Best Southern Peach Bread Recipe

Why I’ll Love This Recipe

I Love How This Recipe Captures The Sweetness Of Peaches Without Being Overly Sugary. The Sour Cream Adds Richness And Moisture, While The Oil Keeps The Texture Soft And Tender. It’s A True One-Bowl Wonder, Simple To Make And Even Easier To Enjoy. Whether I’m Serving It Fresh From The Oven Or Enjoying A Slice Cold The Next Day, It Always Hits The Spot.

Ingredients

(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)

• 1 Cup Peeled, Diced Fresh Peaches

• ½ Cup Vegetable Oil

• ½ Cup Sugar

• 2 Eggs

• ½ Cup Sour Cream

• 1 Teaspoon Vanilla Extract

• 1½ Cups All-Purpose Flour

• 1 Teaspoon Baking Soda

• ½ Teaspoon Salt

Directions

1. I Preheat My Oven To 350°F And Grease Either Mini Loaf Pans Or A Standard 9×5-Inch Loaf Pan.

2. In A Large Mixing Bowl, I Combine The Peaches, Oil, Sugar, Eggs, Sour Cream, And Vanilla.

3. I Stir In The Flour, Baking Soda, And Salt Until Just Combined—Being Careful Not To Overmix.

4. I Pour The Batter Into The Prepared Pan(s), Smoothing The Top With A Spatula.

5. For Mini Loaves, I Bake Them For About 25–30 Minutes. For A Large Loaf, I Bake It For 50–55 Minutes.

6. I Allow The Bread To Cool Slightly Before Removing From The Pan And Slicing.

Servings And Timing

• Servings: Makes About 8 Slices

• Prep Time: 10 Minutes

• Bake Time: 25–30 Minutes For Mini Loaves Or 50–55 Minutes For A Standard Loaf

• Total Time: 60–65 Minutes

Variations

• When I Don’t Have Fresh Peaches, I Substitute Canned Peaches (Drained And Diced) Or Thawed Frozen Peaches—Just Make Sure To Pat Them Dry.

• If I’m Out Of Sour Cream, Plain Greek Yogurt Makes A Great Substitute.

• Sometimes I Fold In ½ Cup Chopped Pecans To Add Crunch And A Nutty Richness.

• I’ve Also Added A Pinch Of Cinnamon Or Nutmeg For A Warm Spice Note—Perfect In Cooler Months.

Storage/Reheating

Once The Bread Is Completely Cool, I Wrap It Tightly In Plastic Wrap Or Store It In An Airtight Container. It Keeps Well At Room Temperature For 3 Days, Or In The Fridge For Up To A Week. I Also Freeze Slices Individually Wrapped For Up To 2 Months. To Reheat, I Pop A Slice In The Toaster Or Microwave It For 15–20 Seconds To Bring Back That Fresh-Baked Warmth.

FAQs

Can I Make This Bread With Canned Peaches?

Yes, I’ve Made It With Canned Peaches When Fresh Ones Weren’t In Season. I Just Drain Them Well And Blot Away Any Excess Juice To Avoid Soggy Batter.

How Do I Keep The Bread From Getting Too Brown On Top?

If I Notice It Browning Too Quickly, I Loosely Tent The Top With Foil During The Last 15 Minutes Of Baking. That Keeps The Inside Baking Without Over-Darkening The Top.

What Kind Of Peaches Work Best?

Freestone Peaches Are My Favorite—They’re Easy To Peel And Dice. Ripe But Firm Peaches Hold Their Shape Best While Baking.

Can I Use Butter Instead Of Oil?

I’ve Tried Swapping In Melted Butter For The Oil. While It Adds Flavor, I Find The Texture Isn’t Quite As Moist. If I Use Butter, I Sometimes Increase The Sour Cream Just Slightly.

Is This Bread Overly Sweet?

Not At All. I Think It Strikes A Lovely Balance—Just Sweet Enough To Enjoy As A Treat, But Not So Sugary That It Feels Like Dessert. It Pairs Great With Coffee Or Tea.

Conclusion

This Southern Peach Bread Is A Slice Of Warm-Weather Comfort That I Turn To Again And Again. It’s Soft, Flavorful, And Easy To Customize Depending On What I Have On Hand. I Love How Versatile It Is, Whether I Serve It For Brunch Or Tuck It Into Lunchboxes. It Brings The Sweet, Sunny Essence Of Peaches Into Every Bite.