Introduction
Oh, friend, let me tell you about this Southern Peach Bread. Close your eyes for a second and imagine the sweet, juicy flavor of ripe peaches, baked into a loaf that’s impossibly moist and tender. Doesn’t that just take you back? Maybe it’s a memory of grandma’s kitchen, or perhaps just the pure simple joy of a warm slice with your morning coffee. This recipe? It captures all that magic.
I know life gets busy, and sometimes baking feels like a big undertaking. But that’s where this Southern Peach Bread swoops in! It’s ridiculously easy, surprisingly quick to pull together, and the result is something truly memorable. It’s one of those recipes you’ll make again and again, especially when those beautiful peaches are in season. Trust me, your kitchen is about to smell amazing!
Why You’ll Love This Recipe
- Fast: From start to oven, you’re looking at maybe 15-20 minutes. Quick bread lives up to its name!
- Easy: No fancy techniques here! If you can stir, you can make this bread.
- Giftable: Bake an extra loaf! This makes such a lovely homemade gift for friends, neighbors, or teachers.
- Crowd-pleasing: Who can say no to warm, peachy goodness? It’s a hit with kids and adults alike.
Ingredients
Gathering your ingredients is the first step to this peachy paradise. You likely have most of these staples on hand already!
- 1 cup peaches, peeled and diced: The star of the show! Make sure they’re ripe for the best flavor, but not mushy. Fresh is fantastic, but frozen (thawed and drained) can work too.
- ½ cup vegetable oil: This is key to making the bread incredibly moist. You could use canola oil too.
- ½ cup sugar: Just enough sweetness to enhance those peaches without being overpowering.
- 2 eggs: Our binders, bringing everything together.
- ½ cup sour cream: Ah, the secret ingredient for that signature tender crumb and extra moisture! Full-fat is my preference for richness.
- 1 teaspoon vanilla extract: A little warmth and aroma to complement the fruit. Use pure vanilla if you can!
- 1 ½ cups flour: All-purpose flour is perfect here.
- 1 teaspoon baking soda: Our leavening agent, helping the bread rise beautifully.
- ½ teaspoon salt: Just a touch to balance the sweetness and enhance all the flavors.
How to Make It
Alright, let’s bake! Follow these simple steps and you’ll have warm peach bread in no time.
- First things first, preheat your oven. I usually set mine to 350°F (175°C). Grease and flour a standard loaf pan (a 9×5 or 8×4 inch works great). You can also line it with parchment paper with overhangs for easy lifting!
- In a large bowl, whisk together the wet ingredients: the vegetable oil, sugar, eggs, sour cream, and vanilla extract. Whisk until everything is well combined and smooth.
- In a separate medium bowl, whisk together your dry ingredients: the flour, baking soda, and salt. Give it a good whisk to make sure the baking soda and salt are evenly distributed.
- Now, add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon and mix just until just combined. Seriously, don’t overmix! A few streaks of flour are totally fine. Overmixing develops gluten and can make your bread tough.
- Gently fold in your diced peaches. Be careful not to mash them!
- Pour the batter into your prepared loaf pan and spread it evenly.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The bake time can vary depending on your oven and pan size, so start checking around the 50-minute mark.
- Once it’s done, let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set up properly.
Substitutions & Additions
Want to shake things up? Here are some ideas to make this peach bread your own:
- Add Spices: A teaspoon of cinnamon, a half teaspoon of nutmeg, or even a pinch of cardamom would be lovely additions, especially in the fall!
- Mix-ins: Fold in ½ cup of chopped pecans or walnuts for a delightful crunch. Or maybe some white chocolate chips?
- Different Fruit: Swap peaches for nectarines (no need to peel!), berries, or even diced apples in the fall.
- Glaze it: Whisk together powdered sugar with a little milk or lemon juice and drizzle over the cooled loaf.
- Sour Cream Swap: Plain Greek yogurt (full-fat) can be used in place of sour cream for a slightly tangier, but still moist result.
Tips for Success
A few little pointers to make sure your Southern Peach Bread turns out perfectly every time:
- Use Ripe Peaches: This is crucial for flavor! If your peaches aren’t super ripe, the bread won’t have that amazing peachy punch.
- Don’t Overmix: I know I said it before, but it’s the most common mistake in quick breads. Mix until just combined!
- Check for Doneness: The toothpick test is your friend. If it comes out with wet batter, it needs more time. A few moist crumbs are okay.
- Cool Properly: Letting it cool in the pan for a bit before moving it prevents it from breaking.
- Prep Ahead: You can mix the dry ingredients and wet ingredients in separate bowls the night before, cover them, and then combine and add peaches in the morning for a super quick breakfast treat prep.
How to Store It
If you happen to have any leftovers (a big IF!), here’s how to keep your peach bread fresh:
Store the cooled loaf tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate it for up to a week. This bread also freezes beautifully! Wrap the cooled loaf (whole or sliced) tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw at room temperature.
FAQs
Got questions? I’ve got answers!
Q: Can I use frozen peaches?
A: Yes, absolutely! Just be sure to thaw them completely and drain off any excess liquid before dicing and adding them to the batter. Too much extra water can make the bread gummy.
Q: Is this recipe authentically “Southern Peach Bread”?
A: While there are many variations of peach bread across the South, this recipe uses simple, common pantry ingredients and highlights fresh peaches, which is very much in the spirit of Southern baking! The use of oil and sour cream is common for ensuring a moist, tender crumb, which is highly valued.
Q: Can I make muffins instead?
A: Yes, you can! The baking time will be much shorter, likely around 20-25 minutes for standard-sized muffins at 375°F (190°C). Fill muffin cups about two-thirds full.
Q: Why did my bread sink in the middle?
A: This can happen for a few reasons! It might be underbaked (always do the toothpick test!), or you might have overmixed the batter. Make sure your baking soda is fresh too!
Southern Peach Bread
Equipment
- Loaf pan Standard 9x5 or 8x4 inch
- Large bowl
- Medium bowl
- Whisk
- spatula or wooden spoon
- Wire rack
- toothpick For testing doneness
Ingredients
Main Ingredients
- 1 cup peaches peeled and diced, ripe. Fresh or frozen (thawed and drained).
- 0.5 cup vegetable oil or canola oil
- 0.5 cup sugar
- 2 eggs
- 0.5 cup sour cream full-fat preferred, or full-fat plain Greek yogurt
- 1 teaspoon vanilla extract pure vanilla preferred
- 1.5 cup flour all-purpose
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Instructions
- First things first, preheat your oven. I usually set mine to 350°F (175°C).
- Grease and flour a standard loaf pan (a 9x5 or 8x4 inch works great). You can also line it with parchment paper with overhangs for easy lifting!
- In a large bowl, whisk together the wet ingredients: the vegetable oil, sugar, eggs, sour cream, and vanilla extract. Whisk until everything is well combined and smooth.
- In a separate medium bowl, whisk together your dry ingredients: the flour, baking soda, and salt. Give it a good whisk to make sure the baking soda and salt are evenly distributed.
- Now, add the dry ingredients to the wet ingredients. Use a spatula or wooden spoon and mix just until just combined. Seriously, don't overmix! A few streaks of flour are totally fine. Overmixing develops gluten and can make your bread tough.
- Gently fold in your diced peaches. Be careful not to mash them!
- Pour the batter into your prepared loaf pan and spread it evenly.
- Bake for 50-65 minutes, or until a toothpick inserted into the center comes out clean. The bake time can vary depending on your oven and pan size, so start checking around the 50-minute mark.
- Once it's done, let the loaf cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. This helps it set up properly.