Sourdough Peach Quick Bread

This sourdough peach quick bread is one of those bakes that just feels like summer in every slice. It’s soft, tender, and filled with sweet, juicy peaches, something I look forward to making the moment peach season rolls around.

The sourdough discard adds just the right amount of tang to balance the sweetness, and the buttery streusel topping with a drizzle of glaze takes it over the top. It’s the kind of recipe I love sharing on cozy mornings or slow afternoons, and I hope it brings a little sunshine to your kitchen too!

Why I love this recipe

• It’s a delicious way to use up sourdough discard while making something that feels extra special.

• The combination of juicy peaches, buttery streusel, and sweet glaze makes every bite feel like a little slice of summer.

• It’s quick to mix up, no yeast or proofing required—just an easy, comforting bake that’s perfect for sharing.

Tips for sourdough peach quick bread

• Use firmer, ripe peaches—overly juicy ones can make the bread too wet and affect the texture.

• Grease your loaf pan well or line it with parchment paper to prevent sticking.

• Test for doneness with a toothpick inserted into the center, or use a thermometer—the loaf should reach around 200–205°F (93–96°C).

• Let the bread cool in the pan for at least 15–20 minutes before transferring it to a wire rack to finish cooling.

How to make sourdough peach quick bread: step-by-step

Ingredients

Dry:

• 250 grams (2 cups) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger (optional, adds warmth)
• 1/2 teaspoon salt

Wet:

• 100 grams sourdough discard (unfed or fed and room temperature)
• 150 grams (3/4 cup) sugar
• 2 large eggs
• 120 grams (1/2 cup) plain Greek yogurt (full-fat preferred)
• 80 grams (1/3 cup) neutral oil (avocado oil works well)
• 1 teaspoon vanilla extract

Inclusions:

• 200 grams (about 1 heaping cup) finely diced fresh peaches
• 1 tablespoon flour (to toss with the peaches, prevents sinking)

Crumble topping:

• 2 tablespoons (28 grams) melted butter
• 2 tablespoons (30 grams) brown sugar
• 2 tablespoons (15-20 grams) flour
• Pinch of cinnamon

Simple glaze:

• 1 cup (125 grams) powdered sugar
• 1 tablespoon milk (15 grams)

Equipment

• 1 9×5 inch loaf pan
• Mixing bowl
• Food scale

Instructions

• Preheat the oven to 350 degrees F and grease a standard loaf pan or line it with parchment paper.

• Dice the peaches and toss in the flour and set aside.

• In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.

• In another bowl, whisk together the sugar, eggs, oil, vanilla, sourdough discard, and Greek yogurt until smooth.

• Add the wet ingredients to the dry and stir a few times, then gently fold in the floured peaches. Mix just until combined. Be careful not to over-mix as this result in a tough bread.

• Pour the batter into the loaf pan and set aside to make the crumble.

• How to make the crumble: mix the melted butter, sugar, flour, and cinnamon with a fork until crumbly. If it is too wet, add a little more flour. The crumble can be chilled until ready to use as well.

• Sprinkle the crumble over the batter and bake for 55-65 minutes or until a toothpick inserted comes out clean or with just a few crumbs. Tent with foil halfway through if browning to quickly.

• Allow sourdough peach bread to cool in the pan for 15-20 minutes before transferring to a wire rack to completely cool.

• Optional: Whisk together powdered sugar and milk to make a simple glaze, then drizzle it over the sourdough peach bread for a sweet finishing touch. Slice and enjoy!

• Storage: Store the sourdough peach bread in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze for up to 2 months.

More sourdough dessert recipes

• Sourdough Peach Galette
• Sourdough Blueberry Bread
• Sourdough Sugar Cookie Bars
• Strawberry Shortcake Sourdough Scones