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This Sourdough Peach Pull-Apart Bread is soft, gooey and filled with layers of sweet spiced peaches. It is topped with a buttery streusel, drizzled with vanilla glaze, and every single person who tried it went back for another piece.
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After so many of you loved my Sourdough Apple Pie Pull-Apart Bread, I knew I needed to make a peach version for summer. I made a few tweaks to the original recipe, including adjusting the shaping to ensure you get peaches in every bite. It’s so good, and the pull-apart makes this recipe perfect for sharing.
If you love peaches, don’t miss my Peach Cobbler Sourdough Cinnamon Rolls.
Why you will love this recipe
- Fresh peach recipe: This is a must-try during peach season, especially if you already love my Sourdough Peach Cobbler.
- Made in one day: This recipe uses active sourdough starter and can be mixed, shaped, risen, and baked all in the same day.
- Great for sharing: The pull-apart makes it easy to serve warm from the loaf pan for a weekend breakfast, summer brunch, or dessert.
Important Ingredients and Substitutions
- Active Sourdough starter– An active starter is one that has recently been fed, has doubled in size, and is bubbly. This is what gives the dough its rise.
- Bread flour – I recommend bread flour because it absorbs liquid well. All-purpose flour can work in a pinch, but you may need to add a little extra flour if the dough feels too sticky.
- Milk – Whole milk adds richness and helps create a soft, fluffy dough. For a dairy-free option, use full-fat coconut milk.
- Peaches – You will need about 3-4 small/medium peaches, peeled and chopped. Pat them dry before adding them to the dough so the filling does not become too runny.
See all ingredients and amounts in the recipe card below.
Instructions to make Sourdough Peach Pull-Apart Bread
Step 1 – Feed your sourdough starter
About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio (40 grams sourdough starter: 40 grams flour: 40 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size.
If you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going.
Skip this step if your starter is already activated and ready to bake with.
Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (12 grams active sourdough starter, 60 grams flour, 60 grams water) the night before and leave for about 10 hours at 72℉.
Step 2 – Mix dough
In the bowl of a stand mixer, combine the active sourdough starter, milk, bread flour, salt, sugar, egg, butter, and vanilla. Knead on low speed for 8 to 10 minutes, or until the dough passes the windowpane test. To check, gently stretch a small piece of dough until it is thin enough to see light through without tearing. You can also knead the dough by hand.
Step 3 – Transfer dough
Transfer the dough to a medium-sized bowl or a 2 quart straight edge container.
Step 4 – First rise
Cover, and let the dough rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
Step 5 – Prepare filling
Once the dough has doubled, prepare the filling. In a small bowl, mix the softened butter, flour, brown sugar, cinnamon, and nutmeg until combined.
Peel and chop the peaches, then pat them dry with a paper towel to remove excess moisture.
Step 6 – Roll out dough
Punch down the dough and roll it out into a 13.5”x10” rectangle.
Step 7 – Add filling
Spread the spiced brown sugar filling over the dough, then sprinkle the chopped peaches evenly on top. Pat away any excess liquid from the peaches before shaping.
Step 8 – Cut
Starting on the 13.5-inch side, cut the dough into three 4.5-inch-wide strips.
Step 9 – Stack
Stack the three strips on top of each other with the filling facing up.
Step 10 – Cut
Cut the stacked strips crosswise into five 2-inch sections.
Step 11 – Add to loaf pan
Turn each stack sideways so the fruit layers face the front of the loaf pan, then place them in a parchment-lined 9×5-inch loaf pan.
Step 12 – Second rise
Cover and let rise until puffy, about 1 hour at 80°F.
Step 13 – Prepare topping
Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the remaining ingredients to the bowl and, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs.
Step 14 – Add topping
Sprinkle the streusel on top of the loaf.
Step 15 – Bake
Bake in a preheated 350°F oven for a total of 75 minutes. Place a sheet pan on the rack underneath just in case it bubbles over. Bake for 45 minutes uncovered, followed by an additional 30 minutes with foil tented over the top. Bake until the internal temperature reaches 205°F. Let the pull-apart bread cool slightly and then transfer to a wire rack.
Step 16 – Make glaze
In a small bowl, mix together the powdered sugar, milk, and vanilla extract.
Step 17 – Add glaze
Drizzle the icing on top of the Sourdough Peach Pull-Apart Bread. Serve warm and enjoy!
Sample baking schedule
Here is an example of a timeline for making the Sourdough Peach Pull-Apart loaf in one day. The rise times can depend on the temperature and the activity of your starter, so your timeline may vary. This timeline assumes a temperature of 80°F.
| Step | Time |
| Feed sourdough starter a 1:1:1 ratio (40 grams starter: 40 grams flour: 40 grams water) left at 77–80°F. | 8 am |
| Mix dough & first rise | 12 pm |
| Add filling | 4 pm |
| Second rise | 4:30 pm |
| Bake | 5:30 pm |
Recipe Tips
- Be sure to pat dry the peaches to remove excess liquid. If you don’t, the filling may become too runny, making it hard to shape.
- If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
- To ensure a really light and fluffy loaf, knead until it passes the windowpane test, meaning you can stretch a piece of the dough thin enough that you can see light through without it tearing.
- Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
- The dough may be warmer than 80 degrees after kneading, depending on the mixer. You don’t need to worry about bringing the temperature down, it will likely just rise quicker. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.
Storage instructions
If you have leftovers, store the Sourdough Peach Pull-Apart Bread in an airtight container or cover with plastic wrap. Store on the counter up to 2 days or in the fridge for longer storage. To reheat, microwave in short intervals until warm and gooey.
Recipe FAQ
Yes! In cooler temperatures (around 68–70°F), the dough can rise on the counter overnight for 8–10 hours, or until doubled in size.
If your dough is not rising, check the temperature of the dough. If it is cooler than 80°F it will take longer to rise, so it may just need a longer rise time. You can speed up the rise time by finding a warm spot to place the dough, like in the oven with the light on.
If your dough is warm, but it is not rising, it is likely an issue with your starter health. You can find more tips on caring for and strengthening your starter.
Yes you can but you will likely end up having to add more flour to the dough as all-purpose does not absorb liquids as well.
Yes once it is close to being done with the second rise you can cover it and place it in the fridge for up to 12 hours before baking. Bring the dough to room temperature before baking for best results.
Yes, frozen or canned peaches will both work. If using frozen peaches, thaw them completely and drain off any excess liquid and pat dry. For canned peaches, drain them well and pat them dry before adding them to the dough so the filling does not become too runny.
Peeling gives the softest filling, but you can leave the skins on if you don’t mind a little extra texture.
More sourdough Summer Recipes
Sourdough Discard Recipes
The Best Sourdough Peach Cobbler
Summer Sourdough Recipes
Sourdough Peach Cobbler Cinnamon Rolls
Sourdough Breakfast Recipes
Strawberry Lemon Sourdough Scones
Sourdough Discard Recipes
The Best Sourdough Strawberry Shortcake Recipe
Tried this Sourdough Peach Pull-Apart Bread or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
Sourdough Peach Pull-Apart Bread
Equipment
Ingredients
Active Sourdough Starter (Levain):
- 40 grams sourdough starter, scant 3 Tablespoons
- 40 grams all-purpose or bread flour, ⅓ cup
- 40 grams water, 2 Tablespoons + 2 teaspoons
Dough:
- 160 grams whole milk, warmed to 100°F, ⅔ cup
- 120 grams active sourdough starter, ½ cup
- 50 grams granulated sugar, ¼ cup
- 5 grams salt, 1 teaspoon
- 1 large egg
- 28 grams unsalted butter, softened, 2 tablespoons
- 375 grams bread flour, 2⅔ cups
- 5 grams vanilla extract, 1 teaspoon
Filling:
- 42 grams butter, softened, 3 Tablespoons
- 9 grams flour, 1 Tablespoon
- 110 grams brown sugar, ½ cup
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 275 grams peaches, heaping 1 cup, about 3-4 smaller peaches
Streusel topping:
- 28 grams butter, cubed, 2 Tablespoons
- 35 grams all-purpose flour, ¼ cup
- 55 grams brown sugar, ¼ cup
- 1 teaspoon cinnamon
Icing:
- 90 grams powdered sugar, ¾ cup
- 30 grams milk, 2 Tablespoons
- 3 grams vanilla extract, ½ teaspoon
Instructions
- Feed your sourdough starter – About 4 hours before making the loaf, build a levain or feed your sourdough starter at a 1:1:1 ratio (40 grams sourdough starter: 40 grams flour: 40 grams water). Cover and let it rest at 77–80°F until bubbly and doubled in size. 40 grams sourdough starter, 40 grams all-purpose or bread flour, 40 grams waterIf you don’t have extra starter, add an extra 5–10 grams to each portion (starter, flour, and water) so you have enough to bake with and still keep your starter going. Skip this step if your starter is already activated and ready to bake with. Note: If you want to start the loaf in the morning, you can feed your starter a 1:5:5 ratio (12 grams active sourdough starter, 60 grams flour, 60 grams water) the night before and leave for about 10 hours at 72℉.
- Mix dough – In the bowl of a stand mixer, combine the active sourdough starter, warmed milk, bread flour, salt, sugar, egg, butter, and vanilla. Knead on low speed for 8 to 10 minutes, or until the dough passes the windowpane test. To check, gently stretch a small piece of dough until it is thin enough to see light through without tearing. You can also knead the dough by hand.160 grams whole milk, 120 grams active sourdough starter, 50 grams granulated sugar, 5 grams salt, 1 large egg, 28 grams unsalted butter, 375 grams bread flour, 5 grams vanilla extract
- First rise – Transfer the dough to a medium-sized container. Cover, and let the dough rise in a warm spot until doubled in size, about 4–5 hours at 80°F.
- Prepare filling – Once the dough has doubled, prepare the filling. In a small bowl, mix the softened butter, flour, brown sugar, cinnamon, and nutmeg until combined.Peel and chop the peaches, then pat them dry with a paper towel to remove excess moisture.42 grams butter, 9 grams flour, 110 grams brown sugar, 1 teaspoon cinnamon, ½ teaspoon nutmeg, 275 grams peaches
- Roll out dough – Punch down the dough and roll it out into a 13.5”x10” rectangle.
- Add filling – Spread the spiced brown sugar filling over the dough, then sprinkle the chopped peaches evenly on top. Pat away any excess liquid from the peaches before shaping.
- Shape – Starting on the 13.5-inch side, cut the dough into three 4.5-inch-wide strips. Stack the three strips on top of each other with the filling facing up. Cut the stacked strips crosswise into five 2-inch sections.
- Add to loaf pan –Turn each stack sideways so the fruit layers face the front of the loaf pan, then place them in a parchment-lined 9×5-inch loaf pan.
- Second rise – Cover and let rise until puffy, about 1 hour at 80°F.
- Prepare topping – Prepare the streusel topping by dicing the cold butter and placing it in a small bowl. Add the remaining ingredients to the bowl and, using a fork or your fingers, incorporate the ingredients until it resembles coarse crumbs. Sprinkle the streusel on top of the loaf.28 grams butter, 35 grams all-purpose flour, 55 grams brown sugar, 1 teaspoon cinnamon
- Bake – Bake in a preheated 350°F oven for a total of 75 minutes. Place a sheet pan on the rack underneath just in case it bubbles over. Bake for 45 minutes uncovered, followed by an additional 30 minutes with foil tented over the top. Bake until the internal temperature reaches 205°F. Let the pull-apart bread cool slightly and then transfer to a wire rack.
- Make icing – In a small bowl, mix together the icing ingredients until combined. Drizzle the icing on top of the Sourdough Peach Pull-Apart Bread. 90 grams powdered sugar, 30 grams milk, 3 grams vanilla extract
Notes
- Be sure to pat dry the peaches to remove excess liquid. If you don’t the filling will be too runny.
- If the dough is really sticky or hard to work with, even after a few minutes of kneading, you can slowly add a little flour until it comes together.
- To ensure a really light and fluffy loaf, knead until it passes the windowpane test, meaning you can stretch a piece of the dough thin enough that you can see light through without it tearing.
- Place a baking sheet on the rack underneath, just in case the loaf overflows the edges of the loaf pan.
- The dough may be warmer than 80 degrees after kneading, depending on the mixer. You don’t need to worry about bringing the temperature down, it will likely just rise quicker. If the room temperature is not warm enough, use a bread mat (use code country10 for 10%) or proofing box to keep the dough warm, or see more tips on how to keep your dough warm here.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is hands down one of the best things I’ve made! Absolutely delicious, it’s a must-make.