You have some old apples sitting on the counter, some sourdough discard waiting to be used and are craving something warm and comfy with a hot tea. This sweet apple bread is for you. It’s easy and failsafe.
Why you’ll love this recipe
Say goodbye to those neglected apples with this foolproof recipe that not only puts them to delicious use but also makes the most of your sourdough discard – all without the hassle of kneading any dough. This sweet walnut and old apple bread is both vegan and sourdough, the perfect combination.
Perfect for both seasoned bakers and kitchen novices, this failsafe recipe guarantees a delightful outcome every time. Even if you do decide to use some sourdough that isn’t perfectly fed or have too little of this or that, this recipe still works. If you experiment, remember to stick to the ratio of water, fat, flour, baking sodas & baking powder – everything else is up for being swapped out.
Customize the flavor and toppings based on what’s in your pantry – the result is always a mouthwatering treat. This recipe is a variation on my all-time favorite vegan sourdough banana bread. It’s a great recipe to experiment with and use as a base for throwing together a quick and nutritious sweet bread.
Tips and Lessons
Opt for well-fed sourdough discard to ensure the best consistency and flavor. A lively starter yields the perfect texture, and while older discard imparts a more robust sour taste, it’s advisable to use a well-fed discard that hasn’t lingered too long in the fridge or on the counter.
Don’t leave out the nuts – they contribute a delightful crunch and flavor boost. If you don’t have walnuts on hand or are trying to make this recipe more affordable, swap out the cashews for trail mix. Cashews, in particular, have a wonderful crunch, depending on where you live they might be cheaper than walnuts.
Check your apple bread before removing it from the oven. Sometimes a little extra time is needed; a clean knife poked in the middle should come out clean. If there’s dough stuck on the knife, leave the apple bread in the oven for another few minutes. I sometimes turn the heat off completely but leave the oven door shut. This will save you from burning the top of the apple bread, while the inside is still not done.
Thoroughly mix the baking soda and baking powder into the dry ingredients first. As a seasoned baker you might be able to just mix all ingredients together, if you’re a novice I recommend mixing the baking powder and baking soda with the dry ingredients first. This makes sure that you don’t get pockets of dough that rise unevenly.
Swaps and Alternatives
Transform this recipe into a classic banana bread by swapping apples for mashed bananas.
Experiment with different nuts and fruits based on availability or season. Embrace warm spices for fall and winter, and lighten up with vanilla or elderberry syrup for a spring or summer twist.
If you don’t have sourdough starter on hand, add more cooked apples and flour to compensate for the water and flour that you would ordinarily add via the sourdough discard. Do this until you achieve a normal cake batter consistency. This should be slightly less runny than pancake batter and far more moist than a traditional bread dough. See the images below for an estimation of the dough consistency.
If you’re out of time, don’t cook the apples beforehand. This will give you an apple bread with pockets of mushy apples. Because we are using old apples in this recipe, the apples will most likely become mushy after cooking and not retain their shape. I personally prefer cooking the apples beforehand because this gives the cake a more uniform texture. If you are short on time, this works just fine.
Ingredients
Wet Ingredients
- 2-3 old apples
- 1 cup fed sourdough starter
- 1/2 cup oil a neutral flavor is best
Dry Ingredients
- 1 cup brown sugar (I tend to use less, 1/2 cup works just as well and allows you to taste the actual flavors more)
- 1,5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 cup of walnuts
- 1/2 cup of dried fruit of your choice
- optional chocolate sprinkles. They’re unexpected in this recipe but work wonderfully!
Spice Mix
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
How to make Sweet Walnut & Old Apple Bread (Vegan & Sourdough)
The morning or evening before you make this recipe, quarter 2-3 old apples and add them to a pot with enough water to cover them fully. This is entirely optional, but I add a bulb of cardamom to the apples to infuse them with the spice while cooking.
Set the heat on medium and let cook until the apples have become soft and mushy. Add water after a while to keep the apples from sticking to the bottom of the pot. You should be aiming for the consistency of apple sauce. The pieces of apple should just about fall apart. If you have a pressure cooker, cook the apples for 10–15 minutes under pressure to achieve the same consistency.
Once the apples have achieved the desired consistency, drain the water into a separate bowl and set aside. The drained hot apple juice makes for a wonderful fall and winter beverage, with a little sugar and cinnamon.
Preheat your oven to 350 °F or 200 °C and grease a standard size loaf pan or a small cake pan. Set it aside.
In a large mixing bowl, whisk together the cooked apples, brown sugar, fed sourdough starter and oil until fairly smooth. Don’t overmix, it just needs to be incorporated.
Add in the remaining dry ingredients: brown sugar, flour, baking soda, baking powder, salt and optional nuts or dried fruit. Make sure there are no lumps in the batter. Stir until just combined.
Now mix in the optional cinnamon and ginger powder to the wet batter.
Pour the batter into your greased loaf pan and spread it out until it’s even. Sprinkle with more chocolate chips or sugar before baking for a sweet finish.
Bake the apple bread for roughly 50 to 60 minutes, or until a knife inserted into the center comes out clean.
How to store Sweet Walnut & Old Apple Bread (Vegan & Sourdough)
After removing the bread from the oven, allow it to cool for about half an hour before serving to let its flavors settle. During this cooling period, you may notice a subtle “sweating” of the bread, a normal occurrence as it adjusts to room temperature.
Once adequately cooled, gently transfer the bread from the baking tray and snugly wrap it in a clean tea towel. Sourdough breads tend to have an extended shelf life, maintaining their freshness for a longer duration compared to traditional counterparts. While the bread may show signs of slight staleness after three days, fear not – it remains entirely enjoyable and edible.
Have you tried making this recipe? Let me know below!
Sweet Walnut & Old Apple Bread (Vegan & Sourdough)
Equipment
- 1 large bowl for mixing
- 1 knife and cutting board
Ingredients
- Ingredients
Wet Ingredients
- 2-3 old apples
- 1 cup fed sourdough starter
- 1/2 cup oil a neutral flavor is best
Dry Ingredients
- 1 cup brown sugar I tend to use less, 1/2 cup works just as well and allows you to taste the actual flavors more
- 1,5 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon fine salt
- 1/2 cup of walnuts
- 1/2 cup of dried fruit of your choice
- optional chocolate sprinkles. They’re unexpected in this recipe but work wonderfully!
Spice Mix
- 1/2 teaspoon ginger powder
- 1/2 teaspoon cinnamon
Instructions
Prepare the Apples
- The morning or evening before you make this recipe, quarter 2-3 old apples and add them to a pot with enough water to cover them fully. Set the heat on medium and let cook until the apples have become soft and mushy. Add water after a while to keep the apples from sticking to the bottom of the pot. You should be aiming for the consistency of apple sauce. The pieces of apple should just about fall apart. If you have a pressure cooker, cook the apples for 10–15 minutes under pressure to achieve the same consistency.
- Once the apples have achieved the desired consistency, drain the water into a separate bowl and set aside. The drained hot apple juice makes for a wonderful fall and winter beverage, with a little sugar and cinnamon.
Mix the Wet Ingredients
- Preheat your oven to 350 °F or 200 °C and grease a standard size loaf pan or a small cake pan. Set it aside.
- In a large mixing bowl, whisk together the cooked apples, brown sugar, fed sourdough starter and oil until fairly smooth. Don’t overmix, it just needs to be incorporated.
Add the Dry Ingredients
- Add in the cardamom and ginger powder to the wet ingredients.
- Add in the chocolate sprinkles and walnut pieces.
- Now, add in the remaining dry ingredients: brown sugar, flour, baking soda, baking powder, salt and optional nuts or dried fruit. Make sure there are no lumps in the batter. Stir until just combined.
Bake the Apple Bread
- Pour the batter into your greased loaf pan and spread it out until its even.
- Sprinkle the top with sugar or more chocolate sprinkles, this is optional but gives the bread a lovely finish.
- Bake the apple bread for roughly 50 to 60 minutes, or until a knife inserted into the center comes out clean.