Sourdough Apple Bread with Crumb Topping

Sourdough Apple Bread is a quick bread similar to banana bread or zucchini bread. Small bits of apple are combined in a sweet cinnamon bread and topped with a delicious brown sugar crumb topping.

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Apple cinnamon is such a classic flavor combination. Reminiscent of an apple fritter or apple pie, but not quite as sweet – this Sourdough Apple Bread makes the perfect sweet breakfast or bakery-style treat.

Find more delicious quick bread recipes from Quail Creek Homestead:

Sourdough Discard Banana Bread

Sourdough Lemon Zucchini Bread

Sourdough Discard Chocolate Bread

Baking with Sourdough Discard

If you’re new to sourdough, you might be wondering what exactly sourdough discard is. Basically, “discard” is just sourdough starter that is past its prime. It no longer has the leavening capacity that active sourdough starter has.

However, you don’t have to actually discard the sourdough discard! It can be used for a variety of recipes, as long as there is an additional leavening agent, such as baking powder or commercial yeast. Or, some recipes like tortillas or flatbread don’t need a leavening agent at all.

When baking with sourdough discard, I’ve found that the more inactive the discard is, the better. If I’m using discard that is still somewhat active, the recipe usually turns out a little more dry.

To avoid this, if I have freshly discarded starter, I like to leave it out an extra day before refrigerating it. This helps the discard break down and take on a more watery consistency, which I prefer for the discard recipes.

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Tools You’ll Need to Make Sourdough Apple Bread

Stand mixer fitted with a paddle attachment – if you don’t have one, a large mixing bowl will also work

Small mixing bowl

Spatula

Loaf pan

Wire rack

Ingredients for Sourdough Apple Bread

Butter, melted

Brown sugar

Eggs

Vanilla extract

All purpose flour

Cinnamon

Baking powder

Salt

Sourdough discard

Apple, finely chopped

Crumb Topping

Butter, cold and cut into small cubes

Brown sugar

Cinnamon

All purpose flour

Instructions

Preheat oven to 350 degrees Fahrenheit. Line a loaf pan with parchment paper or grease the pan. I prefer parchment paper because it makes it much easier to lift the bread out of the pan after baking without disturbing the crumb topping.

In a stand mixer fitted with a paddle attachment, combine the melted butter and brown sugar and mix on medium speed. Add eggs and vanilla extract; mix well.

In a separate bowl, stir together the flour, baking powder, cinnamon and salt.

Add the dry ingredients to the butter mixture gradually, stirring well after each addition. Scrape down sides of bowl as necessary to ensure all ingredients are evenly combined.

Stir in the finely chopped apple. Finally, add the sourdough discard and stir until just combined.

Spread the batter into the prepared loaf pan. Bake in the oven for 20 minutes.

While the bread is baking, prepare the crumb topping. In a small bowl, mix the cold cubed butter, brown sugar, cinnamon and flour with a pastry blender until small crumbs form.

After the bread has baked for 20 minutes, remove from the oven and sprinkle the crumb mixture on top.

Return the bread to the oven to bake another 40 minutes, or until a toothpick inserted in the center comes out clean.