Peach Bread is a moist, fruity, and flavorful loaf that celebrates the natural sweetness of ripe peaches. Perfect for breakfast, dessert, or an afternoon snack, this bread combines the juicy goodness of peaches with warm spices like cinnamon for a comforting treat. Whether fresh or canned peaches are on hand, this recipe is simple to make and brings a taste of summer to your table all year round.

It’s a delightful alternative to traditional quick breads, offering a tender crumb with bursts of peachy goodness in every bite.

Kitchen Equipment Needed:

Mixing bowls
Whisk
Measuring cups and spoons
Wooden spoon or spatula
Loaf pan (9×5-inch)
Non-stick spray or parchment paper
Cooling rack

Ingredients:

2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream or plain yogurt
1 ½ cups diced peaches (fresh, frozen, or canned, drained)
Optional: ½ cup chopped nuts (pecans or walnuts)

Directions:

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until smooth. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the diced peaches and nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

Prep Time:

15 minutes

Cook Time:

50-60 minutes

Total Time:

1 hour 15 minutes

Nutrition (Per Slice, Approximate):

Calories: 220
Carbohydrates: 30g
Protein: 3g
Fat: 9g
Fiber: 1g
Sodium: 150mg

Expert Tips:

If using fresh peaches, peel and dice them for a smoother texture. To peel easily, blanch the peaches in boiling water for 30 seconds, then transfer them to ice water to loosen the skins.
For an extra flavor boost, sprinkle a little cinnamon sugar on top of the batter before baking.
Let the bread cool completely before slicing to ensure clean slices and avoid crumbling.

FAQs

Can I use canned peaches? Yes, just make sure to drain them thoroughly and pat them dry to prevent excess moisture in the bread.

Can I freeze peach bread? Absolutely! Wrap the cooled loaf tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.

Can I make this recipe gluten-free? Yes, substitute the all-purpose flour with a gluten-free flour blend designed for baking.

Storing & Reheating:

Store the bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. To reheat, warm individual slices in a microwave for 10-15 seconds or in an oven at 300°F (150°C) for a few minutes.

Substitutions & Variations:

Use Greek yogurt instead of sour cream for a slightly tangier flavor.
Add a handful of blueberries or raspberries for a mixed-fruit version.
Swap out the nuts for chocolate chips for a sweeter twist.

Peach Bread

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Equipment

Mixing bowls
Whisk
Measuring cups and spoons
- Wooden spoon or spatula
- Loaf pan (9x5 inch)
- Non-stick spray or parchment paper
- Cooling rack

Ingredients

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream or plain yogurt
- 1 ½ cups diced peaches fresh, frozen, or canned, drained
- Optional: ½ cup chopped nuts pecans or walnuts

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick spray or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Mix in the sour cream until smooth. Gradually add the dry ingredients, mixing until just combined. Avoid overmixing.
Gently fold in the diced peaches and nuts, if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the bread to cool in the pan for 10 minutes before transferring it to a cooling rack to cool completely.

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