Ingredients:

  • 2 cups (300g) Granny Smith apples, peeled and diced small
  • 2 tbsp (25g) brown sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1 cup (240g) sourdough discard (unfed)
  • 1/2 cup (115g) unsalted butter, melted and cooled
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 1 tsp (5ml) vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 1 tsp (2g) ground cinnamon
  • 1 cup (120g) powdered sugar
  • 2 tbsp (30ml) whole milk
  • 1/2 tsp (2ml) vanilla extract
  • 1 pinch salt

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x5 inch loaf pan. In a medium bowl, toss diced apples with brown sugar, cinnamon, and lemon juice. Let sit for 10 minutes.
  2. In a large bowl, whisk together melted butter and granulated sugar. Stir in sourdough discard, egg, and vanilla until smooth. In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Gradually fold dry ingredients into wet until just combined.
  3. Gently fold the macerated cinnamon-apple mixture into the batter. Transfer to the loaf pan and bake for 40–50 minutes until a toothpick comes out clean.
  4. While bread cools, whisk together powdered sugar, milk, vanilla, and a pinch of salt. Drizzle the glaze over the warm loaf before slicing.