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Sourdough Peach Quick Bread Recipe (Starter or Discard)

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A moist, warmly spiced sourdough peach quick bread made with ripe peach and sourdough starter or discard, finished with crunchy pecans and optional turbinado sugar.

Ingredients

  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves (optional)
  • 1 cup light brown sugar (lightly packed)
  • 1/4 cup full-fat buttermilk
  • 2/3 cup mashed very ripe peach (about 140 to 145 grams or 1 large peach, washed and mashed with a potato masher)
  • 1/4 cup unsalted butter (melted and cooled slightly)
  • 1 large egg
  • 1/2 cup sourdough discard (or active starter)
  • 2 teaspoons pure vanilla extract
  • 1/4 cup pecans (for the top, plus up to 3/4 cup more for stirring into the batter if desired)
  • 2 teaspoons turbinado sugar (for the top, optional)

Instructions

  1. Preheat the oven to 350°F. Line an 8.5 by 4.5-inch loaf pan with parchment paper so it hangs over all four sides, or butter and flour the inside of the pan.
  2. In a medium bowl, whisk together the flour, baking powder, cinnamon, salt, baking soda, nutmeg, and optional cloves.
  3. In a large bowl, whisk together the brown sugar, buttermilk, mashed peach, melted butter, egg, sourdough discard, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients all at once. Stir just until incorporated, being careful not to over-mix; a few streaks of flour are fine. If desired, gently fold up to 3/4 cup additional pecans or other nuts into the batter.
  5. Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle 1/4 cup pecans and the optional turbinado sugar over the top.
  6. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out with just a couple of crumbs.
  7. Allow the bread to cool completely before slicing and serving.

Notes

  • Use a very ripe peach for the best flavor and moisture; one large peach should yield about 140 to 145 grams mashed fruit.
  • Either sourdough discard or active sourdough starter can be used.
  • For extra crunch, fold up to 3/4 cup additional pecans or other nuts into the batter.
  • Turbinado sugar is optional but gives the loaf a crisp, lightly caramelized topping.
  • Avoid over-mixing the batter to help keep the finished bread tender.

Nutrition

Find it online: https://yumfamilyrecipes.com/sourdough-peach-quick-bread-recipe-starter-or-discard/