There’s a certain magic that happens when the scent of baking bread and sweet, ripe peaches fills the kitchen. It’s the smell of late summer, of warm afternoons and golden sunlight. This Peach Bread recipe is the embodiment of that feeling—a simple, rustic quick bread that is unbelievably moist, tender, and absolutely bursting with juicy peach pieces and a hint of warm cinnamon. It’s the kind of treat that’s just as perfect for a lazy weekend breakfast as it is for an afternoon snack with a cup of tea.
Unlike some fruit breads that can be dry or have all the fruit sink to the bottom, this recipe is engineered for perfection. The sour cream in the batter guarantees a tender, moist crumb, while the simple technique of folding in the peaches ensures they are beautifully distributed throughout every single slice. So grab those gorgeous peaches from the farmer’s market, and let’s bake a loaf of pure happiness!
Why You’ll Love This Peach Bread
- Incredibly Moist & Tender: Thanks to the sour cream and careful mixing, this bread has a soft, melt-in-your-mouth texture that stays fresh for days.
- Bursting with Fresh Peach Flavor: We use a generous amount of diced fresh peaches to ensure you get sweet, juicy fruit in every single bite.
- Easy to Make: This is a straightforward quick bread recipe. No yeast, no kneading, just simple mixing and baking. It’s perfect for bakers of all skill levels.
- Perfectly Spiced: A gentle whisper of cinnamon and nutmeg complements the sweet peaches without overpowering them, creating a warm and comforting flavor profile.
Ingredients & Equipment
Ingredients
Here’s what you’ll need to capture the essence of summer in a loaf pan. For exact measurements, please scroll down to the printable recipe card!
- All-Purpose Flour: Provides the structure for our bread. Make sure to spoon it into your measuring cup and level it off for an accurate measurement.
- Baking Powder & Baking Soda: Our leavening agents, which give the bread its beautiful lift and tender texture.
- Cinnamon & Nutmeg: These warm spices are a classic pairing with peaches, adding depth and coziness.
- Salt: Essential for balancing all the flavors.
- Unsalted Butter: Use softened, room temperature butter for a smooth batter and rich flavor.
- Granulated & Brown Sugar: A combination of both gives the bread moisture, a hint of molasses flavor from the brown sugar, and the perfect level of sweetness.
- Large Eggs: Binds the ingredients together. Make sure they are at room temperature.
- Vanilla Extract: Pure vanilla extract enhances all the other flavors in the bread.
- Sour Cream or Greek Yogurt: The secret ingredient for an ultra-moist crumb! Full-fat versions work best.
- Fresh Peaches: The star of the show! You’ll need about 2 medium, ripe peaches, peeled and diced. You can use frozen peaches (thawed and drained) in a pinch.
- Optional Cinnamon-Sugar Topping: A simple mix of granulated sugar and cinnamon sprinkled on top before baking creates a lovely, crunchy crust.
Equipment
- 9×5-inch Loaf Pan
- Mixing Bowls (large and medium)
- Whisk
- Electric Mixer (Hand or Stand)
- Rubber Spatula
- Parchment Paper
- Wire Cooling Rack
Step-by-Step Instructions
Let’s bake this beautiful bread! Follow these simple steps for a perfect loaf every time.
- Prep Work: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper, leaving an overhang on the sides to use as handles for easy removal.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Set aside.
- Cream Butter and Sugars: In a large bowl, using an electric mixer on medium speed, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in the room-temperature eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract. Scrape down the sides and bottom of the bowl as needed to ensure everything is well combined.
- Alternate Dry and Wet: With the mixer on low speed, add half of the dry ingredients to the butter mixture, mixing until just combined. Mix in the sour cream until incorporated, then add the remaining dry ingredients. Be careful not to overmix! A few flour streaks are perfectly fine.
- Fold in the Peaches: Gently fold the diced peaches into the batter using a rubber spatula until they are evenly distributed.
- Assemble and Bake: Pour the batter into your prepared loaf pan and spread it into an even layer. If using, sprinkle the optional cinnamon-sugar topping over the top. Bake for 55-65 minutes, or until a wooden skewer or toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs attached. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 15-20 minutes of baking.
- Cool Completely: Let the bread cool in the pan on a wire rack for 15-20 minutes. Then, use the parchment paper handles to lift it out and let it cool completely on the wire rack before slicing. This step is crucial for clean slices and a perfect texture!
Pro Tips for Perfect Peach Bread
- Use Ripe Peaches: The best peach bread starts with the best peaches! Look for ripe, fragrant peaches that give slightly when pressed. They will provide the most flavor and natural sweetness.
- Don’t Overmix the Batter: Overmixing develops gluten, which can lead to a tough, dense bread instead of a tender, moist one. Mix until the ingredients are *just* combined at each stage.
- Toss Peaches in Flour: For extra insurance against sinking fruit, you can toss your diced peaches with a tablespoon of the dry flour mixture before folding them into the batter. This light coating helps them stay suspended.
- Room Temperature is Key: For a smooth, well-emulsified batter, make sure your butter, eggs, and sour cream are at room temperature. It truly makes a huge difference in the final texture of the bread.
- Let It Cool: I know it’s tempting to slice into the warm loaf, but letting it cool completely allows the crumb to set. This prevents the bread from being gummy and ensures you get beautiful, clean slices.
Storing Leftovers
While this peach bread is best enjoyed fresh, it stores wonderfully. Here’s how to keep it tasting great:
- At Room Temperature: Store the completely cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh and moist on the counter for up to 3 days.
- In the Refrigerator: For longer storage, you can refrigerate the bread in an airtight container for up to a week. The texture might become a bit denser; I recommend warming a slice in the microwave or toaster oven before enjoying to bring it back to life.
- Freezing: This bread freezes beautifully! You can freeze the entire loaf or individual slices. Wrap the cooled bread (or slices) tightly in plastic wrap, then a layer of aluminum foil, and place it in a freezer-safe bag. It will keep for up to 3 months. Thaw at room temperature or toast slices directly from frozen for a quick treat.
Juicy Peach Bread
- Total Time: 1 hour 15 minutes
- Yield: 1 loaf (10 slices)
- Diet: Vegetarian
Description
Moist and tender peach bread filled with chunks of juicy peaches and a hint of cinnamon — perfect for breakfast, snacking, or dessert.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/4 tsp ground nutmeg
2 large eggs
1/2 cup vegetable oil
1/2 cup sour cream or plain yogurt
1 tsp vanilla extract
1 1/2 cups peeled and diced fresh peaches (or well-drained canned peaches)
Optional: 1/2 cup chopped nuts or pecans
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a separate bowl, whisk the eggs, oil, sour cream, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir just until combined.
5. Fold in the diced peaches and nuts (if using), being careful not to overmix.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
This peach bread tastes even better the next day after the flavors have settled.
Store wrapped at room temperature for up to 2 days or refrigerate for up to 5 days.
Great with a pat of butter or a drizzle of glaze on top.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American