apple cinnamon sourdough bread

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There’s something irresistibly nostalgic about baking with apples and cinnamon especially when it’s wrapped up in a sourdough crust. In this guide, we’ll bake a soft, slightly tangy apple cinnamon sourdough bread, filled with juicy apple chunks and warm cinnamon swirls. Perfect for toasting, this loaf captures cozy in every bite.

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The Story & Intro to Apple Cinnamon Sourdough Bread

Where Fall Starts in the Kitchen

Every year when the trees in West Lafayette begin to rustle with that first cool breeze, I pull out the cinnamon. It’s my unofficial welcome to fall. One year, after coming home from the market with more apples than I knew what to do with, I decided to fold them into my usual sourdough routine. That experiment turned into a keeper this Apple Cinnamon Sourdough Bread, filled with juicy fruit, warm spice, and that familiar sourdough tang.

Baking this bread feels like bottling up everything I love about fall. The crust turns crisp in the Dutch oven, while the interior stays soft, subtly sweet from the apples. A swirl of cinnamon-sugar adds just enough richness to make each slice feel special but not too sweet for breakfast. If you’ve tried cozy bakes like sourdough discard coffee cake with cinnamon streusel, you’ll recognize that balance of tang and comfort.

Like most sourdough projects, this loaf takes time but rewards patience. If you’re newer to sourdough baking, don’t worry this recipe is incredibly forgiving. The moisture from the apples keeps the dough plush, and the fermentation schedule allows you to work it into your day. For extra fall inspiration, try it alongside pumpkin sourdough cinnamon rolls they’re another seasonal favorite around here.

This bread has become a small tradition in my home. I toast a slice in the morning, spread on some salted butter or cream cheese, and breathe in the cinnamon steam. It’s quiet joy simple, grounding, and just a little bit magical.

Let’s dive in and bake your own loaf of apple cinnamon sourdough bread.

Choosing Ingredients & Understanding Fermentation

Apple Cinnamon Balance in Sourdough

When baking apple cinnamon sourdough bread, every ingredient plays a functional and flavorful role. The sourdough starter brings natural rise and mild tanginess, while apples lend moisture, subtle sweetness, and texture. Use a firm variety like Honeycrisp or Granny Smith they hold their shape and don’t release too much liquid into the dough.

Cinnamon is the signature spice here, but it needs a thoughtful touch. Adding cinnamon directly to sourdough can slow fermentation because cinnamon contains natural compounds that can slightly inhibit yeast activity. That’s why we only mix a small amount into the dough and save most of it for the cinnamon-sugar swirl added before final shaping.

You’ll also need a sweetener either honey or sugar just a tablespoon. It doesn’t sweeten the bread much but helps feed the wild yeast and balances the tang. Bread flour is preferred for its higher protein, which gives structure and helps the dough hold the apple chunks.

Looking for more cozy fall baking inspiration? These sourdough discard apple muffins are another great way to use seasonal fruit while experimenting with discard in sweeter recipes.

Fermentation Tips for a Juicy, Soft Crumb

Fermentation in this bread happens in two stages: the bulk rise at room temperature and the cold proof in the fridge overnight. During bulk fermentation (4–6 hours), you’ll do stretch-and-folds every hour. This builds gluten strength while keeping the dough relaxed enough to hold apples without tearing.

After shaping, the dough rests in the fridge for 8–12 hours. This slows fermentation, enhances flavor, and firms up the dough, making it easier to score. Want another treat that uses a similar slow-ferment method? Try this sourdough apple fritters recipe a delicious deep-fried twist on fruit and starter magic.

It’s all about layering flavors and textures while letting fermentation do the work. Apples stay tender. Cinnamon shines. And that golden crust? It’s your reward for the wait.

Mixing, Folding & Creating the Cinnamon Swirl

Getting the Dough Just Right

Once your sourdough starter is active and bubbly, it’s time to mix. Start by stirring together the fed starter, warm water, and sugar or honey until dissolved. Add in the bread flour and salt. The result? A shaggy dough that doesn’t look like much yet.

Let it rest for 30 minutes. This autolyse phase allows the flour to fully hydrate, jumpstarting gluten development. Then, knead just until the dough becomes smooth and elastic. You don’t need to overwork it. At this stage, fold in the diced apples and cinnamon. Don’t worry if it feels lumpy this will smooth out as you stretch and fold over time.

During the 4–6 hour bulk fermentation, you’ll do 3–4 sets of stretch-and-folds at 45–60 minute intervals. These folds strengthen the dough without overhandling it. You’ll notice the dough becoming smoother and more elastic with each set.

If you enjoy working with enriched or swirled doughs, you might love the structure in these sourdough discard cinnamon rolls they’re soft, flavorful, and perfect for practice.

Swirling in Sweet Comfort

Before shaping, sprinkle the dough with a simple cinnamon-sugar mix and gently roll it up. This swirl method ensures you get sweet cinnamon veins in each slice without overloading the dough. Be gentle here overhandling can flatten fermentation bubbles and make the crumb dense.

Shape the loaf into a boule and place it seam-side-up into a well-floured banneton or lined bowl. Cover, then cold-proof overnight. This rest improves structure, gives the apples time to soften, and infuses the loaf with rich, developed flavor.

For another cozy swirl recipe with a more dessert-like vibe, check out this sourdough cinnamon roll focaccia. It uses a similar folding and layering method but turns it into a pan-baked beauty.

Once your loaf is shaped and cold-proofed, you’re just one bake away from cinnamon-laced perfection.

Baking, Serving & Storage Tips

Crisp Crust, Soft Center: The Perfect Bake

After your loaf has cold-proofed overnight, it’s ready to hit the heat. Preheat your oven to 450°F (230°C) with a Dutch oven inside this traps steam and helps form that iconic crust. Once the oven is hot, turn the dough out onto parchment, score the top (a simple cross or leaf pattern works beautifully), and transfer it into the Dutch oven.

Bake covered for 20 minutes to create a steamy environment that helps the loaf spring. Then, remove the lid and bake for another 20–25 minutes, or until the crust is deeply golden and the loaf sounds hollow when tapped. You’ll smell the apples and cinnamon toasting pure comfort.

Let it cool completely before slicing (we know it’s hard!). Cutting too early compresses the crumb and releases too much moisture.

If you love the rich aroma and crisp crust of bakes like pull-apart pumpkin cinnamon bread, this loaf will be right up your alley. It walks that line between bread and treat beautifully.

Best Ways to Serve & Store It

A slice of this apple cinnamon sourdough bread, toasted and slathered with butter, is hard to beat. For a sweeter spin, try cream cheese or a drizzle of local honey. It’s also perfect alongside a warm cup of coffee or tea.

For longer storage, slice the cooled loaf and freeze individual pieces. Reheat in a toaster or oven when you want that just-baked flavor. It’ll keep fresh on the counter (wrapped in a clean towel or bread bag) for 2–3 days.

This bread makes a thoughtful gift too wrap in parchment, tie with twine, and pair with a jar of apple butter. If you’re into edible gifts or cozy bakes, consider adding these sourdough discard cinnamon sugar twists to your fall baking list as well.

This loaf isn’t just a recipe it’s a tradition waiting to happen.

Frequently Asked Questions

Does cinnamon inhibit sourdough rise?
Yes, cinnamon can slightly inhibit yeast activity, which is why it’s used sparingly in the dough. Most of the cinnamon in this recipe is layered in the swirl, not mixed directly into the starter.

Why is sourdough bread not fattening?
Sourdough is easier to digest and has a lower glycemic index compared to commercial bread. It may support better blood sugar control and satiety, but “fattening” depends on total diet and portion sizes.

Can you mix cinnamon into sourdough?
You can, but in small amounts. Too much cinnamon can slow fermentation. This recipe uses a balanced method 1 teaspoon in the dough, then more as a swirl.

Can I put apples in sourdough bread?
Absolutely! Diced apples add moisture, natural sweetness, and a soft texture. Just be sure they’re folded in after kneading and before bulk fermentation.

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