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You’re going to LOVE this Peach Bread! It’s so moist and packed with peach flavor, making it a wonderful way to enjoy those juicy peaches, especially during peach season.

up close images of peach bread with glaze

This peach bread is perfect for breakfast, a snack, or even dessert. My family absolutely loves it, and it’s a great alternative to classic banana bread.

Jeremy and Lily can’t get enough of it, especially with a scoop of vanilla ice cream on top. It’s a hit every time I make it!

Fresh Peach Bread is a delicious quick bread that comes together with simple ingredients and minimal effort.

Whether you’re using fresh peaches from the grocery store or the peach truck, or even canned peaches, this bread will turn out amazing.

The sour cream in the batter keeps it super moist, and the cinnamon and nutmeg add a lovely warm flavor that pairs perfectly with the peaches.

Plus, the glaze on top is just the best thing ever. Seriously, you have to try it!

Let’s dive into this easy peach bread recipe. Whether you’re baking for the first time or you’re a seasoned pro, you’ll find this peach bread straightforward and fun to make. 

slices of peach bread stacked on each other

WHY THIS RECIPE WORKS:

  1. Moist and Flavorful: The combination of sour cream and fresh peaches makes the bread incredibly moist and packed with peach flavor.
  2. Simple Ingredients: You likely have most of the ingredients already in your kitchen, making this an easy recipe to whip up.
  3. Versatile: This bread can be enjoyed as a breakfast, snack, or dessert, and it pairs wonderfully with a scoop of vanilla ice cream.

INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):

  • All-purpose flour
  • Baking soda
  • Baking powder
  • Ground cinnamon
  • Ground nutmeg (optional)
  • Fine sea salt
  • Granulated sugar
  • Unsalted butter
  • Large egg
  • Sour cream
  • Vanilla extract
  • Fresh peaches (or canned, drained)
ingredients needed to make peach bread

HOW TO MAKE PEACH BREAD:

  1. Preheat the oven to 350°F. Line a 9×5 loaf pan with parchment paper and spray with baking spray, set aside.
  2. In a medium-sized bowl, stir the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.
  3. In a large bowl whisk together the sugar and butter until smooth.
  4.  Add the egg and whisk until smooth. 
  5. Add the sour cream and vanilla, whisk until smooth. 
  6. Add the dry ingredients to the wet and stir it in until combined with no dry patches.
  7. Fold in the peaches. 
  8. Pour the mixture into the loaf pan and smooth out the top.
  9. Bake for 55-65 minutes, until golden brown and a toothpick inserted into the center comes out clean. Add a foil tent over the pan halfway through to prevent too much browning.
  10. Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool completely on a wire rack.
  11. When the bread is cool, make the glaze by whisking together the powdered sugar and milk in a small bowl until smooth. 
  12. Pour the glaze over the bread and let it sit for about 10 minutes. Slice and serve. 
collage of images showing how to make peach bread

FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:

Yes, you can use canned peaches.

Just make sure to drain them well before adding them to the batter.

The last thing you want is a super wet batter.

Don’t forget to save the recipe card. You’re going to want to make this bread again!

Absolutely! You can substitute the peaches with other fruits like apples, pears, or even berries for a different flavor.

I’ve got some other ideas for additions down below that will get you a five star rating with any crowd!

two slices of peach bread on a plate

Who doesn’t love sweet peaches?

When summer peaches are here I find myself looking for excuses to throw them into everything. The best peaches are the fresh ones.

  • Brown Sugar: Sprinkle brown sugar on top before baking for a sweet, crunchy topping.
  • Pecans: Mix in some chopped pecans for added crunch.
  • Coconut Flakes: Add unsweetened coconut flakes to the batter for a tropical twist.
  • Cream Cheese Swirl: Swirl in some softened cream cheese for a creamy surprise.
  • Blueberries: Add fresh or frozen blueberries for a burst of flavor.
  • Almond Extract: Substitute half the vanilla with almond extract for a nutty flavor.
  • Orange Zest: Add a teaspoon of orange zest for a citrusy kick.
  • White Chocolate Chips: Mix in some white chocolate chips for a sweet treat.
  • Cinnamon Sugar: Sprinkle a mixture of cinnamon and sugar on top before baking.
  • Maple Syrup: Drizzle maple syrup over the top for added sweetness.

I’ve thought about making peach muffins with this recipe.

This delicious bread is good enough for now, though. Peach cobbler bread for the win!

  • Whole Wheat Flour: Use whole wheat flour instead of all-purpose flour for a healthier option.
  • Vegetable Oil: Substitute melted butter with vegetable oil for a lighter texture.
  • Greek Yogurt: Use Greek yogurt instead of sour cream for extra protein.
  • Coconut Oil: Replace butter with melted coconut oil for a subtle coconut flavor.
  • Agave Nectar: Substitute granulated sugar with agave nectar for a different kind of sweetness.
  • Frozen Peaches: Use frozen peaches if fresh ones aren’t available; just thaw and drain them first.
4 slices of peach bread stacked on top of each other

Refrigerator: Store the bread in an airtight container or wrap it in plastic wrap and keep it in the refrigerator for up to 5 days.

Freezer: You can freeze the bread by wrapping it tightly in plastic wrap and then in aluminum foil. It will keep for up to 3 months.

Thaw in the refrigerator overnight before serving.

DANA’S TIPS AND TRICKS:

  • Use Ripe Peaches: Make sure your peaches are ripe and juicy for the best flavor and texture.
  • Drain Canned Peaches: If using canned peaches, drain them well to avoid adding extra liquid to the batter.
  • Cool Completely: Let the bread cool completely on a wire rack before slicing to prevent it from falling apart.
  • Glaze It: Don’t skip the glaze! It adds a delicious sweetness and makes the bread look beautiful.
  • Adjust Baking Time: Check the bread at the 55-minute mark. If it’s browning too quickly, cover it with aluminum foil.
  • Add Mix-Ins: Feel free to add nuts, chocolate chips, or other fruits to the batter for extra flavor.
a piece of peach bread with a bites taken out on a tan plate

Peach Bread is a delightful and versatile recipe that’s perfect for any time of the year.

Whether you’re enjoying it for breakfast, as a snack, or as a dessert, it’s sure to be a hit. 

If you’ve tried this PEACH BREAD, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes! 

This Silly Girls Kitchen Logo
5 from 1 vote

Southern Fresh Peach Bread Recipe

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 1 hour 5 minutes
You’re going to LOVE this Peach Bread! It’s so moist and packed with peach flavor, making it a wonderful way to enjoy those juicy peaches, especially during peach season.
Servings 12 servings

Ingredients
  

For the glaze:

Instructions

  • In a medium-sized bowl, stir the flour, baking soda, baking powder, cinnamon, nutmeg, and salt until combined, set aside.
    2 & 1/4 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon ground cinnamon, 1/8 teaspoon ground nutmeg, pinch salt
  • In a large bowl whisk together the sugar and butter until smooth.
    1 cup granulated sugar, 1/2 cup unsalted butter
  • Add the egg and whisk until smooth.
    1 large egg
  • Add the sour cream and vanilla, whisk until smooth.
    3/4 cup sour cream, 1 teaspoon vanilla extract
  • Add the dry ingredients to the wet and stir it in until combined with no dry patches.
  • Fold in the peaches.
    1 cup small-diced fresh peaches
  • Pour the mixture into the loaf pan and smooth out the top.
  • Bake for 55-65 minutes, until golden brown and a toothpick inserted into the center comes out clean. Add a foil tent over the pan halfway through to prevent too much browning.
  • Let cool in the pan for 10 minutes. Take the bread out of the pan and let it cool completely on a wire rack.
  • When the bread is cool, make the glaze by whisking together the powdered sugar and milk in a small bowl until smooth.
    1 cup powdered sugar, 2 tablespoons whole milk
  • Pour the glaze over the bread and let it sit for about 10 minutes. Slice and serve.

Notes

  • Use Ripe Peaches: Make sure your peaches are ripe and juicy for the best flavor and texture.
  • Drain Canned Peaches: If using canned peaches, drain them well to avoid adding extra liquid to the batter.
  • Cool Completely: Let the bread cool completely on a wire rack before slicing to prevent it from falling apart.
  • Glaze It: Don’t skip the glaze! It adds a delicious sweetness and makes the bread look beautiful.
  • Adjust Baking Time: Check the bread at the 55-minute mark. If it’s browning too quickly, cover it with aluminum foil.
  • Add Mix-Ins: Feel free to add nuts, chocolate chips, or other fruits to the batter for extra flavor.

Nutrition

Calories: 298kcal | Carbohydrates: 47g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 106mg | Potassium: 88mg | Fiber: 1g | Sugar: 28g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
Nutrition Disclaimer
Course Breads, Breakfast, Dessert
Cuisine American

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5 from 1 vote (1 rating without comment)

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