Apple Fritter Discard Loaf

Apple Fritter Discard Loaf is a delicious way to use up sourdough starter discard while enjoying the warm, comforting flavors of apple fritters. The cake-like loaf has a perfect balance of sweet apples, cinnamon, and the tangy hint from the sourdough discard. It’s an easy-to-make treat that’s perfect for breakfast or dessert!Here’s a recipe for Apple Fritter Discard Loaf:

Apple Fritter Discard Loaf Recipe

Ingredients:

For the loaf:

• 1 cup (240g) sourdough starter discard (unfed or fed)
• 1 1/2 cups (190g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1/4 cup (50g) brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (120ml) milk
• 1 medium apple (peeled, cored, and diced) – such as Granny Smith or Honeycrisp
• 1/4 teaspoon ground cinnamon (for sprinkling over apples)

For the glaze:

• 1/2 cup (60g) powdered sugar
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• A pinch of ground cinnamon (optional)

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.
2. Prepare the dry ingredients:
   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. Prepare the apples:
   • In a small bowl, toss the diced apples with 1/4 teaspoon ground cinnamon to coat. Set aside.
4. Cream the butter and sugars:
   • In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
   • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Incorporate the sourdough starter:
   • Add the sourdough starter discard to the wet mixture and mix until combined.
6. Add the dry ingredients:
   • Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry ingredients. Mix until just combined. Do not overmix.
7. Fold in the apples:
   • Gently fold in the cinnamon-coated apple pieces.
8. Bake the loaf:
   • Pour the batter into the prepared loaf pan and spread it out evenly.
   • Bake for 50-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean (or with a few crumbs attached).
   • If the top starts to brown too quickly, you can cover the loaf with foil for the last 10-15 minutes of baking.
9. Cool the loaf:
   • Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
10. Make the glaze:
    • While the loaf cools, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and cinnamon (if using) until smooth and pourable.
11. Glaze the loaf:
    • Once the loaf has cooled, drizzle the glaze over the top of the loaf.
12. Serve:
    • Slice and serve! Enjoy the apple fritter loaf with its sweet, cinnamon flavor and tender crumb.

Tips:

• Apple choice: Choose an apple variety that holds its shape during baking, like Granny Smith, Honeycrisp, or Fuji. These apples add great texture and flavor.
• Storage: Store the loaf at room temperature in an airtight container for up to 3 days. You can also refrigerate it for up to 5 days or freeze slices for up to a month.
• Spices: Feel free to add a pinch of nutmeg or allspice to the batter for extra depth of flavor.

This Apple Fritter Discard Loaf is a great way to turn your sourdough starter discard into a delicious, moist loaf that’s bursting with apple and cinnamon goodness. Enjoy it with a cup of tea or coffee for a comforting treat!