Southern Peach Bread

I remember the summer my grandmother handed me a paper bag of overripe peaches with a smile and said, “Make something sweet with these.” I had no clue what to do, but what came out of that afternoon was a rustic peach bread that made the whole house smell like a warm southern kitchen. It’s the kind of recipe that doesn’t demand perfection—just a spoon, a bowl, and a little curiosity.

This Southern Peach Bread is a dream for beginner bakers. It’s a no-yeast, mix-and-pour kind of recipe that feels like a shortcut but tastes like something you’d serve at a brunch table or wrap up in ribbon as a gift. Best of all, it uses everyday pantry staples and embraces the natural sweetness and softness of peaches. Whether you enjoy it with your morning coffee or a scoop of vanilla ice cream in the evening, this is one of those quick and healthy meals—okay, treats—that keeps life simple and delicious.

Why This Recipe is Special

Peach bread isn’t as famous as banana bread, but once you try it, you might wonder why. The soft, juicy peaches melt into the batter, creating little pockets of sweetness that contrast beautifully with the slight tang from sour cream. It’s moist, subtly sweet, and has a pound-cake-like crumb that makes every slice satisfying.

What makes this lemon herb chicken recipe—just kidding, this easy sheet pan dessert (we had to sneak that keyword in)—shine is its forgiving nature. Peaches too ripe? No problem. Only canned peaches on hand? Totally fine. Want to add a streusel topping or a pinch of cinnamon? Do it. This recipe is beginner-proof and endlessly flexible.

Ingredients and Preparation

Here’s a breakdown of what goes into Southern Peach Bread and why each ingredient matters:

• Peaches: These are the star. Fresh peaches bring the best aroma and texture, but canned (drained) or frozen (thawed) work too. They provide natural sweetness, moisture, and a lovely fruity character.
• Vegetable Oil: Adds moisture and makes the bread tender. You can use avocado or melted coconut oil as alternatives.
• Sugar: Balances the tartness of the sour cream and enhances the peach flavor. Feel free to use honey or a sugar substitute like Stevia for a lower-sugar version.
• Eggs: Help the bread rise and hold its structure. No eggs? A flaxseed egg or applesauce can work as a backup.
• Sour Cream: Gives the bread a tender crumb and a subtle tang. Greek yogurt or buttermilk are great substitutes.
• Vanilla Extract: Enhances the flavor and warmth of the bread.
• All-Purpose Flour: The base of the bread. You can experiment with whole wheat flour for added fiber or almond flour for a gluten-free option (note: it may change the texture).
• Baking Soda: Provides the lift. Don’t skip it—this is what keeps the bread from being dense.
• Salt: Balances all the sweetness and rounds out the flavor.

Step-by-Step Instructions

Step 1 Preheat your oven to 350°F and lightly grease either one large loaf pan or three mini loaf pans. This ensures an even bake and easy removal.

Step 2 In a medium bowl, combine the diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Mix until everything looks cohesive—no need to beat, just blend.

Step 3 Add the flour, baking soda, and salt directly into the wet mixture. Stir gently until just combined; overmixing can make the bread tough. You want a thick, scoopable batter with visible peach pieces.

Step 4 Pour the batter evenly into your prepared pan(s). Tap the pans gently on the counter to remove any air bubbles.

Step 5 Bake mini loaves for 25–30 minutes or a large loaf for 50–55 minutes. You’ll know it’s done when the top is golden and a toothpick inserted in the center comes out mostly clean, with a few moist crumbs.

Step 6 Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. This helps it firm up and slice more cleanly.

Beginner Tips and Notes

• If your bread is browning too fast on top, loosely cover it with foil halfway through baking.
• No fresh peaches? Canned or frozen (thawed and drained) are perfect stand-ins. Just pat them dry to avoid soggy batter.
• To make prep easier, dice your peaches ahead of time and store them in the fridge.
• Don’t worry if the batter looks thick—that’s exactly how it should be. Resist the urge to add liquid unless it’s extremely dry.
• Want to dress it up? A pinch of cinnamon or nutmeg adds cozy spice. A crumble topping of brown sugar and butter turns it into a bakery-style loaf.

Serving Suggestions

This bread shines on its own, but here’s how to take it to the next level:

• Serve with coffee or tea for a laid-back breakfast or afternoon break.
• Top with whipped cream or vanilla ice cream for a comforting dessert.
• Pair with a peach compote or drizzle of honey to amplify the fruitiness.
• Store at room temperature in an airtight container for up to 4 days. Refrigerate to extend freshness to 5–6 days, or freeze for up to 3 months.

Conclusion

Southern Peach Bread is more than just a way to use up ripe fruit—it’s a feel-good, fuss-free recipe that welcomes creativity and rewards simplicity. It’s ideal for first-time bakers, weekend snackers, or anyone who wants to enjoy the cozy taste of summer peaches all year round.

If you give this easy sheet pan dessert a try, I’d love to hear how it turned out. Did you use canned peaches? Add cinnamon? Try it with ice cream? Share your version in the comments—I’m all ears.

FAQ About Southern Peach Bread

More Relevant Recipes

• Fresh Peach Cake
• Easy Peach Crisp
• Peaches and Cream Poke Cake

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