Moist and tender peach bread filled with chunks of juicy peaches and a hint of cinnamon — perfect for breakfast, snacking, or dessert.

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

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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.

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.