This Southern Peach Bread is a delightful treat that bursts with fresh peach flavor. It’s moist, sweet, and perfect for breakfast or a snack. Your kitchen will smell heavenly as it bakes!
I love enjoying a warm slice with butter. It feels like a cozy hug on a plate! Plus, it’s a great way to use up those juicy summer peaches. Who can resist that? 🍑
Key Ingredients & Substitutions
Fresh Peaches: The star of this bread! Make sure they are ripe and sweet for the best flavor. If fresh peaches aren’t available, you can use canned peaches in juice but drain them well before adding.
All-Purpose Flour: This is your main base. For a gluten-free option, substitute a 1:1 gluten-free flour blend. Just ensure the blend contains xanthan gum for proper texture.
Sugars: Granulated sugar keeps it sweet, while brown sugar adds a hint of moisture and depth. You could swap them for coconut sugar for a lower glycemic choice, though the texture might be slightly different.
Vegetable Oil: I prefer oil for moisture, but you can also use melted butter if you like the buttery flavor. Just make sure it cools a bit before mixing with eggs.
Eggs: They provide structure and moisture, but if you’re looking for an egg substitute, try using a “flax egg” (1 tbsp ground flaxseed mixed with 2.5 tbsp water) for each egg.
How Do You Achieve the Best Texture in Bread?
Mixing technique is crucial! Overmixing your batter can make the bread tough. Here’s how to ensure a great texture:
- Combine wet ingredients until they’re just blended – you don’t need it super smooth.
- When adding dry ingredients, mix gently with a spatula until no flour streaks remain.
- Fold in the peaches slowly, making sure they’re evenly distributed without overworking the batter.
These steps will help you achieve a light and moist bread that’s simply delightful!
Southern Peach Bread with Fresh Peaches
Ingredients You’ll Need:
For the Bread:
- 2 cups fresh peaches, peeled and diced
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 3 large eggs
- 1 cup vegetable oil (or melted butter)
- 1 tsp vanilla extract
- Optional: ½ cup chopped pecans or walnuts
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 60-70 minutes to bake. Plan for an additional 10 minutes to cool in the pan, followed by cooling completely on a rack before slicing. So, you can expect to enjoy your delicious peach bread within about 1.5 to 2 hours!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While the oven warms up, grease and flour two 8×4-inch loaf pans or, for easier cleanup, line them with parchment paper. This will prevent your lovely peach bread from sticking!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This step ensures that your leavening agents and spices are evenly distributed in the flour before mixing them with the wet ingredients. Set this mixture aside for later!
3. Prepare the Wet Ingredients:
In a large bowl, combine the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract. Using a whisk or an electric mixer, beat the mixture until it’s well-combined and looks smooth. This is where all the sweet goodness starts to come together!
4. Combine the Mixtures:
Now, it’s time to add the dry ingredients to the wet ones! Gradually add the flour mixture to the sugar-egg mixture. Mix until just incorporated—believe me, less is more here! We want a tender bread, so avoid overmixing.
5. Add the Peaches and Nuts:
Gently fold in the diced fresh peaches and chopped nuts (if you’re using them) with a spatula. This step is crucial, as we want to keep the peaches from bruising while ensuring they’re spread evenly throughout the batter.
6. Divide and Bake:
Divide the batter evenly between your prepared loaf pans. Pop them into your preheated oven and bake for 60-70 minutes. Keep an eye on them, starting at the 55-minute mark, to check for doneness. When a toothpick inserted into the center comes out clean, they’re ready!
7. Cool and Serve:
Once baked, remove the pans from the oven and let them cool in the pans for about 10 minutes. After that, take the bread out of the pans and transfer them to a wire rack to cool completely. When you’re finally ready, slice up your mouthwatering peach bread and serve it warm or at room temperature, plain or with a spread of butter!
Enjoy your delicious Southern Peach Bread—every bite is a taste of sweet, sunny goodness!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Yes! If you can’t find fresh peaches, frozen peaches work well too. Just make sure to thaw them completely and drain any excess moisture before adding them to the batter to avoid sogginess.
How Should I Store Leftover Peach Bread?
Store any leftover peach bread in an airtight container at room temperature for up to 3 days. For longer storage, you can wrap it in plastic wrap and place it in the freezer for up to 3 months. Thaw at room temperature when ready to enjoy!
Can I Substitute Whole Wheat Flour for All-Purpose Flour?
Absolutely! You can use whole wheat flour, but it may make the bread denser. A great option is to use half whole wheat and half all-purpose flour to maintain some lightness while adding a nutty flavor.
What If I Don’t Have Vegetable Oil?
If you don’t have vegetable oil, you can substitute it with melted butter, canola oil, or even applesauce for a lower-fat option. Each will impart a slightly different flavor but will work perfectly in this recipe!
