There’s nothing quite like the smell of Southern Peach Bread baking in the oven on a summer morning. I can still remember my Aunt Mae pulling a golden loaf from her old cast iron stove, the sweet aroma of peaches and vanilla filling her tiny kitchen. She’d always say, “Child, good bread takes patience – but this one’s worth every minute.”
That’s exactly what this recipe is – pure Southern comfort in every bite. Moist, tender crumb, juicy peach pieces in every slice, and just the right amount of sweetness. Whether you serve it warm with butter for breakfast or as a simple dessert with whipped cream, this peach bread tastes like home. And trust me, once you try it, you’ll understand why it’s been my family’s favorite for generations.
Why You’ll Love This Southern Peach Bread
Let me tell you why this recipe has been my go-to for years:
- That perfect moist crumb – thanks to juicy peaches and sour cream, every bite practically melts in your mouth
- Easy as pie (easier, actually) – no fancy techniques, just simple mixing and baking
- Summer in every slice – bursting with fresh peach flavor when they’re in season, but works year-round with frozen too
- Versatile as can be – equally at home on your breakfast table or as an after-dinner treat with ice cream
Honestly, I’ve yet to meet someone who didn’t ask for seconds!
Ingredients for Southern Peach Bread
Now, let’s talk ingredients – and I mean the good stuff! After years of testing, I’ve found these exact measurements give that perfect balance of sweet peach flavor and tender crumb. Don’t you dare skimp on quality here – this bread deserves the best!
- 1 cup fresh peaches – peeled and finely diced (about 2 medium peaches)
- ½ cup vegetable oil – I use canola, but any neutral oil works
- ½ cup granulated sugar – just enough sweetness to let the peaches shine
- 2 large eggs – room temperature, please! They incorporate better
- ½ cup sour cream – full fat for maximum moisture
- 1 teaspoon pure vanilla extract – none of that imitation stuff
- 1 ½ cups all-purpose flour – spooned and leveled, don’t pack it!
1 teaspoon baking soda – fresh is best – check your expiration date
½ teaspoon salt – just enough to balance the sweetness
See those peaches listed first? That’s intentional – they’re the star! And don’t worry about perfect dicing – rustic chunks give lovely bursts of flavor. The sour cream might surprise you, but trust me, it’s the secret to that melt-in-your-mouth texture Grandma always insisted on.
How to Make Southern Peach Bread
Alright, let’s get baking! This recipe comes together so easily, but I’ll walk you through each step just like Aunt Mae showed me – with all her little tricks to make this bread perfect every time.
Step 1: Prep the Peaches and Wet Ingredients
First things first – those glorious peaches! Peel them (a quick 30-second dunk in boiling water makes the skins slip right off), then dice into small pieces – about the size of blueberries. Don’t stress over perfection here, but try to keep them relatively even so they distribute well.
Now grab your favorite mixing bowl – I use my big yellow Pyrex that’s seen better days. Whisk together the oil and sugar first until they look like liquid sunshine. Crack in those room temperature eggs one at a time (this prevents curdling), then stir in the sour cream and vanilla. The batter should be smooth and creamy, with just a slight tang from the sour cream. Gently fold in your peach pieces – they’ll make the mixture look beautifully speckled!
Step 2: Combine Dry Ingredients
In a separate bowl (yes, this extra bowl is worth it!), whisk together the flour, baking soda and salt. Here’s my trick: sift them through a fine mesh strainer if you’re worried about lumps. Those little baking soda clumps can leave bitter spots if you’re not careful!
Give everything a good stir with a fork to make sure the leaveners are evenly distributed. You’ll notice the flour mixture is much lighter in color than the rich golden wet ingredients – that contrast is exactly what we want before combining them.
Step 3: Mix and Bake
Time to bring it all together! Add about a third of the dry ingredients to the wet mixture and stir just until the flour disappears. Repeat twice more until everything’s incorporated. That batter will be thick and luscious, with peach pieces peeking through. Resist the urge to overmix – a few small flour streaks are better than tough bread!
Pour into your greased loaf pan (I give mine an extra swipe of butter up the sides) and pop it in the preheated 350°F oven. Set your timer for 50 minutes, but don’t wander too far – ovens vary! The bread is done when it’s golden brown and a toothpick comes out with just a couple moist crumbs (not wet batter). That heavenly peach scent will tell you it’s close!
Let it cool in the pan for 10 minutes – this is crucial for the structure to set. Then run a knife around the edges and tip it onto a wire rack. Try to wait until it’s just warm before slicing… though I won’t judge if you sneak a taste sooner!
Tips for Perfect Southern Peach Bread
After baking countless loaves (and eating even more!), I’ve picked up some foolproof tricks to make your peach bread shine:
- Peach perfection: Use peaches that yield slightly when pressed – underripe ones won’t give that juicy sweetness we crave
- Patience pays: Let the bread cool completely before slicing (I know it’s hard!) to prevent gummy texture
- Batter balance: If your peaches were extra juicy, add 1 extra tablespoon flour to keep the structure right
- Golden rule: Tent with foil if the top browns too fast – we want that perfect golden crust, not burnt!
Remember, great bread isn’t rushed – but oh, is it worth the wait!
Variations for Southern Peach Bread
Now don’t get me wrong – I adore the classic version of this peach bread. But sometimes, a girl’s gotta mix things up! Here are my favorite twists that still honor the soul of this Southern staple:
Spiced Peach Bread
For those cozy fall mornings, I’ll add 1 teaspoon cinnamon and ¼ teaspoon nutmeg to the dry ingredients. The warmth plays beautifully with the sweet peaches – it’s like peach cobbler in bread form! Sometimes I’ll even sprinkle a cinnamon-sugar mix on top before baking for a little crunch.
Nutty Peach Bread
My cousin Billy insists on adding ½ cup chopped pecans to the batter. Fold them in with the peaches for that perfect Southern peachy-pecan combo. Walnuts work great too if that’s what you’ve got. Just toast them first for maximum flavor – 5 minutes in a 350°F oven does the trick!
Nectarine or Apricot Bread
Ran out of peaches? No sweat! Nectarines work beautifully (skip the peeling!) or try diced apricots for a slightly tangier twist. I’ve even used well-drained canned peaches in a pinch – just pat them dry with paper towels first so your batter doesn’t get soggy.
Brown Sugar Peach Bread
Swap half the white sugar for packed dark brown sugar – it adds this incredible caramel depth that makes the peaches taste even juicier. The bread comes out slightly darker with the most gorgeous golden crust. This version’s my go-to for holiday gifting!
Really, the possibilities are endless – that’s the beauty of this recipe! Just remember: whatever variation you try, keep the total liquid about the same. Too many add-ins can throw off the perfect texture we worked so hard to achieve. Now go get creative – and save me a slice!
Serving Suggestions for Southern Peach Bread
Oh honey, this bread shines no matter how you serve it – but let me share my favorite ways to enjoy it that’ll make your tastebuds sing! First thing in the morning, I love slicing off a thick piece (still slightly warm if I’ve got leftovers) and giving it a quick toast. The edges get this perfect crispness while the inside stays cloud-soft. Top it with a pat of good butter and watch it melt into all those peach-filled crevices – pure heaven!
For dessert? You can’t go wrong with a scoop of vanilla bean ice cream slowly melting over a slice. The cold cream against the warm bread is magical. My neighbor swears by drizzling caramel sauce over the top, but I’m partial to a simple dusting of powdered sugar – lets those gorgeous peach pieces peek through.
Here are my can’t-miss serving ideas:
- Breakfast upgrade: Slather with peach jam or honey butter for extra peachy goodness
- Afternoon treat: Pair with sweet tea (or coffee if you’re like me and need that caffeine!)
- Elegant dessert: Layer slices with mascarpone cheese and fresh peach slices
- Summer brunch star: Cube slightly stale bread for the best French toast you’ll ever taste
Honestly though? Some days I just stand at the counter eating it straight from the loaf pan – no judgment here! However you serve it, this bread brings sunshine to any table. Just be warned – your family might start requesting it daily once they get a taste!
Storing and Freezing Southern Peach Bread
Now, let’s talk about keeping that gorgeous loaf fresh – because I know you’ll want to savor every last crumb! Proper storage makes all the difference between bread that stays moist and one that turns into a sad, dry brick. Here’s exactly how I’ve kept my peach bread perfect for decades.
Room Temperature Storage
For short-term keeping (let’s be real – if it lasts more than 2 days in my house!), wrap the completely cooled loaf tightly in plastic wrap or foil. Then tuck it into an airtight container or zip-top bag at room temperature. It’ll stay fresh and delicious for about 3 days this way. The sour cream in the recipe helps maintain moisture, but that peach goodness means it’s best enjoyed sooner rather than later.
Freezing Like a Pro
Here’s my freezer trick that’s saved many a summer peach bounty: slice the cooled bread first, then place parchment paper between each slice before wrapping the whole loaf in plastic wrap and foil. This way, you can grab just what you need! Frozen properly, it keeps beautifully for up to 3 months.
If you’re short on space (who isn’t?), individually wrap slices and pop them in a freezer bag. They’ll thaw in minutes at room temperature – perfect for quick breakfasts or surprise guests. I always keep a few stashed for those “I need something sweet” emergencies!
Reviving Your Bread
Day-old bread? No problem! For that just-baked taste, warm slices in a 300°F oven for 5-8 minutes. The oven brings back that irresistible aroma too. If you’re in a hurry, 15-20 seconds in the microwave works, but keep an eye on it – nobody wants rubbery bread!
For frozen slices, I let them thaw at room temperature for about 30 minutes, then toast lightly. The toaster brings back that perfect golden crust while keeping the inside tender. Sometimes I’ll butter the frozen slice before toasting – the butter melts right in as it warms. Pure magic!
One last tip: if your bread seems a tad dry, brush the top lightly with simple syrup (equal parts sugar and water, heated until dissolved) before warming. It adds just enough moisture without making it soggy. My Aunt Mae called this her “bread CPR” technique – always works wonders!
Southern Peach Bread FAQs
Over the years, I’ve gotten so many questions about this recipe – here are the ones that pop up most often with my tried-and-true answers!
Q1. Can I use canned peaches instead of fresh?
Absolutely! Just be sure to drain them well and pat dry with paper towels – that extra juice can make your batter too wet.
Q2. Why did my bread sink in the middle?
Usually means it needed 5-10 more minutes in the oven – peaches add moisture that can trick your toothpick test!
Q3. Can I make this recipe into muffins instead?
You bet! Fill greased muffin tins ¾ full and bake at 350°F for 20-25 minutes. Perfect for lunchboxes!
Q4. My bread is browning too fast – help!
Simply tent with foil after 30 minutes of baking. Those sugars in the peaches caramelize quickly!
Q5. Can I reduce the sugar in this recipe?
I wouldn’t go below ⅓ cup – peaches need that sweetness balance. Try brown sugar for deeper flavor with less perceived sweetness.
Nutritional Information for Southern Peach Bread
Now, I’m no nutritionist – just a Southern cook who believes in good, honest food – but I know some folks like to keep track of what they’re eating. These numbers are estimates based on my standard recipe, but remember, your exact counts might vary depending on your peach size or brand of sour cream.
Per slice (about 1/10th of the loaf):
- Calories: 220
- Fat: 12g (2g saturated)
- Carbohydrates: 25g
- Fiber: 1g
- Sugar: 12g
- Protein: 3g
Now, between you and me? When that peach bread comes out of the oven all golden and fragrant, I’m not thinking about numbers – I’m thinking about that first warm bite! But it’s nice to know this treat isn’t too indulgent for everyday enjoyment. After all, those peaches count toward your fruit intake, right? (Wink!)
Print
Irresistible Southern Peach Bread Recipe You’ll Crave
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A moist and sweet bread made with fresh peaches, perfect for breakfast or dessert.
Ingredients
- 1 cup peaches, peeled and diced
- ½ cup vegetable oil
- ½ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a large bowl, mix peaches, oil, sugar, eggs, sour cream, and vanilla.
- In another bowl, combine flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, stirring until just combined.
- Pour batter into the greased loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Notes
- Use ripe peaches for the best flavor.
- Store leftovers in an airtight container for up to 3 days.
- Freeze sliced bread for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: peach bread, southern recipe, homemade bread
