Q1: Can I use canned or frozen peaches instead of fresh?

Yes, both canned and frozen peaches work well in this recipe. Be sure to drain and pat them dry to prevent excess moisture from making the bread soggy.

Q2: How should I store Southern Peach Bread?

Store it in an airtight container at room temperature for up to 4 days . Refrigeration extends freshness to about 6 days, and it can be frozen for up to 3 months.

Q3: Can I make this peach bread gluten-free?

Yes, you can substitute almond flour or a 1:1 gluten-free baking flour . Just note that texture may vary, especially with almond flour which is denser and more moist.

Q4: What can I use instead of sour cream?

You can use plain Greek yogurt or buttermilk as a substitute. Both provide the same tang and moisture, keeping the bread tender and flavorful.

Southern Peach Bread - recipe maestro

Name: Southern Peach Bread
Prep time: 10 min
Cook time: PT-486472H34M4S
Total time: PT-486472H34M4S
Cuisine: American
Ingredients: 1 cup peaches, peeled and diced; 1/2 cup vegetable oil; 1/2 cup sugar; 2 eggs; 1/2 cup sour cream; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt

Description

A moist and tender Southern Peach Bread made with simple pantry ingredients and fresh or canned peaches. Perfect for breakfast, snack, or dessert.

Ingredients

Scale

1 cup peaches, peeled and diced
1/2 cup vegetable oil
1/2 cup sugar
2 eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

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Instructions

Preheat the oven to 350°F and spray either three mini loaf pans or one large loaf pan with nonstick spray.
In a medium bowl, combine the peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until smooth and well blended.
Add the flour, baking soda, and salt into the wet mixture and stir until just combined. Do not overmix.
Pour the batter evenly into the prepared pan(s), smoothing the tops.
Bake mini loaves for 25–30 minutes, or a large loaf for 50–55 minutes, until a toothpick inserted into the center comes out clean.
Allow to cool slightly in the pan before removing and slicing. Enjoy warm or at room temperature.

Notes

You can use canned or frozen peaches—just drain and pat them dry.
Greek yogurt or buttermilk can replace sour cream.
To avoid overbrowning, cover the bread loosely with foil halfway through baking.
Add cinnamon or streusel topping for extra flavor.

Prep Time: 10 minutes
Cook Time: 25–55 minutes
Category: Breakfast, Snack, Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of large loaf)
Calories: 304
Sugar: 15g
Sodium: 330mg
Fat: 18g
Saturated Fat: 13g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 33g
Fiber: 1g
Protein: 4g
Cholesterol: 48mg