Peach bread might not be the trendiest baked good on the block, but it’s been showing up at church potlucks and on Grandma’s counter since the dawn of canned fruit. This version? Sweet, dense, and ridiculously easy. Think Amish simplicity meets Southern charm—with a can opener.
Use fresh, canned, or frozen peaches—whatever’s rolling around in your pantry or fridge. No judgment. It bakes up moist, buttery, and just sweet enough to count as breakfast, dessert, or “Oops, I ate half the loaf standing at the kitchen counter.”
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❤️ Here’s why this easy peach quick bread is about to become your new fixation
- Sweet, but not too sweet. Think ripe summer peaches without the sugar overload. It’s breakfast-approved and still good enough to pass for dessert.
- Fresh or canned—your call. When peaches are in season, go wild. When they’re not? Crack open a can and keep on struttin’.
- Moist and tender, never crumbly. Slices hold up beautifully to a thick schmear of butter or a scandalous swipe of cream cheese.
- No mixer, no fuss. Just a bowl, a spoon, and maybe your favorite apron if you’re feeling domestic.
Peeling peaches? Optional drama. I’ll show you how to do it fast if you’re using fresh, but if you’ve got canned peaches, skip the stress and pour yourself a coffee.
Serve it warm, toasted, cold, or straight off the cutting board at midnight. I’m not judging.
🧾 What you'll need to make Southern peach bread
You won’t need anything fancy—just a few pantry staples and your choice of fresh or canned peaches. If you've got a bowl, a spoon, and a craving for something sweet, you're halfway there.
- Flour – Good ol’ all-purpose. No need to overthink it.
- Cinnamon – Just enough to whisper “I’m cozy” without yelling “it’s fall, y’all.”
- Baking soda – The lift behind the loaf. Not optional, darling.
- Salt – A pinch of balance to keep it from tasting like peach-flavored baby food.
- Sugar – Because life is hard and your bread shouldn’t be.
- Brown sugar – For that molasses-kissed depth that makes people think you really tried.
- Oil – Keeps it moist. Yes, I said it. Move on.
- Eggs – Room temp, preferably. Let them live their best fluffy life.
- Sour cream – Adds richness and tang. Greek yogurt can pinch-hit, but we’re judging you.
- Vanilla – The background diva. Leave it out and everything just tastes… off.
- Peaches – Fresh or canned. We’re flexible, not fancy. Frozen often lack the flavor of canned.
- Pecans – Optional, but highly encouraged. Like lipstick on a Sunday—makes it feel special.
Printable Peach Bread Cheat Sheet has all the extra info you need—Faqs, variations, tips, and a no-nonsense guide to peeling peaches like a pro. Print it, splatter it, stick it to the fridge. No judgment.
📖 Recipe
Southern Peach Bread Recipe
Print Pin Recipe Rate RecipeIngredients
- 1 cup peaches, canned, diced. *You can also use fresh peaches if they are very ripe and in season.
- ½ cup vegetable oil
- ¾ cup sugar
- ¼ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon kosher salt
- ½ cup pecans, coarsely chopped
Instructions
- Drain the peaches very well. Peel if using fresh.
- Cut in a small dice.
- Preheat the oven to 350 degrees F.
- Grease the bottom and sides of a 9x5 inch loaf pan and dust with flour.
- Combine both sugars and oil in a large bowl and whisk to blend.
- Stir the eggs, sour cream, and vanilla until smooth.
- Combine flour, baking soda, salt, and cinnamon and mix well.
- Add the dry ingredients to wet ingredients and mix well.
- Fold in the chopped peaches and pecans until just combined - don't over mix!
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50 minutes or until the sides of the bread start to pull away from the pan and top is firm to the touch.
- A wooden skewer or toothpick inserted into the center should come out clean with no streaks of batter - or the center will read 200F when you insert an instant read thermometer.
- Remove from the oven and let bread cool in the pan for 10 minutes.
- Turn out onto a wire rack to cool completely.
Notes
- Don't over-mix the bread batter or it will be tough. Mix just until combined. There will still be some lumps.
- Drain the canned peaches very well or the bread will be doughy and soggy.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
🔪 How to make this quick bread recipe
No mixer, no drama. Just stir it all up, pour it in the pan, and let the oven do the heavy lifting. If you can measure and stir without starting a small kitchen fire, you’ve got this.
- Whisk together the oil, sugar, eggs, sour cream, and vanilla in a big ol’ mixing bowl until it’s smooth, glossy, and looking like something you'd brag about on Instagram.
- In a separate bowl, mix up the dry ingredients like you're conducting a tiny flour symphony. No need to sift unless you’re feeling extra.
- Add the dry stuff to the wet stuff and stir like you mean it—but only until it’s just blended. We’re baking bread, not beating it into submission. Gently fold in the peaches and pecans like you're tucking them in for a nap.
- Spoon that glorious batter into a greased and floured 9x5-inch loaf pan and bake it 'til the top is golden, the house smells like heaven, and you’re convinced you could probably have run a diner in another life.
Quick bread is fully baked when the internal temperature hits 200°F to 205°F in the center.
If a toothpick comes out clean—or mostly clean—you’re done. If not, pour a coffee and give it five more minutes. Use a digital thermometer if you want to be sure—and avoid slicing into it too early like an impatient kitchen gremlin (no judgment, we’ve all been there).
How to peel peaches the easy way (without losing your mind)
Blanching is the magic trick. Boil a pot of water, and while that’s heating, prep a bowl of ice water. Gently lower the peaches into the boiling water for about 30 seconds—just until the skins loosen. Then transfer them to the ice bath. The peels will slide right off like they’ve had a long day and no longer care.
Get detailed, step by step instructions in the printable pdf above the recipe card.
P.S. If you're using canned peaches, skip this step and feel smug about it. I would.
📚 More recipes to sweet talk your tastebuds
Craving more? Try one of these peachy little numbers and pretend it’s still summer—even if you’re wrapped in a cardigan and passive-aggressively sipping tea.
- This Bourbon Peach Cobbler is a flavorful twist on a southern staple, and makes for a great way to use up fresh peaches.
- Fresh Peach Muffins are filled with the sweet flavor of this juicy fruit, and your family will devour them quickly.
- Peach dump cake is even easier than cobbler!
Lois Greene says
Hi Marye,
I am going to make this recipe today. I just wanted to mention that the cook time above states bake for 5 minutes. I know you meant 50 but I just wanted to mention that to you.
I love your recipes and you have inspired me to cook and bake again. After more then 50 years of cooking I had lost the desire to cook.
Anyway enjoy your day and be safe!!
Marye says
Thank you!!