Apple Pie Sourdough Bread with Cinnamon, Walnuts, and Brown Sugar
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Apple Pie Sourdough Bread takes the cozy flavors of apple pie and bakes them into a rustic loaf with all the tangy depth of sourdough. This recipe layers warm cinnamon, brown sugar, and walnuts into a naturally leavened dough made with bread flour, whole wheat flour, and an active sourdough starter. The result is a golden, chewy sourdough loaf with pockets of sweet, spiced filling. Perfect for breakfast toast, a slice with butter and honey, or as a side to your favorite fall dishes.
Like most sourdough recipes, this one takes a little patience with folds, bulk fermentation, and overnight proofing in the refrigerator. But the hands-on time is short, and the payoff is worth it. Once baked in a hot Dutch oven, the loaf develops a golden crust, an airy crumb, and flavors that taste like fall in every bite.
Why You’ll Love Apple Pie Sourdough Bread
- Apple pie meets sourdough: Sweet apple pie flavors baked into a rustic sourdough loaf.
- Warm cinnamon spice: Cinnamon, nutmeg, and allspice give a cozy depth to every slice.
- Great texture: Stretch-and-folds create strength while the apple mixture adds pockets of sweetness.
- Versatile serving options: Toast with butter, drizzle with honey, or enjoy with cheese.
- Perfect for fall baking: A seasonal twist on a classic sourdough bread recipe.
Ingredients Needed To Make Apple Pie Sourdough Bread
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
For the Base Dough
- Bread flour
- Whole wheat flour
- Active sourdough starter
- Water (room temperature)
- Olive oil
- Vanilla extract or vanilla bean paste
- Ground cinnamon
- Fine sea salt
For the Apple Pie Mix
- Brown sugar
- Chopped walnuts
- Ground cinnamon
- Allspice
- Arrowroot powder or cornstarch
How To Make Apple Pie Sourdough Bread
- Mix the base dough: In a large bowl, whisk together bread flour, wheat flour, water, olive oil, vanilla, cinnamon, and an active sourdough starter. Mix until a rough dough forms. Cover with plastic wrap and a tea towel. Rest for 30 minutes.
- Add the apple mixture: In a medium bowl, combine brown sugar, walnuts, cinnamon, allspice, and arrowroot. Gently fold this apple pie mixture into the dough.
- Add salt and folds: Sprinkle salt over the top of the dough. Do a set of stretch-and-folds, working the salt into the dough. Repeat every 30 minutes for a total of 4 folds. Expect a wetter dough that strengthens with time.
- Bulk fermentation: Cover with a tea towel and let the dough rest at room temperature for 6–12 hours, or until doubled in size.
- Shape: On a lightly floured surface, shape the dough gently. Place seam-side up in a banneton basket or proofing bowl lined with flour. Pinch seam to seal.
- Final proof: Cover with a towel, then refrigerate for 24 hours.
- Bake: Preheat oven with Dutch oven inside to 425°F. Place dough onto parchment paper, score the top with a bread lame, and carefully transfer to Dutch oven. Bake covered for 20 minutes, then uncovered for another 20–25 minutes until golden brown.
- Cool and slice: Transfer loaf to a wire rack and cool for at least 1 hour before slicing to preserve the crumb texture.
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
Variations, Tips, and Substitutions
- Add real apples: Fold in small chunks of Granny Smith apples tossed in lemon juice and flour for a more apple pie-like texture.
- Try different nuts: Pecans or hazelnuts work as substitutes for walnuts.
- Extra sweetness: Sprinkle coarse sugar or drizzle honey on top of slices before serving.
- Use parchment paper: It makes transferring dough into the hot Dutch oven much easier.
- Storage: Keep cooled bread in an airtight container at room temperature for 2–3 days. For longer storage, freeze slices and reheat as needed.
Commonly Asked Questions
Can I use all-purpose flour instead of bread flour?
Yes, but bread flour has more protein, which gives better structure and chew. If you substitute with all-purpose flour, the dough may need a little less water.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How do I know my starter is active?
Feed your levain 4–6 hours before mixing. It should double, be bubbly, and pass the float test before you use it.
Why do I add salt after the first rest?
Adding salt later helps avoid slowing down the starter activity during the initial hydration phase.
Can I freeze this bread?
Yes. Slice cooled bread, wrap tightly, and store in the freezer. Toast slices straight from frozen for the best texture.
What’s the best way to serve it?
It’s delicious toasted with butter or honey cinnamon butter, honey, or cream cheese. You can also pair it with savory dishes like chili or roast turkey.
Apple Pie Sourdough Bread
Equipment
- Stand mixer with dough hook (optional)
- Plastic wrap + kitchen towel
- Bread basket or proofing bowl
- Clean tea towel
- Dutch oven (recommended for baking)
- Bench scraper
- Bread lame or sharp knife (for scoring)
Ingredients
Base Dough:
- 3 ½ cups bread flour
- ½ cup wheat flour
- ½ cup active bubbly sourdough starter
- 1 ½ cups water room temp
- 2 tbsp olive oil
- 2 tsp vanilla bean paste or extract
- 2 tsp fine sea salt
- 1 tsp ground cinnamon
Apple Pie Mix (fold in after first rest):
- ½ cup brown sugar or coconut sugar
- ½ cup chopped walnuts
- 1 tsp ground cinnamon
- 1 tbsp arrowroot powder or cornstarch
- ¼ tsp allspice
Instructions
Read First – Tips for the Perfect Loaf
- Starter: Feed 4 hours before mixing so it’s active and bubbly.
- Salt Tip: Add salt after flour, not directly to starter.
- Mixing Options: Mix by hand or with stand mixer until just combined.
- Too Dry? Sprinkle in a touch more water if dough seems tight.
Step 1: Initial Mix (No Salt Yet)
- In a large bowl, combine bread flour, wheat flour, water, olive oil, vanilla paste, ground cinnamon, and active starter. Mix until a rough dough forms. Cover with plastic wrap and towel. Rest for 30 minutes.
Step 2: Add Apple Pie Mix
- After the 30-minute rest, sprinkle in the Apple Pie Mix (sugar, walnuts, cinnamon, arrowroot, allspice). Fold gently into the dough.
Step 3: Incorporate Salt + Begin Folds
- Sprinkle salt over dough. Do first set of 4 stretch-and-folds, working the salt into the dough. Repeat every 30 minutes, 4 times total (2 hours).
Step 4: Bulk Fermentation
- Cover and rest at room temperature 6–12 hours, or until doubled in size.
Step 5: Shaping
- Gently shape dough with wet hands. Place seam-side up in a floured proofing basket. Pinch seam to seal.
Step 6: Final Proof
- Cover basket and place in a proofing bag. Let rest 1 hour at room temp, then refrigerate for 24 hours.
Step 7: Bake
- Preheat oven and Dutch oven to 425°F. Remove dough from fridge, score the top, and carefully place into Dutch oven. Bake covered 20 minutes, then uncovered 20–25 minutes until crust is golden.
Step 8: Cool & Serve
- Cool completely on a wire rack before slicing to preserve crumb texture.
Nutrition
Apple pie sourdough bread combines everything I love about sourdough baking with the warm comfort of apple pie. The cinnamon-spiced filling makes the loaf feel extra special, while the long fermentation gives it that signature sourdough tang. I love to enjoy it toasted with a little butter on a cool morning, but it’s equally good alongside a main course. With just a little planning, this recipe turns simple ingredients into a bakery-worthy loaf.
Hi can I make this with fresh milled flour. If yes would I use part hard read and part soft white
Hi Phyllis! Yes — you can absolutely make this with fresh milled flour. I recommend using a blend of both:
• hard red wheat for strength and structure
• soft white wheat for a softer crumb
That combination should give you great texture while still holding its shape. Let me know how it turns out — I’d love to hear!