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.
Servings: 1 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
- 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
- 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.
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.
