Southern Peach Bread
There’s a certain magic to late summer, isn’t there? The air gets a little cooler at night, but the days are still long and warm. It’s the time of year when peaches are at their absolute peak.
I remember sitting on my grandma’s porch, the sweet, syrupy scent of ripe peaches hanging heavy in the air. She’d bring out a loaf of this very bread, still warm from the oven, and we’d eat thick slices without any need for butter or jam.
This Southern Peach Bread is more than just a recipe; it’s a slice of comfort. It’s moist, packed with juicy peach chunks, and has just the right amount of cinnamon warmth. It’s simple, honest, and tastes like a perfect summer day.
Let’s bake a memory together.
What You’ll Need
Gathering your ingredients first makes the whole process feel smoother. Here’s a rundown of everything required to bring this beautiful bread to life.
For the Bread:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 1 1/2 cups peeled and diced ripe peaches (about 2-3 medium peaches)
For the Optional Topping:
- 1 tablespoon granulated sugar
- 1/4 teaspoon ground cinnamon
Tools Required for This Recipe
You don’t need any fancy equipment for this classic recipe. Just a few kitchen basics will do the trick.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Spatula or wooden spoon
- Measuring cups and spoons
- Wire cooling rack
Pro Tips for Perfect Peach Bread
Over the years, I’ve learned a few things that take this bread from good to great. Here are my top tips for first-timers.
- Don’t Overmix the Batter. This is the golden rule of quick breads. Once you combine the wet and dry ingredients, mix only until they are just combined. A few lumps are perfectly fine. Overmixing develops gluten, which will make your bread tough and dense instead of tender and moist.
- Toss Your Peaches in Flour. Before folding the diced peaches into the batter, toss them with a tablespoon of your measured flour. This light coating helps prevent all the juicy fruit from sinking to the bottom of the loaf pan while it bakes. It ensures you get peaches in every single bite.
- Let It Cool Completely. I know how tempting it is to slice into a loaf of bread straight from the oven. But please, resist the urge! Letting the peach bread cool completely on a wire rack allows the crumb to set. Slicing it while it’s still hot can cause it to be gummy and fall apart. Patience pays off.
- Room Temperature Ingredients Matter. Using room temperature eggs, butter, and buttermilk helps the batter come together smoothly and emulsify properly. This creates a lighter, more uniform texture in the final loaf. Just set them on the counter about 30-60 minutes before you start.
How to Make Southern Peach Bread: Step-by-Step
Follow these simple steps for a flawless loaf every time. It’s an easy process that delivers incredible results.
Step 1: Prep Your Oven and Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan thoroughly to prevent sticking. You can also line it with parchment paper for easy removal.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the 2 cups of all-purpose flour, baking soda, baking powder, salt, and 1 teaspoon of cinnamon. Set this aside.
Step 3: Cream Butter and Sugar
In a separate large bowl, use a hand mixer or stand mixer to beat the softened butter and 1 cup of granulated sugar together until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 4: Add Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
Step 5: Alternate Flour and Buttermilk
Add about a third of the dry ingredient mixture to the wet ingredients and mix on low speed until just combined. Follow with half of the buttermilk and mix again. Repeat this process, ending with the last third of the dry ingredients. Remember not to overmix.
Step 6: Fold in the Peaches
Gently fold your diced peaches into the batter using a spatula. Mix just enough to distribute them evenly throughout the batter.
Step 7: Bake the Bread
Pour the batter into your prepared loaf pan and spread it evenly. If you’re using the optional topping, mix the 1 tablespoon of sugar and 1/4 teaspoon of cinnamon and sprinkle it over the top.
Step 8: Cool and Enjoy
Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing.
Substitutions and Variations
One of the best things about this recipe is how adaptable it is. Feel free to get creative with what you have on hand.
| Ingredient | Substitution Idea | Notes |
|---|---|---|
| Peaches | Nectarines, apricots, plums, or berries | Keep the quantity the same. |
| Buttermilk | 1/2 cup milk + 1/2 tbsp lemon juice | Let it sit for 5 mins before using. |
| Cinnamon | Nutmeg, cardamom, or allspice | Use a little less, as they can be stronger. |
| Unsalted Butter | Coconut oil or a neutral vegetable oil | Your bread will still be moist. |
For extra flair, try adding a half cup of chopped pecans or walnuts for a nice crunch. A simple vanilla glaze made with powdered sugar and a splash of milk also tastes incredible drizzled over the top once the bread has cooled.
Nutritional Information & Dietary Swaps
Here is an approximate nutritional breakdown per slice, assuming the loaf is cut into 12 slices. Please note this is just an estimate.
| Nutrient | Approximate Amount per Slice |
|---|---|
| Calories | 250-280 kcal |
| Carbohydrates | 40g |
| Fat | 9g |
| Protein | 4g |
Making it Fit Your Diet:
- Gluten-Free: Swap the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. Make sure the blend contains xanthan gum.
- Dairy-Free: Use a dairy-free butter substitute and create dairy-free “buttermilk” by mixing 1/2 cup of almond or soy milk with 1/2 tablespoon of lemon juice or apple cider vinegar.
- Vegan: In addition to the dairy-free swaps, replace the two eggs with two “flax eggs.” To make one flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5-10 minutes to thicken.
Pairings and Serving Suggestions
This peach bread is wonderful on its own, but it also plays well with others.
Enjoy a slice for breakfast with a hot cup of coffee or tea. For an afternoon snack, a light smear of cream cheese or a dollop of Greek yogurt is perfect. And for dessert? Warm up a thick slice and top it with a scoop of vanilla bean ice cream for a truly decadent treat.
Tips for Leftovers and Storage
If you happen to have any leftovers, this bread stores beautifully. Proper storage keeps it fresh and delicious for days.
At Room Temperature: Store the completely cooled bread in an airtight container or wrap it tightly in plastic wrap. It will stay fresh on the counter for up to 3 days.
In the Refrigerator: To extend its life, you can store it in the fridge for up to a week. The cool temperature can dry it out slightly, so I recommend warming a slice in the microwave for a few seconds before eating.
For Freezing: This bread freezes exceptionally well. You can freeze the entire loaf or individual slices. Wrap the cooled bread tightly in plastic wrap, then a layer of aluminum foil. It will keep in the freezer for up to 3 months. To thaw, just leave it on the counter for a few hours.
Frequently Asked Questions
Here are answers to some common questions that might pop up while you’re baking.
Q1. Can I use frozen or canned peaches?
Ans: Yes, you can! If using frozen peaches, let them thaw completely and pat them very dry with a paper towel to remove excess moisture. If using canned peaches, drain them well and pat them dry. Extra liquid can make the bread soggy.
Q2. Why did my bread sink in the middle after baking?
Ans: This is usually caused by one of two things: underbaking or opening the oven door too early. Make sure the toothpick test comes out completely clean. A few moist crumbs are okay, but wet batter means it needs more time. Also, avoid opening the oven door during the first 45 minutes of baking, as the sudden temperature drop can cause it to collapse.
Q3. Can I make this recipe as muffins instead of a loaf?
Ans: Absolutely! This recipe will make about 12-14 standard-sized muffins. Just divide the batter among lined muffin tins and bake at 350°F (175°C) for 20-25 minutes, or until a toothpick comes out clean.
Q4. My peaches all sank to the bottom. What did I do wrong?
Ans: This is a common issue! The best way to prevent this is to toss your diced peaches in a tablespoon of the flour mixture before adding them to the batter. This light coating helps them stay suspended in the batter instead of sinking.
Wrapping Up
Baking this Southern Peach Bread fills your home with the most incredible aroma and gives you a taste of pure, simple joy. It’s a humble recipe, but it delivers on flavor and comfort every single time.
I truly hope you give this recipe a try. There’s nothing better than sharing a homemade treat with people you care about.
If you bake a loaf, I would love to hear about it! Please leave a comment below with your experience or any questions you might have.
