Craving a taste of summer? Our Sourdough Peach Quick Bread is the perfect solution! This quick and easy quick bread recipe features juicy peaches and the subtle flavor of sourdough starter.
Jump to:
- Why You'll Love It!
- Peach Season in the Midwest
- Our Favorite Peach Recipes
- Peach Quick Bread Tips
- Ingredients
- How to Make Sourdough Peach Quick Bread
- Alternative Pan Sizes
- Variations
- Substitutions
- Storing Your Peach Quick Bread
- Can I substitute whole wheat flour in this peach bread recipe?
- FAQ
- Best Quick Breads
- More Popular Discard Recipes
- What's New on the Homestead
- Recipe
- Comments
Why You'll Love It!
- Juicy peaches are a seasonal treat that can be easily be preserved by baking up a loaf of quick bread and freezing it for later!
- The blend of fresh fruit and brown sugar creates a wonderfully moist and tasty loaf.
- The moist texture of this delicious quick bread is absolute perfection.
- Delicious way to use up extra sourdough discard!
- Easy to follow fresh peach bread recipe with simple steps and common ingredients, even beginner bakers can achieve great results.
Peach Season in the Midwest
I've been on a little bit of a peach binge this month. Honestly, it's not my fault! I swear. The peach trucks have been rolling through town, loaded with bushels of peaches from Palisades, Colorado.
I think everyone knows which peaches are the very best available in their area, and for my little town in Kansas, these are the gold standard! The pits pop right out, and the skins practically slide off. Palisades peaches have the best peach flavor and might just be my favorite fruit!
My kids gobbled up this peach loaf just as soon as the pictures were taken! I've even made this sweet bread batter as 18 standard peach muffins and they are absolutely heavenly. I froze the extras for quick grab-and-go breakfasts once school starts back up!
Our Favorite Peach Recipes
- Peach Preserves - a super sweet chunky jam that can be enjoyed all year long!
- Canned Peaches - beginner-friendly way to quickly and efficiently put up sweet peaches using just water, sugar and lemon juice.
- Fresh Peach Cobbler - just like grandma made it! Serve it warm with a scoop of vanilla ice cream!
- Peach Kentucky Mule - You've never had a porch sipper as refreshing as this! Bourbon, peach simple syrup, ginger beer and lime. So tasty!
Peach Quick Bread Tips
- Measure it out: Level out those dry ingredients and don't overfill the measuring cups when measuring wet ingredients.
- Stir until just combined: Over mixing makes flat quick breads! Stir it up until everything's just combined.
- Prep that pan: You wanna make sure your bread doesn't stick, right? Grease and flour that pan, or use parchment paper.
- Toothpick test: Poke your bread with a toothpick. If it comes out clean or with just a few crumbs, it's done!
- Juicy Peaches - Cut the peach chunks and let the juices drain for 10 minutes before straining and adding to the quick bread batter.
- Be patient: Let your bread chill out in the pan for a 10 before transferring to a cooling rack. Then wait an hour before slicing.
EQUIPMENT
- 9X5 loaf pan or 2 8" loaf pans
- measuring spoons & cups
- parchment paper or cooking spray
- stand mixer & spatula
Ingredients
Wet Ingredients
- Fresh peaches- chopped & juices strained (about 400 grams)
- Eggs- large eggs at room temperature
- Honey or substitute maple syrup
- Sourdough starter- this recipe is written for discard, but active will work!
- Vanilla extract - try my homemade vanilla extract if you like to save a little money!
- Butter room- softened at room temperature
- Brown sugar- tightly packed!
Dry Ingredients
- All-purpose flour - If substituting whole wheat or fresh milled, you'll need to add an egg and reduce the baking time, see the note towards the bottom of this post. I've found that 1 ⅓ cups of wheat berries mills to just the right amount!
- Baking soda
- Salt - avoid baking with iodized table salt. Look for sea salt or other natural salt.
See recipe card for quantities.
How to Make Sourdough Peach Quick Bread
- Preheat oven to 350℉ and line a 9" loaf pan with parchment paper.
- Whisk together dry ingredients in a bowl and set aside.
- In a stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
4. Add in eggs, beating well after each addition.
5. Add honey, vanilla, sourdough starter and chopped peaches.
6. Slowly fold in the dry ingredients and mix until just combined.
7. Pour into loaf pan and bake for about 60 minutes, or until the internal temperature at the center of the bread reaches 200°F with a thermometer.
8. Leave the bread in the pan for 10-15 minutes before inverting it onto a wire rack to cool.
This gives the bread a chance to set slightly, preventing it from falling apart when you invert it. Let it cool completely for about an hour before slicing.
Alternative Pan Sizes
- 9X5 loaf pan - bake 60 minutes.
- Muffins - Line and spray 18 standard muffin cups. Fill ⅔ full and bake 22-25 minutes.
- Mini Loaves - Prepare 6 mini loaf pans. Fill ⅔ full and bake for about 25-30 minutes.
Variations
- You can use agave nectar, brown rice syrup, or date syrup as a substitute for the honey or maple syrup. I have not personally tested these.
- For a richer flavor, use brown butter. You will not be disappointed! Yum!
- Use a dark brown sugar for a deeper molasses flavor.
- Add 1 cup of pecan pieces -- my family LOVES this version!
- Add 1 cup of semi-sweet chocolate chips -- Aaron's favorite!
- Stir in 1 cup of fresh blueberries to make a loaf of blueberry peach bread!
- Add a teaspoon of almond extract to the wet ingredients for a tasty almond flavor.
Substitutions
- Sweetener: For a white sugar free option, use granulated monk fruit sweetener in a 1:1 ratio.
- Butter: You can substitute the butter with equal parts vegetable oil, canola oil, melted coconut oil, or applesauce. I do not recommend subbing olive oil for butter. I'm a butter girl, so I have not tested these substitutions.
- Brown sugar: You can substitute the brown sugar with granulated sugar or coconut sugar in a 1:1 ratio. If you do this, I still recommend adding a tablespoon of molasses for the rich flavor.
Storing Your Peach Quick Bread
- Room temperature: For optimal freshness and flavor, store your cooled bread in an airtight container at room temperature for up to 3 days.
- Freezing:For longer storage, wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. To thaw, let it sit on the counter overnight.
Tip: If you plan to freeze the bread, consider slicing it before freezing for easier thawing and serving.
Can I substitute whole wheat flour in this peach bread recipe?
Yes, you can substitute whole wheat flour for all-purpose flour in this recipe, but the bread may be slightly denser. Whole wheat flour has a higher gluten content than all-purpose flour, which can make the bread tougher.
To compensate for this, you may want to add a little more moisture to the dough, such as an extra egg or some milk. You can also reduce the baking time slightly, as whole wheat flour tends to cook a bit faster than all-purpose flour. Consider adding one egg and reducing the baking time slightly.
FAQ
Absolutely! To freeze peaches, peel, remove the pit, chop, then strain out excess moisture. Place in freezer-safe bags and freeze for up to 3 months. Thaw completely before using in your recipe.
For short-term storage, keep the bread in an airtight container at room temperature for up to 3 days. For longer storage, freeze the bread wrapped tightly in plastic wrap or foil. It can be frozen for up to 3 months.
Best Quick Breads
Did you know this bread is nearly identical to my Zucchini Banana Bread? It's another delicious sourdough discard recipe that your family will love!
Best Sourdough Banana Bread- as the name implies, this really is the best banana bread recipe. Truly it's my favorite quick bread. And as a bonus, it's sourdough!
A chocolaty version of my basic banana bread recipe are these Sourdough Discard Chocolate Banana Bread Bars. I like how they cook a little faster because they are baked in a square pan instead of bread pans.
If you are looking for a good quick bread for a nice brunch or party, you should try Lemon Blueberry Cheesecake Bread. It tastes as beautiful as it looks! If you are more of a cranberry fan, here's the Cream Cheese Cranberry Bread version!
More Popular Discard Recipes
Looking for other recipes like this? Try these:
What's New on the Homestead
Here's what's been happening around here lately!
Recipe
Sourdough Peach Quick Bread
Equipment
- 9X5 loaf pan or two 8" loaf pans
- measuring spoons & cups
- parchment paper or cooking spray
- stand mixer
Ingredients
Wet Ingredients
- 2 peaches ripe, chopped
- 2 eggs room temperature
- ⅓ cup honey or maple syrup
- 1 cup sourdough starter discard
- 8 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- ¼ cup brown sugar tightly packed
Dry Ingredients
- 2 cups All-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350℉ and line a 9" loaf pan with parchment paper.
- Whisk together dry ingredients in a bowl and set aside.
- In a stand mixer, beat room temperature butter and brown sugar two minutes until light and fluffy.
- Add in eggs, beating well after each addition.
- Add honey, vanilla, sourdough starter and chopped peaches.
- Slowly fold in the dry ingredients and mix until just combined.
- Pour into loaf pan and bake for about 60 minutes, or until the internal temperature at the center of the bread reaches 200°F with a thermometer.
- Leave the bread in the pan for 10-15 minutes before inverting it onto a wire rack to cool. This gives the bread a chance to set slightly, preventing it from falling apart when you invert it. Let it cool completely for about an hour before slicing.
Notes
- 9X5 loaf pan - bake 60 minutes.
- Muffins - Line and spray 18 standard muffin cups. Fill ⅔ full and bake 22-25 minutes.
- Mini Loaves - Prepare 6 mini loaf pans. Fill ⅔ full and bake for about 25-30 minutes.
- Room temperature: For optimal freshness and flavor, store your cooled bread in an airtight container at room temperature for up to 3 days.
- Freezing:For longer storage, wrap the cooled bread tightly in plastic wrap or aluminum foil, then place it in a freezer bag. Freeze for up to 3 months. To thaw, let it sit on the counter overnight.
Melissa
My new favorite summer quick bread! It's so good with homemade butter!
Carrie
It is peach season here and NY and this bread was a must have for us! So easy to make and delicious!