Southern Peach Bread Recipe

Introduction

Did you know that peach consumption in the United States has grown by over 15% in the last decade, making it one of the most beloved summer fruits? This surge in popularity is no surprise—the sweet, juicy flavor of a ripe peach is pure sunshine. But what if you could capture that essence in a loaf of bread you can enjoy any time of year? This Southern Peach Bread recipe does exactly that, transforming fresh peaches into a moist, tender, and irresistibly flavorful treat that embodies the warmth and hospitality of the South. It’s the perfect answer for anyone wondering how to make a simple, crowd-pleasing dessert that celebrates seasonal produce.

More than just a quick bread, this recipe is a celebration of texture and taste. The secret lies in the combination of tangy sour cream and rich vegetable oil, which work together to create an incredibly moist crumb that stays fresh for days. The vanilla enhances the natural floral notes of the peaches, while a simple batter ensures the fruit remains the star. Whether you’re hosting a brunch, need a portable snack for a picnic, or simply want your kitchen to smell like a Southern bakery, this peach bread is your ticket. Let’s dive into how you can create this masterpiece with minimal fuss and maximum flavor.

Ingredients List

Gathering high-quality ingredients is the first step to baking success. Here’s what you’ll need for this Southern Peach Bread, along with notes on substitutions and the sensory role each plays.

Wet Ingredients:

• 2 cups fresh peaches, peeled and diced (about 3 medium peaches) – The heart of the recipe. Look for peaches that are fragrant and yield slightly to gentle pressure. Substitution: 2 cups of frozen, thawed, and well-drained peaches or canned peaches in light syrup (drained) can work in a pinch, but fresh will give the brightest flavor.
• 1 cup granulated sugar – Provides sweetness and helps create a tender texture. Substitution: For a deeper flavor, you can use 3/4 cup white sugar and 1/4 cup light brown sugar.
• 1/2 cup vegetable oil – The key to incredible moisture. Its neutral flavor lets the peach shine. Substitution: An equal amount of melted, cooled coconut oil or a light olive oil will work, though they may impart a slight flavor.
• 2 large eggs, at room temperature – Bind the batter and add structure and richness.
• 1/2 cup full-fat sour cream – The magic ingredient for tang and an unbelievably soft, moist crumb. Substitution: Plain Greek yogurt is an excellent 1:1 swap, maintaining moisture and adding protein.
• 2 teaspoons pure vanilla extract – Enhances the sweetness and aromatic quality of the peaches.

Dry Ingredients:

• 2 cups all-purpose flour – The foundation. Spoon and level it into your measuring cup for accuracy.
• 1 teaspoon baking soda – The leavening agent that gives the bread its lift.
• 1/2 teaspoon salt – Crucial for balancing all the sweetness and enhancing the overall flavor profile.
• Optional: 1/2 teaspoon ground cinnamon or nutmeg – A warm spice that pairs beautifully with peaches.

Timing

Compared to many yeast breads that require hours of proofing, this Southern Peach Bread recipe is remarkably quick. The active prep time of just 15 minutes is about 30% faster than the average fruit bread recipe, which often involves creaming butter or toasting nuts. The majority of the time is hands-off baking, allowing the wonderful aroma to fill your home. From start to finish in about 75 minutes, you’ll have a warm, homemade treat—perfect for spontaneous baking or last-minute guests.

Fresh from the oven, this peach bread boasts a golden crust and a tender, fruit-filled crumb.

Step-by-Step Instructions

Step 1: Prepare Your Peaches

Start by bringing a medium pot of water to a boil. Score a small “X” on the bottom of each peach. Carefully lower them into the boiling water for about 30-45 seconds. Using a slotted spoon, immediately transfer them to a bowl of ice water. This blanching process makes the skins slide right off. Once peeled, pit and dice the peaches into 1/2-inch chunks. You should have about 2 cups. Pat them gently with a paper towel to remove excess juice—this prevents the batter from becoming too wet.

Step 2: Combine Wet Ingredients

Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line it with parchment paper for easy removal. In a large mixing bowl, whisk together the 1 cup of sugar and 1/2 cup of vegetable oil until well combined. Add the two room-temperature eggs, one at a time, whisking vigorously after each until the mixture is smooth and slightly pale. Whisk in the 1/2 cup of sour cream and 2 teaspoons of vanilla extract until the mixture is creamy and uniform. Gently fold in the prepared peach pieces until they are evenly distributed.

Step 3: Mix Dry Ingredients

In a separate, medium-sized bowl, whisk together the 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and any optional spices (like cinnamon). This step ensures the leavening agent is evenly distributed throughout the flour, which is key for an even rise. It also aerates the flour, resulting in a lighter bread.

Step 4: Combine and Bake

Add the dry flour mixture to the wet peach mixture. Using a spatula, fold gently until just combined. A few streaks of flour are okay; overmixing is the enemy of a tender quick bread and will lead to a tough, dense loaf. Pour the thick, peachy batter into your prepared loaf pan and smooth the top with the spatula.

Place the pan in the center of your preheated oven and bake for 55 to 65 minutes. Start checking at the 55-minute mark by inserting a toothpick or skewer into the center of the loaf. It should come out clean or with a few moist crumbs (but no wet batter). The top will be a deep golden brown, and the loaf will have pulled away slightly from the sides of the pan.

Step 5: Cool and Serve

Once baked, remove the pan from the oven and place it on a wire cooling rack. Let the bread cool in the pan for 15 minutes. This allows it to set and makes it easier to handle. Then, using the parchment paper as handles, lift the bread out of the pan and place it directly on the rack to cool completely (about 1-2 hours). Slicing into it while it’s still warm can cause it to crumble. For the cleanest slices and best flavor, patience is key!

Nutritional Information

(Per slice, based on 12 slices per loaf)

• Calories: ~280 kcal
• Total Fat: 12g
• Saturated Fat: 2.5g
• Cholesterol: 35mg
• Sodium: 180mg
• Total Carbohydrates: 40g
• Dietary Fiber: 1g
• Sugars: 24g
• Protein: 4g

Note: Nutritional values are estimates and can vary based on specific ingredients used and slice size.

Healthier Alternatives

You can easily adapt this Southern Peach Bread recipe to fit various dietary preferences without sacrificing the moist, flavorful texture that makes it so special.

• Reduce Sugar: Cut the granulated sugar to 3/4 cup. The natural sweetness of ripe peaches often compensates beautifully. For more depth, use the full amount of a sugar substitute like monk fruit or erythritol designed for baking.
• Whole Grains: Substitute up to 1 cup of the all-purpose flour with whole wheat pastry flour or white whole wheat flour. This adds fiber and nutrients while maintaining a relatively light texture.
• Oil Swap: Replace the vegetable oil with an equal amount of unsweetened applesauce or mashed ripe banana. This significantly reduces fat content, though the bread may be slightly denser.
• Dairy-Free: Use a plant-based sour cream alternative and a neutral-flavored oil. A flax egg (1 tbsp ground flax + 2.5 tbsp water per egg) can work, though the structure may be more crumbly.

Serving Suggestions

This versatile bread shines in many settings:

• Breakfast or Brunch: Serve a thick slice lightly toasted with a smear of cream cheese, honey butter, or almond butter.
• Dessert: Elevate it by warming a slice and serving it à la mode with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
• Afternoon Tea: Pair a delicate slice with a cup of Earl Grey or a refreshing iced peach tea.
• Gift Idea: Bake an extra loaf, let it cool completely, wrap it in pretty cellophane, and tie it with a ribbon for a heartfelt