There’s something about Southern Peach Bread that evokes memories of warm afternoons, the hum of cicadas in the air, and the sweet smell of peaches ripening under the Southern sun. In our family, this bread wasn’t just a treat—it was an occasion. Every summer, when baskets of fresh peaches began to overflow at the local farmer’s market, my grandmother would pull out her well-worn recipe card. The paper, smudged and faded from decades of use, held a simple recipe that brought our whole family together.
Southern Peach Bread is a deeply nostalgic bake in many Southern households. Often made at the peak of peach season, it’s a way to preserve the season’s bounty in a form that can be enjoyed with coffee in the morning or served warm with a scoop of vanilla ice cream after dinner. This sweet, moist loaf—bursting with chunks of juicy peaches—is more than just a quick bread; it’s a celebration of summer, Southern hospitality, and the kind of simple pleasures that linger long after the last crumb is gone.
Why You’ll Love This Recipe:
- No-fuss and quick: This is a simple quick bread—no yeast, no rising time.
- Soft, moist, and tender: The sour cream gives it richness and a delicate crumb.
- Perfect way to use ripe peaches: Ideal for fresh peaches or ripe leftovers.
- Versatile: Serve it for breakfast, dessert, or even as a sweet snack with tea.
- Freezer-friendly: Make ahead and freeze slices for easy future treats.
Southern Peach Bread
Description
There’s something about Southern Peach Bread that evokes memories of warm afternoons, the hum of cicadas in the air, and the sweet smell of peaches ripening under the Southern sun. In our family, this bread wasn’t just a treat—it was an occasion. Every summer, when baskets of fresh peaches began to overflow at the local farmer’s market, my grandmother would pull out her well-worn recipe card. The paper, smudged and faded from decades of use, held a simple recipe that brought our whole family together.
Southern Peach Bread is a deeply nostalgic bake in many Southern households. Often made at the peak of peach season, it’s a way to preserve the season’s bounty in a form that can be enjoyed with coffee in the morning or served warm with a scoop of vanilla ice cream after dinner. This sweet, moist loaf—bursting with chunks of juicy peaches—is more than just a quick bread; it’s a celebration of summer, Southern hospitality, and the kind of simple pleasures that linger long after the last crumb is gone.
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
Instructions
Step 1: Preheat and prep your pans
Preheat the oven to 350°F (175°C). Grease either three mini loaf pans or one standard-size loaf pan. If you’re going the traditional Southern route, use a cast iron loaf pan for that even bake and extra crisp crust.
Step 2: Stir together the wet ingredients
In a large bowl, combine the diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until smooth, but don’t worry if some peach bits remain intact—those juicy pockets are what make the bread special.
Step 3: Add in the dry ingredients
In the same bowl, gently fold in the flour, baking soda, and salt. Mix just until combined. Overmixing can make the bread tough, so stop once you no longer see dry streaks.
Step 4: Bake to golden perfection
Pour the batter into your prepared pan(s). For mini loaves, bake for 25–30 minutes. A full loaf may take closer to 50–55 minutes. The bread is done when a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
Step 5: Cool and slice
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. The aroma alone will test your patience, but it’s worth the wait. Serve warm with a pat of butter, or cool and wrap for gifting.
Notes
-
This recipe is very forgiving and works with fresh, canned (drained), or thawed frozen peaches.
-
For gifting, wrap cooled mini loaves in parchment and tie with twine for a rustic, Southern charm.
INGREDIENTS YOU’LL NEED:
- 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
HOW TO MAKE SOUTHERN PEACH BREAD:
This Southern Peach Bread comes together in a snap, making it a perfect weekend project or last-minute bake when peaches are in season.
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and prep your pans
Preheat the oven to 350°F (175°C). Grease either three mini loaf pans or one standard-size loaf pan. If you’re going the traditional Southern route, use a cast iron loaf pan for that even bake and extra crisp crust.
Step 2: Stir together the wet ingredients
In a large bowl, combine the diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla extract. Stir until smooth, but don’t worry if some peach bits remain intact—those juicy pockets are what make the bread special.
Step 3: Add in the dry ingredients
In the same bowl, gently fold in the flour, baking soda, and salt. Mix just until combined. Overmixing can make the bread tough, so stop once you no longer see dry streaks.
Step 4: Bake to golden perfection
Pour the batter into your prepared pan(s). For mini loaves, bake for 25–30 minutes. A full loaf may take closer to 50–55 minutes. The bread is done when a toothpick inserted into the center comes out clean, with a few moist crumbs attached.
Step 5: Cool and slice
Let the bread cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely. The aroma alone will test your patience, but it’s worth the wait. Serve warm with a pat of butter, or cool and wrap for gifting.
HELPFUL TIPS:
- Use very ripe peaches: The riper the peach, the sweeter and more flavorful your bread.
- Make it nutty: Fold in 1/2 cup chopped pecans or walnuts for extra crunch.
- Cinnamon kick: Add a 1/2 teaspoon of cinnamon for a cozy spice twist.
- Sour cream substitute: Plain Greek yogurt works great in place of sour cream.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 25–55 minutes
- Total Time: 35–65 minutes
- Yield: 1 standard loaf or 3 mini loaves
- Category: Breads & Loaves
- Method: Baking
- Cuisine: Southern
- Diet: Vegetarian
NOTES:
- This recipe is very forgiving and works with fresh, canned (drained), or thawed frozen peaches.
- For gifting, wrap cooled mini loaves in parchment and tie with twine for a rustic, Southern charm.
NUTRITIONAL INFORMATION (approx. per slice):
- Calories: 304
- Carbs: 33g
- Protein: 4g
- Fat: 18g
- Saturated Fat: 13g
- Cholesterol: 48mg
- Sodium: 330mg
- Fiber: 1g
- Sugar: 15g
FREQUENTLY ASKED QUESTIONS:
Can I use canned peaches in this bread?
Yes, but drain them well and pat dry to avoid excess moisture.
What if I don’t have sour cream?
Plain Greek yogurt makes a great substitute in equal amounts.
Can I freeze Southern Peach Bread?
Absolutely. Wrap slices tightly in plastic wrap and freeze in a zip bag for up to 3 months. Thaw at room temperature.
STORAGE INSTRUCTIONS:
- Room temperature: Keep in an airtight container up to 4 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Store tightly wrapped for up to 3 months. Thaw overnight.
Related Recipes:
If you liked this recipe, you’ll definitely enjoy these other fruity, cozy bakes:
- Strawberry Lemonade Quick Bread
- Custard Bread Pudding with Vanilla Sauce
- The Best Moist Banana Bread
CONCLUSION:
This Southern Peach Bread is more than just a quick bread—it’s a slice of summer sunshine wrapped in a tender, moist crumb. Whether you’re looking to use up an abundance of peaches or just want a sweet treat with your coffee, this recipe is the kind of comforting bake that brings back memories and creates new ones. It’s a reminder of how simple ingredients, when treated with care, can become something truly special. Bake a loaf, share a slice, and keep a few for yourself—you’ll be glad you did.