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A top view of sourdough peach quick bread.

Sourdough Peach Quick Bread

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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 15 minutes
Course bread, Breakfast, Dessert
Cuisine American
Servings 8
Calories 345 kcal

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
 

  1. Preheat oven to 350℉ and line a 9" loaf pan with parchment paper.
  2. Whisk together dry ingredients in a bowl and set aside.
  3. 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.

Notes

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.
Storage
  • 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.
 

Nutrition

Calories: 345kcalCarbohydrates: 52gProtein: 6gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 71mgSodium: 396mgPotassium: 115mgFiber: 2gSugar: 22gVitamin A: 532IUVitamin C: 2mgCalcium: 22mgIron: 2mg
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