Description

This Southern Peach Bread is moist, buttery, and bursting with juicy peach flavor. Made with ripe peaches and warm spices, it’s an easy quick bread recipe perfect for breakfast, snacking, or gifting. Serve warm with butter or enjoy as a sweet treat any time of day.

Ingredients

Scale

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)

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Instructions

Preheat oven to 350°F (175°C). Grease or line a 9×5-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.

Notes

You can substitute canned or frozen peaches—just drain well and dice.

For a nutty twist, add 1/2 cup chopped pecans or walnuts.

Sprinkle cinnamon sugar on top before baking for a lightly crisp crust.

Store leftovers wrapped tightly at room temperature for up to 3 days, or freeze for up to 2 months.

This recipe also works well as muffins—just reduce baking time to 18–22 minutes.