This Southern Fresh Peach Bread is summer baking at its finest! Packed with juicy peach chunks and warm spices, then topped with a sweet glaze, this quick bread captures the essence of ripe summer peaches in every slice. It’s the perfect way to enjoy peach season or brighten up your day any time of year when you’re craving something sweet and comforting.
Why You’ll Love This Recipe
- Perfectly Moist: The combination of sour cream and peaches creates an incredibly tender, moist bread that stays fresh for days.
- Simple Ingredients: Uses basic pantry staples you likely already have on hand—just add peaches!
- Versatile: Works beautifully with fresh summer peaches or canned peaches when you’re craving a taste of summer in the off-season.
- Crowd-Pleaser: The sweet peach flavor and vanilla-scented batter make this a hit with both kids and adults alike.
- Make-Ahead Friendly: Perfect for breakfast, brunch, or dessert, and even tastes better the next day as flavors meld together.
Ingredients You’ll Need
- All-purpose flour: The backbone of our bread, giving it structure while remaining tender.
- Baking soda and baking powder: Our leavening dream team that helps the bread rise perfectly every time.
- Cinnamon and nutmeg: These warm spices complement peaches beautifully without overpowering them. The nutmeg is optional but adds wonderful depth.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Granulated sugar: Provides sweetness and helps create that beautiful golden crust.
- Butter: Use unsalted so you can control the salt content. The melted butter adds richness and moisture.
- Egg: Acts as a binder and adds structure to the bread.
- Sour cream: The secret to incredibly moist quick bread! It adds tanginess and creates a tender crumb.
- Vanilla extract: Enhances the sweet peach flavor with its aromatic warmth.
- Fresh peaches: The star of the show! Dice them small for even distribution throughout the bread.
- Powdered sugar and milk: Creates a simple sweet glaze that adds the perfect finishing touch.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Love this peach bread but want to switch things up? Here are some delicious ways to make it your own:
- Peach Streusel Bread: Add a crumbly streusel topping made with butter, flour, brown sugar, and cinnamon before baking.
- Peach Spice Bread: Double the cinnamon and nutmeg, and add 1/4 teaspoon of ground ginger and a pinch of cloves for a more robust spice profile.
- Peach Nut Bread: Fold in 1/2 cup of chopped pecans or walnuts for added texture and nutty flavor.
- Peach Berry Fusion: Mix in 1/2 cup of fresh blueberries or raspberries along with the peaches for a fruity combination.
- Brown Sugar Peach Bread: Replace half the granulated sugar with light brown sugar for deeper caramel notes.
How to Make Southern Fresh Peach Bread
Step 1: Prepare Your Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. This ensures even distribution of the leavening agents and spices throughout the batter.
Step 2: Mix the Wet Ingredients
In a large bowl, whisk the sugar and melted butter until smooth and well incorporated. Add the egg and whisk until fully combined. Then mix in the sour cream and vanilla until you have a smooth, cohesive wet mixture.
Step 3: Combine Wet and Dry Ingredients
Add the dry ingredients to the wet mixture, stirring just until combined with no dry patches visible. Be careful not to overmix, as this can lead to a tougher bread.
Step 4: Fold in Peaches
Gently fold in the diced peaches until evenly distributed throughout the batter. This ensures peach flavor in every bite!
Step 5: Bake the Bread
Pour the batter into a greased 9×5-inch loaf pan, smooth the top, and bake at 350°F for 55-65 minutes. About halfway through baking, cover the bread loosely with foil to prevent over-browning. The bread is done when a toothpick inserted in the center comes out clean.
Step 6: Cool and Glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Once cool, whisk together powdered sugar and milk until smooth, then pour the glaze over the bread. Let it set for about 10 minutes before slicing.
Pro Tips for Making the Recipe
- Peach Preparation: For fresh peaches, peel them first for the best texture. To easily peel peaches, score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water—the skins will slip right off.
- Don’t Overmix: Stir the batter just until the ingredients come together; overmixing can result in a dense, tough bread.
- Check for Doneness: Every oven is different, so start checking your bread at the 55-minute mark. The top should be golden brown, and a toothpick inserted in the center should come out clean or with a few moist crumbs.
- Perfect Glaze Consistency: If your glaze is too thick, add a few more drops of milk. If it’s too thin, add more powdered sugar. You want it thick enough to set but thin enough to drizzle.
- Measure Flour Correctly: For the most accurate results, spoon flour into your measuring cup and level it off with a knife rather than scooping directly with the measuring cup.
How to Serve
This Southern Fresh Peach Bread is versatile enough to enjoy any time of day:
Breakfast Ideas:
Serve a slice slightly warmed with a spread of butter or cream cheese alongside your morning coffee. It pairs beautifully with fresh fruit and yogurt for a complete breakfast.
Dessert Pairings:
Transform this bread into an indulgent dessert by topping a slice with a scoop of vanilla ice cream and a drizzle of caramel sauce. For extra decadence, try warming the slice slightly first.
Tea Time:
This bread is perfect for afternoon tea or coffee, especially when served with a dollop of whipped cream or a sprinkle of powdered sugar instead of the glaze for a lighter touch.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store this peach bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week. The flavors actually develop and improve after the first day!
Freezing
This bread freezes beautifully! Wrap individual slices or the whole loaf (unglazed) tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. For best results, freeze the bread without the glaze and add it fresh after thawing.
Reheating
To reheat frozen or refrigerated slices, microwave for 15-20 seconds or warm in a 300°F oven for about 5 minutes. If you’ve frozen the entire loaf, let it thaw overnight in the refrigerator before bringing to room temperature or warming.
FAQs
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Can I use frozen peaches instead of fresh?
Absolutely! Thaw the frozen peaches completely and pat them dry with paper towels to remove excess moisture before folding them into the batter. This prevents the bread from becoming too wet during baking.
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My bread is browning too quickly in the oven. What should I do?
If you notice your bread browning too quickly, tent it with aluminum foil sooner than the halfway mark. Every oven is different, so keep an eye on your bread as it bakes and adjust accordingly.
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Can I make this recipe into muffins instead of a loaf?
Yes! This batter makes wonderful peach muffins. Fill lined muffin cups about 2/3 full and bake at 350°F for approximately 18-22 minutes. You’ll get about 12-14 muffins from this recipe.
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How ripe should my peaches be for this recipe?
The best peaches for baking are fully ripe but still firm enough to dice without becoming mushy. They should smell fragrant and yield slightly to gentle pressure. If your peaches are overly ripe, they’ll still taste delicious in the bread but might create more moisture pockets.
Final Thoughts
This Southern Fresh Peach Bread brings together the sweet, juicy essence of ripe peaches with the comforting warmth of homemade quick bread. Whether you’re enjoying the abundance of summer peaches or brightening a winter day with canned fruit, this recipe delivers that perfect balance of fruit and spice in every bite. The glaze adds just the right touch of sweetness to complement the natural flavor of the peaches. Give this recipe a try—it might just become your new favorite way to enjoy peaches all year round!
Print
Southern Fresh Peach Bread Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Southern
Description
This Southern Fresh Peach Bread is a moist and flavorful loaf cake, packed with the sweetness of ripe peaches and a touch of warm spices. Topped with a sweet glaze, it’s perfect for breakfast or as a dessert. The recipe is versatile—you can use fresh, canned, or even frozen peaches. Ideal for summer or anytime you crave a comforting homemade treat.
Ingredients
Dry Ingredients
- 2 & 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- Pinch of salt
Wet Ingredients
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 large egg
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup small-diced fresh peaches (or canned and drained peaches)
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons whole milk
Instructions
- Prepare the Dry Ingredients
In a medium-sized bowl, stir the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined. Set aside. - Mix Sugar and Butter
In a large bowl, whisk together the granulated sugar and melted butter until smooth. - Incorporate Egg
Add the egg to the sugar-butter mixture and whisk until smooth and fully incorporated. - Add Sour Cream and Vanilla
Mix in the sour cream and vanilla extract, continuing to whisk until the mixture is smooth. - Combine Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined and no dry patches remain. - Add Peaches
Gently fold in the diced peaches until evenly distributed throughout the batter. - Prepare to Bake
Pour the batter into a greased loaf pan and smooth out the top with a spatula. Bake in a preheated oven at 350°F (175°C) for 55-65 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean. If the bread starts browning too quickly, tent it with aluminum foil halfway through baking. - Cool the Bread
Allow the bread to cool in the pan for 10 minutes. Remove it from the pan and place it on a wire rack to cool completely. - Make the Glaze
In a small bowl, whisk together the powdered sugar and milk until smooth and pourable. - Glaze and Serve
Once the bread is fully cooled, drizzle the glaze evenly over the top. Let it sit for about 10 minutes to set. Slice and enjoy!
Notes
- Use Ripe Peaches: For maximum flavor, ensure your peaches are ripe and juicy.
- Drain Canned Peaches: If using canned peaches, drain them thoroughly to avoid excess liquid in the batter.
- Cool Completely: Let the bread cool completely on a wire rack before slicing; this prevents it from crumbling.
- Glaze for Sweetness: The glaze enhances the flavor and gives the bread a polished, appetizing look.
- Monitor Baking: Check the bread at the 55-minute mark. If it browns too quickly, cover loosely with foil.
- Extra Mix-Ins: Consider incorporating nuts, chocolate chips, or additional fruit for a delicious twist.
Nutrition
- Serving Size: 1 slice
- Calories: 285kcal
- Sugar: 26g
- Sodium: 125mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
