Sourdough bread is already pretty amazing, but when you throw in some apple and cinnamon, it’s takes it to a whole new level! This Apple Cinnamon Sourdough Bread blends the tangy flavor of sourdough with the sweet and spicy flavors of apple and cinnamon. It's perfect for breakfast or as a tasty snack anytime!
When making sourdough bread, make sure to check out my sourdough glossary to have all the information you need to make the perfect loaf.
This Apple Cinnamon Sourdough Bread is a total game-changer in the Fall! It incorporates the tangy goodness of sourdough mixed with the sweet, cozy flavors of apple and cinnamon. It's like a warm hug in bread form and who doesn't want that! Whether you’re having it for breakfast or as a tasty snack, this bread is guaranteed to impress.
Plus, it’s super fun to make. If you’re new to adding ingredients to your sourdough, this is a perfect recipe to start with. I love making blueberry sourdough bread, cranberry orange sourdough bread, and olive sourdough bread too! The apples and cinnamon bring such a fun twist, and trust me, your kitchen will smell amazing while it bakes!
And here’s a fun bonus too, this bread makes for an incredible gift or a special treat for any occasion! Friends and family will be raving about it and asking for more. So, why not add a little sweetness and spice to your sourdough game? You won’t regret it!
Be sure to join our sourdough Facebook group where we share lots of helpful tips and tricks to perfecting sourdough!
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Ingredients in Apple Cinnamon Sourdough Bread
- Sourdough starter. You can make your own sourdough starter, buy one, or get one from a friend. Make sure it is active and bubbly before baking bread.
- Flour. All purpose flour vs bread flour can be a little confusing, but in this recipe, either type of flour will work.
- Salt. Salt adds flavor but also controls the growing of the yeast. Use a kosher salt, not a table salt.
- Apples. A hard apple like Honeycrisp or Granny Smith apples are great in this recipe. They don't give off too much liquid so they don't make the bread soggy.
- Cinnamon. For a little spicy flavor. You can also use pumpkin pie spice if you have it on hand.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Apple Cinnamon Sourdough Bread
Step 1: In a large bowl, combine the starter and water. Add the flour and salt, and mix until you get a shaggy dough. Cover the bowl with a clean, damp towel and let it rest for 1 hour.
Step 2: After an hour, wet hand your hands and grab one side of the dough, lift it, and stretch it over to the other side. Rotate the bowl and repeat three more times, stretching all sides of the dough. Cover and let it sit at room temperature for 8-10 hours (or overnight) until it has doubled in size.
Step 3: In the morning, peel and dice the apples. Place the apples in a small saucepan over medium heat, add the cinnamon and butter, and cook until the apples are softened. Remove from heat and let the mixture cool to room temperature.
Step 4: Turn the dough onto a lightly floured surface. Spread the dough evenly over the surface. Spread the cooled apple mixture over the dough.
Step 5: Fold the dough. Take one side of the dough and fold it into the center. Repeat with the other sides until a boule (ball) shape forms. If you need more information, I have a whole post about how to shape a sourdough boule. Flour a large bowl and place the dough in the bowl, seam side up. Refrigerate for at least 1 hour, or up to overnight.
Step 6: Preheat your oven to 450°F (230°C). Turn the dough onto a piece of parchment paper. Score the top with a lame or sharp knife. Place the dough into a preheated Dutch oven. Bake for 30 minutes with the lid on, then remove the lid and bake for another 30 minutes until the crust is golden brown.
Lynn's Tip!
Allow the bread to cool completely before cutting into it. This will make sure that your bread is not gummy and is cooked all the way through.
Tips and Tricks
- Make sure the bread is cooked through. The bread is done when it’s golden brown on the outside and sounds hollow when tapped on the bottom. You can also use a thermometer to check for an internal temperature of around 200°F (93°C).
- Choose the right apples. Firm apples like Granny Smith or Honeycrisp hold their shape well during baking and don't give off too much liquid.
- Control the moisture. If your apples are very juicy, pat them dry with a paper towel before adding to the dough to prevent excess moisture. This will help avoid the bread getting too soggy.
- Adjust the cinnamon. If you love cinnamon, feel free to increase the amount. You can also decrease the cinnamon if you would just like a little taste of it.
- Use a Dutch Oven. A Dutch oven is one of my favorite sourdough tools to use. Baking in a Dutch oven helps create a perfect crust by trapping steam and baking your bread to perfection.
- Be patient! If you kitchen is quite cold, it might take over 8 hours for the bread to rise. If your kitchen is warm, it might be ready in 6 hours or less. It's important to keep an eye on the dough rather than the clock.
Storage Info
Once the bread has completely cooled, wrap it in a clean kitchen towel or place it in a bread bag. This helps keep the crust nice and crusty while preventing it from drying out. Apple Cinnamon Sourdough Bread can be stored at room temperature for up to 3 days.
You can also freeze this bread! To make things even easier, slice the bread before freezing so you can easily take out just what you need. Wrap the bread (or slices) tightly in plastic wrap, then place it in a resealable freezer bag or wrap it in aluminum foil. The bread can be frozen for up to 3 months. To use, thaw slices at room temperature or toast them directly from the freezer.
Then, turn leftover bread into sourdough bread pudding!
Troubleshooting Apple Cinnamon Sourdough Bread
- The bread didn't rise properly. Several factors could affect the rise, including the activity of your sourdough starter, the room temperature, or how long you let it ferment. Make sure your starter is bubbly and active.
- The dough is too sticky. If your dough is too sticky, try adding a bit more flour during mixing. Just be cautious not to add too much, as it can affect the bread’s texture.
- Uneven filling. Cut the apples into even sizes. You can even puree the apple cinnamon filling and then spread it out over the dough, kind of like cinnamon rolls. This will spread the dough out evenly throughout the dough.
- The filling is too wet. Cooking the apples removes a lot of the liquid from the filling. Do not use raw apples or your dough will be too wet and the bread very gummy. Remove an excess liquid by draining it off once the apples are cooked.
Frequently Asked Questions
Yes, you can bake it on a baking sheet or in a regular loaf pan, but it might not have the same crispy crust. For best results, use a covered baking dish to create steam.
Yes! You can add chopped walnuts, chopped pecans, or dried fruit. Add them when you add the filling to the bread.
Firm apples like Granny Smith or Honeycrisp work best because they hold their shape and add a nice texture to the bread. If you prefer a softer apple, just make sure to drain any liquid once they are cooked.
More Apple Recipes
📖 Recipe
Apple Cinnamon Sourdough Bread
Equipment
Ingredients
- 500 g Flour all purpose or bread flour
- 300 g Water
- 10 g Salt
- 100 g Starter Active and Bubbly
- 2 small Apples Granny Smith or Honeycrisp
- 1 teaspoon Cinnamon
- 1 tablespoon Butter
Instructions
- In a large bowl, mix together the starter and water.
- Add the flour and salt. Mix until a shaggy dough forms. Let that rest for 1 hour covered with a clean, damp towel.
- After one hour, perform one set of stretch and folds. Take one side of the bread with wet hands, lift the dough and stretch it over to the other side of the dough. Do that 3 more times while turning the bowl so all sides of the dough have been stretched. Let that sit at room temperature, covered, for 8-10 hours or until it has doubled in size (or overnight).
- In the morning, peel the apples and cut them into very small pieces. Place the apples into a small saucepan over medium heat. Add the cinnamon and butter. Cook until the apples are softened. Remove from the heat and let it cool to room temperature.
- In the morning, turn the dough onto a lightly floured surface. Spread the dough evenly over the floured surface. Take the apple mixture and spread it over the dough.
- Time to shape the dough. Taking one side at a time, turn the dough into the center of the dough. Continue shaping it until a boule shape forms (see pictures in blog post). Flour a large bowl and place the dough into the bowl seem side up. Place it in the refrigerator for at least 1 hour, but up to overnight.
- Preheat the oven to 450 degrees. Turn the dough onto a piece of parchment paper. Slash the top of the dough with a lame or a sharp knife. Place the dough into the preheated Dutch oven. Bake for 30 minutes covered, and then 30 minutes uncovered.
- Remove the bread from the oven and let it cool to room temperature before cutting.
Notes
- Make sure to let the bread cool completely before cutting into it.
- If you are using a softer apple like gala or fuji apples, drain any excess liquid to ensure that the dough does not get too soggy.
- Feed your sourdough starter at least 4-8 hours before you are making this bread to ensure that the bread rises properly.
Jane Stein says
Would grating the apples work? This sounds and looks like a fabulous recipe. Thanks
Lynn Polito says
Yes! You can grate the apples instead of dicing them.
Jane Stein says
Thanks so much. Can’t wait to make this little gem☺️