Easy Peach Sourdough Bread

sliced sourdough peach bread on a wire cooling wrack.

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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.

Prep Time10

Cook Time1 10

Total Time1 20

Course: Dessert, Sourdough

Cuisine: American

Keyword: peach sourdough bread, sourdough quick bread

Servings: slices

Author: Lisa Bass

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

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 for delicious sourdough peach muffins.

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