Southern Peach Bread

There’s something uniquely comforting about a warm slice of homemade bread, especially when it’s bursting with the juicy sweetness of ripe peaches. The first time I made Southern Peach Bread, I was trying to use up a pile of fresh peaches I overzealously brought home from the market. Instead of another cobbler or smoothie, I took a chance on something different—a moist, soft bread that’s subtly sweet and full of summer flavor.

That experiment turned into a go-to recipe I now share with anyone new to baking. This Southern Peach Bread (baked in a loaf pan, but as fuss-free as sheet pan meals) is a beginner’s dream: fast, forgiving, and incredibly satisfying. It’s one of those quick and healthy meals-adjacent bakes that make breakfast, snacks, or even dessert a little more special.

Why This Recipe is Special

Unlike complicated yeast breads, this Southern Peach Bread doesn’t require any rising or proofing. It’s a quick bread—meaning it uses baking soda for lift—so you can go from mixing to baking in under 10 minutes. The beauty lies in its balance: not overly sweet, not too dense, with just the right pop of fruit. It’s a perfect way to use fresh peaches, but also works with frozen or canned ones, making it wonderfully flexible year-round. Whether you’re baking for guests, packing lunchboxes, or just want something homemade with your morning coffee, this peach bread brings Southern charm with none of the stress.

Ingredients and Preparation

Peaches
The star of the show, peaches provide natural sweetness, fruity aroma, and moist texture. Use fresh, ripe peaches for the best flavor, but canned (drained) or frozen (thawed and patted dry) work beautifully.

Vegetable Oil
Keeps the bread moist and tender. You can substitute with melted butter, avocado oil, or even coconut oil for a hint of added flavor.

Sugar
Gives the bread its sweetness without overwhelming. For a less sweet option, reduce slightly or use coconut sugar or a sugar substitute like Stevia.

Eggs
These help bind everything together and contribute to structure and richness.

Sour Cream
Adds moisture and a gentle tang that balances the sweetness. Plain Greek yogurt is an excellent substitute.

Vanilla Extract
Enhances the overall aroma and brings warmth to the flavor profile.

All-Purpose Flour
Provides the base structure. For gluten-free versions, a 1:1 gluten-free flour mix can be used.

Baking Soda
Leavens the bread, helping it rise without yeast. Make sure it’s fresh for the best results.

Salt
A tiny amount of salt balances and sharpens the sweetness of the peaches.

Step-by-Step Instructions

Step 1
Preheat your oven to 350°F (175°C) and prepare your baking vessel—either a single large loaf pan or three mini loaf pans—by greasing or lining with parchment paper.

Step 2
In a large mixing bowl, combine your diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until the mixture is well blended but not overmixed.

Step 3
Gently fold in the flour, baking soda, and salt. Mix just until everything is incorporated. Overmixing at this stage can make the bread dense.

Step 4
Pour the batter evenly into your prepared pan(s). Smooth the tops slightly with a spatula.

Step 5
Bake for 25–30 minutes for mini loaves or 50–55 minutes for a large loaf. You’ll know it’s ready when the top is golden and a toothpick inserted in the center comes out clean.

Step 6
Let the bread cool in the pan for 10–15 minutes, then transfer to a wire rack. Slice when slightly warm or completely cooled, depending on preference.

Beginner Tips and Notes

If your bread turns too brown before the inside is fully cooked, cover it loosely with foil midway through baking.
For added peach flavor, stir in a few tablespoons of peach puree or add extra diced peaches (lightly coated in flour to prevent sinking).
Always measure flour using the spoon-and-level method to avoid adding too much, which can dry out the bread.
If your batter seems too wet (especially when using canned or frozen fruit), reduce the sour cream slightly or add a tablespoon more flour.
Using a serrated knife will help make cleaner slices, especially when the bread is still warm.

Serving Suggestions

Serve warm with a pat of butter or a drizzle of honey.
Add a scoop of vanilla ice cream or whipped cream for a dessert twist.
Pair with black coffee, chai, or iced tea for a cozy morning combo.
Leftovers can be stored at room temperature for up to 4 days in an airtight container. For longer storage, freeze individual slices with parchment paper between them.

Conclusion

This Southern Peach Bread might be trending on your dinner board, but when it comes to baked goods that beginners can master, this Southern Peach Bread takes the cake—or the loaf. It’s a wonderfully simple recipe that offers big rewards with minimal effort. Whether you’re a new home cook or just someone looking for a feel-good treat, give this a try. If you bake it, let me know how it turned out in the comments. I’d love to hear what variations you tried and how you made it your own. Happy baking!

FAQ About Southern Peach Bread

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