11 Comforting Apple Cinnamon Sourdough Loaves for Autumn

You can smell fall the minute you open the oven. Warm spices, caramelizing apples, and that tangy sourdough aroma fill the kitchen. These Apple Cinnamon Sourdough Loaves are cozy, rustic, and perfect for crisp mornings or afternoon tea.

This collection gives you eleven distinct takes on apple-and-cinnamon sourdough. You'll find classic loaves, pull-apart versions, mini loaves, and sweet-savory twists. Every recipe lists exact ingredients, realistic timings, and clear, friendly steps so you can bake with confidence.

Whether you keep an active starter or want an overnight schedule, there's a recipe here for you. Save or pin your favorites and try one each weekend this season. Let the smell of apple and spice make your home feel like autumn.

1. Classic Apple Cinnamon Sourdough Loaves

This is the loaf that feels like home. It balances tangy sourdough with sweet, tender apple and warm cinnamon. The crumb is open but sturdy, with apple pieces that soften inside the dough. It's perfect for breakfast, toast, or a spiced sandwich. You’ll love the crisp crust and fragrant interior that smells like autumn.

Ingredients

• 1 cup (240 g) active sourdough starter (fed, bubbly)
• 3 cups (360 g) all-purpose flour
• 1 cup (120 g) bread flour
• 1 tsp (6 g) fine sea salt
• 2 tbsp (25 g) brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup (240 ml) lukewarm water (about 80°F / 27°C)
• 1 tbsp (15 ml) maple syrup
• 2 medium apples (about 250 g), peeled and diced (tossed in 1 tsp lemon juice)
• 2 tbsp (28 g) unsalted butter, melted and cooled

Instructions

1. Combine starter and water in a large bowl. Stir to disperse starter.
2. Add all-purpose and bread flour, brown sugar, cinnamon, and nutmeg. Mix until shaggy.
3. Rest (autolyse) 30 minutes. Dough will hydrate and feel smoother.
4. Add salt and maple syrup. Mix until salt is incorporated.
5. Perform four sets of stretch-and-fold at 30-minute intervals. After the first fold, gently fold in diced apples and melted butter.
6. Bulk ferment at room temperature for 3–5 hours, until dough increases ~30–50% and shows bubbles.
7. Shape into a tight boule or bâtard. Place in a floured proofing basket seam-side up. Cover and proof 1–2 hours at room temp or overnight in fridge for 8–12 hours.
8. Preheat oven to 450°F (230°C) with a Dutch oven inside for at least 30 minutes. Score the loaf.
9. Bake covered 20 minutes, then uncover and bake 20–25 minutes until crust deepens to golden brown and internal temp reaches 200–205°F (93–96°C).
10. Cool on a rack at least 2 hours before slicing. The crumb firms and flavors develop.

How to Serve It

Serve thick slices slightly warm. Brush the crust with melted butter and sprinkle extra cinnamon sugar. Pair with sharp cheddar or creamy brie, and a hot chai or black coffee. Store wrapped at room temp for 2 days or freeze slices up to 3 months. For make-ahead, shape and refrigerate overnight, then bake fresh in the morning.

2. Honey-Glazed Apple Cinnamon Sourdough with Walnuts

This loaf adds crunchy walnuts and a sticky honey glaze. The walnuts give texture and a toasty bite. Honey rounds out the tart apple and cinnamon. It's a lovely treat for brunch or gifting. Expect a fragrant, golden loaf that's both cozy and elegant.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 cup (120 g) whole wheat flour
• 1 tsp (6 g) fine sea salt
• 2 tbsp (30 g) honey, plus extra for glaze
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1 cup (240 ml) water, lukewarm (about 80°F / 27°C)
• 2 medium apples (about 250 g), peeled and diced
• 3/4 cup (75 g) chopped walnuts, toasted
• 2 tbsp (28 g) unsalted butter, melted

Instructions

1. Mix starter and water in a bowl until starter dissolves.
2. Stir in all-purpose and whole wheat flour, honey, cinnamon, and ginger. Mix to form a shaggy dough.
3. Autolyse 30 minutes.
4. Add salt and melted butter. Mix thoroughly.
5. During the first set of foldings, fold in diced apples and toasted walnuts.
6. Bulk ferment at room temp 3–4 hours, performing stretch-and-fold every 30 minutes in the first 1.5 hours.
7. Shape into a loaf and proof 1–2 hours at room temp or refrigerate overnight.
8. Preheat oven to 425°F (220°C) with a baking stone or Dutch oven for 30 minutes.
9. Bake 40–45 minutes until crust is deep brown and internal temp reads 200°F (93°C).
10. Warm 1 tbsp honey with a teaspoon of water. Brush the warm loaf. Cool 1–2 hours before slicing.

How to Serve It

Slice and drizzle with more honey for a sweet finish. Garnish with toasted walnuts and a dusting of cinnamon. Pair with yogurt and fruit for brunch, or tea and soft cheeses. Keep wrapped at room temperature up to 3 days. Freeze slices and toast later for quick breakfasts.

3. Rustic Skillet Apple Cinnamon Sourdough Boule

This skillet boule roasts in a cast iron for a crisp, blistered crust. Apple slices baked into the top caramelize and scent the loaf. The texture is chewy and slightly open. It's ideal for feeding a small crowd at an autumn gathering. You’ll love pulling this warm boule from the pan.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) bread flour
• 1 cup (120 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 2 tbsp (30 g) granulated sugar
• 1 tbsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, thinly sliced
• 2 tbsp (28 g) unsalted butter, softened
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. Mix starter and water. Add flours, sugar, and cinnamon. Stir to combine.
2. Autolyse 20–30 minutes.
3. Add salt, butter, lemon juice, and vanilla. Knead briefly until cohesive.
4. Fold in apple slices gently, reserving some for the top.
5. Bulk ferment 3–4 hours with stretch-and-fold every 30 minutes for the first 2 hours.
6. Shape into a tight boule. Place on parchment and let bench rest 20 minutes. Final proof in basket 1–2 hours or refrigerate overnight.
7. Preheat oven to 450°F (230°C) with cast-iron skillet inside for 30 minutes.
8. Score and arrange reserved apple slices on top. Transfer to skillet and bake covered 20 minutes, then uncovered 15–20 minutes until crust is deep and apples caramelized.
9. Check doneness: internal temp 200°F (93°C) and hollow sound when tapped.
10. Cool at least 1.5 hours before slicing to set crumb.

How to Serve It

Serve thick slices with butter or ricotta. Garnish with extra apple slices and a drizzle of maple. Pair with warm cider or a latte. Store wrapped on the counter up to 2 days, or freeze slices for longer. For a brunch showpiece, serve warm from the skillet.

4. Apple Cinnamon Sourdough Loaves with Brown Butter Streusel

This version gets a toasty, nutty hit from brown butter streusel. The crisp streusel contrasts the tender apple-studded crumb. It feels like cake but tastes like true sourdough bread. Bake this for a holiday morning or special dessert. You'll notice caramel aromas and a crunchy top.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 cup (120 g) bread flour
• 1 tsp (6 g) fine sea salt
• 1/3 cup (67 g) granulated sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, peeled and diced
• 2 tbsp (28 g) unsalted butter, melted
• For streusel: 1/3 cup (45 g) flour, 1/4 cup (50 g) brown sugar, 3 tbsp (42 g) brown butter cooled, pinch salt

Instructions

1. Combine starter and water. Stir in flours, sugar, and cinnamon.
2. Autolyse 30 minutes.
3. Add salt and melted butter. Mix until cohesive.
4. Gently fold in diced apples during the first set of folds.
5. Bulk ferment 3–4 hours, folding every 30 minutes for the first 2 hours.
6. Shape into loaves and proof 1–2 hours at room temp or overnight in the fridge.
7. Make streusel: brown butter in a pan, cool, then mix with flour and sugar until crumbly.
8. Preheat oven to 425°F (220°C). Sprinkle streusel generously on top of loaves.
9. Bake 35–45 minutes until crust deepens and streusel is golden. Internal temp 200°F (93°C).
10. Cool 2 hours before slicing. Streusel will crisp as loaf cools.

How to Serve It

Slice and serve with whipped cream or mascarpone for dessert. Garnish with extra streusel and a dusting of cinnamon. Pair with espresso or mulled wine for a festive feel. Keep refrigerated if storing more than 2 days, or freeze slices. Reheat in a 350°F oven for 10 minutes to refresh streusel.

5. Cheddar Apple Cinnamon Sourdough Savory-Sweet Loaf

This loaf blends sharp cheddar with sweet apple and cinnamon. The savory cheese balances the sweetness for a complex flavor. The crumb is slightly denser to hold pockets of cheese. It's great with soup or as a grilled cheese base. Expect a savory-sweet bite with melty cheese streaks.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) bread flour
• 1 tsp (6 g) fine sea salt
• 1 tbsp (15 g) sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 1 cup (120 g) aged cheddar, cubed
• 1 medium apple, peeled and diced
• 2 tbsp (28 g) unsalted butter, softened
• 1 tbsp Dijon mustard (optional, for slight tang)

Instructions

1. Mix starter and water. Add flour, sugar, and cinnamon. Stir to form shaggy dough.
2. Autolyse 20–30 minutes.
3. Add salt, butter, and Dijon if using. Mix until consistent.
4. Fold in cheddar cubes and apple gently during first folds.
5. Bulk ferment 3–4 hours with stretch-and-fold every 30 minutes (first 2 hours).
6. Shape into a loaf. Final proof 1–2 hours or overnight in fridge.
7. Preheat oven to 425°F (220°C). Score and bake 35–40 minutes until cheese is golden and loaf reaches 200°F (93°C).
8. If cheese bubbles out, tent with foil to prevent burning during the last 10 minutes.
9. Cool 1.5–2 hours to let flavors settle and cheese set.
10. Slice with a serrated knife for clean cuts.

How to Serve It

Serve slightly warm with a bowl of tomato soup or apple chutney. Garnish with thin apple slices and thyme. Toast slices for meltier cheese. Store wrapped at room temp up to 2 days or refrigerate up to 4 days. For make-ahead, freeze sliced and thaw before toasting.

6. Spiced Apple Cinnamon Raisin Sourdough

This spiced loaf layers raisins into the apple-cinnamon base for chewy sweetness. Warm spice notes like cardamom and cloves complement the cinnamon. It's reminiscent of holiday breads without being too sweet. Bake it for cozy breakfasts or afternoon snacks. The aroma is warmly spiced and inviting.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 3 tbsp (45 g) brown sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp ground cloves
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, peeled and diced
• 3/4 cup (120 g) raisins, soaked in warm water 10 minutes and drained
• 2 tbsp (28 g) unsalted butter, melted

Instructions

1. Combine starter and water. Add flour, brown sugar, and spices. Mix to a shaggy dough.
2. Autolyse 25–30 minutes.
3. Add salt and melted butter. Mix thoroughly.
4. Fold in diced apples and drained raisins during the first fold.
5. Bulk ferment 3–4 hours, folding every 30 minutes during the first 2 hours.
6. Shape and proof in a basket 1–2 hours at room temp or refrigerate overnight.
7. Preheat oven to 425°F (220°C) for 30 minutes.
8. Bake 35–45 minutes until deep golden and internal temp 200°F (93°C).
9. Let cool 1.5 hours before slicing to let sugars set.
10. If raisins clump, separate gently with a fork while warm.

How to Serve It

Toast slices and spread with butter or cream cheese. Garnish with a sprinkle of cinnamon and a few extra raisins. Pair with spiced tea or apple cider. Keep loaf wrapped up to 3 days at room temperature or freeze. For make-ahead, shape and refrigerate overnight, then bake fresh.

7. Quick Overnight Apple Cinnamon Sourdough Loaves

This overnight method uses cool proofing for easy morning baking. It’s forgiving and gives a mild tang with vivid apple-cinnamon flavor. You’ll wake to dough ready to bake. It's ideal if you want fresh bread with minimal morning work. Expect tender crumb and bright apple notes.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 2 tbsp (30 g) sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, cold to cool the dough
• 2 medium apples, peeled and finely diced
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Instructions

1. In a bowl, mix starter and cold water.
2. Add flours, sugar, and cinnamon. Stir until shaggy.
3. Autolyse 20 minutes.
4. Add salt, butter, lemon juice, and vanilla. Mix well.
5. Fold in diced apples gently.
6. Bulk ferment at room temp 1–2 hours with 2 gentle folds.
7. Shape into two small loaves and place in baskets. Cover and refrigerate overnight 8–12 hours.
8. Next morning, preheat oven to 450°F (230°C) with Dutch ovens for 30 minutes.
9. Bake covered 20 minutes, uncover and bake 15–20 minutes until crust is golden and internal temp 200°F (93°C).
10. Cool 1–2 hours before slicing.

How to Serve It

Slice warm and serve with honey butter or apple butter. Garnish with a light dusting of cinnamon or a few caramelized apple slices. Pair with coffee or cider for breakfast. Store wrapped up to 3 days or freeze. This method is great when you want fresh bread for morning gatherings.

8. Caramel Apple Cinnamon Sourdough Pull-Apart

This pull-apart loaf bakes in pieces so every bite gets caramelized edges. It’s messy in the best way, with sticky pockets of apple and cinnamon. The soft, tear-apart texture is perfect for sharing. Bake this when you want a centerpiece that doubles as dessert.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 1/3 cup (67 g) brown sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, peeled and chopped
• 1/2 cup (120 g) caramel sauce
• 4 tbsp (56 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar (for optional glaze)

Instructions

1. Mix starter and water. Add flour, brown sugar, and cinnamon. Stir.
2. Autolyse 30 minutes.
3. Add salt and softened butter. Mix to a smooth dough.
4. Fold in chopped apples gently.
5. Bulk ferment 3–4 hours with a couple of folds in the first 2 hours.
6. Roll dough into small balls (about 1.5-inch). Toss each lightly in a bit of caramel and place in a greased bundt or round pan.
7. Proof 1–2 hours until risen and pillowy.
8. Preheat oven to 375°F (190°C). Bake 30–35 minutes until golden and caramel bubbles at the edges.
9. Let cool 15–20 minutes, then invert onto a platter. Drizzle extra caramel or optional powdered sugar glaze.
10. Serve warm. Store loosely covered; reheat before serving for best texture.

How to Serve It

Serve warm and let guests pull apart pieces. Garnish with flaked sea salt and extra caramel drizzle. Pair with vanilla ice cream or a cup of espresso. Store covered on the counter up to 2 days; reheat in a low oven to revive stickiness. Great for holiday brunches or potlucks.

9. Apple-Cranberry Cinnamon Sourdough Holiday Loaf

This holiday loaf adds tart cranberries to the apple-cinnamon mix. The cranberries brighten each bite and add lovely red flecks. The loaf looks festive on the table. It's perfect for holiday breakfasts or gifting to friends. Expect a lively, spiced loaf with fresh fruit bursts.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 3 tbsp (45 g) sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 1 cup (120 g) fresh cranberries, halved if large
• 2 medium apples, peeled and diced
• 2 tbsp (28 g) unsalted butter, melted
• 1 tbsp orange zest

Instructions

1. Mix starter and water. Add flour, sugar, and cinnamon. Stir until combined.
2. Autolyse 25–30 minutes.
3. Add salt, melted butter, and orange zest. Mix well.
4. Fold in apples and cranberries gently.
5. Bulk ferment 3–4 hours, folding every 30 minutes during the first 2 hours.
6. Shape into a loaf and proof 1–2 hours or overnight refrigerated.
7. Preheat oven to 425°F (220°C).
8. Bake 35–45 minutes until golden and internal temp is 200°F (93°C).
9. Cool 1.5–2 hours to let fruit set and flavors meld.
10. Slice and watch the cranberry juices add pretty streaks to the crumb.

How to Serve It

Serve sliced with soft butter and orange marmalade. Garnish with a few fresh cranberries and a sprig of rosemary. Pair with mulled cider or a spiced latte. Store wrapped in fridge up to 4 days due to fresh fruit. Freeze slices if you plan to keep longer.

10. Maple Pecan Apple Cinnamon Sourdough Mini Loaves

Mini loaves are perfect for gifts or smaller households. Maple and pecans bring toasty sweetness to the apple-cinnamon base. These mini loaves bake faster and are easy to portion. You’ll get tender crumb and nutty crunch in every personal loaf.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 1/4 cup (50 g) brown sugar
• 1 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, peeled and diced
• 3/4 cup (75 g) chopped pecans, toasted
• 3 tbsp (45 g) maple syrup, plus extra for brushing
• 2 tbsp (28 g) unsalted butter, melted

Instructions

1. Mix starter and water until smooth.
2. Add flours, brown sugar, and cinnamon. Mix to a shaggy dough.
3. Autolyse 20–30 minutes.
4. Add salt, butter, and maple syrup, and mix until even.
5. Fold in apples and toasted pecans.
6. Bulk ferment 3–4 hours, folding twice in the first 90 minutes.
7. Divide dough and shape into mini loaves. Place in greased mini loaf pans. Proof 1–2 hours.
8. Preheat oven to 375°F (190°C). Bake 25–30 minutes until tops are golden and internal temp 200°F (93°C).
9. Brush warm loaves with maple syrup. Cool 1 hour before removing from pans.
10. Store tightly wrapped; reheat briefly to refresh glaze.

How to Serve It

Serve warm with a smear of cream cheese or mascarpone. Garnish with pecan halves and a drizzle of maple. Pair with breakfast tea or cappuccino. Mini loaves make lovely gifts; wrap in parchment and tie with twine. Freeze individually and thaw as needed.

11. Cinnamon Swirl Apple Sourdough Twists

These twists show off a cinnamon spiral with apple bits in each bite. The method creates dramatic cinnamon ribbons through the dough. They bake quickly and look bakery-made. Guests will love the visual swirls and buttery cinnamon flavor. Expect soft, pull-apart twists with sweet pockets.

Ingredients

• 1 cup (240 g) active sourdough starter
• 3 cups (360 g) all-purpose flour
• 1 tsp (6 g) fine sea salt
• 1/4 cup (50 g) granulated sugar
• 2 tsp ground cinnamon
• 1 cup (240 ml) water, lukewarm (80°F / 27°C)
• 2 medium apples, peeled and finely diced
• 4 tbsp (56 g) unsalted butter, softened
• 1/4 cup (50 g) brown sugar (for filling)
• 1 egg, beaten, for egg wash (room temp)

Instructions

1. Mix starter and water. Add flour and granulated sugar; stir to combine.
2. Autolyse 20 minutes.
3. Add salt and softened butter. Knead briefly until smooth.
4. Roll dough into a rectangle about 12×16 inches. Mix brown sugar and cinnamon; sprinkle evenly over dough.
5. Scatter diced apples over cinnamon sugar. Roll tightly from long side into a log.
6. Slice log into 12 equal pieces. Twist each piece into a spiral and place on a parchment-lined sheet.
7. Proof 1–2 hours until puffy.
8. Preheat oven to 375°F (190°C). Brush twists with egg wash.
9. Bake 18–22 minutes until golden and cooked through.
10. Cool 30 minutes before serving. Dust with powdered sugar if desired.

How to Serve It

Serve warm with a cup of milky coffee or hot cider. Garnish with powdered sugar or a light glaze. These twists are great for brunch platters and bake sales. Keep in an airtight container up to 2 days or freeze, then reheat at 300°F for 8–10 minutes.

Fall is the perfect season to fill your kitchen with the scent of apples, cinnamon, and sourdough. This set of eleven apple-forward recipes gives you many ways to enjoy those classic flavors. Try a classic loaf, a pull-apart for sharing, or mini loaves for gifting. Save the ones that catch your eye and pin this collection for easy access.

Which loaf are you baking first? Share your photos with friends or family and make a cozy weekend of it. If you tweak a recipe, tell someone who’ll appreciate the extra cinnamon or that caramel drizzle. Happy baking and enjoy every warm, spiced slice of the season.