Sourdough Peach Bread
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.
Ingredients
- 2 cups organic unbleached all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon salt
- ½ cup olive oil
- ½ cup honey or 1 cup sugar
- 2 large eggs
- ½ cup sourdough discard
- ¼ cup whole milk
- 1 teaspoon vanilla extract
- 2 cups chopped fresh peaches no need to peel
Glaze
- ½ cup icing sugar
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350°F and line a loaf pan with parchment paper.
- Whisk dry ingredients in a bowl. Whisk wet ingredients in a bowl.
- Gently fold in chopped peaches.
- Pour batter into pan.
- Bake for 65-70 minutes or until a butter knife inserted into the center of the loaf comes out clean.
- Remove from pans after 10 minutes and allow to cool completely on a rack.
- Top with glaze if desired.
Notes
- If you’re using a 9x5 pan it will take about 65-70 min but I have 8x4 loaf pans and that made it taller and take more like 80-85 minutes. Just don’t be afraid to stick a butter knife in and make sure it comes out clean!
- Frozen peaches can be used, but fresh has the best texture. Thaw peach slices, then pat dry and chop.
- If freezing, wrap cooled loaf well in plastic or foil before placing in a zip top bag. Glaze after thawing.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 57gProtein: 6gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.004gCholesterol: 42mgSodium: 277mgPotassium: 121mgFiber: 2gSugar: 29gVitamin A: 198IUVitamin C: 2mgCalcium: 82mgIron: 2mg
Tried this recipe?Let us know how it was!