Southern Peach Bread Bliss

This Southern Peach Bread transforms summer's juiciest fruit into a heavenly quick bread that's moist, fragrant, and perfect for breakfast or dessert. The combination of fresh peaches with warm cinnamon creates a comfort food that tastes like sunshine in every bite.

I created this recipe during a particularly abundant peach harvest when my neighbor gifted me a basket of perfectly ripe fruit. The heavenly aroma that filled my kitchen that afternoon had my family hovering around the oven until the timer dinged.

Ingredients

• Fresh Peaches: Choose ripe yet firm fruits that yield slightly to pressure and have a strong sweet fragrance for the best flavor
• All Purpose Flour: Provides the structure for the bread while keeping the crumb tender
• Granulated Sugar: Adds straightforward sweetness that complements the natural flavor of the peaches
• Brown Sugar: Introduces caramel notes and moisture that enhances the bread's texture
• Baking Powder: The primary leavening agent that helps create a beautiful rise
• Baking Soda: Works with the natural acids in the peaches to create additional lift
• Cinnamon: Adds warmth that perfectly complements the fruit while creating that classic Southern flavor
• Vanilla Extract: Use pure extract rather than imitation for the most authentic flavor
• Eggs: Bind the ingredients while adding richness and structure
• Milk: Creates tenderness in the finished bread
• Vegetable Oil: Ensures the bread stays moist for days after baking
• Salt: Enhances all the flavors and balances the sweetness

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to 350℉ and thoroughly grease a 9x5 inch loaf pan making sure to get into all corners to prevent sticking. For extra insurance lay a strip of parchment paper across the bottom and up the short sides with some overhang to create handles for easy removal.

Prepare The Peaches:

Select ripe peaches that give slightly when pressed and dice them into small quarter inch pieces. The size matters—too large and they'll sink to the bottom, too small and you'll lose the juicy pockets of fruit throughout the bread. Leave the skin on for beautiful color flecks and extra nutrition.

Mix Dry Ingredients:

In a large bowl whisk together 2 cups of flour, 1/2 cup granulated sugar, 1/4 cup brown sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt until thoroughly combined and no brown sugar lumps remain.

Combine Wet Ingredients:

In a separate medium bowl whisk 2 eggs until frothy then add 1/2 cup milk, 1/3 cup vegetable oil, and 1 teaspoon vanilla extract. Beat until the mixture is completely homogenous with a pale yellow color.

Create The Batter:

Make a well in the center of your dry ingredients and pour in the wet mixture. Use a rubber spatula to fold everything together with gentle strokes working just until no dry flour remains. Overmixing will develop the gluten and create a tough bread, so stop when the batter is just combined even if a few small lumps remain.

Add The Peaches:

Gently fold in 1 1/2 cups of diced peaches using a scooping motion from the bottom of the bowl. This ensures the fruit is distributed evenly without breaking the pieces which would release too much juice and potentially make the bread soggy.

Fill The Pan:

Transfer the batter to your prepared loaf pan smoothing the top with your spatula. If desired sprinkle a tablespoon of granulated sugar over the surface for a sweet crunchy crust.

Bake To Perfection:

Place the pan in the center of your preheated oven and bake for 50 to 60 minutes. The bread is done when a wooden toothpick inserted in the center comes out clean or with a few moist crumbs but no wet batter. If the top is browning too quickly tent loosely with foil during the last 15 minutes.

Cool Properly:

Allow the bread to rest in the pan for exactly 10 minutes—this sets the structure while allowing it to release easily. Then transfer to a wire rack to cool completely for at least 1 hour before slicing for the cleanest cuts.

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The secret to this bread's incredible texture lies in the natural pectin from the peaches. I discovered this happy accident when I first made this bread with especially ripe peaches that created pockets of jammy sweetness throughout the loaf. Now I purposely seek out peaches at varying stages of ripeness—some firmer for defined pieces and some softer for that incredible moisture.

Make Ahead Options

This peach bread actually improves with time as the flavors meld and deepen. Bake it a day before serving for the best flavor profile. For longer storage wrap completely cooled bread tightly in plastic wrap then aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator then bring to room temperature before serving.

Variations To Try

While traditional Southern peach bread is perfect as is, you can easily customize this recipe. Add 1/2 cup chopped pecans or walnuts for delightful crunch and nutty depth. For a spiced version, increase the cinnamon to 1 1/2 teaspoons and add 1/4 teaspoon each of nutmeg and ginger. A streusel topping made with butter, brown sugar, flour, and cinnamon creates a bakery style finish that's irresistible.

Serving Suggestions

Serve thick slices slightly warm with a pat of salted butter that melts into all the crevices. For a decadent dessert, top with a scoop of vanilla ice cream and a drizzle of caramel sauce. At breakfast, toast slices lightly and spread with cream cheese or mascarpone for an elegant start to your day.

The Southern Tradition

Peach bread has deep roots in Southern kitchens where bakers traditionally made it during peak peach season as a way to preserve the summer harvest. Unlike complicated pies or cobblers, quick breads like this one allowed even novice cooks to create something spectacular with minimal effort. The tradition of sharing these loaves with neighbors and bringing them to church socials continues today, making this recipe part of a rich culinary heritage.

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Enjoy a slice of this peach bread with your favorite tea or coffee—it's sunshine baked into every bite!

Frequently Asked Questions

→ Can I use canned peaches instead of fresh peaches?

Yes, you can use canned peaches, but ensure they are well-drained to avoid excess moisture in the batter.

→ How do I store leftover peach bread?

Store the bread in an airtight container at room temperature for up to three days or refrigerate to extend freshness.

→ Can I freeze peach bread?

Absolutely! Wrap the cooled bread tightly in plastic wrap and place it in a freezer-safe bag. Freeze for up to three months.

→ Can I add nuts to the peach bread batter?

Yes, chopped pecans or walnuts are great additions for added crunch and flavor.

→ What type of milk works best for this bread?

Whole milk is preferred for a tender crumb, but you can use almond or oat milk as dairy-free alternatives.