Ingredients
- Sourdough discard: ½ cup (preferably from a recent feeding)
- All-purpose flour: 1½ cups
- Brown sugar: 1 cup (for richness and sweetness)
- Peaches (fresh or frozen): 1½ cups, diced
- Melted butter: ½ cup
- Baking powder: 1 teaspoon
- Cinnamon: 1 teaspoon
- Vanilla extract: 1 teaspoon
- Salt: A pinch
Cake Topping:
- Brown sugar: 2 tablespoons
- Melted butter: 2 tablespoons
Instructions
- Preheat the oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
- Prepare the peaches: If using frozen peaches, allow them to thaw slightly before dicing. If using fresh, peel and chop them into bite-sized pieces.
- Mix the dry ingredients: In a large bowl, combine the flour, brown sugar, baking powder, cinnamon, and salt.
- Mix the wet ingredients: In another bowl, whisk together the sourdough discard, melted butter, and vanilla extract until smooth. Pour the wet mixture into the dry ingredients and stir until just combined.
- Fold in the peaches gently, being careful not to overmix.
- Prepare the topping: In a small bowl, mix together the brown sugar and melted butter. Optionally, add a bit of flour for a crumblier texture. Spread this mixture over the top of the batter in the loaf pan.
- Bake: Place the loaf in the oven and bake for 50–60 minutes or until a toothpick inserted into the center comes out clean. The top should be golden and slightly caramelized.
- Cool: Allow the bread to cool in the pan for 10 minutes before transferring it to a wire rack. Slice and enjoy warm, or store it for up to three days. It stays moist and delicious
Notes
- Ripe Peaches: For the best flavor, use ripe peaches when they’re in season. If they’re not available, frozen peaches are a great alternative.
- Sourdough Discard: The discard should be from a recent feeding, ideally within the past few days, to maintain a mild tang. Avoid older discard that may impart too much sourness.
- Topping Variations: Add a bit of cinnamon or even chopped nuts like walnuts to the cake topping for added texture and flavor.
- Storage: This bread keeps well for 3 days at room temperature, but it can also be frozen. To freeze, wrap individual slices tightly in plastic wrap and store in an airtight container for up to 3 months. Defrost at room temperature or warm in a toaster oven before serving.
Enjoy experimenting with this versatile and delicious recipe
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 37g
- Fiber: 2g
- Protein: 3g