This cinnamon peach bread is a cozy, fruit-filled loaf that blends juicy peaches with warm cinnamon spice—perfect for breakfast or dessert.

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1½ tsp ground cinnamon

¼ tsp ground nutmeg (optional)

½ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup brown sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or plain Greek yogurt

1½ cups diced fresh or canned peaches (drained if canned)

Optional: ½ cup chopped walnuts or pecans

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Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment.

In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.

Add eggs one at a time, mixing well after each addition. Stir in vanilla.

Mix in sour cream until fully combined.

Gradually fold the dry ingredients into the wet mixture until just combined.

Gently fold in diced peaches (and nuts if using).

Pour batter into prepared pan. For extra cinnamon flavor, sprinkle a cinnamon-sugar topping (1 tbsp sugar + ½ tsp cinnamon) over the top.

Bake for 55–65 minutes, or until a toothpick comes out clean.

Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

For extra peach flavor, mash ¼ cup of the peaches and stir into the batter.

Try a simple glaze with powdered sugar and cinnamon for a sweet finish.

Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.