Sourdough Peach Quick Bread
A soft, tender sourdough quick bread loaded with fresh peaches, topped with a buttery streusel and optional glaze. High in protein and fiber, this quick bread is perfect for breakfast, snacks, or dessert. Easy to prep, it delivers a moist, flavorful loaf with minimal effort and maximum taste.
Equipment
- 1 x 9x5-inch loaf pan
- Mixing Bowls
- Food scale
Ingredients
Dry Ingredients:
- 250 g 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp ground cinnamon
- ¼ tsp ground ginger optional
- ½ tsp salt
Wet Ingredients:
- 100 g ½ cup sourdough discard, room temperature
- 150 g ¾ cup sugar
- 2 large eggs
- 120 g ½ cup Greek yogurt, full-fat preferred
- 80 g ⅓ cup avocado oil
- 1 tsp vanilla extract
Inclusions:
- 200 g 1 cup fresh peaches, finely diced
- 1 tbsp all-purpose flour for tossing peaches
Crumble Topping:
- 28 g 2 tbsp unsalted butter, melted
- 30 g 2 tbsp brown sugar
- 15 –20 g 2 tbsp all-purpose flour
- Pinch of cinnamon
Simple Glaze (Optional):
- 125 g 1 cup powdered sugar
- 15 g 1 tbsp milk
Instructions
- Prepare the Oven and Pan: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect baking temperature by the time your batter is ready. While the oven warms, prepare your 9×5-inch loaf pan. Grease it thoroughly with butter or non-stick spray, or line it with parchment paper, leaving a small overhang for easy bread removal. This prevents sticking and ensures the loaf maintains a clean, attractive shape.
- Dice and Coat the Peaches: Wash and peel your fresh peaches if desired, then finely dice them into small, uniform pieces—about ½-inch cubes work best. Toss the diced peaches in 1 tablespoon of flour, coating each piece evenly. This extra step prevents the peaches from sinking to the bottom of the loaf during baking and helps distribute juicy flavor throughout the bread evenly.
- Mix Dry Ingredients: In a large mixing bowl, combine 250 grams of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of cinnamon, ¼ teaspoon of ginger (if using), and ½ teaspoon of salt. Whisk the mixture thoroughly to ensure that all ingredients are evenly distributed. This step ensures your bread rises uniformly and that the spices are consistent in every bite.
- Combine Wet Ingredients: In a separate mixing bowl, whisk together 150 grams of sugar and 2 large eggs until smooth and slightly fluffy. Add 100 grams of room-temperature sourdough discard, 120 grams of Greek yogurt, 80 grams of avocado oil, and 1 teaspoon of vanilla extract. Whisk until fully combined, smooth, and creamy. This mixture forms the moist, tender base of your quick bread and incorporates healthy fats and protein for a richer texture.
- Incorporate Wet and Dry Mixtures: Pour the wet mixture into the bowl containing the dry ingredients. Using a spatula or wooden spoon, gently fold the two mixtures together. Stir only until the flour is barely incorporated—over-mixing can make the bread dense and tough. The batter should remain slightly thick but pourable, with visible streaks of peach throughout.
- Fold in the Floured Peaches: Carefully fold the floured diced peaches into the batter. Ensure each peach piece is coated and evenly distributed throughout the mixture. This gentle folding preserves the integrity of the fruit and prevents the peaches from breaking down too much, keeping their juicy, fresh texture intact during baking.
- Prepare and Sprinkle the Crumble Topping: In a small bowl, mix together 28 grams of melted unsalted butter, 30 grams of brown sugar, 15–20 grams of all-purpose flour, and a pinch of cinnamon. Use a fork to combine until the mixture forms coarse crumbs. If the mixture seems too wet, add a little extra flour. Sprinkle this crumble evenly over the batter in the loaf pan. The crumble creates a golden, buttery, and slightly crunchy topping that enhances both texture and flavor.
- Bake the Quick Bread: Place the loaf pan in the preheated oven and bake for 55–65 minutes. Start checking at 55 minutes by inserting a toothpick into the center of the bread. It should come out clean or with a few moist crumbs attached. If the top is browning too quickly, tent loosely with aluminum foil to prevent burning while the center finishes baking. The bread should rise evenly and develop a golden-brown crust.
- Cool the Bread: Once baked, remove the bread from the oven and allow it to cool in the pan for 15–20 minutes. This rest period helps the loaf firm up, making it easier to remove from the pan. After resting, carefully transfer the bread to a wire cooling rack to cool completely. Cooling fully preserves the tender crumb structure and prevents the glaze from melting excessively if you choose to add it.
- Prepare the Optional Glaze: While the bread cools, whisk together 125 grams of powdered sugar and 1 tablespoon of milk in a small bowl until smooth and pourable. Adjust consistency with more milk if necessary. Drizzle the glaze over the cooled bread for a sweet finishing touch that complements the buttery crumble and juicy peaches.
- Slice and Serve: Once the bread is fully cooled and glazed (if using), use a sharp serrated knife to slice into 1–2 cm thick pieces. Serve immediately as a breakfast treat, afternoon snack, or dessert. Each slice will be tender, moist, and packed with sweet peach flavor, with a delicate crumb and a lightly crunchy topping.
- Storage Tips for Freshness: Store leftover bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For long-term storage, wrap tightly in plastic wrap or foil and freeze for up to 2 months. Reheat slices gently in a low oven or microwave to restore the soft texture.
Notes
- Use fresh, ripe peaches for the juiciest flavor; avoid overripe or mushy peaches as they release too much liquid.
- Sourdough discard should be no more than one week old to prevent overly sour notes.
- Tossing peaches in flour before folding into the batter keeps them suspended evenly, avoiding a soggy bottom.
- Avoid over-mixing the batter once wet and dry ingredients are combined—this preserves a tender crumb.
- Crumble topping can be made ahead and chilled until ready to use.
- For a healthier version, substitute brown sugar with coconut sugar or reduce the sugar slightly.
