There’s something comforting about the smell of warm apples, cinnamon, and fresh bread baking in the kitchen. This Cherry City Honey Sourdough Apple Fritter Bread brings together everything we love about homestead baking — sweet orchard apples, cozy spices, rich sourdough flavor, and the natural sweetness of raw honey.

Perfect with a hot cup of coffee, shared around the breakfast table, or enjoyed as an afternoon treat, this loaf has the soft texture of a bakery-style quick bread with the nostalgic flavor of a classic apple fritter. The addition of sourdough discard gives it a rich depth of flavor while Cherry City Honey adds a smooth sweetness that pairs beautifully with the cinnamon apples. Inspired by the growing popularity of sourdough apple fritter breads and cozy homestead baking recipes.

Why We Love This Recipe

• Uses sourdough discard
• Sweetened with Cherry City Honey
• Filled with cinnamon-spiced apples
• Soft, moist texture with a buttery crumb
• Finished with a honey vanilla glaze
• Makes your kitchen smell incredible

Ingredients

Apple Filling

• 2 apples, peeled and diced
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1 tablespoon melted butter
• 1 tablespoon Cherry City Honey raw honey

Bread Batter

• 1/2 cup softened butter
• 1/2 cup sugar
• 1/4 cup Cherry City Honey raw honey
• 2 eggs
• 1 teaspoon vanilla
• 1/2 cup sourdough discard
• 1/2 cup milk
• 1 3/4 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt

Cinnamon Swirl

• 1/3 cup brown sugar
• 1 teaspoon cinnamon

Honey Glaze

• 1/2 cup powdered sugar
• 1 tablespoon Cherry City Honey raw honey
• 1–2 tablespoons milk
• Splash of vanilla

Instructions

1. Prepare the Apples

In a bowl, mix diced apples with brown sugar, cinnamon, melted butter, and honey. Set aside.

2. Make the Batter

Preheat oven to 350°F and grease a loaf pan.

Cream together butter, sugar, and honey until light and fluffy. Add eggs and vanilla. Stir in sourdough discard and milk.

In a separate bowl, whisk flour, baking powder, baking soda, cinnamon, and salt. Slowly combine dry ingredients into wet ingredients.

3. Layer the Bread

Pour half the batter into the loaf pan. Add half the apple mixture and sprinkle with half the cinnamon swirl mixture.

Repeat with remaining batter, apples, and cinnamon sugar.

Use a knife to gently swirl layers together.

4. Bake

Bake 50–60 minutes or until a toothpick comes out mostly clean.

Allow bread to cool for 15–20 minutes before glazing.

5. Glaze & Serve

Whisk glaze ingredients together and drizzle over warm bread.

Serve warm with butter, coffee, or an extra drizzle of honey.

Homestead Notes

• Honeycrisp and Granny Smith apples both work wonderfully.
• This recipe is perfect for using extra sourdough discard.
• Store covered for up to 3 days.
• Delicious lightly toasted the next morning.

A Taste of the Season

This recipe captures the warmth of farmhouse kitchens, orchard mornings, and simple homemade goodness. At Cherry City Honey, we love creating recipes that bring together heritage baking, local ingredients, and the sweetness of raw honey straight from the hive.

If you make this recipe, share your creations and tag Cherry City Honey on social media — we love seeing what’s baking in your kitchen! 🍎🍯

Inspired by traditional apple fritter breads, sourdough discard baking, and cozy seasonal recipes.