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.