Easy Sourdough Discard Peach Quick Bread Recipe

This easy sourdough discard peach quick bread recipe is the best sourdough bread recipe for the summer season! The combination of the sour flavor of the sourdough and the sweetness of the peach makes the most delicious sweet bread. It’s one of our favorite ways to enjoy peaches when they are in full season. 

In need of a homemade sourdough starter? Check out this post: How to Make A Sourdough Starter From Scratch 

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Banana bread used to be one of our favorite quick bread recipes during the summer, until we had the best peaches on earth! Chambersburg peaches are hands down the best peaches ever, and I’d be happy to challenge anybody that says otherwise. Of course the best way to have them is on the way home from the farmer’s market. But the second best way is in this great recipe! 

What is the difference between sourdough bread and sourdough discard bread?

Sourdough bread and sourdough discard bread both involve the use of sourdough starter, but they differ in the specific components of the starter they use and often in their recipes and textures.

Sourdough Bread

• Main Ingredient: Active sourdough starter.
• Process: Sourdough bread is made using an active, fed, and bubbly sourdough starter, which is a mixture of flour and water that has been fermented by wild yeast and bacteria.
• Fermentation: The active starter contributes to the leavening and flavor of the bread through fermentation, producing a characteristic tangy taste and chewy texture.
• Usage: The active starter is incorporated into the dough, which is then allowed to rise (proof) before baking.
• Flavor and Texture: Sourdough bread typically has a tangy, complex flavor and a chewy, airy crumb with a crisp crust.

Sourdough Discard Bread

• Main Ingredient: Sourdough discard.
• Process: Sourdough discard refers to the portion of the sourdough starter that is removed during the feeding process to maintain the balance of the starter. This discard is not usually as active or bubbly as the fed starter.
• Fermentation: Since sourdough discard may not have as much leavening power, it is often used in recipes that do not rely solely on it for rising. Sometimes additional leavening agents like baking powder or baking soda are added.
• Usage: Sourdough discard can be used in various baked goods, such as pancakes, waffles, crackers, muffins, and even quick breads, to add a mild tangy flavor.
• Flavor and Texture: The flavor of sourdough discard bread can be milder compared to traditional sourdough bread. The texture can vary widely depending on the recipe and additional ingredients used.

In summary, while sourdough bread relies on an active, fed starter for leavening and flavor, sourdough discard bread utilizes the leftover starter that is typically less active, often requiring additional leavening agents, and is used in a variety of recipes for its unique flavor contribution.

Can you use an active starter for a quick bread?

Yes, you can use active starter in quick breads! You would use the same calculations in adding it to a recipe as adding a discard.

Do quick breads need fermentation time?

No, quick breads do not need fermentation time. The term “quick bread” refers to a category of bread that is leavened with agents other than yeast, such as baking powder or baking soda, which act much faster than yeast. This allows the bread to rise without the long fermentation process required for yeast-leavened breads, which allows them to be done in just a fraction of the time. However, there is an option to do a long fermentation for this bread in the recipe card. This is our method of choice, because we like the added benefits of our grains being fully fermented. For more information on sourdough check out this post: Easy No-Knead Sourdough Bread Recipe for Beginner’s

Equipment You Will Need 

Stand Mixer or hand mixer

A large mixing bowl

Paper towel or tea towel

9×5 loaf pan

Danish dough whisk (the one I use and love is found here) or a wooden spoon

Rubber spatula

Piece of parchment paper

Ingredients for The Easy Sourdough Bread Recipe

Dry Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoons ground cinnamon

Wet Ingredients:

• 1 cup sourdough starter discard unfed or fed
• 1 cup light or dark brown sugar
• 1/2 cup melted butter or melted coconut oil (we use organic coconut oil found here) Olive oil will also work but will change the flavor a little bit.
• 2 large eggs
• 1 teaspoon vanilla extract

Additional Ingredients:

• 2 cups chopped fresh peaches

Instructions for Quick Sourdough Bread Recipe

Quick Bread Version

• Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
• Preheat your oven to 350°F (175°C).
• Chop your fresh peaches and set them aside. 
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, combine the cup of sourdough starter, sugar,  butter or oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the chopped peaches.
• Pour the batter into the prepared loaf pan and spread it evenly.
• Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the top starts to brown too quickly, you can cover it loosely with aluminum foil.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your homemade bread!

Long Fermented Version:

• Begin the batter 16-18 hours before you plan to bake the peach bread. This allows the sourdough starter to ferment the flour, enhancing its digestibility and nutrient availability.
• In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
• In another bowl, combine the sourdough starter, sugar, butter or oil, eggs, and vanilla extract. Mix until well combined.
• Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
• Gently fold in the chopped peaches.
• Cover the mixture with a towel or plastic wrap. 
• For best results, let it ferment at room temperature for 4-6 hours.
• Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
• The next day, after the final rise, preheat your oven to 350°F (175°C).
• With a Danish dough whisk or a wooden spoon, give the peach sourdough dough a few good stirs.
• Pour the batter into a prepared loaf pan and bake for 55-65 minutes. Stick a long toothpick in the center and when it comes out clean it is ready.
• Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
• Slice and enjoy your homemade bread!

More Quick Bread Recipes

The Best Sourdough Banana Nut Bread Discard Recipe

The Best Sourdough Zucchini Bread Discard Recipe

Discard Sourdough Cinnamon Raisin Quick Bread Recipe