Name: Amazing Southern Peach Bread: 9 Simple Steps
Prep time: 20 min
Cook time: 55 min
Total time: PT-485984H8M6S
Cuisine: Southern
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 cup granulated sugar; 1/2 cup vegetable oil; 2 large eggs; 1 teaspoon vanilla extract; 1 cup chopped fresh peaches

Jump to Recipe

Picture this: It’s a warm summer afternoon, the kind where the sun is shining, the birds are chirping, and the air is thick with the sweet scent of ripe peaches. We had just come back from the local farmer’s market with a huge basket overflowing with juicy Georgia peaches, and I knew I wanted to make something special. My grandmother always said that the best way to celebrate summer was with a delicious, homemade Southern Peach Bread.

Honestly, finding a way to use them all before they went bad was also top of mind! This recipe has become a family favorite, perfect for breakfast, brunch, or even a sweet afternoon snack. It’s so easy to whip up, even on busy weeknights, and the taste? Oh, the taste! Imagine the soft, moist crumb, the bursts of sweet, juicy peaches, and that subtle hint of cinnamon that just ties everything together.

Even my picky teenager, who usually turns up his nose at anything fruity, asks for seconds! And the best part? It fills the house with the most incredible aroma. If you’re looking for an easy recipe with fantastic results, look no further! Trust me, your family is going to love this Southern Peach Bread as much as mine does!

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup granulated sugar

1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract

1 cup buttermilk
2 cups peeled and diced fresh peaches
1/2 cup chopped walnuts or pecans (optional)

2 tablespoons butter, melted
2 tablespoons sugar
1/4 teaspoon cinnamon

Okay, let’s talk ingredients. First, the flour. I always use all-purpose flour for this Southern Peach Bread because it gives it that perfect, tender crumb. But if you’re feeling adventurous, you can substitute up to half of the all-purpose flour with whole wheat flour for a slightly nuttier flavor. Whole wheat flour adds a depth of flavor that complements the sweetness of the peaches, creating a delightful balance. I’ve tried it with both, and honestly, it’s delicious either way.

For the spices, cinnamon and nutmeg are a must! They add that warm, comforting flavor that complements the sweetness of the peaches so perfectly. But here’s a little secret my mom taught me: always buy your spices whole and grind them yourself right before using. The flavor is so much more vibrant! Grinding your own spices releases essential oils that are lost in pre-ground versions. I know it sounds a little extra, but trust me, it makes a difference.

Now, let’s talk about the peaches. Fresh peaches are the star of this recipe, and I highly recommend using them if you can. Look for peaches that are fragrant and slightly soft to the touch. But if peaches aren’t in season, frozen peaches will work just fine. Just make sure to thaw them completely and pat them dry before adding them to the batter. Nobody wants soggy Southern Peach Bread! And speaking of peaches, did you know that Georgia is known as the “Peach State” for a reason? Check out Georgia Peach Council: Peach Facts to learn more about this delicious fruit.

I use buttermilk in this recipe because it adds a lovely tang and helps to keep the bread super moist. The acidity in buttermilk tenderizes the gluten in the flour, resulting in a softer crumb. If you don’t have buttermilk on hand, you can easily make your own by adding a tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for about five minutes. I’ve done this countless times, and it works like a charm! Alternatively, you can use sour cream or plain yogurt as a substitute. These add richness and moisture to the bread, similar to buttermilk.

For the nuts, I usually go with chopped walnuts or pecans, but you can use whatever you have on hand or omit them altogether if you’re not a fan. Toasted nuts provide an even deeper, richer flavor. My kids love it with pecans! Speaking of nuts, if you love the texture of walnuts, be sure to check out my recipe for Sourdough Sandwich Bread.

One last tip: always make sure your eggs and buttermilk are at room temperature before you start baking. Room temperature ingredients emulsify more easily, creating a smoother batter and a more even texture in the final product. This helps them to incorporate more evenly into the batter, resulting in a smoother, more tender bread.

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan. I like to use a baking spray with flour already added because it’s quick and easy, but you can also grease it with butter or shortening and then dust it with flour. This prevents the bread from sticking and ensures easy removal.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Make sure everything is well combined. This step is important because it ensures that the baking soda and spices are evenly distributed throughout the batter. Even distribution of baking soda is essential for proper leavening.
In a separate bowl, whisk together the sugar, oil, eggs, and vanilla extract. Beat until well combined. I usually use my hand mixer for this, but you can also do it by hand. Ensure the eggs are fully incorporated for a smooth batter.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix the batter, as this can result in a tough bread. It’s okay if there are a few lumps. Alternating wet and dry ingredients ensures even hydration of the flour.
Gently fold in the diced peaches and chopped nuts (if using). I like to use a rubber spatula for this step to avoid squishing the peaches. Overmixing at this stage can cause the peaches to break down and discolor the batter.
Pour the batter into the prepared loaf pan and spread it evenly.

In a small bowl, combine the melted butter, sugar, and cinnamon for the topping. Sprinkle evenly over the batter. This topping adds a lovely sweetness and a slight crunch to the top of the bread. The cinnamon sugar topping caramelizes during baking, adding texture and flavor.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Start checking the bread around 50 minutes, and if the top is getting too brown, you can loosely cover it with foil. This prevents the top from burning while ensuring the inside is fully cooked.
Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This is important because it prevents the bread from sticking to the pan. Cooling allows the bread to set and prevents it from crumbling when sliced.

Slice and serve. Enjoy!

Okay, so here’s where I confess my biggest baking blunder: I once forgot to add the baking soda to this Southern Peach Bread. It came out flat as a pancake! So, double-check that you’ve added all the ingredients before you put it in the oven.

Also, be careful not to overbake the bread, or it will be dry. The best way to tell if it’s done is to insert a wooden skewer into the center. If it comes out clean, it’s ready. If it comes out with wet batter on it, it needs a few more minutes.

When folding in the peaches, be gentle! You don’t want to crush them. I usually add them at the very end and just lightly fold them in until they’re evenly distributed. I’ve noticed if I over mix at this point, the peaches seem to disappear in the batter. If you love the soft texture of bread, try my recipe for Cottage Cheese Bread.

And here’s a little trick my grandma taught me: after you pour the batter into the loaf pan, tap it gently on the counter a few times to release any air bubbles. This will give you a more even crumb.

Serving Ideas

This Southern Peach Bread is delicious on its own, but here are a few serving ideas to take it to the next level:

For breakfast: Toast a slice and spread it with butter or cream cheese. It’s the perfect way to start your day!
For brunch: Serve it alongside some scrambled eggs and bacon for a complete meal. The sweetness of the bread complements savory dishes beautifully.
For dessert: Top a slice with a scoop of vanilla ice cream or a dollop of whipped cream. A warm slice with cold ice cream is a delightful treat.

As a snack: Enjoy it with a cup of coffee or tea. My kids love to grab a slice after school.

I love to serve this Southern Peach Bread warm, straight from the oven. The aroma fills the house and makes everyone feel cozy and happy. Sometimes I’ll dust it with a little powdered sugar or drizzle it with a simple glaze made from powdered sugar and milk. A simple glaze adds extra sweetness and visual appeal.

One of my favorite ways to serve this is with a dollop of mascarpone cheese and a sprinkle of chopped pecans. The creamy cheese and crunchy nuts complement the sweetness of the peaches perfectly. You could even make a peach sauce to drizzle over the top! A homemade peach sauce elevates the dessert to a gourmet level.

If you have any leftover bread (which is rare in my house!), you can use it to make French toast or bread pudding. It adds a delicious peach flavor to these classic dishes. I’ve even used it to make croutons for salads. Peach bread croutons add a unique twist to salads.

Honestly, the possibilities are endless! The most important thing is to enjoy it with your loved ones.

FAQs

Q: Can I use canned peaches instead of fresh peaches?

A: While fresh peaches are ideal for Southern Peach Bread, canned peaches can be used in a pinch. Be sure to drain them well and pat them dry before adding them to the batter to prevent the bread from becoming soggy. I would suggest using peach slices in natural juice rather than syrup. The syrup tends to make the bread too sweet!

Q: Can I freeze this bread?

A: Yes, you can! Wrap the bread tightly in plastic wrap and then in foil, or place it in a freezer-safe bag. It will keep in the freezer for up to 2-3 months. When you’re ready to eat it, thaw it overnight in the refrigerator or at room temperature. I’ve made a double batch of this recipe and frozen half for later many times, and it always comes out great. Freezing is a great way to preserve the bread’s freshness.

Q: Can I make this recipe gluten-free?

A: Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. I recommend using a blend that contains xanthan gum, as this will help to bind the ingredients together and give the bread a better texture. Xanthan gum acts as a binding agent in gluten-free baking.

Q: Can I make this recipe dairy-free?

A: Yes, you can substitute the buttermilk with a dairy-free alternative, such as almond milk or soy milk. You can also use a dairy-free yogurt or sour cream. Just be sure to check the labels to make sure they don’t contain any hidden dairy ingredients.

Q: Can I add other fruits to this bread?

A: Absolutely! Feel free to experiment with other fruits, such as blueberries, raspberries, or blackberries. Just be sure to adjust the amount of fruit accordingly. About 2 cups of fruit is usually a good amount.

Q: How do I prevent the peaches from sinking to the bottom of the bread?

A: To prevent the peaches from sinking, toss them with a tablespoon of flour before adding them to the batter. This will help to coat them and keep them suspended in the batter. Also, be sure not to overmix the batter, as this can cause the peaches to sink. And be gentle folding in the peaches.

Conclusion

This Southern Peach Bread recipe isn’t just about the ingredients and steps; it’s about the memories we create while baking and sharing it with our loved ones. The aroma of peaches and cinnamon filling the kitchen, the smiles on my family’s faces as they enjoy a slice, these are the moments I cherish. It’s a recipe that’s been passed down through generations in my family, and I’m so excited to share it with you.

Remember these home cook tips:

Always use ripe peaches for the best flavor. They should be slightly soft to the touch and have a sweet aroma.
Don’t overmix the batter. This is key to a tender bread. Mix until just combined.

Let the bread cool completely before slicing. This will prevent it from crumbling.

My family has their own unique ways of enjoying this Southern Peach Bread. My son loves it with a scoop of vanilla ice cream, while my daughter prefers it plain with a cup of tea. My husband likes to toast it and spread it with peanut butter. No matter how you choose to enjoy it, I hope it brings as much joy to your family as it does to mine. Looking for other great bread recipes? Explore my collection!

Don’t be intimidated by baking – if I can make this on a busy weeknight, you absolutely can too! I’d love to hear how this turns out for your family – drop me a comment and let me know! And I think this recipe would be delicious with some savory elements, too, such as the ones found in my recipe for Cottage Cheese Bread. Or, if you are looking for more details about peaches, check out the USDA National Nutrient Database for Peaches for more information.

Happy cooking, and I hope this Southern Peach Bread becomes as beloved in your kitchen as it is in mine!

Amazing Southern Peach Bread: 9 Simple Steps

Print Recipe

Indulge in the flavors of the South with this delightful peach bread, perfect for breakfast, brunch, or dessert.

Author: Kiera

Prep Time: 20 mins
Cook Time: 55 mins
Total Time: 1 hr 15 mins

Yield: 1 loaf 1x
Category: Bread
Method: Baking

Cuisine: Southern

Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda

1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

1 cup granulated sugar
1/2 cup vegetable oil
2 large eggs

1 teaspoon vanilla extract
1 cup chopped fresh peaches

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

In a large bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine sugar, oil, eggs, and vanilla.
Add the wet ingredients to the dry ingredients and mix until just combined.

Gently fold in the chopped peaches.
Pour batter into the prepared loaf pan.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.