This Southern Peach Bread comes together using only ingredients you may already have on hand! Packed with flavor and no yeast required, this will be a new favorite!
I don’t know about you, but I LOVE peaches. So refreshing, juicy, and make the best snack!
Last week, I picked up a few pounds of them at my local grocery store because they were on sale. I wasn’t sure what I planned on doing with them all, but nonetheless, I bought them.
My kids and I enjoyed one each day, but after a few days, I realized I overbought as my pile wasn’t really going down.
I planned on making a bisquick peach cobbler with it, but also decided to try making a quick bread using them. If old-fashioned banana bread can be such a hit, why not peach bread, right?
After only about 10 minutes, I had the batter ready to go into the pans and bake! The house smelled incredible and let me tell you, this bread is a SUCCESS!!
Not overly sweet, great texture, moist, and just the right amount of fresh peaches throughout!
We all enjoyed it warm from the oven, however, even the next day, it was great when we warmed it up again, but this time, added some butter!
This would be a great option to pair in the morning with coffee, or enjoy as a snack mid day. Even a great option for an evening treat!
Enjoy some now, freeze some for later, or give some away as gifts! However you choose to enjoy this Southern Peach Bread….it’ll be a favorite with everyone!
Mini Loaf Pans: https://amzn.to/2Vb2RK2
Large Loaf Pan: https://amzn.to/2AYsBCo
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Southern Peach Bread
Ingredients
- 1 cup peaches, peeled/diced
- ½ cup vegetable oil
- ½ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees and spray 3 mini loaf pans *or 1 large loaf pan
- In a medium bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract.
- Stir in the flour, baking soda, and salt….mixing until just combined.
- Pour batter evenly into prepared pans.
- Place pans in preheated oven and bake for 25-30 minutes if mini loaves, 50-55 minutes if large loaf.
- Remove from oven and allow to cool slightly before slicing and enjoying!
Nutrition
Linda G. says
Can you use canned peaches
Kristin says
Absolutely! Pat dry and you’re good to go! Enjoy!
Sarah says
This was really good. I didn’t slather it with butter, and I should have. Next time I’m going to throw a streusel topping on top.
Kristin says
Great idea on adding streusel! Glad you enjoyed!
Katherine says
I was just thinking it needs a streusel topping! Making this today.
Kristin says
Keep me posted what you think! Enjoy!
angela carrera says
not a baker, BUT I have a peach tree that somehow became very heavy and a couple of branches broke. so I am freezing some. thank you!!!!giving some away. they could be riper but….not too bad. so I am making this. its in the oven.
Kristin says
Yay! Glad you enjoyed and how fun having a peach tree, that is too cool! Comes in handy for this recipe!
angela carrera says
delish!! easy!!! had all the stuff on hand…and will make it again!!
Kristin says
Yay!! Love hearing this! Glad you enjoyed!
Aly says
It was good, I’d add more peaches and juice the next time I make it.
Kristin says
Great idea too! I love peaches!
Brandy says
what is the best way to store this peach bread? can it be left on the counter for a few days or is refrigerator better? Thank you
Kristin says
We typically store ours in a storage bag or container at room temperature up to 4 days. If choosing to refrigerate, it will be good for up to 5 days, and then if frozen, up to 3 months. Enjoy!!
Dee J. says
Just made this recipe, I had fresh very over ripe peaches, I took the seeds out and puréed the whole peach with the skin, the bread is very peach forward in taste. Wonderful recipe. Thank you for it.
Kristin says
Yay!! Love hearing this!!!
Debbie says
Thank you for mentioning this. I plan to make this tomorrow & will do what you did.
Kristin says
Keep me posted what you think! Enjoy!