Cinnamon Apple Sourdough Bread

A warmly spiced sourdough loaf filled with tender apples and a swirl of cinnamon sweetness.

Fall flavors shine in this cinnamon apple sourdough, where tangy, slow-fermented dough meets juicy bites of apple and cinnamon. The sourdough’s natural acidity balances the sweetness, giving every slice a depth of flavor that feels comforting and homemade. Whether toasted with butter, served as a simple dessert, or enjoyed plain alongside tea, this bread brings that cozy, fresh-from-the-oven warmth to your kitchen.

You can bake it using my viral Two Pan Method, or you could use a Dutch oven if you have one.

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Equipment Needed

• Mixer

• Scale

• Loaf Pans

• Parchment paper

• Food thermometer

Ingredients To Feed Your Sourdough Starter

• 7 grams of sourdough starter at peak

• 42 grams of filtered water - room temperature

• 42 grams of bread flour

Ingredients For The Dough

• 328 grams of filtered water - room temperature

• 15 grams of maple syrup

• 90 grams of active sourdough starter at peak

• 472 grams of bread flour

• 9 grams of sea salt

Ingredients For The Inclusion

• 1 Honeycrisp apple

• 1 tablespoon of water

• 2 grams cinnamon

Instructions

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