Southern Peach Bread Fresh Peaches

A moist and tender quick bread bursting with the sweet flavor of fresh summer peaches, perfect for breakfast, brunch, or a delightful snack.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings: 12 slices

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American, Southern

Calories: 0.2503

Ingredients Method Notes

Ingredients

Peaches & Dry Ingredients

3 cups ripe peaches peeled, pitted, and diced
2.5 cups all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 teaspoon ground cinnamon
0.25 teaspoon ground nutmeg

Wet Ingredients

1 cup granulated sugar
0.5 cup unsalted butter melted and slightly cooled
2 large eggs room temperature
0.25 cup milk whole or 2%
1 teaspoon vanilla extract

Optional Topping

2 tablespoons turbinado sugar for sprinkling

Method

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, and nutmeg. Set aside.
In a separate medium bowl, whisk together the sugar, melted butter, eggs, milk, and vanilla extract until well combined. The mixture may look slightly curdled, which is normal.
Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the diced peaches.
Pour the batter into the prepared loaf pan and spread evenly. Sprinkle the top with turbinado sugar, if desired.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, loosely tent with aluminum foil during the last 15-20 minutes of baking.
Let the bread cool in the pan for 10-15 minutes before carefully removing it to a wire rack to cool completely before slicing and serving.

Notes

For best results, use ripe but firm peaches. Overripe peaches may make the bread too moist. This bread is delicious served warm or at room temperature. It can be stored in an airtight container at room temperature for up to 3 days.