Go Back
– + loaf
Print Recipe Pin
sourdough peach quick bread
5.0 from 3 votes

Sourdough Peach Quick Bread

This sourdough peach quick bread is soft, tender, and packed with juicy peaches, finished with a buttery streusel and sweet glaze for the perfect summer treat.

Prep Time 20 mins
Cook Time 1 hr 5 mins
1 hr 25 mins
Course: Dessert
Cuisine: American
Keyword: sourdough peach quick bread
Servings: loaf

Equipment

  • 1 9x5 inch loaf pan
  • Mixing bowls
  • Food scale

Ingredients

Dry Ingredients

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

Wet Ingredients

  • 100 grams (1/2 cup) sourdough discard (brought to room temperature )
  • 150 grams (3/4 cup) sugar
  • 2 large eggs
  • 120 grams (1/2 cup) Greek yogurt (full-fat preferred )
  • 80 grams (1/3 cup) avocado oil
  • 60 grams (1/4 cup) milk
  • 1 teaspoon vanilla extract

Inclusions

  • 200 grams (1 cup) finely diced fresh peaches (not overly ripe)
  • 1 tablespoon flour (to toss with peaches )

Crumble Topping

  • 2 tablespoons (28 grams) melted unsalted butter
  • 2 tablespoons (30 grams) brown sugar
  • 2 tablespoons (15-20 grams) all-purpose flour
  • a pinch of cinnamon

Simple glaze

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

Instructions

  1. Preheat the oven to 350 degrees F and grease a standard loaf pan or line it with parchment paper.
  2. Dice the peaches and toss in the flour and set aside.
  3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, and salt.
  4. In another bowl, whisk together the sugar, eggs, oil, vanilla, sourdough discard, Greek yogurt, and milk until smooth.
  5. 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.
  6. Pour the batter into the loaf pan and set aside to make the crumble.
  7. 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.
  8. 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.
  9. Allow sourdough peach bread to cool in the pan for 15-20 minutes before transferring to a wire rack to completely cool.
  10. 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!
  11. 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.

Notes

Can I use frozen peaches? Frozen peaches tend to release a lot of moisture as they bake, which can affect the texture of the bread—fresh peaches work best for this recipe.

Sourdough discard: Use a sourdough discard that is no more than a week old to avoid a sour taste. 

QR Code linking back to recipe