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Homestyle Southern Peach Bread: Tender Loaf with Fresh Peaches for Breakfast or Brunch Pinterest recipe pin

Homestyle Southern Peach Bread

A tender, cinnamon-kissed quick bread studded with fresh peaches and a simple maceration trick to keep the loaf moist but never soggy—great for breakfast or an afternoon snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 8 slices
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon fine salt
  • 1/2 cup unsalted butter softened (1 stick)
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 2 large eggs room temperature
  • 1/2 cup sour cream or full-fat Greek yogurt
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons milk divided
  • 2 cups fresh peaches peeled if desired and diced into 1/2-inch pieces
  • 1 tablespoon granulated sugar for macerating peaches
  • 1 teaspoon cornstarch for macerating peaches
  • Optional: 1/3 cup streusel 1/3 cup brown sugar, 2 tbsp cold butter, 1/3 cup flour mixed - optional

Equipment

  • 1 8 1/2 x 4 1/2-inch loaf pan
  • 1 Mixing bowls (one large, one medium)
  • 1 Hand mixer or stand mixer with paddle attachment
  • 1 Fine-mesh sieve and wire cooling rack

Method
 

Prep the peaches
  1. Peel (optional), pit, and dice peaches into roughly 1/2-inch pieces; toss peaches with 1 tablespoon granulated sugar and 1 teaspoon cornstarch and let sit 10 minutes, then drain in a fine-mesh sieve for 5 minutes, reserving the thickened juices if desired.
Prepare dry ingredients
  1. Preheat oven to 350°F and grease or line an 8 1/2 x 4 1/2-inch loaf pan; whisk together 2 cups flour, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1 teaspoon cinnamon, and 1/2 teaspoon salt.
Make batter
  1. Cream 1/2 cup softened butter with 2/3 cup granulated sugar and 1/3 cup brown sugar until light, about 2–3 minutes; add 2 eggs one at a time, then beat in 1/2 cup sour cream and 2 teaspoons vanilla until combined.
Combine and fold
  1. On low speed, add dry ingredients in three additions alternating with 2–3 tablespoons milk (use the third tablespoon only if batter seems too thick); stop mixing when just combined and gently fold in drained peaches with a rubber spatula.
Optional streusel and bake
  1. If using streusel, sprinkle over the top. Transfer batter to the prepared pan and smooth the top; bake at 350°F for 55–65 minutes until a skewer comes out with moist crumbs or an instant-read thermometer reads 205–210°F. Tent with foil if top browns too fast.
Cool and serve
  1. Cool the loaf in the pan 10 minutes, then lift out and cool on a wire rack at least 30 minutes before slicing; store cooled bread wrapped in the refrigerator up to 5 days.

Notes

If peaches are very sweet reduce granulated sugar by 1/4 cup. Swap sour cream 1:1 with full-fat Greek yogurt for a slightly firmer crumb. For smaller loaves halve the recipe and bake in a 5 x 3-inch pan for 35–45 minutes, checking doneness early.