This delicious quick bread brings summer sunshine to your breakfast table any time of the year!
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❤️ Why you'll love it
- This easy peach bread recipe is sooooo good, easy to make, and perfect with an old fashioned, country breakfast.
- Made with canned peaches so you can have it any time of the year.
- You'll love the sweet peach flavor as well as the soft and moist texture.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
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- peaches
- vegetable oil
- granulated sugar
- brown sugar
- large eggs
- sour cream
- vanilla extract
- all-purpose flour
- baking soda
- cinnamon
- pecans
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- Whisk oil, sugar, eggs, sour cream, and vanilla together in a large mixing bowl until smooth.
- Mix the dry ingredients in a medium sized bowl.
- Add the dry ingredients to the wet ingredients an mix just until well blended. Fold in peaches and pecans.
- Spoon into a greased and flour 9x5-inch loaf pan and bake.
🥄 Equipment
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You'll need the following items to make this recipe successfully.
🥫 Storage
Once you've made this southern peach bread, be sure to store it in an airtight container. This will help keep it moist and delicious for up to one week.
You can also freeze it wrapped tightly in plastic wrap or aluminum foil and placed in a freezer bag for up to three months.
📖 Variations
- A half cup of white chocolate chips is a delicious addition to this easy recipe. Line your bread pan with parchment paper.
- Next time instead of using pecans, you can switch them out and use walnuts instead.
- Take the flavor of this quick bread up a notch by drizzling a simple powdered sugar glaze of the top of the loaf.
- Greek yogurt can be used in place of sour cream in this recipe, though I recommend using a plain greek yogurt with a higher fat content so that you keep the moisture in this bread.
- For an extra sweet touch you can sprinkle the top lightly with granulated or turbinado sugar.
- Top a slice with a scoop of vanilla ice cream for a delicious dessert.
- Almond extract can be used in place of the vanilla for a slightly richer flavor.
💭 Tips
Expert Tip: Be careful to not over-mix the bread batter or it will be tough. Mix until just combined - there will still be some lumps.
- Make sure you drain the canned peaches very well or the bread will be doughy and soggy.
- If you're using fresh peaches save time on peeling by blanching them in boiling water for 10 - 20 seconds. The peels will just rub right off.
- For a light and fluffy bread, sifter the flour and fold it in gently.
- For easy slicing, you can line your loaf pan with parchment paper, allowing a little to hang over the sides.
- To pick perfectly ripe peaches look for peaches that are plump and give slightly when you press on the skin, they should also have a sweet fragrance.
- When eating this bread the next day, I like to heat it up in the microwave for about 10 seconds for a fresh baked taste.
👩🍳 FAQs
Frozen peaches don't have the flavor that fresh or canned peaches do so I don't use them.
A toothpick inserted in the center will come out clean with only a few crumbs clinging to it OR you can check the interior temperature with an instant read thermometer. It should read about 190-200F.
Yes, it can be made into muffins. Bake them for 18-20 minutes or until a toothpick inserted in the center comes out clean. This recipe will make about 12 muffins.
I use oil for this recipe because it gives a more tender crumb and a richer flavor.
📚 Related recipes
- This Bourbon Peach Cobbler is a flavorful twist on a southern staple, and makes for a great way to use up the peaches from the peach truck.
- Fresh Peach Muffins are filled with the sweet flavor of this juicy fruit, and your family will devour them quickly.
- Buttermilk Banana Bread is one of my favorite sweet breads, and makes for a delicious way to start your day.
- Try this crockpot cinnamon raisin bread!
🍽️ Serve with...
- This Egg Bites recipe is a simple recipe that's filled with protein and pairs well with this easy peach bread.
- Cheese and Sausage Quiche is an easy recipe that you can prepare ahead for a delicious breakfast on a busy weekday.
- If you are looking for another breakfast bread recipe, give this Pineapple Zucchini Bread a try! You won't regret it.
📞 The last word
While you can use fresh peaches I have to say that I think the peach flavor is bolder when you use canned. I've even been known to add a tablespoon of peach schnapps to give it an extra kick of peachy goodness.
I like to dust powdered sugar over the top of the cooled loaf just because it makes it pretty - you certainly don't need it for flavor!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
Southern Peach Bread
Print Pin Recipe SaveEquipment Needed
Ingredients
- 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
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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
- Make sure you drain the canned peaches very well or the bread will be doughy and soggy.
- If you're using fresh peaches save time on peeling by blanching them in boiling water for 10 - 20 seconds. The peels will just rub right off.
- To pick perfectly ripe peaches look for peaches that are plump and give slightly when you press on the skin, they should also have a sweet fragrance.
- For a light and fluffy bread, sifter the flour and fold it in gently.
- For easy slicing, you can line your loaf pan with parchment paper, allowing a little to hang over the sides.
- When eating this bread the next day, I like to heat it up in the microwave for about 10 seconds for a fresh baked taste.
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