Southern Peach Bread Delight

This Southern Peach Bread transforms fresh peaches into a moist, sweet quick bread that's perfect for breakfast or dessert. The combination of juicy peaches and tender crumb creates a baked treat that captures the essence of summer in every slice.

I first made this bread when my neighbor shared a basket of perfectly ripe peaches from her tree. The incredible aroma that filled my kitchen immediately transported me back to my grandmother's Southern kitchen on summer mornings.

Ingredients

• Fresh peaches: Adds natural sweetness and moisture look for firm fruits with a sweet fragrance
• Vegetable oil: Creates a wonderfully moist texture that stays tender for days
• Granulated sugar: Balances the fruit with just the right sweetness
• Eggs: Provide structure and richness essential for the perfect texture
• Sour cream: Adds tanginess and incredible moisture that makes this bread special
• Vanilla extract: Enhances the natural sweetness of peaches use pure extract for best flavor
• All purpose flour: Provides the perfect structure without being too dense
• Baking soda: Ensures proper rise without needing to proof any yeast
• Salt: Enhances all flavors and balances the sweetness critical for depth

Step-by-Step Instructions

Prepare Your Equipment:

Preheat your oven to exactly 350°F and thoroughly spray your loaf pans with nonstick spray. The preparation ensures even baking and easy removal after baking. For mini loaves you will need three pans or one standard 9×5 loaf pan.

Mix Wet Ingredients:

Combine the diced peaches, vegetable oil, sugar, eggs, sour cream, and vanilla in a medium bowl until well blended. This wet mixture creates the foundation for the incredible moisture in this bread. The peaches will release some juice which is perfect for flavor distribution.

Add Dry Ingredients:

Gently stir the flour, baking soda, and salt into the wet mixture just until combined. Overmixing will develop gluten making the bread tough rather than tender. You should still see a few small lumps in the batter which is perfect.

Bake to Perfection:

Pour the batter evenly into your prepared pans filling each about two thirds full. Bake mini loaves for 25 to 30 minutes or a large loaf for 50 to 55 minutes. The bread is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Cool and Enjoy:

Allow your bread to cool in the pan for about 10 minutes before transferring to a wire rack. This cooling period allows the bread to set properly and makes removal from the pan much easier.

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The sour cream is truly my secret weapon in this recipe. My great aunt Mabel taught me that sour cream creates a uniquely tender crumb that stays moist for days longer than breads made with milk or buttermilk. Every time I make this bread I think of summer afternoons on her porch swing.

Perfect Peach Selection

Choosing the right peaches makes all the difference in this bread. Look for peaches that yield slightly to gentle pressure and have a sweet fragrance at the stem end. If your peaches are too firm let them ripen on the counter for a day or two. While fresh peaches are ideal during summer months you can absolutely use frozen peaches in winter just thaw and drain them first to remove excess moisture.

Storage Solutions

This bread maintains its moisture remarkably well when stored properly. Once completely cooled wrap it tightly in plastic wrap then place in a ziplock bag. It will stay fresh at room temperature for up to 3 days. For longer storage refrigerate for up to a week though the texture is best in the first few days. To freeze slice the cooled bread first then wrap individual pieces to thaw exactly what you need.

Serving Suggestions

Transform this humble bread into an elegant dessert by warming a slice and topping it with a scoop of vanilla ice cream and a drizzle of honey. For breakfast toast a slice and spread with a thin layer of cream cheese for a delightful morning treat. This bread also makes a wonderful base for a summer trifle when cubed and layered with whipped cream and additional fresh peaches.

Frequently Asked Questions

→ Can I use frozen peaches instead of fresh?

Yes, frozen peaches can be used. Just make sure to thaw and drain them before adding to the batter.

→ What size pans should I use?

This recipe is designed for 3 mini loaf pans or 1 large loaf pan. Adjust baking time accordingly.

→ Can I substitute sour cream?

Yes, you can use plain yogurt or buttermilk as a substitute for sour cream.

→ How do I store the bread?

Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I add nuts or other ingredients?

Absolutely! Chopped nuts like pecans or walnuts can add a delicious crunch. You can also try adding a pinch of cinnamon for extra flavor.