Name: Southern Peach Bread with a Twist – Easy Bread Recipes You'll Love
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup vegetable oil; 1 cup granulated sugar; 2 large eggs; 1/4 cup sour cream; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 2 cups fresh or canned peaches, diced; 1/2 cup chopped pecans (optional)

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This Southern peach bread is one of those easy bread recipes I always come back to. It’s soft, moist, and packed with juicy peaches—like a little slice of sunshine with your coffee. You don’t need to fuss over yeast or complicated steps, just stir, pour, and bake. That’s my kind of bread. When I first made this, I had a few too-ripe peaches sitting around and figured, why not? I added a touch of cinnamon, some vanilla, and the smell that filled the kitchen—oh, it was magic. The outside gets this light golden crust while the inside stays tender and sweet, almost like a peach cobbler met a loaf of banana bread. It’s perfect for breakfast, dessert, or sneaking a slice in the middle of the night when you just can’t resist. From quick bread recipes to Christmas bread recipes, this one is always a hit. If you’re into bread machine cinnamon bread, bread machine sandwich bread, or even Italian bread recipes, this peachy delight deserves a spot on your list of best bread recipes.

1) Key Takeaways
2) Easy Southern Peach Bread Recipe
3) Ingredients for Southern Peach Bread
4) How to Make Southern Peach Bread
5) Tips for Making Southern Peach Bread
6) Making Southern Peach Bread Ahead of Time
7) Storing Leftover Southern Peach Bread
8) Try these Breads next!
9) Southern Peach Bread Recipe
10) Nutrition

1) Key Takeaways

Easy bread recipe with fresh or canned peaches
No yeast required and ready in just over an hour
Perfect for breakfast, dessert, or gifting
Pairs wonderfully with tea, coffee, or whipped cream

2) Easy Southern Peach Bread Recipe

There’s something about peach bread that brings comfort to the kitchen. Maybe it’s the scent while it bakes, or maybe it’s how soft and sweet each bite turns out. Whatever the reason, I keep making this easy bread recipe again and again. It’s my go-to when peaches start piling up or when I need a loaf that feels both simple and special.

I first made this Southern peach bread with fresh peaches, still warm from the farmers’ market. The results? Light, tender, and not overly sweet. That’s my kind of quick bread recipe. I’ve since tried canned peaches, and honestly, they work just as well if you drain them right. This loaf doesn’t demand perfection—just a bowl, a spoon, and a little bit of love.

Whether you’re hunting for the best bread recipes or dabbling in Italian bread recipes, this peachy wonder fits right in. It skips the yeast and skips the fuss. It’s the kind of bread that welcomes a cup of coffee or slips easily into a basket for gifting. From Christmas bread recipes to bread machine cinnamon bread alternatives, this one’s a keeper.

3) Ingredients for Southern Peach Bread

All-purpose flour: This forms the backbone of the bread. Stick with the basics here, nothing fancy. It holds the fruit together and gives the loaf structure without being too dense.

Baking soda: Not to be confused with baking powder, this little scoop adds just enough lift so the bread stays soft and not flat.

Salt: Just a pinch. It balances the sweetness and makes the peach flavor pop a little more.

Vegetable oil: I like oil instead of butter for a loaf like this. It keeps everything moist and easy to mix—no creaming required.

Granulated sugar: The bread leans sweet but not in a cake-y way. Just enough sugar to bring out the flavor of the peaches without overpowering them.

Eggs: These hold things together and give the loaf its structure. I use two large eggs right from the fridge.

Sour cream: A little tang, a lot of moisture. It makes the crumb soft without being crumbly, and that’s a win in my book.

Vanilla extract: A splash goes a long way here. It rounds out the flavor and adds depth to the sweetness.

Ground cinnamon: Just a hint warms everything up and gives it that homemade, cozy feel.

Peaches: Two cups, diced. Use fresh if they’re ripe and juicy, or canned if you’re in a rush. Just be sure they’re drained well to avoid a soggy bottom.

Chopped pecans: Totally optional, but they add a little crunch. I toss them in if I’ve got them lying around.

4) How to Make Southern Peach Bread

Step 1: Heat your oven to 350°F. Grease a standard loaf pan or line it with parchment if that’s more your style.

Step 2: In a mixing bowl, stir together the flour, baking soda, and salt. Set that aside—it’s your dry base.

Step 3: In another bowl, whisk the oil and sugar until smooth. It’ll look a little like wet sand and that’s fine.

Step 4: Crack in the eggs and beat them in. Then add sour cream, vanilla, and cinnamon. The mix should smell warm and sweet already.

Step 5: Combine the wet and dry ingredients. Stir gently. Don’t worry if there are a few lumps—it’s bread, not a soufflé.

Step 6: Fold in the diced peaches and pecans, if you’re using them. Go slow so the fruit stays mostly intact.

Step 7: Pour the batter into your prepared pan. Tap it on the counter to settle everything evenly.

Step 8: Bake for 55 to 60 minutes. You want a golden top and a clean toothpick from the center.

Step 9: Let it cool for about 10 minutes in the pan, then move it to a wire rack. Try to wait until it’s cool before slicing. Try.

5) Tips for Making Southern Peach Bread

Over the years, I’ve picked up a few tricks for this loaf. First, don’t skimp on draining those peaches. Too much juice and you’ll end up with mush. If you’re using fresh, pat them dry just a bit after dicing.

Mix the batter gently. This isn’t a cake, so you don’t need to beat the life out of it. A few streaks of flour are better than an overmixed, rubbery loaf. Trust me, I’ve learned that the hard way more than once.

And if you’re tempted to add extra cinnamon or sugar, go easy. The bread already brings plenty of warmth and sweetness. What makes this one of the best bread recipes is its balance—soft fruit, cozy spice, and a not-too-sweet base.

6) Making Southern Peach Bread Ahead of Time

I’ve baked this a day early more times than I can count. It holds up well, maybe even gets better with a little rest. Wrap the cooled loaf tightly in plastic wrap, then again in foil if it’s sitting out overnight.

For longer storage, I’ll stash it in the fridge. It’s good for up to five days and slices beautifully even cold. A quick toast brings back that fresh-baked feel without much effort.

Some folks freeze slices for later, and I’ve done that too. Just separate them with wax paper so you can grab a piece when the craving hits. For an easy bread recipe, it sure holds up like something fancy.

7) Storing Leftover Southern Peach Bread

Leftovers don’t last long at my place, but if you’ve got some, wrap them tight. Plastic wrap works fine, but I double up with foil if I want to keep the edges from drying out.

It stays soft on the counter for two or three days. If your kitchen’s warm, pop it in the fridge just to be safe. Reheat slices in the toaster oven or microwave with a little butter for that just-baked feeling.

This is one of those quick bread recipes that ages well. I think the flavor gets a bit deeper by day two. So don’t be afraid to bake ahead or share a few slices with friends. They’ll ask for the recipe, I promise.

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