Ingredients
Method
Step 1: Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line with parchment paper.
Step 2: Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
Step 3: Mix Wet Ingredients
- In a large bowl, combine melted butter, granulated sugar, and brown sugar.
- Whisk in eggs, vanilla, and sour cream until smooth and creamy.
Step 4: Combine
- Gradually add the dry ingredients to the wet mixture. Stir just until combined.
- Gently fold in chopped peaches and nuts (if using).
Step 5: Bake
- Pour the batter into prepared loaf pan and smooth the top.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
🥄 Variations
Glazed Peach Bread: Drizzle with a simple vanilla or cream cheese glaze Peach Muffins: Divide batter into muffin tins and bake 18–22 minutes Extra Fruity: Add ½ cup of crushed pineapple for a tropical twist Spiced Up: Add ginger or cardamom for extra warmth Lighter Version: Sub applesauce for half the butter 🧊 Storage & Reheating
Room Temp: Store wrapped or in a container for 3 days Fridge: Keep for up to 1 week, reheat slices in the microwave Freezer: Wrap loaf or slices tightly and freeze up to 3 months To Serve: Toast a slice and add butter or honey! ❓ 10 FAQs
Can I use canned peaches?
Yes—drain them well and pat dry before chopping. What type of peach is best?
Freestone peaches are ideal—they’re sweet and easy to pit. Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. Is sour cream necessary?
No—you can use buttermilk, yogurt, or even milk with a splash of lemon juice. Can I skip the nuts?
Absolutely—nuts are totally optional. Can I make this ahead?
Yes—it tastes even better the next day. What’s the best way to serve it?
Warm with butter, cream cheese, or a drizzle of honey. Can I double the recipe?
Yes—use two loaf pans or freeze one for later. Can I use frozen peaches?
Yes—thaw and drain well before adding. How do I know it’s done?
A toothpick should come out clean or with a few moist crumbs. 🏁 Conclusion
Southern Peach Bread is comfort food at its finest—sweet, simple, and full of juicy peach goodness. Whether you're using up fresh summer fruit or craving a cozy slice in cooler months, this quick bread hits all the right notes. Bake it, share it, and savor every bite with a smile. 🍑💛
Glazed Peach Bread: Drizzle with a simple vanilla or cream cheese glaze Peach Muffins: Divide batter into muffin tins and bake 18–22 minutes Extra Fruity: Add ½ cup of crushed pineapple for a tropical twist Spiced Up: Add ginger or cardamom for extra warmth Lighter Version: Sub applesauce for half the butter 🧊 Storage & Reheating
Room Temp: Store wrapped or in a container for 3 days Fridge: Keep for up to 1 week, reheat slices in the microwave Freezer: Wrap loaf or slices tightly and freeze up to 3 months To Serve: Toast a slice and add butter or honey! ❓ 10 FAQs
Can I use canned peaches?
Yes—drain them well and pat dry before chopping. What type of peach is best?
Freestone peaches are ideal—they’re sweet and easy to pit. Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. Is sour cream necessary?
No—you can use buttermilk, yogurt, or even milk with a splash of lemon juice. Can I skip the nuts?
Absolutely—nuts are totally optional. Can I make this ahead?
Yes—it tastes even better the next day. What’s the best way to serve it?
Warm with butter, cream cheese, or a drizzle of honey. Can I double the recipe?
Yes—use two loaf pans or freeze one for later. Can I use frozen peaches?
Yes—thaw and drain well before adding. How do I know it’s done?
A toothpick should come out clean or with a few moist crumbs. 🏁 Conclusion
Southern Peach Bread is comfort food at its finest—sweet, simple, and full of juicy peach goodness. Whether you're using up fresh summer fruit or craving a cozy slice in cooler months, this quick bread hits all the right notes. Bake it, share it, and savor every bite with a smile. 🍑💛