Cinnamon Apple Crumble Sourdough Quick Bread Recipe 

Nothing says fall like this cinnamon apple crumble sourdough quick bread recipe! The combination of cinnamon and apple creates a sweet, warm, and comforting flavor profile that is perfect for the autumn season.

Equipment for Quick Sourdough Bread Recipe

A large mixing bowl

Stand Mixer, hand mixer, or whisk

Tea towel or plastic bag (for the long fermentation)

9×5 loaf pan

Danish dough whisk or a wooden spoon

Whisk

Rubber spatula

Sharp knife

Piece of parchment paper

Pastry cutter 

Small bowl (for the cinnamon sugar filling)

Butter knife (to cut in the sugar filling)

Medium bowl (for the cumble)

Ingredients for Sourdough Discard Bread

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup sourdough starter discard (or active starter)
• ¾ cup light or dark brown sugar (to be mixed with wet ingredients)
• ½ cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Add-Ins

• 2 apples peeled, cored, and chopped

Cinnamon Sugar Filling
⅓ cup sugar
1 ½ teaspoon cinnamon

(OPTIONAL) Crumble Topping Ingredients:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon (optional)
• ¼ teaspoon salt
• 2 to 3 tablespoons unsalted butter, softened and cut into small pieces

Instructions for This Simple Sourdough Bread Recipe

Quick Bread Version

• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).

(Optional) Prepare the Crumb Topping

• In a medium bowl, combine the flour, granulated sugar, cinnamon (if using), and salt. Mix until well blended
• Add the cold, diced butter to the dry ingredients. Using a pastry cutter , fork, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. The pieces should be about the size of peas. Place to the side.

Prepare the Cinnamon Apple Bread

• Make the cinnamon sugar filling by combining the sugar and cinnamon in a separate small bowl and place to the side.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix in the chopped apples.
• Pour the half of the sticky dough in the prepared pan.
• Spread half of the cinnamon sugar mixture across the top of the dough.
• Use a butter knife to swirl the cinnamon sugar mixture into the dough.
• Pour the last half of the dough on top of the mixture.
• Then, spread the remainder of the cinnamon swirl across the top of the dough and swirl it into the batter with a butter knife.
• Sprinkle the crumb evenly across the batter.

Bake the Sweet Sourdough

• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Serve warm, or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the cinnamon apple bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix in the chopped apples.
• Cover the mixture with a damp kitchen towel or plastic wrap. 
• For best results, allow the dough to rise at room temperature for 4-6.
• Place bread dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.

The Next Day

• The next morning, after the final rise, preheat your oven to 350°F (175°C).
• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.

(Optional) Prepare the Crumb Topping

• Mix Dry Ingredients:
  • In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon (if using), and salt. Mix until well blended.
• Cut in the Butter:
  • Add the diced butter to the dry ingredients. Using a pastry cutter , fork, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. The pieces should be about the size of peas. Place to the side.

Prepare the Batter

• With a Danish dough whisk or a wooden spoon, stir the apple cinnamon dough.
• Pour the half of the sticky dough in the prepared pan.
• Spread half of the cinnamon sugar mixture across the top of the dough.
• Use a butter knife to swirl the cinnamon sugar mixture into the dough.
• Pour the last half of the dough on top of the mixture.
• Then, spread the remainder of the cinnamon swirl across top of the dough and swirl it into the batter with a butter knife.
• Sprinkle the crumb evenly across the batter.

Bake the Apple Sourdough Crumble 

• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.

• Serve warm or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Enjoy your homemade loaf of bread!

More Sourdough Quick Bread Recipes

The Best Sourdough Banana Nut Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Sourdough Discard Lemon Blueberry Quick Bread Recipe

Sourdough Discard Double Chocolate Chip Quick Bread  

Tried this recipe?

I would love to see it! Tag me on Instagram @idiesfarm and #idiesfarm so I can share your beautiful creation!

Cinnamon Apple Crumble Sourdough Quick Bread Recipe 

The combination of cinnamon and apple creates a sweet, warm, and comforting flavor profile that is perfect for the autumn season.

Print Pin

Course: Appetizer, Breakfast, Dessert, Side Dish, Snack

Cuisine: American

Keyword: Active Sourdough Starter, bread, discard, dough, flour, recipes

Prep Time: 15 minutes minutes

Cook Time: 55 minutes minutes

16 hours hours

Total Time: 17 hours hours 10 minutes minutes

Servings: 0

Author: Stephanie

Equipment

• A large mixing bowl
• Stand Mixer, hand mixer, or whisk
• Tea towel or plastic bag (for the long fermentation)
• 9×5 loaf pan
• Danish dough whisk or a wooden spoon
• Whisk
• Rubber spatula 
• Sharp knife
• Piece of parchment paper
• Pastry cutter 
• Small bowl (for the cinnamon sugar filling)
• Butter knife (to cut in the sugar filling)
• Medium bowl (for the cumble)

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt

Wet Ingredients

• 1 cup sourdough starter discard or active starter
• ¾ cup light or dark brown sugar to be mixed with wet ingredients
• ½ cup melted butter or melted coconut oil we use organic coconut oil found here Olive oil will also work but will change the flavor a little bit.
• 1 cup milk
• 1 large egg
• 1 teaspoon vanilla extract

Add-Ins

• 2 apples peeled cored, and chopped
• Cinnamon Sugar Filling
• ⅓ cup sugar
• 1 ½ teaspoon cinnamon

(OPTIONAL) Crumble Topping Ingredients:

• ¼ cup all-purpose flour
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon optional
• ¼ teaspoon salt
• 2 to 3 tablespoons unsalted butter softened and cut into small pieces

Instructions

Quick Bread Version

• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).

(Optional) Prepare the Crumb Topping

• In a medium bowl, combine the flour, granulated sugar, cinnamon (if using), and salt. Mix until well blended
• Add the diced butter to the dry ingredients. Using a pastry cutter , fork, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. The pieces should be about the size of peas. Place to the side.

Prepare the Cinnamon Apple Bread

• Make the cinnamon sugar filling by combining the sugar and cinnamon in a separate small bowl and place to the side.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix in the chopped apples.
• Pour the half of the sticky dough in the prepared pan.
• Spread half of the cinnamon sugar mixture across the top of the dough.
• Use a butter knife to swirl the cinnamon sugar mixture into the dough.
• Pour the last half of the dough on top of the mixture.
• Then, spread the remainder of the cinnamon swirl across the top of the dough and swirl it into the batter with a butter knife.
• Sprinkle the crumb evenly across the batter.

Bake the Sweet Sourdough

• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Serve warm, or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the cinnamon apple bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
• In another bowl, combine the cup of sourdough starter, sugar, butter or oil, eggs, vanilla, and milk. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Mix in the chopped apples.
• Cover the mixture with a damp kitchen towel or plastic wrap.
• For best results, allow the dough to rise at room temperature for 4-6.
• Place bread dough into the fridge for the second rise and let it continue fermenting overnight for an additional 12 hours.

The Next Day

• The next morning, after the final rise, preheat your oven to 350°F (175°C).
• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.

(Optional) Prepare the Crumb Topping

Mix Dry Ingredients:

• In a medium bowl, combine the flour, granulated sugar, brown sugar, cinnamon (if using), and salt. Mix until well blended.
• Cut in the Butter:
• Add the cold, diced butter to the dry ingredients. Using a pastry cutter , fork, or your fingers, cut the butter into the mixture until it resembles coarse crumbs. The pieces should be about the size of peas. Place to the side.

Prepare the Batter

• With a Danish dough whisk or a wooden spoon, stir the apple cinnamon dough.
• Pour the half of the sticky dough in the prepared pan.
• Spread half of the cinnamon sugar mixture across the top of the dough.
• Use a butter knife to swirl the cinnamon sugar mixture into the dough.
• Pour the last half of the dough on top of the mixture.
• Then, spread the remainder of the cinnamon swirl across top of the dough and swirl it into the batter with a butter knife.
• Sprinkle the crumb evenly across the batter.

Bake the Apple Sourdough Crumble

• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread and comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Serve warm or let the sweet bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Notes

Tips

• This makes a generous loaf! A standard 9x5 pan works, but be sure to fill it only about ⅔–¾ full to allow room for rising. If you have extra batter, bake the rest as a few muffins or in a mini loaf pan. Depending on the size of your apples and starter, the batter may vary slightly in volume.
• Store cooled bread in an airtight container at room temperature for 2–3 days, or freeze slices for up to 3 months.
• Works with all-purpose flour or fresh milled wheat. For a dairy-free option, swap butter with coconut oil.
• Delicious warm with butter, drizzled with caramel sauce, or served alongside hot apple cider in the fall.
• This apple bread is a perfect way to use up sourdough starter discard and makes a cozy fall quick bread.