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.
Marlene says
I had made this about few months ago and had put it in the freezer. We just pulled it out of the freezer today and it froze well. The texture is more like a pound cake, very dense but ohhhh so yummy. I will definitely be making this one again. I just made one in a large loaf pan.
Kristin says
Yay!! Love hearing this! My new fav is to toast a slice of this bread and add a scoop of vanilla ice-cream on top for an evening sweet treat!
Karen Maher says
could I use a can of peaches in this recipe? it’s hard to find good peaches this time of year in my area.
Kristin says
Absolutely! That works great! Simply drain and pat them dry a bit! Enjoy!
Joan says
Great recipe and it’s very moist.
Kristin says
Yay!! Glad to hear you enjoyed!
Janice says
Joan do you use all purpose flour or self rising
Kristin says
All-purpose flour is best in this recipe! Enjoy!
Janis says
Made this today. Sooo good. I used frozen (thawed) peach slices, avocado oil, and cinnamon.
Kristin says
Yay!! Glad you enjoyed! Great idea on the frozen peaches and other additions!
Tiffany says
Delicious recipe! I used a can of spice cling peaches from del Monte, drained them really well, and dice them into cubes. They worked excellent. I also added one tsp of cinnamon to the recipe and that work as well. Thank you for the recipe it was delicious.
Kristin says
Yay! So glad to hear you enjoyed! Love the addition of cinnamon, I will need to try that next time too!
Plácida Padilla says
How ripe should your peaches be?
Kristin says
As long as you can easily cut them, they will work great!
pat S doran says
easy to make tastes great
Kristin says
Yay! Glad you enjoyed!!
Jolene Stone says
Can a person use almond flower?
Kristin says
You should be able to do an even swap. Almond flour can be a bit more moist, so you may have to add a bit more almond flour than the all purpose calls for, but to start, I would do an even 1:1 ratio
Kathleen says
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.
Kristin says
YAY!! Glad you’re enjoying it as much as I do!!
Charles says
A Great Recipe! Thank You
Kristin says
Yay! Glad you enjoy!
Patti Oleson says
Can you use Stevia or other sweetener to lower the grams of sugar?
Kristin says
Absolutely! That works great in this recipe!
Rebecca says
Of you don’t have sour cream can you use plain yogurt
Kristin says
Absolutely! That works great too!
Patricia says
Can a person use canned peaches instead of fresh ones ?
Kristin says
Absolutely! Try to eliminate as much of the liquid as you can, but canned works great too!
Cathy Klabunde says
Mine did not look anything like the pic. I even made 2 batches. It had barely any peach flavor. Totally disappointed. I should have known … it was a Pinterest recipe!!!!
Kristin says
Oh no! Such a bummer to hear as I have made this several times and its always a hit! Can you tell me what it looked like or what happened to it? So sorry to hear it was a disappointment! The peach flavor is mild in this as it has more of a pound cake taste with a slight hint of peach. To increase the peach flavor, you can add an additional 1/2 cup of diced peaches.
Joy says
What kind of flour
Kristin says
All purpose flour is used in this recipe! Enjoy!
Barb waterstraw says
Could you use canned peaches if you didn’t have the fresh?
Kristin says
Absolutely! That should work great! Just make sure it is one cup and try to eliminate any excess liquid so the bread doesn’t get too moist!