This delicious, moist quick bread recipe brings summer sunshine to your breakfast table any time of the year!
Table of Contents
❤️ Why you'll love it
- This easy peach bread recipe has the sweet flavor of ripe peaches but isn't too sweet. It's perfect as part of an old-fashioned, country breakfast.
- Make with canned peaches when fresh peaches are out of season.
- The texture is tender and moist but holds up well for butter or cream cheese.
The simple peach bread batter is quick to mix. This is going to be your new favorite peach recipe!
The most difficult part is peeling the juicy peaches and I'll show you how to do that quickly if you're not using canned. Enjoy this irresistible treat with a cup of coffee or tea - it's the perfect way to take a break any time of day.
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.
- Mangoes are an easy substitute for peaches.
- A half cup of white chocolate chips is a delicious addition to this easy recipe. Line your bread pan with parchment paper.
- Use walnuts instead of pecans.
- 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.
- Sprinkle the top lightly with granulated or turbinado sugar for an extra sweet touch.
- 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.
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 flour mixture to the wet ingredients and mix just until well blended. Fold in peaches and pecans.
- Spoon into a greased and floured 9x5-inch loaf pan and bake.
How to peel peaches easily
Blanching is the best way to get the thin peel off the peaches. Here's how--
- First, fill a large stockpot with water, cover, and bring to a boil. While that's heating up fill a large bowl with ice water.
- As soon as the water begins to boil add the fresh peaches to it carefully. Don't drop them because the water can splash and burn you. I use a ladle to gently add the to the boiling water.
- Let the peaches dance around in the water for 30 seconds.
- Now, you'll lift the peaches out of the hot water with a slotted spoon and quickly add them to the cold water.
- The skin will be loose and slip right off as the fruit cools.
Once you've made this southern peach bread recipe keep it in an airtight container or wrap it in plastic wrap. This will help keep it moist and delicious for up to 1 week.
This breakfast bread freezes well. Wrap the loaf tightly in plastic wrap or aluminum foil then place it in a freezer bag for up to 3 months.
I usually slice it, then put parchment paper between the layers before I freeze it. That way I can take it from the freezer just one piece at a time.
💭 Things to know
Expert Tip: Do not over-mix the quick bread batter or it will be tough. Mix until just combined - there will still be some lumps.
- Drain the canned peaches very well or the bread will be doughy and soggy.
- Cut them into small, bite-sized pieces.
- Save time by using canned, diced peaches.
- Sift the flour and fold it in gently for light, fluffy bread.
- Line your loaf pan with parchment paper, allowing a little to hang over the sides. The bread will be easy to lift out and make slicing easy.
- Don't slice the bread while it is warm or it will fall apart.
- Look for peaches that are plump and give slightly when you gently press on the skin. Choose those that have a sweet fragrance.
- I like to heat a slice in the microwave for about 10 seconds the next day. Heating it up gives it a fresh baked taste.
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 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!
🍽️ Serve peach bread with...
I really love a slice of peach bread with a little cream cheese for breakfast. That's not usually enough for the family though!
I make these easy Egg Bites to keep on hand. They're like the ones at Starbucks and they freeze really well. We'll warm up a couple of those, add the peach bread, and if someone is really hungry I'll make some fried potatoes, too.
📞 The last word
I think the peach flavor is bolder in this easy quick bread when I use canned peaches. I don't have a good source for ripe, fresh peaches - the fruit in the grocery store just isn't the same.
I've even been known to add a tablespoon of peach schnapps to give the bread 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! Make a glaze like this one if you prefer.
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 BreadPrint Pin Recipe Save Recipe
- 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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- 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.
- 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.
- If you're using fresh peaches save time on peeling by blanching them in boiling water for 30 seconds. The peels will just rub right off. See full instructions in the body of the post.
- 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.
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.
First published March 15, 2022. Last updated for editorial improvements June 4, 2023.