Description
Southern Peach Bread is a moist, sweet quick bread loaded with fresh peaches and warm spices, offering a delightful Southern treat perfect for breakfast or dessert. This easy-to-make loaf combines tender crumb with a crunchy cinnamon-brown sugar topping and optional pecans for added texture and flavor.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
Fruit and Nuts
- 2 cups fresh peaches, peeled and diced (or 1 can peaches, drained and chopped)
- 1/2 cup chopped pecans (optional)
Topping
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar for 2-3 minutes until light and fluffy.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring they are fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Mix gently until just combined to avoid overmixing.
- Fold in Peaches and Pecans: Using a spatula, carefully fold in the diced peaches and chopped pecans if using. This keeps the fruit intact and evenly distributed.
- Fill Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula to ensure even baking.
- Prepare Topping: In a small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture evenly over the batter for a sweet, crunchy crust.
- Bake the Bread: Place the pan in the oven and bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean, indicating the bread is done.
- Cool in Pan: Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes to set.
- Remove from Pan and Cool Completely: Run a knife around the edges to loosen the bread, then invert it onto a wire rack to cool completely.
- Slice and Serve: Once cooled, slice the loaf into thick pieces and serve warm or at room temperature to enjoy the best flavor and texture.
Notes
- Fresh peaches can be substituted with canned peaches if fresh are not available; just ensure they are drained and chopped.
- For a nut-free version, omit the pecans.
- Make sure not to overmix the batter to keep the bread tender.
- This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- Reheat slices lightly in the microwave or toaster oven for a warm treat.
