Peach Bread
This peach bread is a soft, moist quick bread made with fresh, canned, or frozen peaches. It’s the perfect blend of fruity sweetness and comforting texture, ideal for breakfast, snacks, or dessert. Made in one bowl with simple pantry ingredients, this easy recipe is beginner-friendly and endlessly adaptable—add spices, nuts, or even almond extract to make it your own. No yeast, no fuss, just delicious homemade flavor in every bite.
Equipment
- Mixing bowl
- Spatula or spoon
- Loaf pan(s)
- Measuring cups & spoons
- Cooling rack
- Knife or toothpick for testing doneness
Ingredients
- 1 cup peaches peeled and diced (fresh, canned, or frozen)
- ½ cup vegetable oil or melted butter/coconut oil
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream or plain Greek yogurt
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- Optional Add-ins:
- ¼ tsp cinnamon or nutmeg
- ⅓ cup chopped pecans or walnuts
- Dash of almond extract
Instructions
- 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
Canned or frozen peaches? Just drain and pat dry before using.
Tent foil if top browns too quickly.
Add cinnamon, nuts, or almond extract for variation.
Stores for 4 days at room temp, or freeze for 3 months.