Yield: 1 loaf (9x5 pan)

INGREDIENTS

Apple Filling:

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2 cups apples (Honeycrisp or Fuji recommended), peeled and diced small

2 tbsp butter

½ cup brown sugar (slightly increased for sweeter flavor)

1 tsp cinnamon

¼ tsp nutmeg

Pinch of salt

1 tsp lemon juice

1 tsp cornstarch

Optional: 1–2 tbsp bourbon or dark rum

Optional: pinch of cardamom

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Bread Batter:

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½ cup sourdough discard

½ cup milk

⅓ cup sugar

¼ cup brown sugar

1 egg

¼ cup melted butter (or oil)

1 tsp vanilla

1 ½ cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

Optional: 4 oz cream cheese, cut into small cubes

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Cinnamon Swirl:

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⅓ cup brown sugar

1 tsp cinnamon

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Crumb Topping (Optional but recommended):

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½ cup flour

¼ cup brown sugar

½ tsp cinnamon

4 tbsp cold butter, cubed

Optional: ⅓ cup chopped pecans or walnuts

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Glaze:

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½ cup powdered sugar

1–2 tbsp milk or cream

Splash vanilla

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Optional Finish:

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Caramel sauce for drizzling

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INSTRUCTIONS

1. Preheat oven to 350°F. Grease or line a 9x5 loaf pan.

2. Make the apple filling:

   Melt butter in a skillet over medium heat. Add apples, brown sugar, cinnamon, nutmeg, and salt. Cook 5–7 minutes until soft and syrupy.

   Stir in cornstarch and cook 1–2 minutes until thickened.

   Remove from heat and stir in lemon juice, and bourbon/rum if using. Let cool slightly.

3. Make the batter:

   In a bowl, whisk sourdough discard, milk, sugars, egg, melted butter, and vanilla.

   In another bowl, combine flour, baking powder, baking soda, salt, and cinnamon.

   Fold dry into wet until just combined (do not overmix).

4. Assemble:

   Pour half the batter into the pan.

   Add half the apple filling.

   Sprinkle half the cinnamon swirl mixture.

   Add half the cream cheese cubes (if using).

   Repeat with remaining batter, apples, swirl mixture, and cream cheese.

   Gently swirl with a knife.

5. Add crumb topping:

   Mix flour, brown sugar, cinnamon, and butter until crumbly. Stir in nuts if using. Sprinkle evenly over the top.

6. Bake 45–55 minutes, until a toothpick comes out mostly clean.

   Tent with foil if browning too quickly.

7. Cool 15–20 minutes. Mix glaze and drizzle over warm bread.

   Finish with caramel drizzle if desired.

NOTES

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Dice apples small for best texture and even distribution

Cornstarch helps prevent watery pockets and makes gooey apple layers

Do not overmix batter or bread may become dense

Let cool before slicing for clean cuts

Store covered at room temp 1–2 days or refrigerate for longer freshness

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