Southern Peach Bread with Fresh Peaches, Cinnamon, and Vanilla (Print version)
A tender Southern peach quick bread made with fresh peaches, warm cinnamon, vanilla, and sour cream for a soft, moist crumb.
# Ingredients:
For the loaf
01 -
1 3/4 cups (220 g) all-purpose flour, plus 1 tablespoon for peaches
02 -
1 teaspoon baking powder
03 -
1/2 teaspoon baking soda
04 -
1/2 teaspoon fine salt
05 -
1 1/2 teaspoons ground cinnamon
06 -
2 large eggs, room temperature
07 -
3/4 cup (150 g) granulated sugar
08 -
1/4 cup (50 g) packed light brown sugar
09 -
1/2 cup (120 ml) neutral oil
10 -
1/3 cup (80 g) sour cream
11 -
2 teaspoons vanilla extract
12 -
1 1/2 cups (225 g) peeled diced fresh peaches
13 -
1/2 cup (55 g) chopped pecans, optional
For the cinnamon top
14 -
1 tablespoon granulated sugar
15 -
1/4 teaspoon ground cinnamon
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment if desired.
02 -
In a medium bowl, whisk 1 3/4 cups flour, baking powder, baking soda, salt, and 1 1/2 teaspoons cinnamon until evenly mixed.
03 -
In a large bowl, whisk the eggs, granulated sugar, brown sugar, oil, sour cream, and vanilla until smooth and glossy.
04 -
Toss the diced peaches with the remaining 1 tablespoon flour. Fold the dry ingredients into the wet ingredients, then gently fold in the peaches and pecans if using.
05 -
Scrape the batter into the prepared pan and smooth the top. Mix the topping sugar with 1/4 teaspoon cinnamon and sprinkle it evenly over the batter.
06 -
Bake for 55-65 minutes, until the top is browned and a toothpick inserted in the center comes out clean with no wet batter. Tent loosely with foil if the top browns too quickly.
07 -
Cool in the pan for 15 minutes, then transfer the loaf to a wire rack. Let it cool at least 45 minutes before slicing.
# Good to know:
01 -
Makes one 9x5-inch loaf, about 10 slices.
02 -
Use ripe but not mushy peaches for the cleanest crumb.
03 -
If peaches are very juicy, blot them dry before adding them to the batter.