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Just baked Easy Sourdough Discard Peach Quick Bread Recipe.

Quick and Easy Sourdough Discard Peach Bread Recipe

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Course: Dessert
Keyword: Active Sourdough Starter, bread, discard, dough, flour, recipes, starter
Prep Time: 15 minutes
Cook Time: 55 minutes
16 hours
Total Time: 17 hours 10 minutes
Servings: 0
Author: Stephanie

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

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

Instructions

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!