Sourdough Peach Quick Bread Recipe (Starter or Discard)

peach sourdough discard quick bread recipe featured image

Sourdough Peach Quick Bread Recipe (Starter or Discard)

This moist, soft, slightly chewy sourdough peach quick bread recipe only takes 10 minutes to mix up, and is bursting with the flavor and aroma of fresh peaches and warm spices.

Course Bread, Breakfast, Brunch, Snack

Cuisine American

Keyword Peach Bread, Peach Bread Recipe, Peach Quick Bread Recipe, Sourdough Peach Bread

Prep Time 10

Cook Time 45

Servings servings

Calories 242kcal

Author Faith Gorsky

Equipment

8.5 by 4.5-inch loaf pan (see Notes)

Ingredients

1 1/2 cups unbleached all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
1 cup light brown sugar (lightly packed)
1/4 cup full-fat buttermilk
2/3 cup mashed very ripe peach (about 140 to 145 grams or 1 large peach, washed and mashed with a potato masher; see Notes)
1/4 cup unsalted butter (melted and cooled slightly)
1 large egg
1/2 cup sourdough discard (or active starter)
2 teaspoons pure vanilla extract
1/4 cup pecans (for the top; plus up to 3/4 cup more for stirring into the batter if desired)
2 teaspoons turbinado sugar (for the top; optional)

US Customary - Metric

Instructions

Prep. Preheat the oven to 350F. Line an 8.5 by 4.5-inch loaf pan with parchment paper so it hangs over all 4 sides, or butter and flour the inside of the pan.
Make the batter. Add the flour, baking powder, cinnamon, salt, baking soda, nutmeg, and cloves to a medium bowl and whisk to combine.
Whisk together the brown sugar, buttermilk, melted butter, egg, sourdough discard, and vanilla extract in a large bowl.
Add the dry ingredients to the wet ingredients all at once and stir to incorporate, being careful not to over-mix (a few streaks of flour are fine). If you're adding pecans (or other nuts), gently fold them in now.
Transfer the batter to the prepared pan and spread it out evenly. Sprinkle 1/4 cup pecans and 2 teaspoons turbinado sugar on top.
Bake and cool. Bake until a toothpick inserted in the center comes out with just a couple crumbs, about 45 to 50 minutes. Cool completely before slicing.

Notes

Mashed Peach: Your peach should be very ripe and soft so it mashes easily. I don't bother peeling it because the skin bumps up the nutrition and I don't mind the little bits of it. However, if you prefer, you can peel the peach before mashing.
Storage: Let the bread cool to room temperature. After that, wrap it well or pop it into an airtight container and store it at room temperature for up to 3 days, in the fridge for up to 1 week, or in the freezer for up to 1 month. (TIP: If freezing, slice the bread first so you can thaw as many servings at a time as you want. Also after freezing, I like to lightly toast the bread to refresh it before eating.)
Recipe Yield and Serving Size: This recipe makes 1 (8.5 by 4.5-inch) loaf of bread. I cut it into 10 slices for 10 servings.
The Pan: Don't use a 9 by 5-inch loaf pan here; I developed this recipe as a smaller loaf and it won't have enough volume to rise properly in a larger pan. If you don't have an 8.5 by 4.5-inch loaf pan, you can bake this batter as muffins instead.

Nutrition