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Southern Peach Bread

Southern peach bread is a moist peach quick bread loaf with fresh peach chunks and warm cinnamon-nutmeg spice. The dense crumb bakes into a golden, crackled top that splits as it rises in the pan.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 2 eggs
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 0.5 cup vegetable oil
  • 0.5 cup sour cream or buttermilk
  • 1 tsp vanilla extract
Peach filling
  • 2 cup fresh peaches, peeled and diced

Equipment

  • 1 sheet pan
  • 1 oven

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x5 loaf pan with a thin, even coating so the crust releases cleanly.
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a large bowl until evenly speckled.
Mix wet ingredients
  1. Beat eggs, granulated sugar, brown sugar, vegetable oil, sour cream or buttermilk, and vanilla extract in a separate bowl until smooth and glossy.
Combine batter and add peaches
  1. Stir wet into dry until just combined, stopping as soon as no dry flour streaks remain so the crumb stays tender.
  2. Fold in diced fresh peaches gently until distributed throughout the batter.
Bake
  1. Pour batter into the prepared loaf pan and bake for 60-65 minutes at 350F until deeply golden and a toothpick inserted in the center comes out clean.
Cool
  1. Cool in the pan for 15 minutes, then turn out to finish cooling so the slice holds its shape.

Notes

Pro tip: cut the peaches into small, even dice so they bake into the crumb instead of sinking. Store the loaf in an airtight container at room temperature up to 2 days or in the fridge up to 5 days; freeze slices up to 2 months, thaw overnight in the fridge. Dietary swap: use buttermilk in place of sour cream for a slightly tangier, lighter crumb.