Easy Southern Peach Bread
This Southern Peach Bread is a simple, quick-to-make loaf bursting with the flavor of fresh peaches. It's incredibly moist, perfect for sharing, and fills your home with a wonderful aroma.
Equipment
- Loaf Pan
- Mixing bowl
- Whisk or Spoon
- Wooden skewer or toothpick
- Wire rack
Ingredients
- 1 cup peaches peeled and diced
- 0.5 cup vegetable oil
- 0.5 cup sugar
- 2 eggs
- 0.5 cup sour cream
- 1 tsp vanilla extract
- 1.5 cups flour all-purpose
- 1 tsp baking soda
- 0.5 tsp salt
Instructions
- Step 1: Get Your Oven Ready & Prep Your Pans: Preheat your oven to 350 degrees F (175 degrees C). Grease and flour three mini loaf pans or one standard large loaf pan with non-stick cooking spray or grease and flour.
- Step 2: Wet Ingredients Party: In a medium-sized bowl, combine diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until well combined. A few lumps from peaches are okay.
- Step 3: Add the Dry Goodies: Measure out flour, baking soda, and salt. Add these dry ingredients to the bowl with the wet mixture.
- Step 4: Mix Just Enough: Gently stir the ingredients together until just combined. Do not overmix; a few streaks of flour are acceptable. Overmixing can result in tough bread.
- Step 5: Into the Pans: Pour the batter evenly into the prepared loaf pans. Divide among three mini pans or pour all into one large pan. Smooth the top if needed.
- Step 6: Time to Bake!: Place the pans into your preheated oven.
- Step 7: Bake Until Golden: Bake mini loaves for about 25-30 minutes, or a standard large loaf for about 50-55 minutes. The bread is done when the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean (maybe with a few moist crumbs).
- Step 8: Cool Down: Carefully remove pans from the oven. Let cool in the pans for about 10-15 minutes before turning out onto a wire rack to cool completely. Cooling allows the bread to set up for cleaner slices.
Notes
Substitutions & Additions: Try other diced fruits like apples, blueberries, or mixed berries. Add ½ to 1 teaspoon of cinnamon, nutmeg, or cardamom with the dry ingredients. Stir in ½ cup of chopped walnuts or pecans when adding dry ingredients. Plain full-fat Greek yogurt can substitute sour cream. Melted and cooled butter (½ cup) can replace the oil for a richer flavor. A simple powdered sugar glaze can be drizzled over the cooled bread.
Tips for Success: Do not overmix the batter. Measure flour correctly by spooning into the cup and leveling. Use ripe but slightly firm peaches. Peel peaches easily by scoring an 'X' on the bottom, boiling briefly (30-60 secs), then placing in an ice bath. Always use the toothpick test for doneness as oven temperatures vary. The batter is best mixed right before baking; diced peaches can be prepped slightly ahead but may brown (tossing with lemon juice can help).
Storage: Store completely cooled bread tightly wrapped in plastic wrap or aluminum foil at room temperature for 2-3 days. For longer storage (up to 5-6 days), store wrapped in the refrigerator. For freezing (up to 2-3 months), wrap cooled loaves tightly in plastic wrap and foil or a freezer-safe bag; thaw at room temperature.
FAQs: Yes, you can use frozen peaches; thaw completely and drain excess liquid well. Peeling peaches provides a smoother texture as skins can be tough or chewy when baked, but it is optional. Yes, you can make muffins; fill greased muffin cups about two-thirds full and bake for 20-25 minutes, keeping an eye on them.