Southern Peach Bread Loaf

There is something almost magical about biting into a soft slice of Southern peach bread where sweet ripe peaches meet a comforting cinnamon crumble. This recipe celebrates summer’s best fruit in a loaf that is perfect for breakfast or an afternoon treat and always makes my kitchen smell like a Georgia bakery.

My family asks for this bread every peach season and I love how the kitchen fills with the scent of cinnamon and vanilla while it bakes. Even my dad who swears he does not eat sweets can never resist a warm slice right from the oven.

Ingredients

• Fresh peaches: ripe and juicy for sweet bright flavor try to select fruit that gives slightly to the touch but is not mushy
• All purpose flour: gives the bread its soft and sturdy base use a well known brand for consistent results
• Granulated sugar: sweetens and lightens the crumb organic sugar will give you a cleaner taste
• Brown sugar: brings a touch of molasses flavor which pairs perfectly with peaches choose lightly packed fresh brown sugar for the best texture
• Baking powder: helps the loaf rise evenly check freshness by making sure it fizzes when combined with water
• Baking soda: works with the acidity from the peaches to give the bread a fluffy crumb only use if your soda is less than six months old
• Cinnamon: adds warmth go for true cinnamon or Ceylon for a softer note
• Vanilla extract: deepens the sweetness real vanilla gives a big flavor upgrade
• Eggs: create structure and keep the loaf moist large eggs are ideal
• Milk: softens the texture whole or two percent milk both work fine
• Vegetable oil: locks in moisture and gives a tender crumb use a neutral oil for best flavor
• Salt: rounds out the sweetness and keeps the flavors balanced sea salt adds a clean touch

Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and generously grease a loaf pan. This prevents sticky edges and makes sure your bread lifts out easily.

Prepare the Peaches:

Wash and dice your peaches into small even chunks leaving the skin on for extra color and fiber if you like. Set aside while you mix the batter.

Mix the Dry Ingredients:

In a large bowl whisk together the flour granulated sugar brown sugar baking powder baking soda cinnamon and salt. Stir well so the leaveners and spices are evenly distributed this keeps those earthy flavors in every slice.

Combine Wet Ingredients:

In a separate bowl vigorously whisk the eggs with the milk vegetable oil and vanilla extract until the mixture becomes smooth and creamy. You want the liquids totally blended for a consistent batter.

Bring it All Together:

Pour the wet ingredients into the dry ingredients gently stir until a few flour streaks remain then stop. Overmixing can make bread tough so keep it gentle.

Fold in the Peaches:

Add your diced peaches and with a spatula fold just until the fruit is distributed throughout the batter. This keeps the peaches intact and ensures they show up in every bite.

Batter to Pan:

Spoon the batter into your prepared loaf pan and smooth out the top. Try to distribute the peaches evenly so the bread bakes up in a uniform crumb.

Bake:

Slide the pan into your preheated oven and bake for 50 to 60 minutes. Begin testing at 50 minutes with a toothpick in the thickest part when it comes out clean or with just a crumb or two it is done.

Cool:

Let the bread cool in the pan for around 10 minutes so it firms up a bit. Then lift out and transfer to a wire rack to cool completely. This keeps the crust from becoming soggy and helps the bread slice cleanly.

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My favorite part is folding in generous chunks of juicy peaches with my daughter sneaking a bite or two. It has become an early summer ritual for us because one warm slice reminds me of my grandmother’s sunlit kitchen.

Storage Tips

Once completely cool wrap the bread tightly in plastic or foil and store at room temperature for two days. For longer storage refrigerate for up to five days or freeze slices between parchment paper so you can grab one whenever the craving hits. Let it come to room temp before enjoying for the best soft texture.

Ingredient Substitutions

If peaches are not in season try nectarines or even canned peaches drained and patted dry. You can use melted butter instead of oil for a richer flavor or swap whole milk with almond or oat milk if preferred. For an extra crunch sprinkle a few toasted pecans on top before baking.

Serving Suggestions

Enjoy a thick slice plain or warm it a few seconds in the microwave with a dab of butter melting right in. It pairs beautifully with iced tea in the summer or a mug of spiced chai on cool mornings. For dessert serve with sweetened whipped cream or a scoop of vanilla ice cream.

Cultural Background

Peach bread is a Southern staple inspired by generations of home bakers making the most of ripe summer peaches. You will find a version of this bread at just about every summer potluck from Georgia to Tennessee where it is always greeted with smiles and empty plates.

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Nothing beats the feeling of walking into the kitchen with the smell of cinnamon and peaches wafting from the oven. This peach bread is the sort of simple comfort that brightens a family table and makes the most of summer’s sweetest fruit.

Frequently Asked Questions

→ How do I ensure moist peach bread?

Use ripe, juicy peaches and avoid overmixing the batter. Vegetable oil and milk add moisture for a soft crumb.

→ Can frozen peaches be substituted?

Yes, frozen peaches work well. Thaw and drain excess liquid to prevent a soggy texture.

→ How do I know when it’s done?

Insert a toothpick into the center—if it comes out clean or with few crumbs, the loaf is ready.

→ What spices pair best with peaches?

Cinnamon adds warmth, while a touch of ginger or nutmeg can enhance flavor depth if desired.

→ How long will the bread keep?

Store tightly wrapped at room temperature up to three days, or refrigerate for up to a week.