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Just baked Easy Sourdough Discard Peach Quick Bread Recipe.
Stephanie

Quick and Easy Sourdough Discard Peach Bread Recipe

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Prep Time 15 minutes
Cook Time 55 minutes
16 hours
Total Time 17 hours 10 minutes
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Dry Ingredients:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • ½ teaspoons ground cinnamon
Wet Ingredients:
  • 1 cup sourdough starter discard unfed or fed
  • 1 cup light or dark brown sugar
  • ½ 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

Equipment

  • Stand mixer or hand mixer
  • A large bowl
  • Paper towel or tea towel
  • Danish dough whisk, a wooden spoon, or a rubber spatula  (the one I use and love is found here)
  • Piece of parchment paper

Method
 

Quick Bread Version:
  1. Lightly grease a 9×5 loaf pan with butter or line with parchment paper, and set aside.
  2. Preheat your oven to 350°F (175°C).
  3. Chop your fresh peaches and set them aside.
  4. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  5. In another bowl, combine the cup of sourdough starter, sugar,  butter or oil, eggs, and vanilla extract. Mix until well combined.
  6. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  7. Gently fold in the chopped peaches.
  8. Pour the batter into the prepared loaf pan and spread it evenly.
  9. 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.
  10. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  11. Slice and enjoy your homemade bread!
Long Fermented Version:
  1. 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.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, combine the sourdough starter, sugar, butter or oil, eggs, and vanilla extract. Mix until well combined.
  4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the chopped peaches.
  6. Cover the mixture with a towel or plastic wrap.
  7. For best results, let it ferment at room temperature for 4-6 hours.
  8. Transfer the batter to the fridge and let it continue fermenting overnight for an additional 12 hours.
  9. The next day, after the final rise, preheat your oven to 350°F (175°C).
  10. With a Danish dough whisk or a wooden spoon, give the peach sourdough dough a few good stirs.
  11. 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.
  12. Let the bread cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
  13. Slice and enjoy your homemade bread!