Healthy Sourdough Dutch Apple Bread Easy recipe
This delicious fall-inspired recipe for sourdough Dutch apple bread is moist and flavorful with a crumb topping; perfect for afternoon tea time or even a fun and healthy breakfast on the weekends!
There’s so many wonderful things about the fall season besides that it’s pumpkin and hot drink season; apples are everywhere also! Baking with apples is a great way to incporatate them into your home, cooking and just the beauty of the season.
Growing up I used to help my family bake for our weekly Friday and Saturday markets, and Dutch apple bread was a popular favorite amongst the customers in the fall season. Rarely did we ever have a loaf left to bring home with us.
And boy would we children be disappointed, lol!
Anyways, I created this fall favorite, into a sourdough recipe that is even healthier for you with the added fermented benefits. There’s hints of cinnamon and tang with the delightful apple chunks!
Why you should make sourdough dutch apple bread
Uses up apples: This delicious sweet bread recipe is a great way to use up apples that might be getting a little brown or wrinkly on the outside. Any apple variety is good to use, whether it is from your backyard, a nearby orchard, or the grocery store. Honeycrisp, Jonathan’s or Goldrush are all varieties I use regularly for baking.
In this recipe I used Golden Delicious and they were so sweet and flavorful. I did not peel the apples either and they baked up so soft in the bread!
Other similar apple recipe that you might enjoy are apple cobbler in the slow cooker with sourdough topping and apple crisp with maple syrup.
Uses up sourdough: The great thing about this sourdough quick bread recipe is that you can use active (fed) starter or discard. They both will do the trick and can be long fermented or baked right away! So easy, right?
Quick and easy: No one likes to be in the kitchen hours everyday baking and cooking! This quick bread recipe can be mixed up in 15 minutes and then can bake away in the oven while you go about your other household tasks or doing something fun!
Equipment you will need:
Mixing bowl
Measuring cups and spoons
Stirring spoon/spatula
Loaf pan
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Ingredients:
Butter, softened
Flour of choice
Unrefined sugar, evaporated cane juice or sweetener of choice
Eggs
Diced apples
Buttermilk or regular milk
Sourdough starter
Baking soda
Sea salt
Vanilla extract
Streusel topping:
Flour of choice
Unrefined sugar or sweetener of choice
Butter, softened
Cinnamon
Direction how to make sourdough dutch apple bread:
In the bowl of a stand mixer or a large mixing bowl using a hand mixer, add the softened butter and sugar (sweetener of choice). Mix for a minute or two until fluffy and incorporated.
Add the eggs, sourdough starter and vanilla.
Stir in the flour, baking soda, sea salt and cinnamon and mix until everything comes together. Do not over mix.
Add the diced apples and give it a good stir.
You can either bake this right away or put the batter in the fridge to long ferment for 8 hours (or overnight).
Mix the topping ingredients together and set on the side. (Or if you are going to long ferment the dough, then wait to do this step until ready to bake).
When ready to bake, grease 1 loaf pan or line with parchment paper and grease briefly. Spoon batter into the pan and sprinkle with the streusel topping.
Bake at 350 for 1 hour.
Allow to cool before slicing or bagging.
Pro tip: Slice a loaf up and carefully place the slices in a airtight container to have ready for snacking!
Can you make this ahead of time and long ferment in the refrigerator?
Yes! Get some additional health benefits by long-fermenting this in the fridge. Simply place the bowl of batter, covered, into the fridge for overnight or up to 24 hours, then pull out, stir, and transfer into loaf pan and bake!
What kind of sourdough starter does this recipe use?
You can use active (fed) sourdough starter or discard which is the unfed starter. Either one will work fine in this recipe.
Pin this recipe to try later!
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Loaf pan
Additional recipes you might be interested in!
Sourdough Dutch Apple Bread
This delicious fall-inspired recipe for sourdough dutch apple bread is moist and flavorful with a buttery crumb topping and hints of cinnamon; perfect for afternoon tea time or even a fun and healthy breakfast on the weekends!
Ingredients
- 1/3 cup butter, softened
- 3/4 cup unrefined sugar, evaporated cane juice or sweetener of choice
- 2 eggs
- 1/2 tsp vanilla
- 1 3/4 cup flour of choice ( I like to use unbleached white flour, and organic if possible!)
- 1/2 tsp salt
- 3/4 tsp baking soda
- 2 T milk of choice
- 1/2 cup sourdough starter, fed or discard
- 1 1/4 cup chopped apple
Streusel topping:
- 2 T butter, softened
- 1/4 cup flour of choice
- 1 heaping T unrefined sugar
- 1 heaping T brown sugar or sweetener of choice
- 1/4 tsp cinnamon (or more if you'd like stronger flavor)
Instructions
- In the bowl of a stand mixer or a large mixing bowl using a hand mixer, add the softened butter and sugar (sweetener of choice). Mix for a minute or two until fluffy and incorporated.
- Add the eggs, sourdough starter and vanilla.
- Stir in the flour, baking soda, sea salt and cinnamon and mix until everything comes together. Do not over mix.
- Add the diced apples and give it a good stir
- You can either bake this right away or put the batter in the fridge to long ferment for 8 hours (or overnight).
- Mix the topping ingredients together and set on the side. (Or if you are going to long ferment the dough, then wait to do this step until ready to bake).
- When ready to bake, grease 1 loaf pan or line with parchment paper and grease. Spoon batter into the pan and sprinkle with the streusel topping.
- Bake at 350 for 1 hour. ( check toward the end often for doneness since ovens can vary in baking temp).
Allow to cool before slicing or bagging. Enjoy!
Notes
Pro tip: Slice a loaf up and carefully place the slices in a airtight container to have ready for snacking!
You can long ferment the batter for added health benefits. Simply place the bowl of batter, covered, into the fridge for overnight or up to 24 hours, then pull out, stir, and transfer into loaf pan and bake!
You can use fed or discard sourdough starter in this recipe.
Apple varieties used in this recipe can vary. I used Golden Delicious and they were so sweet and flavorful. I did not peel the apples either and they baked up so soft in the bread!
A little about me!
Hi! I’m Rebecca, wife and mother and I love homemaking and cooking on a daily basis.
Baking healthy desserts and cooking nutritious filled foods is a passion that I have and that is reflected in the recipes I post here!
Read more about me here.
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Happy baking!
