slicing and serving.
   

The site may contain links to affiliate websites, and we receive an affiliate commission for any purchases made by you on the affiliate website using such links. As an Amazon Associate I earn from qualifying purchases. As a Revive EO Affiliate I earn from qualifying purchases.

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