Go Back

Sweet Southern Peach Bread

Oh, honey. There are some smells that just transport you straight back to Grandma's kitchen, aren't there? For me, the sweet, warm scent of baking peaches does it every single time. It's the smell of sunshine, lazy afternoons, and pure comfort. And while making a whole pie can sometimes feel like a project, this Southern Peach Bread? It's pure, simple magic. So easy, so quick, and it fills your home with the most incredible aroma before you even take a bite. It's truly a taste of summer, year-round if you're clever with your peaches!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course: Baking, Breakfast, Dessert, Snack
Cuisine: American, Southern
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup peaches peeled and diced; fresh, frozen (thawed and drained), or canned (drained)
  • 1/2 cup vegetable oil Canola or other neutral oils work too
  • 1/2 cup sugar
  • 2 eggs at room temperature if possible
  • 1/2 cup sour cream Full-fat is best
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt

Equipment

  • Loaf Pan
  • Mixing Bowl
  • Wire rack

Method
 

  1. Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease three mini loaf pans or one standard-sized large loaf pan with non-stick cooking spray.
  2. Step 2: In a medium-sized bowl, combine the diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until nicely mixed.
  3. Step 3: Add the flour, baking soda, and salt to the bowl with the wet ingredients. Stir gently until the dry ingredients are just combined, being careful not to overmix.
  4. Step 4: Pour the batter evenly into your prepared loaf pans.
  5. Step 5: Place the pans in the preheated oven. Bake mini loaves for about 25-30 minutes, or a large loaf for around 50-55 minutes, until the top is golden brown and a toothpick or knife inserted into the center comes out clean.
  6. Step 6: Carefully remove pans from the oven and let them cool in the pans for about 10-15 minutes. Gently remove the loaves from the pans and let them cool slightly more on a wire rack before slicing.

Notes

Store cooled bread wrapped tightly at room temperature for 2-3 days, in the refrigerator for up to a week, or frozen for up to 3 months. Avoid overmixing the batter and measure flour by spooning into the cup and leveling for best results. Consider adding a teaspoon of cinnamon, ½ cup chopped nuts, or citrus zest for variations. Frozen peaches must be thawed and well-drained. Peeling peaches is recommended for texture.