Peach bread is one of those delightful Southern staples that deserves a spot in every home baker’s recipe box. Warm, moist, and bursting with sweet peachy flavor, this loaf is as perfect with morning coffee as it is for an after-dinner treat. Unlike more common quick breads like banana or zucchini, peach bread brings a unique fruity brightness and tender crumb that feels both nostalgic and refreshing. Whether you’re baking with fresh summer peaches or pulling from your pantry stash, this recipe promises a foolproof way to create something truly special—no yeast, no fuss, just rich, homemade goodness.
Table of Contents
Ingredients
Here’s everything you’ll need to make a moist and flavorful peach bread that comes together in no time:
- 1 cup peaches, peeled and diced (fresh, canned, or thawed frozen)
- ½ cup vegetable oil (or substitute with melted butter or coconut oil)
- ½ cup granulated sugar (or use coconut sugar for a lower-glycemic option)
- 2 large eggs
- ½ cup sour cream (or plain Greek yogurt as an alternative)
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour (whole wheat flour can be used for added fiber)
- 1 teaspoon baking soda
- ½ teaspoon salt
Optional Add-ins:
- A pinch of cinnamon or nutmeg for extra warmth
- Chopped pecans or walnuts for crunch
- A touch of almond extract for a flavor twist
Instructions
Follow these easy steps to bake a perfectly moist and flavorful peach bread:
- Preheat the oven to 350°F (175°C). Grease one standard loaf pan or three mini loaf pans.
- Mix the wet ingredients: In a medium mixing bowl, combine the chopped peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir gently until smooth—no need to overmix.
- Add the dry ingredients: Sprinkle in the flour, baking soda, and salt. Fold the mixture together just until you no longer see dry flour. Avoid overmixing to keep the bread soft.
- Pour the batter into the prepared pan(s), filling about ⅔ full.
- Bake for 50–55 minutes for a standard loaf, or 25–30 minutes for mini loaves. A toothpick inserted in the center should come out with just a few moist crumbs.
- Cool the bread in the pan for 10 minutes. Then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Enjoy with butter, honey, or plain—it’s delicious any way.
Recipe Details
Here are the quick facts you’ll want to know before making this peach bread:
- Prep Time: 10 minutes
- Cook Time:
- Mini loaf pans: 25–30 minutes
- Standard loaf pan: 50–55 minutes
- Total Time: 35–65 minutes
- Servings: 8 slices
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
Nutrition Facts (Per slice)
- Calories: 304
- Carbohydrates: 33g
- Sugar: 15g
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Protein: 4g
- Sodium: 330mg
- Cholesterol: 48mg
- Fiber: 1g
- Trans Fat: 0g
Tips & Variations
- Don’t overmix the batter: Stir just until combined to keep the crumb tender and moist.
- Fresh vs. canned vs. frozen peaches: All work! Just make sure to drain canned peaches well and pat dry any excess moisture.
- Add-ins for extra flair:
- A dash of cinnamon or nutmeg adds cozy warmth.
- Try chopped nuts for texture.
- Swap vanilla for almond extract for a subtle twist.
- Top browning too fast? Tent with foil during the final 10–15 minutes of baking.
- Storage:
- Room temp (airtight): up to 4 days
- Fridge: 5–7 days
- Freezer: 3 months (wrap tightly and thaw overnight in the fridge)
Peach Bread
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Grease 1 standard loaf pan or 3 mini loaf pans.
- In a large bowl, combine peaches, oil, sugar, eggs, sour cream, and vanilla. Stir until smooth.
- Sprinkle in flour, baking soda, and salt. Mix just until combined—do not overmix.
- Pour batter into the prepared pan(s), filling ⅔ full.
- Bake:
- Mini loaves: 25–30 minutes
- Standard loaf: 50–55 minutes
- Toothpick inserted should come out with moist crumbs. Cool 10 mins in pan, then transfer to rack.
- Serve warm or at room temperature. Enjoy!
Notes
Conclusion
Whether you’re savoring a slice with your morning coffee or serving it warm with a scoop of vanilla ice cream, this peach bread recipe brings Southern comfort straight to your kitchen. It’s quick, beginner-friendly, and bursting with juicy peach flavor in every bite. With just a few pantry staples and a handful of peaches, you’ll have a moist, flavorful loaf that’s perfect for breakfast, snack time, or dessert.
FAQs
Q: Can I use canned or frozen peaches instead of fresh?
Yes! Canned (drained and dried) or frozen (thawed and blotted) peaches both work beautifully.
Q: What can I substitute for sour cream?
Use plain Greek yogurt or buttermilk. Dairy-free alternatives also work.
Q: How do I know when the bread is done?
Insert a toothpick into the center—it should come out mostly clean, with a few moist crumbs.