Peach Sourdough Quick Bread
If you've got ripe peaches and a jar of sourdough discard waiting in the refrigerator, this peach sourdough quick bread is the perfect way to turn both into something delicious. It's tender, buttery, lightly sweet, and filled with juicy pieces of peach.
Equipment
- 9 x 5-inch loaf pan
- Parchment paper
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or stand mixer
- Whisk
- Rubber Spatula
- Measuring cups and spoons
- Wire cooling rack
- Knife
Ingredients
Wet Ingredients
- 2 ripe peaches chopped
- 2 eggs room temperature
- 1/3 cup honey or maple syrup
- 1 cup sourdough starter discard
- 8 tablespoons butter room temperature
- 1 teaspoon vanilla extract
- 1/4 cup tightly packed brown sugar
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9 x 5-inch loaf pan with parchment paper.
- Wash, pit, and chop the peaches into small pieces.
- Beat the softened butter and brown sugar until creamy.
- Add the eggs one at a time, mixing after each addition.
- Mix in the honey or maple syrup, sourdough discard, and vanilla.
- In another bowl, whisk together flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and stir just until combined.
- Gently fold in the chopped peaches.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-65 minutes, checking with a toothpick near the center.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Cool further before slicing and serving.
Notes
Nutritional Information per slice, based on 10 slices:
- Calories: 300 kcal
- Carbohydrates: 43 g
- Protein: 5 g
- Fat: 13 g
- Saturated Fat: 7 g
- Fiber: 1 g
- Sugar: 21 g
- Sodium: 220 mg
- Cholesterol: 65 mg
