This Sourdough Peach Cobbler Loaf recipe offers a wonderful way to utilize your sourdough discard, transforming it into a sweet, tangy, and incredibly satisfying treat.
It’s perfect for those warm summer days when you’re craving something comforting yet light, and it brings together the unique flavor of sourdough with the juicy sweetness of fresh peaches in a delightful loaf format.
Whether you’re new to baking with sourdough discard or a seasoned pro looking for a fresh idea, this recipe is designed to be straightforward and rewarding. It’s a fantastic addition to any potluck, brunch, or simply as a special dessert for your family, showcasing how versatile sourdough discard can be beyond just bread.
Sourdough Peach Cobbler Loaf
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf 1x
Description
This Sourdough Peach Cobbler Loaf recipe offers a wonderful way to utilize your sourdough discard, transforming it into a sweet, tangy, and incredibly satisfying treat. It’s perfect for those warm summer days when you’re craving something comforting yet light, and it brings together the unique flavor of sourdough with the juicy sweetness of fresh peaches in a delightful loaf format. Whether you’re new to baking with sourdough discard or a seasoned pro looking for a fresh idea, this recipe is designed to be straightforward and rewarding. It’s a fantastic addition to any potluck, brunch, or simply as a special dessert for your family, showcasing how versatile sourdough discard can be beyond just bread.
Ingredients
Instructions
1. Prepare Your Loaf Pan and Preheat Oven: Start by preheating your oven to 350 F (175 C). Lightly grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the loaf out later. This prevents sticking and makes for easy removal.
2. Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, 1/2 cup granulated sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well combined. The discard will incorporate easily, adding its characteristic tang.
3. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no lumps and all ingredients are evenly distributed. This step is crucial for even rising.
4. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to a tough loaf.
5. Fold in Peaches: Gently fold in the diced peaches until they are evenly distributed throughout the batter. Try not to mash the peaches; you want distinct pieces in your finished loaf.
6. Transfer to Pan and Top: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. In a small bowl, mix the remaining 2 tablespoons of granulated sugar with the 1/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter in the loaf pan. This creates a lovely, slightly crisp, and fragrant crust.
7. Bake the Loaf: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the edges slightly pulled away from the sides of the pan.
8. Cool Before Slicing: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully lift it out of the pan using the parchment paper overhang (if used) or invert it onto a wire rack to cool completely before slicing. This cooling time allows the loaf to set properly and prevents it from crumbling when cut.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Category: dessert
- Method: baking
- Cuisine: american
Nutrition
- Serving Size: 8-10 servings
Keywords: sourdough, peach, cobbler, loaf, discard, baking, dessert, fruit, easy, sweet
What You’ll Love About This Quick And Easy Recipe
This Sourdough Peach Cobbler Loaf is a true winner for several reasons, making it an ideal choice for busy home cooks and families. First, it’s incredibly beginner-friendly. You don’t need to be an expert baker or have an active sourdough starter to make this; simply use your discard straight from the fridge. This recipe is designed to be quick, fitting perfectly into a hectic schedule, yet it delivers a dessert that tastes like you spent hours in the kitchen. It’s a brilliant way to use up that sourdough discard that might otherwise go to waste, giving it a delicious new purpose. The combination of tangy sourdough with sweet, ripe peaches creates a flavor profile that is both familiar and exciting, making it a guaranteed crowd-pleaser. This loaf is fantastic served warm with a scoop of vanilla ice cream, making it a perfect dessert for a summer evening, or as a delightful addition to a weekend brunch spread. It’s also sturdy enough to travel, making it an excellent option for potlucks, picnics, or family gatherings where you want to bring something homemade and special without a lot of fuss.
Everything You Need To Make This Recipe Without Stress
Making this delicious sourdough peach cobbler loaf requires a few simple ingredients that you likely already have on hand or can easily find at any grocery store. The beauty of this recipe lies in its simplicity and the way it transforms everyday items into something truly special.
INGREDIENTS:
- 1 cup sourdough discard (unfed, straight from the fridge)
- 1/2 cup granulated sugar, plus 2 tablespoons for topping
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh peaches, peeled, pitted, and diced (about 2 medium peaches)
- 1/4 teaspoon ground cinnamon (for topping)
For the sourdough discard, any unfed discard will work perfectly. If you don’t have sourdough discard, you can sometimes find it at local bakeries, or you can even ask a friend who bakes with sourdough. For the peaches, fresh, ripe peaches are ideal for the best flavor and texture. However, if fresh peaches aren’t in season, you can use frozen diced peaches. Just be sure to thaw them completely and drain any excess liquid before adding them to the batter to prevent the loaf from becoming too watery. Canned peaches can also work in a pinch; simply drain them very well and pat them dry. When it comes to flour, all-purpose flour is standard, but a 1:1 gluten-free baking blend can often be substituted successfully if you need a gluten-free option. For the butter, if you only have salted butter, you can reduce the added salt in the recipe to 1/8 teaspoon.
Time Needed From Start To Finish
This Sourdough Peach Cobbler Loaf is designed to be a quick and efficient recipe, perfect for when you want a homemade treat without spending all day in the kitchen.
Preparation time: 15 minutes Baking time: 45-50 minutes Cooling time: 15 minutes (before slicing) Total estimated time: Approximately 1 hour 15 minutes
This timeline ensures you can get a delicious, warm loaf on the table relatively quickly, making it a fantastic option for a weeknight dessert or a last-minute contribution to a gathering. The hands-on time is minimal, allowing you to focus on other tasks while it bakes.
How To Make It Step By Step With Visual Cues
Creating this delightful Sourdough Peach Cobbler Loaf is a straightforward process. Follow these steps for a perfectly baked, flavorful result every time.
- Prepare Your Loaf Pan and Preheat Oven: Start by preheating your oven to 350°F (175°C). Lightly grease and flour a standard 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to easily lift the loaf out later. This prevents sticking and makes for easy removal.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the sourdough discard, 1/2 cup granulated sugar, melted butter, egg, and vanilla extract until the mixture is smooth and well combined. The discard will incorporate easily, adding its characteristic tang.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Ensure there are no lumps and all ingredients are evenly distributed. This step is crucial for even rising.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the batter; a few small lumps are perfectly fine. Overmixing can lead to a tough loaf.
- Fold in Peaches: Gently fold in the diced peaches until they are evenly distributed throughout the batter. Try not to mash the peaches; you want distinct pieces in your finished loaf.
- Transfer to Pan and Top: Pour the batter into your prepared loaf pan, spreading it evenly with a spatula. In a small bowl, mix the remaining 2 tablespoons of granulated sugar with the 1/4 teaspoon of ground cinnamon. Sprinkle this cinnamon-sugar mixture evenly over the top of the batter in the loaf pan. This creates a lovely, slightly crisp, and fragrant crust.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean. The top should be golden brown and the edges slightly pulled away from the sides of the pan.
- Cool Before Slicing: Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully lift it out of the pan using the parchment paper overhang (if used) or invert it onto a wire rack to cool completely before slicing. This cooling time allows the loaf to set properly and prevents it from crumbling when cut.
Easy Variations And Serving Ideas That Fit Real Life
This Sourdough Peach Cobbler Loaf is incredibly versatile, making it easy to adapt to different tastes and occasions. For a simple swap, consider using other fruits instead of peaches. Blueberries, raspberries, or even diced apples would work beautifully, offering a different flavor profile while maintaining the cobbler-like texture. If you want to add a bit of crunch, sprinkle some chopped pecans or walnuts into the batter along with the peaches, or add them to the cinnamon-sugar topping. A drizzle of a simple glaze made from powdered sugar and a splash of milk or lemon juice after the loaf has cooled can add an extra touch of sweetness and visual appeal.
When it comes to serving, this loaf shines in many settings. For a family dessert, serve warm slices with a scoop of vanilla bean ice cream or a dollop of whipped cream. It’s also fantastic for breakfast or brunch, perhaps alongside a cup of coffee or tea. For potlucks or parties, slice the loaf and arrange the pieces on a platter. It’s easy for guests to grab and enjoy, and it travels well. Kids often love this loaf, especially with the sweet peaches. You can make it even more kid-friendly by cutting it into smaller, bite-sized squares. A sprinkle of powdered sugar over the top before serving adds a pretty finish and a touch more sweetness.
Common Slip-Ups And How To Avoid Them
Even with a simple recipe like this Sourdough Peach Cobbler Loaf, a few common mistakes can impact the final result. Understanding these pitfalls can help you achieve a perfect loaf every time.
One frequent issue is overmixing the batter. When you combine the wet and dry ingredients, mix only until they are just incorporated. Overmixing develops the gluten in the flour too much, leading to a tough, dense loaf rather than a tender, moist one. A few small lumps in the batter are perfectly normal and will bake out.
Another common slip-up is not draining the peaches properly, especially if using frozen or canned varieties. Excess moisture from the peaches can make your loaf soggy and prevent it from baking through completely. Always thaw frozen peaches and drain canned peaches thoroughly, then pat them dry with a paper towel before adding them to the batter.
Improper oven temperature can also cause problems. An oven that is too hot can lead to a loaf that is browned on the outside but raw in the middle, while an oven that is too cool might result in a
FAQs
- Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
- How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
- Can I adjust sweetness? Yes—add more or less sweetener to taste.
- Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.
