Description
This Southern Peach Bread is a moist, easy, one-bowl quick bread loaded with juicy fresh peaches. No mixer needed, and it’s perfect for breakfast, snacking, or dessert.
Ingredients
1 cup fresh peaches, peeled and finely chopped (about 2 medium)
1/2 cup vegetable oil
3/4 cup granulated sugar
2 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon (optional)
1/2 cup chopped pecans (optional)
Instructions
1. Preheat oven to 350°F. Grease or line a 9×5-inch loaf pan.
2. Peel, finely chop, and pat the peaches dry with a paper towel.
3. In a large bowl, stir together the oil, sugar, eggs, sour cream, and vanilla until smooth.
4. Add the flour, baking soda, salt, and cinnamon, and stir until just combined. A few lumps are fine.
5. Fold in the peaches (and pecans, if using) with a few soft strokes.
6. Pour the batter into the pan and smooth the top. Bake for 50 to 55 minutes, until golden and a toothpick comes out clean or with a few moist crumbs.
7. Cool in the pan for 15 minutes, then turn out onto a wire rack. Rest 1 hour before slicing.
Notes
Drain canned or frozen peaches well and pat dry to avoid a soggy loaf.
Tent loosely with foil if the top browns too quickly during baking.
Store airtight up to 3 days at room temperature or up to 5 days refrigerated.
Freeze wrapped slices or the whole loaf for up to 2 months; thaw at room temperature.
Full-fat plain Greek yogurt works as a 1:1 swap for the sour cream.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 slice
- Calories: 300 kcal
- Sugar: 15g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg