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Southern Peach Bread

This easy and quick recipe captures the magic of sweet, juicy ripe peaches baked into an impossibly moist and tender loaf. It's a simple, crowd-pleasing quick bread perfect for summer.
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Prep Time 15 minutes
Cook Time 50 minutes

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.

Notes

This recipe is fast, easy, giftable, and a crowd-pleaser. Use ripe peaches for best flavor. Don't overmix the batter. The toothpick test is key for doneness. Cool properly to prevent breaking. Can prep dry and wet ingredients separately the night before. Store cooled loaf tightly wrapped at room temperature for 3-4 days, refrigerated for up to a week, or frozen for up to 3 months. Thaw at room temperature. Can swap peaches for nectarines, berries, or apples. Consider adding spices (cinnamon, nutmeg, cardamom), mix-ins (pecans, walnuts, white chocolate chips), or a glaze.