This Southern Peach Bread is soft, moist, and packed with juicy peaches in every bite. This easy peach bread recipe can be made with fresh or canned peaches, making it perfect any time of year.
I always grab extra peaches when they're on sale and this time, I ended up with more than we could snack on. After a few days, I decided to turn them into something simple and homemade.
I tested this as a quick bread (like my go-to mayo banana bread), and it came together in about 10 minutes with ingredients I already had on hand. The result? A soft, moist peach bread with just the right amount of sweetness and juicy peaches in every bite.
This peach bread recipe comes together quickly and uses simple pantry ingredients. We loved it warm from the oven, and honestly, it might be even better the next day with a little butter!
Quick Look: Southern Peach Bread Recipe
- Prep Time: 10 minutes
- Bake Time: 25-55 minutes
- Total Time: 35-65 minutes
- Servings: 8
- Texture: Moist, soft, tender crumb
- Flavor: Lightly sweet with juicy peaches throughout
- Method: Quick bread (no yeast required)
SUMMARIZE & SAVE THIS CONTENT ON
Add me as a trusted Google source.Jump to:
What Does Peach Bread Taste Like?
This easy peach bread has a soft, moist, tender crumb with just the right amount of sweetness. If you enjoy classic quick breads like blueberry bread, you'll love this version with juicy peaches and a slightly cake-like texture.
Love this peach 🍑 bread! It's not hard to make and not too sweet. I made it Sunday and again Tuesday. We had it for dessert and with coffee for breakfast. I'm planning to make it often.
Ingredient Notes
See printable recipe card below for exact ingredients and directions.
- Peaches: Fresh peaches or canned peaches both work great. If using canned, be sure to drain them well to avoid excess moisture in the batter.
- Sour Cream: This is the secret to a soft, moist peach bread. It adds richness and helps create that tender crumb.
- Baking Soda: Helps the bread rise and keeps the texture light.
Variations
- Cinnamon Sugar Topping: Sprinkle a mixture of cinnamon and sugar over the batter before baking for a lightly sweet, crisp top.
- Peach Bread with Pecans: Stir in ½ cup chopped pecans for added crunch and a classic Southern twist.
- Brown Sugar Topping: Sprinkle brown sugar on top before baking for a slightly caramelized finish.
- Peach Bread with Canned Peaches: Use canned peaches when fresh aren't available, just be sure to drain them well before adding.
- Crumb Topping: Add a simple streusel topping for a more cake-like peach bread with extra texture, similar to my Cinnamon Crumble Banana Bread.
How To Make Peach Bread (Step-by-Step)
Step 1. In a medium mixing bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract until well blended.
Step 2. Stir until fully combined and smooth.
Step 3. Stir in the flour, baking soda, and salt.
Step 4. Mix until just combined, do not overmix.
Step 5. Pour the batter evenly into the prepared pan(s), spreading into an even layer.
Step 6. Place pans in the preheated oven and bake for 25-30 minutes for mini loaves, or 50-55 minutes for a large loaf, until a toothpick inserted in the center comes out clean. Remove from the oven and allow to cool slightly before slicing and serving.
Baking Tips
- Do not overmix: Stir just until combined to keep the bread soft with a tender crumb.
- Use ripe peaches: The riper the peaches, the sweeter and more flavorful your peach bread will be.
- Drain canned peaches well: Too much liquid can make the bread dense or soggy.
- Check the center: Insert a toothpick into the middle of the bread. If it comes out clean, it's done.
- Bake on the center rack: This helps the bread bake evenly from top to bottom.
Storage
- Room Temperature: Store peach bread in an airtight container for up to 3 days.
- Refrigerator: Store for up to 5 days, warm slices slightly before serving for best texture.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before enjoying.
Peach Bread Recipe FAQs
Yes! Just drain them well before adding to the batter so the bread doesn't become too wet.
Sour cream and juicy peaches help create a soft, moist crumb while keeping the bread tender and flavorful.
Overmixing the batter or adding too much liquid can lead to a dense texture. Mix just until combined and measure ingredients carefully.
More Peach Recipes You’ll Love
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Southern Peach Bread
Ingredients
- 1 cup peaches peeled and diced
- ½ cup vegetable oil
- ½ cup sugar
- 2 eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350°F and grease 3 mini loaf pans or 1 large loaf pan.
- In a medium mixing bowl, combine the peaches, oil, sugar, eggs, sour cream, and vanilla extract until well blended.
- Stir in the flour, baking soda, and salt until just combined, do not overmix.
- Pour the batter evenly into the prepared pan(s), spreading into an even layer.
- Bake for 25-30 minutes for mini loaves or 50-55 minutes for a large loaf, until a toothpick inserted in the center comes out clean.
- Remove from the oven and allow to cool slightly before slicing and serving.
Notes
- Peaches: Fresh or canned peaches both work. If using canned, drain well before adding.
- Do not overmix: Mixing too much can make the bread dense instead of soft and tender.
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freezing: Wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.
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!