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Hey there! It’s been a few months. Turns out that the bigger my baby gets, the more attention he needs. My time has been consumed with diaper changes, stroller walks, and spooning purees into a tiny but toothy mouth.

Rarely do I get a moment of peace to myself – and dedicating hours to baking bread seems more daunting now than ever before.

Fortunately, I can always fall back on quick breads. Time and time again, these easy recipes have enabled me to make tasty snacks and treats while dancing around my baby in his walker. This week’s recipe is a revised version of an old favorite but with a sourdough twist: Sourdough Discard Peanut Butter Bread.

Soft, Chewy, and Filling

Almost 4 years ago, I tried an amazing and fun peanut butter chocolate chip bread. I liked that I could whip it together with my Blendtec and have a loaf ready to eat in less than an hour. With my crazy schedule and my constant cravings for peanut butter (I burn a lot of calories breastfeeding), I figured it was high time to make this loaf again while using up my sourdough discard at the same time.

I’m so happy I took the time to revisit my old favorite.

The sourdough tang melds beautifully with the peanut butter to create a flavorful loaf. It’s soft and fluffy, albeit a bit dense thanks to thick peanut butter I like to use. When I’m feeling extra indulgent, I toss in some chocolate chips. Then, I wash everything down with a cold glass of milk.

Although it’s not the most calorie-friendly recipe, sourdough discard peanut butter bread tastes heavenly and makes for a quick dessert on my busiest days. Better still, it helps me use up my discard (which has a habit of building up all too fast, even when I only feed it once a week in the fridge).

Makes Great Muffins

Sourdough Discard Peanut Butter Bread is a fun dessert to make anytime. But it can be a bit much, especially if you need to watch your weight or prefer to nibble smaller desserts rather than inhale heavier ones. If you’re struggling to eat an entire loaf, you may want to consider slicing and freezing this bread to save for later.

Or for even simpler snacking, hop on over to my Sourdough Discard Peanut Butter Muffins recipe for the same flavor and texture but in an easier to eat shape.

Time

Prep time:  10 to 15 minutes
Rise time:  None
Cook time:  50 to 55 Minutes
Total time: Approximately 1 hour to 1 hour 10 minutes

Ingredients

Sourdough Discard Peanut Butter Bread needs the following ingredients:

• 70 Grams Vegetable Oil (1/3 Cup)
• 104 Grams Creamy Peanut Butter (1/3 Cup plus 2 Tablespoons)
• 112 Grams Brown Sugar (3/4 Cup)
• 2 Large Eggs
• 45 Grams Milk (3 Tablespoons)
• 6 Grams Vanilla Extract (1 1/2 Teaspoons)
• 170 Grams Sourdough Starter – Fed, Unfed, or Discard (3/4 Cup)
• 6 Grams Baking Powder (1 1/2 Teaspoons)
• 3 Grams Baking Soda (1/4 Teaspoon)
• 3 Grams Salt (1/2 Teaspoon)
• 90 Grams All-Purpose Flour (3/4 Cup)

Optional

• 56 Grams Chocolate Chips (1/3 Cup)

Keep in mind that this recipe is flexible. Feel free to swap out chocolate chips for dried fruit. Or sprinkle in some chopped peanuts for a little bit of crunch. If you’d like, you could make a peanut butter drizzle or leave out the extras entirely.

Equipment

Sourdough Discard Peanut Butter Bread is a quick bread, so you don’t need a lot of equipment. Just a few basic kitchen staples will see you through from beginning to end:

• Measuring Cups and Spoons
• Mixing Bowls and Spoons
• A 9-inch by 5-inch Loaf Pan
• A Wire Cooling Rack

And of course, you’ll need some oven mitts and perhaps some parchment paper to minimize sticking.

My original peanut butter chocolate chip bread recipe was made via Blendtec Blender – if you have one, you can make mixing a breeze. If not, don’t panic. You can mix by hand and still end up with great results.

As an Amazon Associate, I do receive a small commission for clicks on affiliate links. However, I only recommend products that I regularly use and enjoy. My opinions remain my own, so you don’t have to worry about paid branding.

Instructions

Sourdough Discard Peanut Butter Bread is a great recipe for beginning bakers. All you have to do is mix, pour, and bake. In just over an hour, you’ll have an amazing dessert loaf that you can make perfectly the first time around.

Since the bread comes together so quickly, you’ll want to start by preheating your oven to 350 degrees Fahrenheit (176 degrees Celsius).

Mix the Dough

In a mixing bowl, combine the wet ingredients: vegetable oil, peanut butter, eggs, milk, vanilla extract, and sourdough starter. Mix until smooth and stir in the brown sugar until well incorporated. Feel free to use a blender for speedy mixing.

In a separate small bowl, combine the dry ingredients: baking powder, baking soda, salt, and all-purpose flour. Stir the dry ingredients into the wet ingredients. If using a blender, pulse a couple of times until the flour is thoroughly mixed.

If adding optional ingredients, fold in chocolate chips, dried fruit, or nuts.

Don’t use your blender – just stir with a spoon.

Bake Your Bread

Have everything mixed? Great!

Line your 9-inch by 5-inch bread pan with parchment paper or lightly grease with spray butter. Then pour the batter into your pan. Use a silicone spoon or spatula to smooth the top of the bread as needed.

If desired, sprinkle a few extra chocolate chips or nuts on top of your bread. When you’re ready, pop the bread into the oven and bake for 50 to 60 minutes.

An inserted toothpick will come out clean (with the exception of a few moist crumbs or a smear of chocolate). If you have a probe thermometer, the internal temperature should read at least 195 degrees Fahrenheit (90 degrees Celsius).

Let the bread cool in the pan on the wire cooling rack for 10 minutes. Then use a sharp knife to loosen the bread from the pan. Let the bread completely cool outside of the pan before slicing and serving.

Just the Basics

Secrets to Success

Sourdough Discard Peanut Butter Bread doesn’t take a professional baker to get right. Many beginning bakers have an easy time stirring together the batter and then baking the bread.

However, I have made quite a few quick bread recipes in the last few years, and I have a couple of standard tips for success.

First, don’t over mix.

Over mixing the batter after you add the leavening ingredients often leads to a sunken, dense loaf. Although the peanut butter can be difficult to thoroughly incorporate during the first few steps of the process, it should loosen up and become easy to stir when you’ve added the milk, eggs, and vegetable oil.

Second, line your baking pan with parchment paper.

This quick bread uses a lot of vegetable oil and lots of peanut butter brands are heavy-handed with the oil as well. The extra fats make this loaf less likely to stick to the pan, but they don’t eliminate the possibility entirely. A layer of parchment paper can ensure your bread comes out smoothly and in one piece when you’ve finished baking.

Nutritional Information

Sourdough Discard Peanut Butter Bread has a lot of protein thanks to the peanut butter, milk, and eggs. However, these same ingredients also come with a lot of extra calories, fat, and cholesterol. If you’re concerned about your health, here’s a quick look at the nutritional information.

Keep in mind that this information is an estimate only. Your loaf may vary depending on the brands of ingredients you use. Furthermore, you might cut your bread into bigger or smaller slices, so your serving size will be different as well.

Did You Try It?

I love receiving feedback from my friends, family, and fellow home bakers. If you tried my sourdough discard peanut butter bread, please feel free to let me know how it turned out. Tell me about your experience in the comments below, and don’t forget to leave a star rating or sharing this post with others.