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A loaf of apple cinnamon sourdough bread cooling on a wire rack, with a knife beside it ready to slice.

Apple Cinnamon Sourdough Bread

This Apple Cinnamon Sourdough Bread is the perfect combination of tangy sourdough, sweet cinnamon, and fresh apples. The bread’s airy, soft texture is enhanced by the sweet and slightly tart apple chunks, making it a cozy and comforting treat perfect for fall mornings. This recipe brings together the complexities of sourdough with the warm, seasonal flavors of cinnamon and apple, creating a delicious loaf that’s ideal for breakfast or an afternoon snack. Feel free to try different apple varieties or add in nuts like walnuts for extra crunch.
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Prep Time 30 minutes
Cook Time 45 minutes
Course Breakfast, Snacks
Cuisine American
Calories 180 kcal

Ingredients
  

  • 1 cup (240g) active sourdough starter (see instructions for making your own)
  • 1/2 cup (120g) warm water
  • 2 tablespoons (30g) brown sugar
  • 1 teaspoon (5g) cinnamon
  • 1/4 teaspoon (1g) salt
  • 3 cups (360g) all-purpose flour (or bread flour)
  • 1/2 cup (100g) diced apples (Honeycrisp or Granny Smith are great choices)
  • 1 tablespoon (15g) olive oil (for a slight richness)
  • 1 egg egg (for egg wash, optional for golden crust)
  • 1 tablespoon (15g) milk (for egg wash, optional)

Optional Add-ins:

  • 1/4 cup (30g) chopped walnuts or pecans (for added texture)
  • 1 tablespoon (15g) honey (to enhance the sweetness

Instructions
 

  • Prepare the dough:
    In a large mixing bowl, combine the sourdough starter, warm water, brown sugar, and cinnamon. Stir until everything is dissolved.Add the flour, salt, and olive oil. Mix together until the dough starts to form. It should be slightly sticky.Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
  • Incorporate apples:
    Gently fold in the diced apples, ensuring they are evenly distributed throughout the dough. If you’re adding nuts, fold them in at this stage too.
  • First rise:
    Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise at room temperature for 6-8 hours or overnight, depending on your schedule.
  • Shape the dough:
    After the dough has doubled in size, punch it down gently to release air bubbles. Shape it into a loaf and place it in a lightly greased bread pan.
  • Second rise:
    Cover the dough and let it rise for another 2 hours.
  • Preheat the oven:
    Preheat your oven to 375°F (190°C). If you want a golden crust, whisk the egg and milk together and brush it over the top of the loaf.
  • Bake:
    Bake the bread for 40-45 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
  • Cool and serve:
    Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Notes

  • Storage: Store the bread in an airtight container or wrapped in plastic for up to 4 days at room temperature. For longer storage, freeze slices and toast them directly from the freezer.
  • Make it your own: You can switch up the apples for pears or even add a swirl of caramel for extra sweetness.
  • Flour alternatives: If you prefer a more rustic loaf, you can use whole wheat flour instead of all-purpose for a heartier texture.
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