Discard Apple Walnut Bread Loaf Recipe
You’ll love this light and tender discard apple walnut bread loaf recipe. The crunch of the cinnamon sugar walnut streusel topping paired with the soft apples, crunchy walnuts, and soft tender bread makes for the perfect fall treat when apple season rolls around.
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Lockrem Homestead
Ingredients
Wet Ingredients
- ½ cup butter 1 stick
- ½ cup brown sugar 110 g
- ½ cup sugar 100 g
- 2 eggs
- 1 tsp vanilla extract
- ½ cup sourdough discard 135 g
- 1 cup sour cream 230 g
Dry Ingredients
- 2 ½ cups all-purpose flour 312.5 g
- ½ tsp baking soda
- 2 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- 2 cups apples 2 medium size apples, diced
- 1 cup chopped walnuts
Streusel Ingredients
- 2 tbsp butter
- ¼ cup brown sugar 55 g
- 1 tsp ground cinnamon
- ¼ cup all-purpose flour 32 g
- ½ cup walnuts 50 g, finely chop
Instructions
Same-Day Discard Apple Walnut Bread Loaf Instructions
- It’s best to prep all of the ingredients before mixing the batter. When you add the dry ingredients to the wet, you’ll want to work quickly to fold in the apples, walnuts, and add the streusel topping, and get your loaves into the oven. With the oven rack in the center of the oven, preheat it to 350 degrees.
Prepping Apples, Walnuts, and Streusel Topping
- Prep the apples. Wash, peel, and dice the apples into small chunks. They can be as small or large as you prefer, but I would suggest dicing them on the smaller side so the bread has nice-sized pieces. Place in a small bowl and set aside.Next, dice your walnuts. You will need walnuts to fold into the bread batter, as well as walnuts for the streusel topping. Give the walnuts for the bread a rough chop if using whole walnuts, a similar size to the apple pieces. Add to the bowl with the apples. Prep your loaf pans by lining each loaf pan with a piece of parchment paper. To make the streusel topping, in a separate bowl add the room-temperature butter, brown sugar, cinnamon, and flour and mix to combine. Chop the walnut pieces into small, fine pieces and mix them with the other streusel ingredients. Set aside.
Mixing the Batter
- Beat the butter with a half cup of sugar and a half cup of brown sugar in a large mixing bowl with an electric mixer until light and fluffy and fully combined. Mix in the eggs and sourdough discard followed by a teaspoon vanilla extract and sour cream. Add the flour, baking soda, baking powder, salt, and cinnamon until just mixed. You do not want to over-mix the batter. Working quickly fold in the chopped apple pieces and the chopped walnuts. Divide the batter into each prepared pan. Use a spatula and smooth the top of the batter.Sprinkle the streusel topping over the top of each loaf and gently press the strudel into the batter. This will help the streusel to bake into the batter versus just sitting on the top.
Baking Instructions
- Bake for 55-60 minutes. The top of the bread will be a lovely golden brown.Because the bread bakes from the outside in, the center is the last to finish baking and this is where you will want to check when it’s done. Insert a toothpick in the center and if it comes out clean, then the bread is done. If the toothpick comes out with wet dough or set crumbs on it, then the bread needs more baking time. Another way to check when the bread is done is to press the center of the loaf lightly. When the center of the bread is fully baked, it will spring back when lightly pressed. If the center is visible wobbly still or your finger leaves an indent when pressed then it's not done. When the loaves of bread pass these simple tests and are done, remove them from the oven and allow them to cool for 10 minutes in the pan. Using the parchment paper, lift the breads out of the bread pans and onto a wire rack to cool. Cut when fully cool and enjoy!
Long Ferment Discard Apple Walnut Bread Loaf Instructions
- To long ferment the discard apple walnut bread, add the sourdough discard, sour cream, and eggs to a bowl. Mix until well combined. Next mix in your flour until it's combined. It will look like a thick paste. Cover and allow to sit out at room temperature for an hour or two. This will allow the discard to start working to ferment. Then move to the refrigerator for 12-18 hours.
- When ready to bake, remove the mixture of sour cream, flour, and eggs from the refrigerator and allow to come up to room temperature. Doing this as well as using a stand mixer fitted with a paddle attachment will make it easier to mix this mixture with the other ingredients. Preheat oven to 350 degrees. Prep the apples, walnuts, and streusel the same as the same-day baking instructions.Line the loaf pans with parchment paper.
- Start by combining the butter, sugar, and vanilla in a bowl of a stand mixer. Add the sour cream, flour, and egg mixture to the stand mixer bowl and mix on low. The batter will come together, slowly increase the speed of the mixer to medium.Then sprinkle the salt, baking powder, and baking soda in the bowl and continue mixing until it's fully combined. Remove the paddle attachment and fold in the apple and walnut pieces. Divide the batter between the two loaf pans, smoothing out the tops of the batter with a spatula. Sprinkle the streusel topping over the top of each loaf, pressing lightly into the batter. Continue baking the same as the Same-Day Instructions.
Storage Instructions
- The delicious bread is best the day it’s baked but will also store very well. Place bread into an airtight storage container and store at room temperature for 2 days. Place in the refrigerator for up to 5 days.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 5162.4kcalCarbohydrates: 599.7gProtein: 81.1gFat: 286.3gSaturated Fat: 110.1gPolyunsaturated Fat: 92.2gMonounsaturated Fat: 59.5gTrans Fat: 4.7gCholesterol: 767.3mgSodium: 3724.9mgPotassium: 2098.6mgFiber: 29.2gSugar: 300.2gVitamin A: 5626.1IUVitamin C: 16mgCalcium: 1203.4mgIron: 25.5mg
Tried this recipe?Let us know how it was!
