Sourdough Peach Bread

Name: Sourdough Peach Bread
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2 cups organic unbleached all-purpose flour; 2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup olive oil; 1/2 cup honey (or 1 cup sugar); 2 large eggs; 1/2 cup sourdough discard; 1/4 cup whole milk; 1 teaspoon vanilla extract; 2 cups chopped fresh peaches (no need to peel); 1/2 cup icing sugar; 1 tablespoon lemon juice

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We all know this is cake disguised as bread - but we like it that way! Sourdough discard and fresh peaches with a quick and easy glaze.

We all know this is cake disguised as bread - but that's okay and we like it that way! Our 5-year-old came back from Sunday school and declared that they had zucchini cake and I was like wow, yum! He’s like well, they said it was zucchini bread but we know it was really cake. I wonder if he’s quoting me or if the Sunday school teacher said that, ha!

Use up your sourdough discard in this loaf - it's also great in Pumpkin Cinnamon Rolls or to make your own tortillas. And if you aren't looking for cake today, my Pumpkin Sourdough Bread is a true loaf of bread flavoured with pumpkin, rather than cake.

Key Ingredients

Ingredients to make peach sourdough bread.

Peaches - While frozen will work, this is truly better off with fresh peaches. And don't waste time with the peeler!

Sourdough - This isn't a true fermented bread but rather a way to use up your sourdough discard from feedings.

Sugar - We love to bake with honey! Just be sure that you use half as much honey as sugar when swapping back and forth in recipes due to their level of sweetness.

Oil - I love olive oil in this loaf, it adds a great taste.

Flour - We like organic unbleached all-purpose when we aren't grinding our own.

How to Make Peach Quick Bread

***See recipe card below for precise measurements and instructions.***

Step 1: Mix up a bowl of wet ingredients and one with dry.

Step 2: Once combined, stir in chopped peaches.

Step 3: Line your loaf pans with parchment paper.

Step 4: Pour in the batter!

Step 5: Make sure they are cooked through before removing from the oven.

Step 6: Once totally cool, either wrap for the freezer or add glaze and serve.

FAQs

How do I double this recipe?

I wrote the recipe card to make one loaf of bread, to make it easy on you no matter your family size. There's a nice and easy 2x button you can click to make this into two loaves, and I highly recommend you do that! We always make 2 at a time for our family size, but if you're a smaller family you should absolutely dirty the kitchen just once. The bread will freeze beautifully! Just glaze it after thawing and when ready to serve.

Can I use frozen peaches?

You can - typically sold in sliced form, you'll want to thaw them first and then drain off any liquid, even patting them dry with paper towels. Then chop them up to use. However, we find we truly enjoy this bread more with the texture of fresh peaches. It might be a short season of ripe fruit, but some things are meant to be enjoyed at their peak!

How do I know when quick bread is done?

People often fret over the long bake times for "quick" bread. However, it's a very moist and dense batter and finished bread, so it will take a long time. Don't be afraid of the tops getting dark, they still taste great and then your slices hold up well with the darker crust. If using 9x5 pans, expect it to take 65-70 minutes and for 8x4 pans it could be 80-85 minutes. Always use a butter knife in the center and make sure it comes out clean.

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