Irresistible Sourdough Apple Bread with Caramelized Apples: Your New Favorite Fall Treat

There’s nothing quite like the aroma of freshly baked bread filling your home, especially when it’s infused with the warm, comforting spices of autumn. This sourdough apple bread isn’t just any bread; it’s a celebration of fall flavors, featuring tender, caramelized apples cooked down in a luscious mixture of brown sugar, rich butter, and aromatic cinnamon. Every slice promises a moist crumb and bursts of apple cinnamon caramel, making it the quintessential treat for cozy mornings, festive brunches, or a delightful dessert.

A few years ago, when my family and I settled into our cozy homestead, I was absolutely delighted to discover several apple trees gracing our property. My mind immediately raced with visions of homemade applesauce, freshly baked apple pies, and a bounty of other apple-infused delights. I couldn’t wait to dive into the world of apple preserving and baking, making the most of nature’s generous gifts.

However, what I hadn’t fully anticipated was the sheer volume of apples these trees would produce. Soon enough, I found myself facing an overwhelming abundance. The thought of any of them going to waste felt truly disheartening. While it’s genuinely impossible to use every single apple, we’ve been incredibly fortunate to share our harvest with many friends who adore apple picking. It’s a joy to share the fruits of our labor, both literally and figuratively.

This year, inspired by the continuous apple yield, I’ve been experimenting with a variety of new apple recipes. This particular sourdough apple bread recipe emerged from one such spontaneous experiment. I casually whipped it up one evening to bring to a friend’s dinner, without any grand expectations for a last-minute creation. To my delightful surprise, it turned out exceptionally well – a truly remarkable and delicious bread that quickly became a family favorite.

This delightful loaf is a type of quick bread, generously studded with chunks of cinnamon-spiced apples, all bathed in a rich caramel sauce that weaves its way through every bite. What makes this recipe particularly versatile is that you have two options for preparation: you can bake it right away for an instant treat, or opt for a long fermentation period. Long fermentation is a fantastic technique that helps break down gluten and phytic acid in the flour, potentially improving digestibility and nutrient absorption, and adding a subtle depth of flavor. Whether you choose the quick or the long-fermented method, the end result is a truly special bread.

I sincerely hope that you and your loved ones enjoy this comforting and flavorful sourdough apple bread as much as my family and I do. It’s more than just a recipe; it’s a taste of autumn, made with care and shared with joy.

Recipe Highlights: Discover Why You’ll Love This Sourdough Apple Bread

• Unforgettable Texture and Flavor: This bread boasts a wonderfully fluffy texture and a moist crumb, with the irresistible taste of apple cinnamon caramel infused throughout. Each bite is a harmonious blend of sweet, spiced, and tangy notes that truly capture the essence of fall.
• Clever Use of Sourdough Discard: If you maintain a sourdough starter, this recipe is a brilliant way to utilize your sourdough discard. Even if you don’t have an active starter, the discard still contributes a unique depth of flavor and helps ferment the grains, enhancing the bread’s characteristics.
• Effortless Fall Dessert: Looking for an easy yet impressive dessert? This sourdough apple bread fits the bill perfectly. It’s a simple indulgence that brings all the wonderful tastes of autumn to your table, and as an added bonus, your entire home will be filled with an amazing, comforting aroma as it bakes.
• Health-Conscious Option: For those seeking additional health benefits, this recipe can be long fermented. This process helps to break down gluten and phytic acid present in the flour, potentially making the bread easier to digest and increasing nutrient bioavailability.
• Versatile for Any Occasion: Whether you’re attending a fall party, hosting a delightful brunch, or simply want to elevate a special breakfast, this apple sourdough bread is an excellent choice. Its comforting nature and delicious flavor make it a welcome addition to any gathering.

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Tips for Perfect Sourdough Apple Bread: Achieve Baking Success

• Choosing Your Apples: While any kind of apple will work wonderfully in this recipe, those commonly recommended for pie making often yield the best results. These tend to be firm and slightly tart, such as Granny Smith apples, which hold their shape well during baking and provide a lovely counterbalance to the sweetness of the caramel. That being said, don’t hesitate to use whatever apples you have on hand; even a mix of varieties can add complexity to the flavor.
• Spice it Up: For an even richer and more complex autumnal flavor profile, consider substituting the cinnamon with a pre-made pumpkin spice blend. This simple swap will infuse your bread with a medley of warm spices like nutmeg, cloves, and ginger, making it an even more festive treat.
• Preventing Over-Browning: If you notice the top of your bread browning too quickly before the inside is fully cooked, don’t worry! Simply cover the loaf loosely with a piece of parchment paper or aluminum foil. This will protect the crust from further browning while allowing the bread to continue baking through to perfection.
• Make it Vegan: Adapting this recipe for a vegan diet is incredibly straightforward. The butter can be easily replaced with an equal amount of your favorite plant-based or vegan butter alternative, ensuring everyone can enjoy this delicious treat.
• Embrace Your Stand Mixer: While it’s certainly possible to make this recipe by hand using a large mixing bowl and a sturdy spatula, a stand mixer with a paddle attachment will make the process considerably easier and quicker, ensuring a smooth, well-incorporated batter with minimal effort.
• Transform into Muffins: This versatile batter can also be used to create delightful sourdough apple muffins. Simply divide the batter among greased or lined muffin tins and bake for approximately 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Adjust baking time as needed for your oven.

Essential Tools for Baking: What You’ll Need

To embark on your sourdough apple bread baking journey, these are the fundamental tools that will ensure a smooth and enjoyable process:

Loaf Pan: A standard loaf pan is essential for shaping your bread. Ensure it’s greased or lined for easy removal.

Stand Mixer with Paddle Attachment or a large mixing bowl and a sturdy spatula: While optional, a stand mixer significantly streamlines the mixing process, especially when incorporating the heavier apple mixture.

Parchment paper (optional): Great for lining your loaf pan for effortless cleanup and to prevent sticking.

Skillet: For caramelizing the apples, a good quality skillet is a must. Cast iron works beautifully for even heat distribution.

Knife: For peeling and dicing your fresh apples.

Cutting board: A stable surface for preparing your ingredients.

Sourdough Apple Bread Key Ingredients: The Building Blocks of Flavor

Crafting this delightful sourdough apple bread requires a balanced combination of dry and wet ingredients, each playing a crucial role in achieving its perfect texture and rich flavor. The beauty of this recipe lies in its simplicity, using common pantry staples to create something extraordinary.

Dry Ingredients for the Bread

• All-purpose flour: The foundation of our bread, providing structure and a tender crumb. For a long-fermented version, the sourdough starter works to break down some of the complex carbohydrates in the flour.
• Granulated Sugar: Sweetens the bread, balancing the tartness of the apples and contributing to a beautiful golden crust.
• Baking Soda and Baking Powder: These are the essential leavening agents in this quick bread recipe. They work together to give the bread its fantastic rise and airy texture, complementing the subtle lift from the sourdough starter.
• Ground Cinnamon: The star spice, imparting a warm, fragrant, and unmistakably autumnal flavor that pairs perfectly with apples. Feel free to use more or less to your preference, or consider a seasonal substitution.
• Salt: A critical ingredient in baking, salt enhances all the other flavors, particularly the sweetness, preventing the bread from tasting flat. It brings out the best in the apples and spices.

Wet Ingredients for Rich Flavor

• Sourdough Starter: Both active sourdough starter and sourdough discard will work perfectly for this recipe. Because this is a quick bread that also relies on commercial leaveners (baking soda and powder) for rise, it’s a fantastic way to use up leftover discard. Even when using discard, the fermentation process still contributes a unique tangy flavor and offers the benefits of breaking down grains.
• Unsalted Butter: Adds incredible richness, moisture, and tenderizes the crumb. It’s also crucial for caramelizing the apples, contributing to their deep, sweet flavor.
• Brown Sugar: Used primarily for the caramelized apple filling, brown sugar offers a deeper, more molasses-like sweetness and helps create that irresistible sticky caramel sauce.
• Fresh Apples: The star ingredient! Choose your favorite variety of crisp apples. Varieties like Honeycrisp, Fuji, Gala, or the classic Granny Smith work wonderfully. A firm apple holds its shape well when cooked, providing lovely texture throughout the bread.
• Large Eggs: Act as a binder, adding structure, moisture, and richness to the bread batter. They also contribute to the beautiful golden hue of the finished loaf.
• Vanilla Extract: A touch of pure vanilla extract elevates all the other flavors, adding a subtle warmth and complexity that rounds out the overall taste profile.

Crafting Long Fermented Sourdough Apple Bread: Enhanced Flavor and Digestibility

Opting for the long-fermented method allows the sourdough starter to work its magic, contributing a more complex flavor profile and potentially making the bread easier to digest. This process requires a bit more time, but the wait is well worth it for a truly exceptional loaf.

To begin, in the spacious bowl of a stand mixer, or a large mixing bowl if you’re mixing by hand, combine the melted butter, flour, granulated sugar, and your cup of sourdough starter. Ensure all ingredients are well-incorporated. Stir thoroughly with a sturdy silicon spatula until all the flour is fully coated and the mixture begins to form a cohesive dough ball. Unlike traditional yeast bread, there’s no need for extensive kneading here, as this is a quick bread.

Once your dough ball is formed, cover the bowl securely with a clean kitchen towel or plastic wrap. Allow the dough to rest at room temperature for an extended period, anywhere from 8 to 24 hours. This fermentation time is crucial for developing flavor and breaking down the grain components, leading to a more digestible and flavorful bread. Plan this step accordingly with your baking schedule.

Preparing Your Caramelized Apples: The Sweet Heart of the Bread

The next day, as you approach baking time, preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Take a moment to prepare your loaf pan by thoroughly greasing it or lining it with parchment paper to prevent sticking.

Next, prepare the star of the show: the caramelized apples. Place a skillet over low heat and add the specified amount of butter. Allow the butter to melt gently, filling your kitchen with its comforting aroma.

Once the butter is melted, add your diced apples to the skillet. Cook the apples down slowly, stirring frequently, until they begin to soften and become translucent. This process helps tenderize them and allows them to absorb the rich flavors to come.

Now, introduce the brown sugar and cinnamon to the skillet. Stir continuously until the apples are thoroughly coated in the butter and sugar mixture. Watch as the sugar begins to caramelize and completely melt, forming a luscious sauce around the apples. Exercise caution during this step to prevent the apples from burning, as this can happen quite quickly. The goal is a rich, golden caramel, not a burnt one.

Remove the skillet from the heat and allow the caramelized apple mixture to cool for a few minutes. It’s important for them to cool slightly before adding them to the batter to prevent cooking the eggs.

Assembling the Sourdough Apple Bread Batter: Bringing it All Together

With your fermented dough ready and your caramelized apples cooling, it’s time to bring the bread batter together. Return to the bowl containing your fermented dough.

To this bowl, add the eggs, salt, vanilla extract, baking soda, baking powder, and additional cinnamon. These ingredients will provide the necessary lift and final flavor balance for your quick bread.

Mix all these new additions until they are thoroughly incorporated into the dough. This step is considerably easier and more efficient when using a stand mixer with a paddle attachment, as it ensures an evenly mixed batter without overworking it.

Now, it’s time to gently fold in the slightly cooled caramel apple mixture. With your stand mixer on a low speed, or carefully by hand, gradually pour the apples into the batter a little at a time. This methodical approach helps to evenly distribute the apples throughout the batter and, crucially, prevents the residual heat from the apples from cooking the eggs prematurely. Mix until just combined, stopping occasionally to scrape down the sides of the bowl to ensure no dry spots remain.

Pour the beautifully spiced and apple-filled batter into your prepared loaf pan, spreading it evenly. Bake for 55-65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the bread appears to be browning too quickly before it’s fully cooked through, gently cover it with a piece of parchment paper or aluminum foil to protect the crust.

Once baked, allow the sourdough apple bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely. Patience is key here; slicing into warm bread can sometimes result in a gummy texture. Serve your perfectly baked bread with a smear of fresh butter, or for an extra decadent dessert, a scoop of vanilla bean ice cream. Enjoy the fruits of your labor!

Quick Sourdough Apple Bread Method: Deliciousness in Less Time

If you’re short on time but still crave the comforting flavors of homemade sourdough apple bread, this quick version is your perfect solution. While it skips the long fermentation step, it still delivers a moist, flavorful loaf packed with caramelized apples.

Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). As with the long-fermented method, make sure to thoroughly grease your loaf pan or line it with parchment paper for easy removal.

Next, prepare the caramelized apples. Heat a skillet over low heat and add the butter, allowing it to melt completely.

Add your diced apples to the melted butter in the skillet. Cook them down, stirring frequently, until they become soft and translucent. This step ensures the apples are tender and flavorful.

Stir in the brown sugar and cinnamon. Continue to stir until the apples are well coated and the sugar has completely melted and caramelized, creating a rich, syrupy sauce. Be mindful not to burn the apples during this process; maintain low heat and consistent stirring.

Remove the skillet from the heat and let the caramelized apples cool for a few minutes. This cooling period is crucial to prevent the hot apples from cooking the eggs when mixed into the batter.

Quick Batter Assembly: Mixing and Baking

In the bowl of a stand mixer or a large mixing bowl, combine the melted butter and granulated sugar. Mix these two ingredients thoroughly until they are well creamed together, ensuring a smooth base for your batter.

Next, beat in the sourdough starter (active or discard works), eggs, and vanilla extract. Mix until just combined, being careful not to overmix.

In a separate small bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cinnamon. This ensures all the dry ingredients are evenly distributed.

With the stand mixer on a slow speed, gradually add the dry flour mixture to the wet sourdough starter mixture. Mix only until the ingredients are just combined and no streaks of dry flour remain. Overmixing can lead to a tough bread.

Finally, slowly incorporate the slightly cooled caramel apple mixture into the batter. I find it best to do this with the stand mixer on a low speed, gently pouring in the apples a little at a time. This method helps to evenly distribute the apples throughout the batter without damaging their delicate structure. Mix until everything is just combined, scraping down the sides of the bowl occasionally to ensure thorough mixing.

Pour the prepared batter into your greased or parchment-lined loaf pan. Spread it evenly to ensure consistent baking.

Bake for 55-65 minutes. The bread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. If you notice the top browning too quickly, loosely cover it with parchment paper or aluminum foil for the remainder of the baking time.

Allow the bread to cool in the pan before carefully removing it and slicing. Serving it slightly warm or at room temperature is ideal. This quick sourdough apple bread is a delightful treat that brings the flavors of autumn to your table without the extended wait.

Storage Tips for Sourdough Apple Bread: Keep it Fresh

To keep your delicious sourdough apple bread fresh and moist, store it in an airtight container at room temperature. It will remain delicious for 3-4 days. For longer storage, this bread freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag, and freeze for up to 3 months. When you’re ready to enjoy it again, simply thaw it at room temperature before serving.

Explore More Sourdough Delights: Expand Your Baking Repertoire

If you’ve fallen in love with the versatility and flavor that sourdough brings to baking, you’ll be thrilled to discover more delicious recipes to try. Sourdough isn’t just for classic loaves; it can elevate everything from sweet treats to savory snacks. Here are a few more of our favorite sourdough creations to inspire your next baking adventure:

• Sourdough Banana Bread: One of my absolute favorite quick breads, offering a delightful twist on a classic comfort food.
• Sourdough Scones: Flaky, tender, and perfect for a special breakfast or afternoon tea, with that subtle sourdough tang.
• Decadent Sourdough Blueberry Rolls: Sweet, fluffy rolls bursting with juicy blueberries, made even better with sourdough.
• Sourdough Blueberry Muffins: A moist and flavorful breakfast treat, a wonderful way to use your sourdough starter.
• The Easiest Sourdough Crackers Ever: A surprisingly simple and incredibly addictive way to use up sourdough discard for a savory snack.

If you give this recipe a try and absolutely love it, please consider coming back to leave a comment on the post and give it a well-deserved 5-star rating! Your feedback is incredibly valuable and helps others discover these wonderful recipes. Thank you!

Sourdough Apple Bread

A truly delicious spiced bread featuring tender, caramelized apples cooked down in brown sugar, butter, and cinnamon throughout. This versatile quick bread is brimming with intense apple flavor and stands as the ultimate comforting fall treat for any occasion.

5 from 2 votes

Author: Amy

Prep Time: 20 hours hours

Cook Time: 1 hour hour

Fermentation time (optional): 12 hours hours

Servings: 10

Equipment

• ▢
  Stand mixer (recommended)
• ▢
  Loaf pan
• ▢
  Skillet
• ▢
  Large mixing bowl
• ▢
  Silicone spatula
• ▢
  Knife and cutting board

Ingredients

Bread Dough

• ▢ 2 cups all-purpose flour
• ▢ 1/2 cup granulated sugar
• ▢ 1 cup sourdough starter – Active or discard
• ▢ 1/2 cup unsalted butter (8 tablespoons), melted
• ▢ 2 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1/2 tsp salt
• ▢ 2 teaspoon baking powder
• ▢ 1/2 teaspoon baking soda
• ▢ 2 teaspoons ground cinnamon

Apple filling

• ▢ 2 tablespoons unsalted butter
• ▢ 1/4 cup brown sugar
• ▢ 2 cups apples – chopped, peeled if desired
• ▢ 1 teaspoon ground cinnamon
• ▢ Sprinkle of salt

Instructions

How To Make Long Fermented Sourdough Apple Bread

1. In a large mixing bowl or the bowl of a stand mixer, combine the melted butter, all-purpose flour, granulated sugar, and sourdough starter.
2. Mix thoroughly with a silicone spatula until all the flour is hydrated and a cohesive ball of dough forms. Kneading is not required for this quick bread.
3. Cover the dough with a clean kitchen towel or plastic wrap. Let it rest and ferment at room temperature for 8-24 hours.
4. The next day, preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing it well or lining it with parchment paper.
5. For the apple filling, heat a skillet over low heat and add 2 tablespoons of butter. Allow the butter to melt completely.
6. Add the diced apples to the skillet.
7. Cook the apples, stirring frequently, until they become translucent and soft, approximately 5-7 minutes.
8. Add the brown sugar and 1 teaspoon of cinnamon to the apples. Stir until the apples are coated and the sugar has melted and caramelized into a sauce. Be careful not to burn the mixture.
9. Remove the skillet from heat and let the caramelized apples cool for a few minutes.
10. To the bowl containing the fermented dough, add the eggs, vanilla extract, salt, baking soda, baking powder, and the remaining 2 teaspoons of cinnamon.
11. Mix until all ingredients are well incorporated and the batter is smooth. A stand mixer makes this step much easier.
12. Slowly add the slightly cooled caramel apple mixture into the batter. If using a stand mixer, set it to low speed and gently pour the apples in a little at a time to ensure even distribution and prevent cooking the eggs.
13. Mix until just combined, scraping down the sides of the bowl occasionally to ensure all ingredients are well integrated.
14. Pour the batter into the prepared loaf pan, spreading it evenly.
15. Bake for 55-65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the top browns too quickly, cover it loosely with parchment paper or aluminum foil.
16. Allow the bread to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
17. Serve warm with a pat of butter, or for an indulgent dessert, with a scoop of vanilla ice cream.

How To Make The Quick Version

1. Preheat the oven to 350°F (175°C). Grease your loaf pan well or line it with parchment paper.
2. Heat a skillet over low heat and add 2 tablespoons of butter. Allow the butter to melt.
3. Add the diced apples to the skillet.
4. Cook the apples down, stirring frequently, until they become translucent and soft.
5. Add the brown sugar and 1 teaspoon of cinnamon. Stir until the apples are coated, and the sugar has melted and caramelized.
6. Turn off the heat and allow the apple mixture to cool for a few minutes.
7. In a large mixing bowl or the bowl of a stand mixer, combine the 1/2 cup melted butter and 1/2 cup granulated sugar. Mix until well combined and creamy.
8. Beat in the sourdough starter, eggs, and vanilla extract until just incorporated.
9. In a small separate bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and the remaining 2 teaspoons of cinnamon.
10. On slow speed, gradually add the flour mixture to the wet sourdough mixture.
11. Mix until just combined and no dry streaks of flour remain. Avoid overmixing.
12. Slowly fold in the slightly cooled caramel apple mixture into the batter. Mix gently until evenly distributed.
13. Pour the batter into the prepared loaf pan.
14. Bake for 55-65 minutes until golden brown and a toothpick inserted into the center comes out clean. Cover with parchment paper or foil if browning too quickly.
15. Allow the bread to cool before slicing and serving.

Notes

• Any variety of apple can be used for this bread, though firm, slightly tart apples like Granny Smith or Honeycrisp are ideal as they maintain their structure well during baking and offer a pleasant contrast to the sweetness.
• For an enhanced seasonal flavor, consider replacing the cinnamon with a pumpkin spice blend, especially in the apple filling.
• If the bread’s top begins to brown excessively before it’s fully cooked through, loosely tent it with a piece of parchment paper or aluminum foil to prevent burning.
• To make this recipe vegan, simply substitute the dairy butter with an equal amount of your preferred vegan butter alternative.
• While manual mixing is possible, a stand mixer significantly simplifies the process, ensuring a more uniformly mixed batter.
• This batter can also be used to make muffins! Fill muffin tins and bake for 20-25 minutes, or until a toothpick comes out clean.

Nutrition

Calories: 304kcal |
Carbohydrates: 44g |
Protein: 5g |
Fat: 13g |
Saturated Fat: 8g |
Polyunsaturated Fat: 1g |
Monounsaturated Fat: 3g |
Trans Fat: 0.5g |
Cholesterol: 63mg |
Sodium: 278mg |
Potassium: 161mg |
Fiber: 2g |
Sugar: 18g |
Vitamin A: 416IU |
Vitamin C: 1mg |
Calcium: 59mg |
Iron: 2mg

Course: Dessert, Breakfast, Brunch

Cuisine: American

Keyword: apple bread, baking, caramelized apples, fall recipe, long fermented sourdough, quick bread, sourdough apple bread, sourdough cinnamon apple bread, sourdough discard