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.

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.

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.

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.

Southern Fresh Peach Bread Recipe

Name: Southern Fresh Peach Bread Recipe
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Cuisine: Southern
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; 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); 1 cup powdered sugar; 2 tablespoons whole milk

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

Units Scale

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

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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