Peach sourdough bread is the perfect summertime quick bread. Made with sourdough discard and fresh, juicy peaches, it is topped with a sweet vanilla glaze.
Peach season just may be my favorite time of year. Fresh fruit is so good all on its own. But if you are like me, you end up with way too many peaches to eat before they spoil.
That’s where a collection of peach recipes comes in handy! We love to make whole wheat peach cobbler, peach preserves, and even creamy peach chicken. This year, I decided to try something different – a peach quick bread. And I am so glad I did!
Delicious fresh peaches are in every bite of this classic sourdough quick bread recipe. Top it with a vanilla glaze for a sweet treat that is the perfect snack after a long day at the pool. For an extra special treat, top it with a scoop of vanilla ice cream.
Why You’ll Love This Recipe
Make ahead snack – Sourdough peach bread is great to make ahead and freeze. Slice and flash freeze before adding to a freezer-safe bag for individual servings straight from the freezer.
Great way to use up sourdough starter discard – If you are new to sourdough, you can use your immature starter for discard recipes like this one.
A way to preserve the harvest – While you can can peaches or make peach jelly, this is also a great recipe to double or triple to have loaves in the freezer to enjoy well into the fall.
Ingredients
All purpose flour – You could also use freshly milled flour. Check out my guide on how to convert any recipe to fresh milled grains to learn how.
Butter – You could also use avocado or coconut oil.
Sourdough discard – Discard or active sourdough starter works in this recipe.
Peaches – Fresh peaches are ideal, but canned or frozen will work in a pinch. Thaw the frozen peaches and remove any excess liquid. Drain the canned peaches before baking.
A full ingredient list with exact amounts can be found in the recipe card below.
How to Make Peach Sourdough Bread
Step 1: Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the flour, baking powder, baking soda, and salt.
Step 2: In a separate bowl, mix the melted butter, sugar, and brown sugar. Add the eggs, sourdough discard, milk, and vanilla.
Step 3: Add the wet ingredients to the dry ingredients and mix until just combined. Be careful to not over mix.
Step 4: Fold in peeled and sliced peaches to the batter. Pour the batter into a prepared loaf pan.
Step 5: Bake for 65 to 70 minutes until golden brown. The internal temperature of the loaf should read between 200 and 205 degrees Fahrenheit.
Step 6: Remove the loaf from the pan and cool on a cooling rack. While the bread cools, combine powdered sugar, milk, and vanilla for the glaze. Pour over the cooled loaf before serving (optional).
Tips
- When using very ripe peaches, this bread will take longer to bake – closer to 70 minutes. Cover the top with foil or parchment if it starts to brown too much
- If your peaches are still hard and not quite ripe enough, allow them to ripen on the counter for a day or two or until softened. This makes them easier to peel and chop.
- Add batter to a muffin tin instead of a loaf pan for delicious sourdough peach muffins.
Recipe FAQs
Sourdough peach cobbler is a go-to in the farmhouse. But sourdough peach bread is high up on the list, too! You can also enjoy peaches with some Greek yogurt and sourdough granola.
Keep in an airtight container or bag at room temperature for up to 3 days. For longer storage, slice and flash freeze. Add the frozen slices to a ziplock bag and store in the freezer for up to 3 months.
Once the batter is mixed together, gently fold in your fruit to the batter. Be careful not to over mix or the bread will turn out dense.
More Sourdough Recipes from the Farmhouse
- Sourdough Peach Cobbler
- Chocolate Cherry Sourdough Bread
- Savory Sourdough Cheese Star Bread
- Sourdough Strawberry Muffins
- Sourdough Strawberry Quick Bread Recipe
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
Easy Peach Sourdough Bread
Ingredients
- 2 cups all purpose flour, 280 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt, 3 grams
- ½ cup butter melted, 113 grams
- ½ cup sugar, 96 grams
- ½ cup brown sugar, 100 grams
- 2 eggs
- ½ cup sourdough discard, 125 grams
- ¼ cup milk, 61 grams
- 1 teaspoon vanilla, 5 grams
- 2 cups chopped peaches
Glaze
- ½ cup powdered sugar
- 1 tablespoon milk or water
- ⅛ tsp vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In a separate bowl, mix the melted butter, sugar, and brown sugar. Add the eggs, sourdough discard, milk and vanilla.
- Add the wet ingredients to the dry ingredients and mix until just combined. Be careful to not over mix.
- Fold in peeled and sliced peaches to the batter. Pour the batter into a prepared loan pan.
- Bake for 65 to 70 minutes until golden brown. The internal temperature of the loaf should read between 200 and 205 degrees Fahrenheit.
- Remove the loaf from the pan and cool on a cooling rack. While the bread cools, combine powdered sugar, milk, and vanilla for the glaze. Poor over the cooled loaf before serving (optional).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
