This moist and fluffy heavenly peach bread is bursting with juicy peach flavor, making it the perfect summer treat for breakfast or dessert.

2 cups all-purpose flour

1 tsp baking soda

½ tsp baking powder

½ tsp salt

1 tsp ground cinnamon

½ cup unsalted butter, softened

¾ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup sour cream or Greek yogurt

1½ cups peeled and diced fresh peaches (or canned, drained)

Optional: ¼ tsp nutmeg or ½ cup chopped pecans

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

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

In a large mixing bowl, cream the butter and sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla extract.

Mix in sour cream until well combined.

Gradually add dry ingredients to the wet ingredients, mixing until just combined.

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

Pour batter into prepared loaf pan and smooth the top.

Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

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

If using canned peaches, drain thoroughly and pat dry.

This bread tastes even better the next day!

Add a simple glaze of powdered sugar and milk for a sweet finish.

Freezes well for up to 2 months.