About This Recipe

When it comes to discard recipes, my goals are two-fold. First, make something yummy. Second, use up as much discard as possible. This recipe uses a solid cup of discard and makes a delicious treat – a win-win! On top of that, it is a great way to use up those extra fall apples. This recipe works well with any kind of apple – so pick your favorite! It is perfect for breakfast or paired with a cup of coffee or tea for a sweet snack.

Why this recipe works

Thick batter

The thick, though not dry, batter is so very important to this recipe. This is what holds everything together, keeping the apples in place and the pecans on top. A batter too loose will cause everything to sink to the bottom, resulting in a completely unappetizing bread. A batter too dry will result in a crumbly loaf. It is all about balance!

Eggs

Eggs contribute to the structure and texture of the final bake by providing proteins that coagulate during baking. The proteins in eggs help set the structure of the bread, giving it a tender and moist crumb. Do not be tempted to skip or replace them!

A buttered loaf pan

I prefer to use softened butter over oil to grease the pan, as it holds its place extremely well and makes the surface truly nonstick. Of course, this being said, any fat that solidifies at room temperature would work well for this. It is especially important for this loaf to be able to slide out of the pan easily, as it is moist, delicate, and fragile while warm.

Cooling and Slicing Upside Down

Though the candied pecan topping is optional, I highly recommend it as it really tops this loaf off. Between the crunchy topping and the delicacy of this loaf, cooling and slicing the loaf upside down provides a smoother transition to the cooling rack, as well as a cleaner slice. No matter what, the apples and the topping are going to make this one a bit messy, but slicing upside down can help!

Baking Suggestions

Make the candied pecans in advance

If using candied pecans, make them ahead of time. They are quick to mix up, but take an hour of baking at a low temperature. This way, when you go to make the batter, everything is mixed up and in the oven in just twenty minutes!

The apple

For this recipe, I coat the apple in cinnamon and brown sugar. You’ll can see in the video what happens if this mixture is allowed to sit for too long – it liquidizes! All in all, this won’t have a major effect on your bread, but I would still recommend waiting to mix the apple with the brown sugar and cinnamon until you are just about ready to layer everything in the loaf pan.

A timeline

The Day Before

+Make the candied pecans

Bake Day

+Slice the apple

+Whisk the dry ingredients

+Mix the wet ingredients

+Coat apple in brown sugar and cinnamon

+Combine the dry and wet ingredients to form the final batter

+Layer the batter with the apple in the loaf pan

+Top with candied pecans

+Bake and enjoy!

Cinnamon Apple Swirl Bread

Recipe by Caitlin VincentCourse: Breakfast, Dessert, SnackDifficulty: Beginner

Prep time

minutes

Baking Time

minutes

Yield

loaf

Ingredients

For the Candied Pecans (Optional)
1 egg white + 1 tbsp water
1/4 cup brown sugar
3/4 tsp cinnamon
1/8 tsp salt
1 cup pecans, unroasted and unsalted
For the Apple
1 medium-large apple (any kind), chopped (about 1 cup)
1/2 cup brown sugar
1 1/2 tsp cinnamon
Dry Ingredients
1 cup all-purpose flour (120 g)
1 1/2 tsp baking powder
1/2 tsp salt
Wet Ingredients
1 stick (113 g) butter, softened (plus 1-2 tbsp for greasing the loaf pan)
1/2 cup sugar (120 g)
2 tsp vanilla
2 eggs (about 100 g)
1 cup sourdough discard (250 g)

Directions

For the Candied Pecans (Optional)
Beat egg white and water until frothy. Only use half of the mixture.
Mix together the brown sugar, cinnamon, and salt in a separate, small bowl.
Coat pecans in half of the egg white mixture.
Sift brown sugar mixture over the pecans and mix well.
Bake at 250 F for 1 hour, stirring every 15 minutes.
Cool slightly, then transfer to a ziploc bag and crush the pecans with a meat tenderizer.
For the Apple
Mix all the ingredients for the apple together and set aside.
*Be sure to do this just before (within fifteen minutes of) layering everything in the loaf pan, otherwise everything will sort of liquidize*
For the Main Batter
Preheat the oven to 350 F.
Prepare a loaf pan by greasing well with one to two tablespoons of softened butter, or your favorite oil. We do not want this loaf to stick to the pan at all!
In a small bowl, whisk together the dry ingredients. Set aside.
In a large bowl (3-4 quarts in size) using a handheld mixer (you can also use a stand mixer), beat the butter, sugar, and vanilla on a medium high speed until smooth and pale, about 4-5 minutes.
Add the eggs, one at a time, beating to incorporate.
Add the sourdough discard and mix well.
Add the dry ingredients and blend until just incorporated.
The batter should be fairly thick, but not dry. A batter that is too thin will cause the apples and pecans to sink, while a batter that is too dry will create a crumbly loaf.
Pour half of the mixture into a greased loaf pan. Top with half of the apples. Give it a quick swirl with a butter knife. Repeat with the remaining batter and apples.
Top everything with the candied pecans, if using.
Bake at 350 F for 50-60 minutes, until a toothpick inserted comes out clean.
Cool in the pan for at least 15-20 minutes before removing to cool completely on a wire rack. * [see note for more details on how to cool and slice this loaf]
Enjoy!
How to store: Slice and store on the counter for three to five days.

Watch the Video This video needs updating. Please follow the written directions above and use the video as a reference only

Notes

Cooling and slicing the loaf: I find that cooling the loaf upside down on a cooling rack is easiest. Simply turn it out of the loaf pan and leave it upside down to cool completely. In addition, slicing the loaf upside down may be easier, as the pecans on top can be difficult to slice through. This one will be a little bit messy, due to the apples and the topping, so be prepared!