Thank you for stopping by! I can’t begin this post without expressing how much I appreciate your presence here. Whether you’re a returning reader or just stumbled upon this recipe in search of something comforting and homey, I’m truly glad you’re here. This recipe holds a special place in my heart, and I’m beyond thrilled to share it with you. Southern Peach Bread is everything I love about summer baking—warm, tender, sweet, and nostalgic in all the best ways. It’s the kind of recipe that makes your kitchen smell like sunshine and memories.
If you’re like me and always on the lookout for recipes that feel like a warm hug, you’re going to adore this one. And if you’d love more comforting, homemade recipes like this delivered straight to your inbox, don’t forget to subscribe to my email list below! You’ll get new recipes, exclusive kitchen tips, and lots of inspiration right when you need it most.
What Is Southern Peach Bread?
Southern Peach Bread is a moist, fruit-filled quick bread made with ripe peaches, warm spices, and just enough sweetness to make each bite irresistible. Think banana bread, but with a summery twist that feels both indulgent and light. It’s perfect for breakfast with coffee, as an afternoon snack, or even as a dessert warmed up with a dollop of whipped cream or vanilla ice cream.
You’re going to love how incredibly easy it is to make this peach bread, but more than that, you’ll fall for the way it tastes—soft and fluffy inside, with golden edges and juicy peach bits in every slice.
Reasons You’ll Fall in Love with This Recipe
It’s cozy, simple, and delivers bakery-level results in your own kitchen. It’s also endlessly versatile—I promised you versatile, and here’s proof! You can add nuts, spices, glaze, or even swap in canned or frozen peaches if you’re out of fresh ones. It’s an all-season winner. And the best part? The smell when this is in the oven is incredible!! It’s like a peach cobbler married a classic pound cake, and I am here for it.
What Does Southern Peach Bread Taste Like?
Each bite bursts with juicy peach flavor, warm cinnamon notes, and a buttery richness that feels just decadent enough to satisfy without going over the top. The crumb is tender, moist, and melts in your mouth, especially when served warm with a pat of butter. There’s a subtle caramelization on the crust that gives just the right amount of chew—seriously, it’s bakery-worthy!
Benefits of This Peach Bread Recipe
Quick & Easy: No mixer needed. Just two bowls and a spoon.
Make-Ahead Friendly: Stays moist for days and freezes beautifully.
Versatile: Use fresh, frozen, or canned peaches. Add-ins like pecans or vanilla glaze take it to another level.
Naturally Beautiful: Those peach flecks make each slice look stunning without any decoration needed.
Crowd-Pleaser: Kids love it. Guests ask for the recipe. It’s just that good.
Ingredients You’ll Need
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg (optional)
1/2 teaspoon salt
2 eggs
1/2 cup vegetable oil (or melted butter)
1/4 cup sour cream (adds incredible moisture!)
1 teaspoon vanilla extract
2 cups diced fresh peaches (or well-drained canned or thawed frozen peaches)
Tools You’ll Need
2 mixing bowls (one large, one medium)
Whisk and spoon or silicone spatula
Loaf pan (9×5 inch works best)
Parchment paper or non-stick spray
Cooling rack
Toothpick or cake tester for doneness
Optional Additions and Substitutions
Add chopped pecans or walnuts for crunch.
Swap in Greek yogurt for sour cream.
Add a vanilla or lemon glaze for extra flair.
Use cinnamon sugar to dust the top before baking for a light crust.
How to Make Southern Peach Bread – Step by Step
Preheat your oven to 350°F (175°C) and grease or line a 9×5 loaf pan.
In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
In a medium bowl, beat the eggs, sugar, brown sugar, oil, sour cream, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and stir gently until combined. Don’t overmix!
Fold in the diced peaches carefully. The batter will be thick and chunky.
Pour into your prepared pan and smooth out the top.
Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely (if you can wait that long!).
What to Serve with Southern Peach Bread
A generous smear of salted butter or cream cheese
A drizzle of honey or maple syrup
Fresh whipped cream and peach slices
A scoop of vanilla ice cream for dessert
Coffee, tea, or even iced peach tea on a summer day
Tips for the Best Peach Bread
Use ripe but firm peaches so they hold their shape.
Don’t skip the sour cream—it keeps the bread moist for days.
Let it cool before slicing for cleaner cuts (I know, it’s hard to wait!).
Freeze slices individually wrapped for easy snacking.
Storage Instructions
Store at room temperature, tightly wrapped, for up to 3 days. Refrigerate for up to 5 days. To freeze, wrap slices individually in plastic wrap, then place in a zip-top freezer bag for up to 2 months. Thaw at room temperature or microwave for 15–20 seconds before enjoying.
Frequently Asked Questions
Can I use canned peaches?
Yes! Just drain them very well and chop into small chunks.
Can I make this into muffins?
Absolutely. Just reduce the baking time to about 18–22 minutes and check with a toothpick.
Can I double the recipe?
Yes—just divide the batter between two loaf pans. You may need to bake them a few minutes longer.
Can I reduce the sugar?
You can reduce by about 1/4 cup, though it may slightly alter the texture.
Conclusion
Southern Peach Bread is truly one of those timeless recipes you’ll come back to again and again. Whether it’s for breakfast, dessert, or a sweet little afternoon pick-me-up, this loaf delivers warmth, comfort, and a touch of Southern charm in every slice. It’s easy enough for weekday baking, but special enough for a weekend brunch spread. Try it once, and I’m pretty sure it’ll become a new favorite in your home too.
Looking for more ways to enjoy peaches? You’ll love these too:
Southern Peach Cobbler with Buttermilk Biscuit Topping
Easy Peach Upside-Down Cake
Peaches and Cream Oatmeal Bake
Share the Peachy Love
If you try this Southern Peach Bread, I’d be overjoyed to hear how it turned out! Leave a comment below with your thoughts, and don’t forget to tag me or share your beautiful bread photos on Pinterest. Your kitchen creations absolutely make my day.
Nutritional Information (Approx. per slice, based on 10 servings)
Calories: 270
Fat: 12g
Saturated Fat: 2g
Carbohydrates: 38g
Sugar: 21g
Protein: 3g
Fiber: 1g
Southern Peach Bread
Equipment
- 2 Mixing bowls
- Whisk or silicone spatula
- 9x5 inch loaf pan
- Parchment paper or non-stick spray
- Cooling rack
- Measuring cups and spoons
- Toothpick or cake tester
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg optional
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1/4 cup sour cream or Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups diced fresh peaches or well-drained canned or thawed frozen peaches
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 9x5-inch loaf pan with parchment paper.
- In a large mixing bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl, beat the eggs with the granulated sugar, brown sugar, oil, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently until just combined—do not overmix.
- Fold in the diced peaches. The batter will be thick and chunky.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
