There’s something about Southern Peach Bread that just screams summer. It’s like biting into a ripe, juicy peach, but in warm, cozy bread form. This quick bread is super easy—no yeast, no fuss—and it’s packed with peachy goodness. Whether you’re using fresh peaches from the farmers’ market or canned ones from your pantry, this bread’s a crowd-pleaser. Perfect for breakfast with coffee, a snack for the kids, or even dessert with a scoop of vanilla ice cream. Trust me, one slice, and you’ll be hooked!

What You’ll Need

Here’s what you’ll need to make Southern Peach Bread:

• 1 cup diced peaches (fresh, canned, or frozen—just drain ‘em well)
• ½ cup vegetable oil (canola works great too)
• ½ cup sugar (or cut to ⅓ cup if you like it less sweet)
• 2 eggs, room temp
• ½ cup sour cream (keeps it nice and moist)
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Want a little extra flair? Toss in ½ tsp cinnamon or some chopped pecans for crunch.

How to Whip It Up

Making Southern Peach Bread is a breeze. Here’s how:

1. Preheat your oven to 350°F. Grease a 9×5 loaf pan (or three mini ones) or line with parchment.
2. In a big bowl, mix your peaches, oil, sugar, eggs, sour cream, and vanilla. Stir it up till it’s smooth with some peach chunks.
3. Add flour, baking soda, and salt. Stir gently—just enough to combine. Don’t overdo it, or the bread’ll be tough.
4. Pour the batter into your pan(s). Bake 50–55 minutes for a big loaf, or 25–30 for minis. Test with a toothpick; it should come out clean.
5. Let it cool in the pan for 10 minutes, then pop it onto a rack. Slice it up and dig in—maybe with a pat of butter!

Tips to Nail It

• Don’t overmix the batter; it’s the secret to soft, tender bread.
• Fresh peaches? Peel ‘em first—skins get chewy when baked.
• Canned peaches? Drain well to avoid a soggy loaf.
• Want more peach flavor? A splash of peach juice or schnapps does wonders.

For more baking hacks, check out King Arthur Baking—they’ve got great tips!

Storing and Switching It Up

• Storage: Keep Southern Peach Bread in a sealed container at room temp for 4 days or in the fridge for 5. Freeze it (wrapped tight) for up to 3 months.
• Mix It Up: Try blueberries for a peach-blueberry combo, or swap peaches for apples in the fall. Vegan? Use flax eggs and dairy-free sour cream.

Wrap-Up

This Southern Peach Bread is your new go-to for a quick, delicious treat. It’s easy, versatile, and full of that sweet peach flavor we all crave. Bake a loaf for your next brunch or gift one to a friend—it’s sure to impress. Got a twist on this recipe? Share it with us using #TheCookinChicks!