Southern Peach Bread Recipe

If you’re dreaming of a slice of late-summer sweetness, look no further than this Southern Peach Bread. Imagine tender, golden crumbs bursting with juicy peaches, a soft tang from sour cream, and the comfy aroma of vanilla every time you open that bread box. There’s something special about pairing fresh fruit with a cozy loaf, and this recipe brings a touch of Southern sunshine straight to your kitchen—a treat you’ll want to bake all year long!

Ingredients You’ll Need

With just a handful of everyday staples and juicy peaches, Southern Peach Bread delivers big flavor and a moist crumb. Each ingredient serves its own purpose, so you get a tender, flavorful loaf every time.

• Peaches: The star of the show! Fresh, peeled, and diced peaches add bursts of sweetness and sunny flavor to every bite.
• Vegetable Oil: Keeps the loaf moist and soft, ensuring that signature Southern Bread texture without overpowering flavor.
• Sugar: Lends gentle sweetness to let the fruit shine through and balances the bread’s tang.
• Eggs: Bind everything together and keep the crumb light, golden, and rich.
• Sour Cream: Adds irresistible tenderness and a subtle tang, enhancing both the softness and depth of taste.
• Vanilla Extract: Rounds out the flavors, giving the bread a warm, inviting aroma.
• Flour: Provides sturdy structure without weighing things down, so every slice stays fluffy.
• Baking Soda: Gives lift and lightness, ensuring the bread rises beautifully in the oven.
• Salt: Just the right pinch to balance sweetness and enhance all the flavors.

How to Make Southern Peach Bread

Step 1: Prep Your Pans and Preheat

Kick things off by heating your oven to 350 degrees. Give three mini loaf pans—or one standard loaf pan—a good spray with non-stick baking spray. This step is crucial so your Southern Peach Bread lifts from the pan with perfect, golden edges.

Step 2: Mix the Wet Ingredients and Peaches

Grab a medium-sized bowl and combine your diced peaches, vegetable oil, sugar, eggs, sour cream, and fragrant vanilla extract. Stir just enough to blend everything together. Smelling those peachy, vanilla notes already? That’s the start of something magical!

Step 3: Add Dry Ingredients

Now, gently fold in the flour, baking soda, and salt. Mix only until combined—overmixing can make the bread tough instead of keeping it soft and tender. You want to see a thick batter speckled with juicy peach pieces.

Step 4: Fill the Pans

Pour your batter evenly into the prepared loaf pans. Take a moment to even out the tops with a spoon or spatula; this helps the bread rise equally and bake to a lovely golden finish.

Step 5: Bake and Cool

Pop those pans into your preheated oven. For mini loaves, bake for about 25–30 minutes, or 50–55 minutes for a single large loaf. The bread is ready when a toothpick poked in the center comes out with just a few crumbs. Let it cool in the pan before slicing—if you can resist the aroma!

How to Serve Southern Peach Bread

Garnishes

A warm slice of Southern Peach Bread is amazing on its own, but you can elevate each bite with a dusting of powdered sugar, a dollop of whipped cream, or even a drizzle of honey. For a fancier touch, garnish with a few fresh peach slices or a scatter of toasted pecans.

Side Dishes

This bread shines at breakfast with a side of creamy Greek yogurt or a bright fruit salad. If you’re serving it for dessert, try adding a scoop of homemade vanilla ice cream or a spoonful of lemon curd—the flavors pair beautifully with peaches.

Creative Ways to Present

Cut the bread into cubes for a brunch platter, or serve it as part of a Southern-inspired picnic with fresh berries and sweet tea. Mini loaves make thoughtful gifts—tie them up in parchment and twine for the ultimate homemade surprise!

Make Ahead and Storage

Storing Leftovers

If you have leftovers (and that’s a big if!), wrap your Southern Peach Bread tightly in plastic wrap or keep in an airtight container at room temperature for up to three days. The flavors actually deepen overnight, making each slice even tastier the next day.

Freezing

Southern Peach Bread freezes like a dream. Wait until it’s thoroughly cooled, then wrap individual slices or whole loaves in plastic wrap and foil. Freeze for up to three months and thaw at room temperature whenever you’re craving a bite of summer.

Reheating

For that just-baked taste, reheat slices in the microwave for 10–15 seconds or pop them in a toaster oven for a crispier edge. A little warmed bread with melting butter is pure comfort!

FAQs

Can I use canned or frozen peaches instead of fresh?

Absolutely! If fresh peaches are out of season, canned (drained well) or frozen (thawed and patted dry) peaches work just as well for this recipe. Just steer clear of peaches packed in syrup, which can make the bread too wet.

How do I know when my Southern Peach Bread is fully baked?

Check with a toothpick poked in the center: if it comes out clean or with just a crumb or two, you’re good to go. If there’s still batter clinging to the toothpick, let the bread bake a few minutes longer and check again.

Can I add nuts or spices to this recipe?

Definitely! Chopped pecans or walnuts add a lovely crunch, and a pinch of cinnamon or nutmeg brings out warm, classic peachy flavors. Feel free to make this Southern Peach Bread your own.

Is it possible to make this bread dairy-free?

Yes, you can swap the sour cream for a dairy-free yogurt or sour cream alternative and make sure to use oil rather than butter. It’s a wonderfully flexible recipe.

Why did my bread turn out dense?

A dense loaf might mean the batter was overmixed or too much flour was packed in. For best results, spoon flour into your measuring cup and level it off. Stir the batter just until all the ingredients come together—less is more!

Final Thoughts

There’s just something irresistible about a homemade loaf of Southern Peach Bread—it always tastes like sunshine and happy memories! I hope you bake a batch soon and share it with someone special (or savor every crumb yourself). Let the peaches do the talking and savor every bite!

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