Sourdough Discard Peanut Butter Bread

Use up your sourdough starter with this tasty dessert loaf. The perfect blend of peanut butter and chocolate. Great for beginning bakers.

Prep Time 15

Cook Time 55

Total Time 1 10

Course Bread, Breakfast, Dessert, Snack

Cuisine American

Servings 10 Slices

70 Grams Vegetable Oil (1/3 Cup)
104 Grams Peanut Butter, Creamy (1/3 Cup and 2 Tablespoons)
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)
112 Grams Brown Sugar (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)

Preheat your oven to 350° Fahrenheit (176° Celsius) and bake for 50 minutes.
In a mixing bowl, combine the wet ingredients: vegetable oil, peanut butter, eggs, milk, vanilla extract, and sourdough starter.
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.
Gently fold in optional chocolate chips, fruit, or nuts. Do not overmix.
Line a 9-inch by 5-inch bread pan with parchment paper or lightly grease with spray butter.
Pour bread batter into pan and smooth with a silicone spoon or spatula. If desired, sprinkle extra chocolate chips or nuts on top of the batter.
Bake for 50 to 60 minutes. Internal temperature should read between 195° Fahrenheit (90° Celsius) and 200° Fahrenheit (93° Celsius). An inserted toothpick should come out clean with the exception of a few moist crumbs.
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.

Avoid over mixing quick breads like this one. Over mixing often results in a sunken loaf.

Keyword Peanut Butter Bread, Sourdough Bread, Sourdough Discard Bread, Sourdough Starter